Food, Drink & Entertainment

The Future of Ethical Hospitality

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The hospitality industry was amongst the hardest hit by the pandemic. As the industry starts to recover, organisations are facing two simultaneous challenges – responding to the global surge towards sustainability, and becoming more ethical employers. Our panel of award-winning chefs, restauranteurs, and business leaders discussed how the hospitality industry is rising to these challenges, and what more needs to be done.

Five new things to look out for as The Conduit reopens

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We’re excited to open our doors to you this week and, judging by the flurry of messages we’ve received recently from our members and well-wishers, we sense that that excitement is shared. Whilst a lot of what members will experience might feel familiar, here are five new things to look out for as we reopen...

SUMMER COCKTAIL MASTERCLASS WITH WALTER PINTUS

A journey to discover the secrets behind some of the world's most iconic classic cocktails - and all from the comfort of your home!

FROM BEAN TO CUP: CREATING A TRANSPARENT COFFEE SUPPLY CHAIN

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We learnt more about the initiatives creating a more efficient coffee supply chain and, in the process, addressing disparities in power and improving livelihoods around the world.

Walter Pintus: ‘When it comes to drinks, less is more’

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Our Bar Operations Manager, Walter Pintus, is an award-winning bartender and mixologist, who joins us after running worldfamous bars at The Ritz, The Connaught and, most recently, The Mandrake. We speak to Walter about the global mixology scene, the process of designing a new drinks menu, and where to order an impeccable martini.

BEN LINES: “SUSTAINABLE LIVING IS GOING TO MOVE FROM A TREND TO A NECESSITY”

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Ben Lines is at the forefront of a new wave of creative culinary minds combining impeccable food with sustainability. We speak to him about his zero-plastic policy, his signature cooking style and building a welcoming work environment.