United Kingdom

London

Fruit

Sustainable

Chef Brendan Eades

Chef Brendan Eades (ex-head chef at SILO) is one of London’s pioneers in zero waste and sustainable cooking. Now leading The Conduit’s first public-facing restaurant, Warehouse, his food philosophy focuses on provenance and sustainability. He’s a master at finding and working with carefully chosen suppliers from the UK who share the same approach and vision.

Greenwashing is prevalent across all large supermarket chains and it can be hard to trust if the products you are buying are truly sustainable. Brendan has curated a list of trusted suppliers across London for you to confidently shop and purchase products which are sourced sustainably.

Taking care of where we source our meat is important now more than ever. Ethical Butcher help with just that, carefully sourcing meat which isn’t damaging the environment rather helping it. EAT LESS MEAT, SOURCE BETTER QUALITY!

A company helping to battle one of our biggest battles in the industry FOOD WASTE! Taking vegetables and fruit that are deemed as non-sellable and making sure it doesn’t go to waste really is a genius idea which should be highlighted and seen more across the whole food sector.


A company which started as a social enterprise who we work closely with here at The Conduit who supply us coffee in reusable containers where they focus on helping to battle homelessness in the UK through training and employment. They also plant a tree for every bag of coffee sold through the Eden Rainforest Project.

Cacao free chocolate! The chocolate industry is a dark one with hidden corners but this new and innovative idea through @drjohnnydrain is incredible making chocolate guilt free knowing that it's coming from sustainable food sources!


Eating organic beans, pulses, grains is our way of eating less meat and still getting all the protein we need. British grown and working closely with the farms and certified with the soil association.

My current workplace and somewhere that I am really proud of the food that we produce. I am using what I learnt at Silo in a new way, and it’s exciting to do it for a new audience in central London's Covent Garden.


A former workplace and a restaurant shaping the future of the industry, a place that’s a beacon of light in the industry and a leader in sustainable restaurants, they also cook killer food too!


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