A new sustainable hospitality dining experience is coming to the heart of Covent Garden this summer, thanks to a strategic partnership between three major forces in the industry.
Will Devlin, founder of Acre, a group of purpose-driven restaurants in Kent, including The Small Holding (Michelin Green Star, 360 Guide Three Circles and 3 AA rosettes) and Birchwood Taywell (Bib Gourmand) today announces a new collaboration with leading guest experience specialists Levy and its venue partner, The Conduit, a community of global changemakers with a vibrant members’ club in Covent Garden.
Based at The Conduit in Langley Street, this new hospitality offering will launch to the public in two phases over the coming months. The rollout begins with a unique café and wine bar concept in early summer, followed by the autumn debut of a reimagined rooftop restaurant offering an à la carte dining experience.
“Having enjoyed a long-standing relationship with Levy, I know together, Acre, Levy and The Conduit share a passion for impact, sustainability, meaningful connection and world-class hospitality and this strategic partnership represents an incredible synergy of aligned values and purpose. We are very excited to bring a little piece of the Kentish countryside to the city.”
— Will Devlin, Founder of Acre and the Michelin Green Star-rated The Small Holding
Operating with the same guiding principles, integrity, seasonality and sustainability that Acre and Will Devlin are known for, the two new dining concepts are defined by respect for land, animals and people, bringing the values of independent, ethical farming and season-led cooking into central London, with menus constantly changing in response to the landscape.
Meat will come from Acre’s own butchery, Block, allowing full transparency and whole animal use; fish is sourced with the same integrity as meat, only responsibly caught British seafood is used; vegetables sit at the centre of the plate, not as garnish but as substance. Much of the produce is grown close to home in Kent and Sussex with a focus on soil health, flavour and resilience. Imperfect, seasonal vegetables are embraced, allowing the ingredient to dictate how it is cooked rather than forcing uniformity.
“Our partnership with Will Devlin and Levy is a celebration of what’s possible when purpose and excellence share space at the same table. Together we are creating a dining experience that makes sustainability inspiring and deeply enjoyable - advancing our commitment to making that which is ethical also desirable, while bringing even greater joy to our members.”
— Paul van Zyl, Founder and CEO of The Conduit
“At Levy, we believe the future of hospitality lies at the intersection of purpose and experience. This collaboration with Will Devlin and The Conduit is a powerful example of what’s possible when values, creativity and operational expertise come together. It’s about raising the bar for sustainable dining while delivering an experience guests genuinely love.”
— Jon Davies, CEO of Levy
This collaboration builds upon the broader strategic partnership recently announced between Levy and The Conduit. This "meeting of minds" sees both organisations joining forces to set new benchmarks in purposeful hospitality, combining Levy’s industry-leading operational expertise with The Conduit’s mission to accelerate social and environmental change.
