Brendan Eades, former head chef at the world’s first zero-waste restaurant Silo, will be bringing his environmental expertise to open public restaurant Warehouse at the Conduit members club and we couldn’t think of a better man for the job. The Conduit 2.0 (the original site was in Mayfair but it recently relocated) is located in a Grade II-listed space that was previously the warehouse that supplied the original Covent Garden fruit and vegetable market and aims to be a home for a community that is passionate about driving positive social change. In line with this environmentally conscious ethos, the Warehouse will source its ingredients from carefully selected suppliers, all of which will have sustainability at the heart of what they do.
Warehouse’s menu will be centred around bold flavours, seasonality and sustainability, with dishes including celeriac, pear, hazelnut & lovage salad; cod cheeks with Warehouse tartare sauce; venison with smoked baby beetroots, salted liquorice & greens; and chocolate, quince & candied grains. Joining Brendan will be renowned mixologist, Walter Pintus (ex Mandrake & The Ritz), who will utilise fresh seasonal fruit or syrups, home-made cordials, vinegars and pickles to create simple and fresh cocktails all year round.
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Opens Tues 16th November 2021
6 Langley St, London WC2H 9JA
warehouselondon.com