Chef and Founder of Acre, Will Devlin announces details of Birchwood - The Conduit, his first London hospitality space. Launching in partnership with leading guest experience specialists Levy and its venue partner, The Conduit, a community of global changemakers, Birchwood - The Conduit will open in the heart of Covent Garden this summer.
Launching on 22nd June, Birchwood - The Conduit is the product of a strategic collaboration between the three partners and is centred on the shared values of creativity, craftmanship and conversations that inspire social and environmental change.
Based at The Conduit in Langley Street, Birchwood - The Conduit is a café and wine bar concept and will be followed by the autumn debut of a rooftop restaurant offering an à la carte dining experience, with views over London’s skyline. Both dining experiences will make sustainability inspiring and deeply enjoyable - advancing the partnership’s commitment to deliver unforgettable experiences that prioritise people and the planet.
“We are proud to collaborate with Will Devlin and The Conduit, to bring Birchwood to the capital. At Levy, we are committed to working with visionary chefs who put the planet at the heart of the plate. By bridging the gap between independent, ethical farming in Kent and the vibrant energy of central London, we are creating a destination that proves sustainable dining can be accessible and deeply impactful.”
— Jon Davies, CEO of Levy
“Birchwood - The Conduit will grow from our core values of integrity, seasonality and sustainability - the pillars of everything we do at Acre and ones we share with our partners, Levy and The Conduit. Our food has a deep connection and respect for land, having farmed our own land at The Small Holding and Birchwood Taywell in Kent for eight years, while always pushing flavour and freshness to the forefront. We are excited to be bringing these values of independent, ethical farming and season-led cooking into central London.”
— Will Devlin, Chef, Farmer, Founder of Acre
“With the opening of Birchwood - The Conduit, we’re inviting our community to pull up a chair at a truly sustainable table. Thanks to our partnership with Will and Levy, we are creating a soulful space with a menu that delights throughout the day in celebration of exquisite flavours. Uniting purpose and excellence, this carefully curated experience in the heart of Covent Garden is testament to our shared vision of making the most responsible choices the one we desire most, in surroundings that are both effortless and beautiful.”
— Paul van Zyl, co-founder and CEO of The Conduit
Birchwood - The Conduit
Building on Birchwood at Taywell Farm in Kent and Will’s mission to ‘Honour Nature’s Bounty’, Birchwood -The Conduit is a versatile, yet intentional dining concept – whether served to stay or to go. At the heart of Will’s cooking is a deep respect for land, animals and the people who care for them. His approach is rooted in provenance, restraint and responsibility, celebrating the seasons and British farming to create food that is always delicious, generous, honest and unmistakably of its place. At Birchwood - The Conduit, whether guests want to grab a quick takeaway or sit down for a plate of British cheeses and a glass of wine in the evening – they can be confident that they’re effortlessly making a good choice, that’s better for the planet, people and what goes on their plate.
The interiors and food at Birchwood - The Conduit
Birchwood - The Conduit is a cosy and versatile space, using natural materials and earthy colours, that allows for flexibility in service style and a menu defined by its versatility. By day guests can choose from a selection of items such as Block Butchery Sausage and Egg Muffin, from Acre’s own farm and butchery in Kent, pastries, sandwiches such as Beef Topside Pastrami Ruben on Rye Bread; Cured Kent Ham and Ashmore Cheddar Toastie and salads such as Sutton Hoo Chicken, Smoked Bacon and Gem Lettuce and fresh fruit and vegetable smoothies and juices.
By afternoon/evening the takeaway offer stops and the whole space becomes a place to meet friends over a glass of wine, cocktail or homemade shrub with small plates, cheese and charcuterie to accompany the conversation. Small plates include Wild Farm Sourdough with Hook & Son Butter; house made charcuterie from Acre’s own farm including Fennel Salami, Beef Bresaola and Cured Coppa; Mushroom Croquettes and Black Garlic; Braised Green Lentils, Smoked Beetroots, Pickled Red Onion and Blackwood Feta. Bringing a little bit of Kent and Sussex to central London something sweet might include Kentish Gypsy Tart and Poached Gooseberries; Bean Smitten and Cobnut Cake and Kuroda Carrot Cake and Meadowsweet Cream Cheese.
Birchwood - The Conduit will open seven days a week from morning until evening.
