Guest Chefs

Our 2019 guest chef programme will feature several globally acclaimed chefs from Michelin star restaurants, notable for both their culinary talent and social impact. This year, we are delighted to welcome chefs from Mexico, Germany, New York, Scotland and beyond. These chefs will be taking over our 4th floor restaurant, delighting members and their guests with special tasting menus reflecting a variety of flavours and ingredients.

Florence Knight

Florence is an award-winning chef and the author of ‘ONE: A Cook and her Cupboard’. Her simple approach to food and careful choice of ingredients means a constantly evolving menu. Upon completing her Diploma at Leith’s School of Food and Wine, she made her name at some of London’s top establishments, including Raymond Blanc’s The Diamond Club and St Clement’s, a private restaurant in Middle Temple, before opening Polpetto in Soho to critical acclaim. Florence left Polpetto to work on opening her own restaurant.

Jeremy Chan

We kicked off our 2019 Guest Chef programme with Jeremy Chan, Chef and Co-Founder of Ikoyi. In April,  Jeremy worked alongside Executive Chef Merlin Labron Johnson, Head Chef Ben Lines and their team to create a special West African menu for The Conduit community, created with the freshest seasonal ingredients from the Husbandry School. Having co-founded London restaurant Ikoyi with Nigerian-born close friend, Iré Hassan-Odukale, to celebrate the complex, rich flavour combinations of West Africa, Jeremy is at the forefront of a new wave of young chefs casting aside a rule book constrained by geographic borders.

Jeremy Chan

We kicked off our 2019 Guest Chef programme with Jeremy Chan, Chef and Co-Founder of Ikoyi. In April,  Jeremy worked alongside Executive Chef Merlin Labron Johnson, Head Chef Ben Lines and their team to create a special West African menu for The Conduit community, created with the freshest seasonal ingredients from the Husbandry School. Having co-founded London restaurant Ikoyi with Nigerian-born close friend, Iré Hassan-Odukale, to celebrate the complex, rich flavour combinations of West Africa, Jeremy is at the forefront of a new wave of young chefs casting aside a rule book constrained by geographic borders.

Massimo Bottura

Our first guest chef was Massimo Bottura, one of the world’s most creative and socially responsible culinary figures. From 11th to 15th September 2018, he served members and their guests a menu from the acclaimed Osteria Francescana in Modena, named the World’s Best Restaurant. Massimo is committed to addressing the issues of food waste and hunger; together with his non-profit organisation Food for Soul, he founded Refettorio Felix at St Cuthbert’s, the community kitchen that uses surplus ingredients to create meals for those living in socially vulnerable conditions. Part of the proceeds from his residency at The Conduit went to Food for Soul.