Nettle is the autumn debut of chef, farmer, and founder of Acre, Will Devlin. Launching in early September, Nettle is a reimagined London rooftop restaurant, offering an à la carte fire-cooked dining experience which brings Will’s farm-to-table ethos to London, with much of the produce travelling up from his farm and butchery in Kent.

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Situated on the rooftop on the 5th floor of The Conduit, diners are met with views of the London skyline and vibrant streets of Covent Garden beneath. A bespoke fire kitchen takes centre stage at Nettle with a striking custom-built charcoal grill and cooking rig made by British Metal Crafts. Outside onto the terrace, the space opens into a charming rooftop garden oasis.

The menu at Nettle is a delicious expression of good things to eat, with food grown and produced by good people doing good things. Each plate embraces seasonal and meticulously sourced ingredients, much of it coming from Will’s farm and in-house Block Butchery at Spratsbourne Farm in Goudhurst, Kent.

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Bringing the values of independent, ethical farming and season-led cooking into central London, the menu at Nettle will constantly change in response to the landscape and is split into Snacks, Small Plates, Larger Plates, Sharing, Sides and a Feast Menu.

Start with Acre’s own charcuterie including Fennel Salami, Beef Bresaola and Cured Coppa; Pork Scratchings and Blackened Apple Sauce; Hake Croquettes, Dill Emulsion and Pickled Cucumber. Small plates include St Austell Mussel Skewers and Kelp Dashi; Wild Rabbit Skewer and Fermented Chilli or Squash Fritters and Herb Dressing, before moving onto larger and sharing plates such as Wild Venison, Nasturtium and Shiso; Kent Lamb and House Togarashi and Day Boat Whole Fish. The wild, sustainable and foraged aspect of the menu continues with puddings, such as Pump Street Chocolate and Cep Mushroom; Fennel Burnt Cream and Lovage Raspberries and Black Apple Sponge and Koji Honey Sauce.

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Meat will come from Block Butchery, 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.

Will Devlin comments: “At Nettle, we celebrate the people from near and far who grow and produce our food, and hero the stories that inspire us to unite and make a positive impact. We strive to be the change that we wish to see and these values are woven into every aspect of our restaurant. From the people that grow, to the people that select our produce and create the food that we serve, every hand that plays their part fuels our mission to better our world, for the people and the planet.”

Will is joined in the kitchen by head chef Miguel Maragno Roma, previously senior sous chef at Silo and with experience at Manteca, Grace and Savour at Hampton Manor, as well as roles in his native Mexico.

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Paul van Zyl, founder and CEO of The Conduit, comments: “The opening of Nettle represents another massive milestone in our partnership with Will Devlin and Levy. We are overjoyed that our magical rooftop will now host the refined farm-to-table cuisine that has made Will famous. Every flavour has been considered and concocted with Will’s deft touch. London is lucky to have him!”