1st February 2020, from 6PM

The Restaurant at The Conduit

We’re delighted to welcome chef Søren Westh, pioneer of sustainable Nordic cuisine and co-founder of culinary lab .506, to The Conduit to kick off our 2020 Guest Chef programme. Former chef at noma, the four-times-awarded World’s Best Restaurant, Søren will create a 5-course tasting menu, reflecting his focus on wild, foraged and ‘forgotten’ ingredients from nature.

As one of the world’s most socially responsible chefs, Søren is joining forces with The Conduit to surprise, spark conversations and serve food that will change the way we think about the impact of creative, sustainable dishes. Read on for a spotlight of his latest project, .506.

£85 per person

About .506

.506’s mission is to explore how food, culinary traditions and consumption can create a better future. The culinary lab brings together a network of multidisciplinary thinkers, creators and the best chefs on earth, and draws from different fields such as biology, design, anthropology, chemistry, technology, agriculture and gastronomy, to help people adapt to a more responsible culinary lifestyle.

As the UK prepares for COP26 in Glasgow later this year, there is growing pressure for a global commitment to address the climate emergency. Many organisations including the IPCC and Project Drawdown have called for a complete overhaul of our food system to transition to a low carbon economy. By focusing on three key principles: helping plants play a central role; careful selection of ingredients; and turning leftover food into value, Søren and his team are driving a new, sustainable model for how we consume food in a way that both protects and celebrates our planet.

To book your seat, please contact