The Conduit opens sustainable rooftop restaurant

A Covent Garden members' club opens its sustainable rooftop restaurant today (15 March), offering panoramic views of the London skyline. 

Rucola – a concept founded in Brooklyn, New York – will launch on top of The Conduit London. Dishes are influenced by Northern Italian cuisine, featuring plant-forward dishes made with thoughtfully sourced ingredients, alongside ethically sourced meat, fish and dairy, natural wines and sustainable cocktails. 

Menu highlights include the Fisherman's Stew, Roasted Cauliflower Panzanella and Balsamic & Globe Artichoke Pansotti. Freshly-made dishes such as Purple Aubergine with oat milk ricotta and fregola, Barolo-braised pork cheeks and a selection of pizzas, risottos and homemade pastas will also be available. 

Sustainable dining

Rucola is the brainchild of The Conduit's food and beverage director, Henry Rich. Tuning into the latest developments in sustainable dining, Rich's restaurant works to reduce carbon emissions through thoughtful sourcing. 

With a focus on zero-waste, net carbon neutrality and plant-forward dining, the restaurant is set to become one of the city's eco-conscious dining hubs.

"Rucola was founded on the basis of providing a replaced 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 made to order."

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