The former head chef of zero-waste restaurant Silo is to oversee the first public restaurant at London's Conduit Club.
Brendan Eades, who has also cooked at Aquavit London, will launch Warehouse at the private member's club in Covent Garden in November.
The 80-cover restaurant will sit in a 2,000 sq ft space and source its ingredients from suppliers such as day boat fisherman and ancient grain producers with a focus on sustainability.
Walter Pintus, the Conduit's beverage manager, will oversee the bar and has created a cocktail menu using seasonal fruit, syrups, home-made cordials, vinegars and pickles.
The Conduit Club was founded by human rights lawyer Paul van Zyl and financier Nicholas Hamilton in 2018 as an ethically focused club, designed to connect people aiming to promote social change.
Its original seven-floor Mayfair site included a restaurant that worked with chefs Merlin Labron-Johnson and Leonardo Pereira and hosted guest dinners from the likes of Massimo Bottura.