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.