Nettle showcases chef and farmer Will Devlin’s incredible commitment to sustainable dining through a creative and grounded seasonal menu, taking over the verdant rooftop at The Conduit hotel in the heart of Covent Garden.
Devlin brings his longstanding dedication to ethical dining to the new site, having curated an inspired team of like-minded chefs to continue his focus on conscientious restauranting. Nettle’s ethos is clear throughout its menu, with a strong focus on seasonality and meticulously sourced produce.
Charcuterie comes from Block Butchery, Will’s own farm, with ingredients including fennel salami, beef bresaola and cured coppa, as well as smaller plates such as wild rabbit skewer and fermented chilli. Vegetables also showcase Will’s farm-to-table ethos, celebrating local ingredients such as squash fritters with herb dressing. Guests can also enjoy innovative larger plates such as wild venison, nasturtium and shiso, Kent lamb served with house togarashi, and a day boat whole fish.
A focus on sustainability continues through every part of the menu, including the dessert list. Guests can round out their experience with fennel burnt cream served with lovage raspberries, black apple sponge with koi honey sauce, and Pump Street chocolate with cep mushroom, showcasing Devlin's love for creating dishes with foraged ingredients.
For this la carte fire-cooked dining experience, Nettle houses a bespoke fire kitchen with a custom-built charcoal grill and cooking rig, and the fifth floor of The Conduit is the perfect location. The rooftop balcony offers elegant skyline views of London from its very heart in Covent Garden, and lush greenery separates tables.
Image credit: Bracken