Warehouse is a sustainability-focused restaurant in Covent Garden that is led by Brendan Eades, who was previously head chef at ethical restaurant Silo.
Warehouse is found on the ground floor of private members club The Conduit, but is open to both members and the general public. The Conduit is housed inside a six-storey Grade-II listed building and bills itself as a hub for ‘people who are passionate about driving positive social change’.
Warehouse takes its name from the building’s former life as a warehouse which served the original Covent Garden fruit and vegetable market. The dining room can welcome up to 80 guests at one time and boasts a curated, hi-spec look which is made up of hand-painted tiles, hand-woven curtains and baskets, paved flooring, and reclaimed furniture throughout.
The menu here is centred around bold flavours and seasonality, with Warehouse taking pride in its relationships with suppliers, carefully sourcing its ingredients from suppliers with a deep commitment to sustainability, including ancient grain producers, day-boat fish suppliers and organic dairy farmers.
As for the drinks, well-respected mixologist Walter Pintus is heading up the bar. Pintus’s CV includes legendary bars such as The Mandrake, The Connaught and The Ritz, and he has curated a hyper-seasonal list of house cocktails. The recipes focus on simple, elegant blends which use seasonal fruit or syrups, home-made cordials, vinegars and pickles created for out of season periods.
The Conduit first opened its doors at a seven-floor site in Mayfair back in 2018, featuring a restaurant that welcomed acclaimed guest chefs such as Merlin Labron-Johnson, Leonardo Pereira and Massimo Bottura. However, the Mayfair site closed its doors in 2020, making way for this Covent Garden location, which comprises a fifth-floor members-only restaurant and outdoor rooftop terrace, as well as private dining rooms, lounges and co-working spaces.