Silo. London. 18th of August 2021

Silo, the brainchild of Douglas McMaster, was initially located in Brighton, but moved to London in 2019.

“We are the world’s first zero waste restaurant and aim to innovate the food industry whilst demonstrating respect: respect for the environment, respect for the way food is generated and respect for the nourishment we give to our bodies.” – Douglas McMaster

Douglas McMaster

Everything at Silo is recycled or recyclable, even the furniture – the tables and the counter are made of recycled plastic packaging, the lights out of wine bottles, and there is an aerobic digester, which is capable of turning 60kg of organic waste into compost, overnight.

Silo offers a la carte dining, with an option of trying all the dishes of the menu in a sharing format with the cost of £50 per head. Of course we went for this option!

Carrots | Siloaf aged butter | Quavers, sea buckthorn, Dorstone

The dinner started with fresh crispy sweet carrots, delicious bread and butter and oh wow the quavers coated with seabuckthorn and Dorstone cheese were just out of this world! A lovely start.

What followed?

Lisbon onion, 2017 fish sauce


Heritage tomatoes, hamp ricotta, fennel tops

This was one of my favourite dishes. Nicely balanced and very refreshing.

Fennel, egg yolk fudge, sunflower seed praline


Courgette, buttermilk, alliums


Ratte potatoes, seaweed, caramelised cream

This was followed by delicious bavette, smoked miso, sichuan pepper (sorry, forgot to take a photo)

King oyster mushroom, koji poridge

As you can see, most of the dishes are vegetable based but with the wide spectrum of flavours they offer, you definitely don’t miss meat and feel full.

The following one was the dish that impressed most my dining buddy. And yes, it was bloody delicious!

Pumpkin seed ice cream, furikake


Siloaf ice cream sandwich

Nothing is wasted at Silo. For example the super delicious dessert composed of caramelised buttermilk ice cream, marmite caramel and bran wavers: it was made of surplus bread and the byproducts from the process of milling flour and churning butter, practically concluding the meal by repeating the start of the dinner (bread and butter) but in another form. Isn’t this amazing?

Silo is worth a visit already because of the unique concept which is followed in every detail and the incredible and really genuine passion by its founder Douglas McMaster and his wonderful team.

Andreja Lajh

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