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BY KATIE - MYGREENPOD, 15 October '15
New and extended evening service is launched to critical acclaim
From 20 October, on Tuesdays to Saturdays, zero-waste restaurant SILO will offer a brand new experience with Plant, Fish, Meat & Dairy Tasting Menus, a new wine list celebrating natural wines and the chance to sit right up at the pass to see the chefs in action.
Growing underground – London’s first underground farm is producing crops from beneath the Northern Line
Pre-industrial food system
Winner of the Most Irreverent Chef award (Young British Foodies 2012) and BBC Young Chef of the Year (2009), Douglas McMaster opened SILO Brighton at 39 Upper Gardner Street in October 2014.
A waste-free restaurant, bakery, brewery and coffee house based on a pre-industrial food system, SILO has a package-free supply chain and has led the way in preparing food from its ‘wholest’ form.
The restaurant mills its own flour, churns its own butter, makes its own cheese and ultimately aims to create an end product which is as nutritious as it is delicious. Old Tree, SILO’s brewery, creates fermented drinks using foraged and intercepted plants, herbs, vegetables and fruit.
Celebrating conscious thinkers
As a collective, SILO celebrates conscious thinkers who promote a sustainable future for our livestock, land and its produce – from coffee roasters who only use beans delivered by sailboat to local farmers who work with biodynamic principles and experienced bakers who use ancient wheat varieties.
SILO’s mission is to innovate the food industry while demonstrating respect for the environment, respect for the way our food’s generated and respect for ourselves and our bodies.
Like the restaurant’s Breakfast and Lunch menus, the new Dinner menu at Silo reflects what Douglas describes as an obsession with abundance.
‘We will always have seaweed on the menu, we will always have blood, we will always have skin, we will always have sea buckthorn, we will always have nettles. They are five ingredients which are abundant in this world. They are untapped resources. Nettles grow and they die. They exist and are wasted. I want to promote these ingredients.’
Douglas McMaster, SILIO chef
New Herbivore Dinner Menu
SILO Sourdough and Butter
Yolk & Moss
Jerusalem Artichoke, Apple & Liquorice
SILO Ricotta Dumplings, Blue Cheese & Fennel
Cauliflower, Red Onion & Mustard
Sweetcorn, Rye & Lemon
SILO’s furniture and fittings are created from a desire to reuse, with a focus on upcycling before recycling.
The restaurant furniture is made from materials that would otherwise have been wasted: there are plastic bag plates, tables made from industrial floor tiles, work benches crafted from filing cabinet frames and jam jar glasses.
To achieve zero waste, all products that are delivered to SILO come in reuseable crates, food-grade jerry cans, pails, urns or containers.
Anything that isn’t consumed by customers or staff is fed into an aerobic digester which can generate up to 60kg of compost in just 24 hours. Its services are offered to residential and commercial neighbours, so the benefits of waste reduction can be shared across the local community.
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