Revealed earlier this year, Devlin is partnering up with experience specialist Levy and its venue partner member’s club, The Conduit, to launch Birchwood at the Conduit.
Based on Langley Street, Birchwood will launch to the public in two phases, first a cafe and wine bar concept, followed in the autumn by a rooftop restaurant.
The daytime offer will include a selection of items to eat in or take away, such as block butchery sausage and egg muffin - from Acre’s own farm and butchery in Kent - pastries; sandwiches - such as beef topside pastrami Ruben on rye bread; and cured Kent ham and Ashmore Cheddar toastie - and salads such as Sutton Hoo chicken, smoked bacon and gem lettuce and fresh fruit and vegetable smoothies and juices.
By afternoon and evening the takeaway offer stops and the offer shifts to small plates such as wild farm sourdough with Hook & Son butter; house-made charcuterie - from Acre’s own farm - including fennel salami, beef bresaola and cured coppa; mushroom croquettes and black garlic; braised green lentils, smoked beetroots, pickled red onion and Blackwood feta. Sweets are set to include Kentish gypsy tart and poached gooseberries; bean smitten and cobnut cake and kuroda carrot cake and meadowsweet cream cheese. A selection of wines and cocktails will also be available alongside homemade shrub.
Devlin, who runs the Kent-based The Small Holding and Birchwood Taywell restaurants under his Acre group, will oversee the venues and ensure they follow Acre’s principles of supporting independent, ethical farming and season-led cooking using locally sourced meat and fish.
“Birchwood - The Conduit will grow from our core values of integrity, seasonality and sustainability - the pillars of everything we do at Acre and ones we share with our partners, Levy and The Conduit,” says Devlin.
“Our food has a deep connection and respect for land, having farmed our own land at The Small Holding and Birchwood Taywell in Kent for eight years, while always pushing flavour and freshness to the forefront.
“We are excited to be bringing these values of independent, ethical farming and season-led cooking into central London.”
Community-focused venue The Conduit occupies a six-floor venue in Covent Garden, which opened in 2021, having previously operated from a site in Mayfair. Levy entered into a partnership with The Conduit in January last year.
Jon Davies, CEO of Levy, adds: “We are proud to collaborate with Will Devlin and The Conduit to bring Birchwood to the capital.
“At Levy, we are committed to working with visionary chefs who put the planet at the heart of the plate.
“By bridging the gap between independent, ethical farming in Kent and the vibrant energy of central London, we are creating a destination that proves sustainable dining can be accessible and deeply impactful.”