WELCOME TO THE NEIGHBOURHOOD
Inspired by Northern Italy. Founded in Brooklyn. Landed in London. Rucola is an eco-conscious eatery serving up dishes made with thoughtfully-sourced ingredients in our buzzing rooftop restaurant in the heart of Covent Garden.
Paul van Zyl, Co-founder at The Conduit & Henry Rich, Global Food and Beverage Director at The Conduit.
Passionate about flavour.
Compassionate about the planet.
“We believe food should both taste great and be good for the planet.”
After the huge success of its flagship restaurant in Brooklyn, we are thrilled to welcome Rucola to Covent Garden. Rucola serves the latest in plant-driven, Italian-inspired dishes in the relaxed intimate style of a New York neighbourhood restaurant. Come and join us at the rooftop restaurant with stunning London skyline views, where those who want to make a difference convene from early until late.
To be the first to know about what’s on at Rucola, new sustainable dishes on the menu, upcoming workshops & events, sign up to the newsletter below. Enjoy a complimentary glass of natural wine with your meal, on signing up in May.
Rucola
/ˈruːkələ/
The Italian word for ‘arugula’, commonly known as ‘rocket’. A salad leaf that’s popular in Mediterranean cooking.
OUR ROOFTOP RETREAT
From our fifth-floor vantage point, you can enjoy the backdrop of panoramic views across London, while dining al fresco or under our all-seasons pergola.
Rucola provides easygoing Brooklyn-vibes in a light-filled haven, with an animated open kitchen and buzzing central bar. Our ambiance is as warm and welcoming as our staff. With in-depth knowledge of the menu, they’ll be on hand to answer questions and offer informed recommendations. And they’ll always make you feel right at home – whether you’re sitting down for a meal or just dropping by for one of our sustainable cocktails, mocktails or a leisurely brunch.
Featured in Open Table’s best rooftop bars and restaurants in London for dazzling views and great times and SquareMeal’s best rooftop restaurants in London.
MAXIMUM FLAVOUR, MINIMUM IMPACT
A celebration of quality
Expect delicious dishes, made with thoughtfully-sourced ingredients, with a particular accent on plant-led plates. From the handmade pasta to the focaccia, we make our dishes with sustainability as our priority, only using low carbon emission ingredients.
We have recently introduced Pre-Theatre dining from 5.30pm to 7pm and post theatre from 9pm. Selected by The Handbook as London’s Best Pre-Theatre Menus.
NATURAL WINES
Henry Rich is an award-winning expert on neutral carbon operations and zero waste practices throughout the food supply chain. He founded the Brooklyn-based Rucola over a decade ago, with a mission to show what conscious dining looked like.
Henry won the ‘Sustainability Award’ at the 2020 New York Hospitality Awards, and has a masters in environmental engineering at the Cambridge Center for Sustainability Leadership.
Naturally delicious, planet-friendly wines
Our wine list has been crafted with an ethical, sustainable philosophy in mind, offering an extensive selection combining both classic and natural wines. In tune with nature, the benchmark for natural wines is ‘nothing added, nothing removed’. They’re made using traditional methods with minimal intervention, creating beautiful vintages with a sense of place.
SIGNATURE SUSTAINABLE COCKTAILS
Al Fresco – Eminente 7yo Rum | Raspberry |Kaffir Lime Leafs | Lime| LE Soda Water (VE)
In the spirit of sustainability
Our signature cocktail selection, invites guests to enjoy rich, flavourful mixes, crafted to stimulate engaging conversations and inspire your thoughts.
Introducing Aperitivo Hour 4pm – 6pm , Monday to Friday. Non-members need to make a reservation at Rucola.
PUTTING THE PLANET FIRST
Plant-forward:
The menu features thoughtfully-sourced vegetables with appropriately priced meat and fish that meet the highest ethical and animal welfare standards.
Zero-waste practices:
Our menus are designed to reduce waste by using every part of the ingredient. We also recycle everything we possibly can and don’t use single-use plastic. Naturally.
Net carbon neutrality:
If we can’t avoid carbon emissions, we’ll offset them. All of them.
Ruth Davison, our Global Director of Impact, is dedicated to finding the most sustainable ingredients and suppliers for The Conduit and Rucola. She’s an expert in environmental sustainability and works closely with our culinary team to consider the intricacies and trade-offs of every item on our menus.
Improve your culinary know-how
Join our Saturday afternoon workshops, designed to inspire you to develop more sustainable food habits at home. Choose from Kombucha making classes to natural wine tasting, to organic flour pasta making and many more.
Members and non-members (including families) are welcome to come along. Please sign up to be informed about when tickets go on sale.
THOUGHT FOR FOOD
The Conduit’s impact programme is designed to improve the world around us by convening our membership community with talks from experts. This year, we’ve designed an annual series focused on fixing our broken food systems.
‘Fix Food, Fix The Planet’ has so far covered ultra-processed foods and the latest in regenerative farming approaches. You can find out more by viewing our recent talks below.
- Ultra-Processed Food. The Tipping Point
- Beyond Net Zero
- Radical transformation of UK’s Food system
- Let’s Farm the City
- The Future of Ethical Hospitality
To access our full programme of inspiring impact events – including Fix Food, Fix The Planet – become a member today and help us solve complex issues through the power of community.
Opening Times
For nine or more guests please call 020 3912 8405 or email reservations@theconduit.com
For private bookings click here.
Monday to Friday
Breakfast: 8.00am – 11.00am
Lunch: 12.00pm – 3.00pm
Aperitivo Hour: 4.00pm – 6.00pm (Reservation required for non-members)
Dinner: 5.30pm – 10.00pm
Saturday
Brunch: 10.00am – 4.00pm
Dinner: 5.30pm – 10.00pm
Sunday
Brunch: 10.00am – 4.00pm
Closed on Bank Holidays
Our last service is 30 minutes prior to closing.