The Conduit London reveals new rooftop restaurant

By Restaurant

- Last updated on GMT

Image: Edward Howell Photography
Image: Edward Howell Photography

Related tags Rucola The Conduit Sustainability Restaurant Private members club London

Brooklyn-founded restaurant Rucola will open at The Conduit London next month.

Located on the rooftop of the Covent Garden-based private members club, the new restaurant will be open to members and non-member guests and will serve a plant-forward menu of dishes influenced by northern Italian cuisine.

The restaurant will serve an eco-conscious menu of delicious dishes and will follow in the footsteps of its namesake restaurant, Rucola, located in the Boerum Hill neighbourhood of Brooklyn. 

Created by The Conduit’s food and beverage director Henry Rich, Rucola works to reduce food waste and carbon emissions through thoughtful sourcing with suppliers that share its ethos of ‘fixing the food system’.

Menu highlights will include the fisherman’s stew; roasted cauliflower panzanella (pictured below); balsamic and globe artichoke; purple aubergine with oat milk ricotta and fregola; and barolo-braised pork cheeks as well as a selection of pizzas, risottos, and homemade pastas.

rucola-food

Suppliers include Neal's Yard's Dairy, South Coast Fisheries, Lake District Farmers in Cumbria, Natoora and The Angry Monk, which fights climate change by rescuing surplus and irregular produce already imported from overseas.

Spices will be supplied from The Ujamaa Spice Company, a business which works to fix the supply chain, reversing the colonial impression left by the spice trade.

The wine list will comprise 100 wines, of which 50% are natural, and the cocktail offer will be rooted in sustainability, with recipes designed around reusing and repurposing ingredients, ensuring that nothing is wasted which has value.

“Rucola was founded on the basis of providing a relaxed neighbourhood restaurant, where the menu is ingredient driven, plant-forward and nutrient dense, showing guests just how delicious low-carbon dining can be,” says Rich.

“Offering delicious yet sophisticated food for the eco-conscious, diners can expect well-balanced dishes with vegetables, grains, and pulses, as well as high quality and sustainably and ethically sourced meat, fish and dairy.

"In keeping with our mission to avoid waste, there is no single use plastic in use, and the menu has been carefully considered with everything is made to order.”

Rucola will open on 15 March.

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