Ethical members’ club The Conduit in Covent Garden was founded in 2018 with the mission of becoming an industry leader in sustainable and ethical hospitality. Its members all share the same vision for positive social, economic and environmental change and there are a number of spaces within the club in which to gather, network and have meaningful discussions with like-minded people.
There are several private spaces available to hire, spread across The Conduit’s five floors, each boasting a unique option for your upcoming private dinner. The Forum is the venue’s purpose-built event space, complete with state-of-the-art AV equipment, and large, floor-to-ceiling windows ensuring a sun-drenched backdrop for your event.
Move up a floor and you’ll find yourself in the Nobel Rooms, three flexible spaces that can be hired individually, or as a collective, with the sprawling shelves of The Conduit Bookshop and exposed brick walls, as a rather vibrant backdrop that is bound to spark creativity. The Ubuntu Lounge is a more casual spot, offering plush velvet seating, and a central bar, for more relaxed meetings over a couple of drinks. The space works well for private events too, and with its global artwork, original brick wall and industrial details, the space is perfectly pitched towards inspiring talks, standing receptions and parties late into the night.
The most eye-catching space, however, has to be the Rucola restaurant, Rooftop Pergola and Terrace. Decked out with fairy lights and an abundance of foliage, this is sure to wow with its panoramic city views. Rucola can be booked for parties of up to 14 guests, or the whole level or just the Rooftop Pergola can be hired for private events.
The food and drink menus are constructed entirely from seasonal produce, using whole ingredients where possible, sourcing from small independent suppliers. Examples of dishes include beetroot cured chalk stream trout with pickled fennel, and ham hock terrine with plum chutney to start, followed by the likes of wild mushroom tortellini with lemon emulsion, or sea bream with pomme puree and a chive beurre blanc.