![]() ![]() ![]() Dark painted wood surrounds the open grill and kitchen and white painted brick walls everywhere else. An elderflower dressing on some baby gem was surprisingly delicious and the ‘pirate chocolate cake’ was perfection.Īll the cocktails are from Mr Lyan (sustainable cocktail champion in London who makes pre-mix cocktails and tries to remove waste and perishables altogether) and the wine list is exciting without being wanky - we had a really nice ‘skin contact’ (or orange) wine which was superb. When we asked Douglas how to make them he described a fairly simple sugar and salt preserve which I’m determined to copy (recipe to follow!) although I was slightly put off by the need to peel the tomatoes!!ĭusty Knuckle flat bread with Romesco sauce was a warm and fuzzy dish which matched the arrival of autumn and cuttlefish kebabs were fresh and clean. Those were also incredible (we have charred white carrot with cheddar and ‘meta dairy’ (some kind of fermented dairy waste which they prepare over a long time - sounds strange, tastes amazing).Įverything we ate was perfectly prepared (although Tim wasn’t too sure about cacao nibs - I suppose they’re an acquired taste!) The preserved tomatoes came back to me in a craving the following morning - their sweet tang and ripe but not slimy texture made for a food which was like a tomato, but on ecstasy. Koji (the grain mould) is one of Douglas’ favourite things to prepare, alongside root vegetables smoked over the hearth at the restaurant. A highlight at our dinner was Koji Quavers - giant crisps that are flavoured with mould that has been grown over grains. ![]() It’s cork, and really beautifully done.Įating at Silo really demonstrates just how much the principles lead to creativity. The more the potential is reached - the more productivity Is achieved, furthermore the less Waste is created.” Even the floor is carbon negative. It’s a holistic/natural/Zero Waste approach to find the greatest potential value in every shred of material to maximise throes resources. He feels that “Every material has value, some less obvious than others. “ It’s a lot less niche now then when we started, however there's a long way to go before sustainability is achieved. When The Greenish caught up with founder/chef/owner Douglas McMaster earlier this month, he said that he thought “ ‘zero waste’ was the future of food”. The restaurant is in Hackney Wick (immediately next to the station) and shares a building with Crate Brewery (which has brilliant pizza, for another time). So Silo is a perfect inspiration and complement to the movement we’re beginning to see at home. Nowadays, as we start to have rows of dried food in jars that we refilled instead of buying in packets, we’re beginning to understand the amount of waste involved in food and food production. I first came across Silo at an event in Brighton in 2015 when zero waste wasn’t a thing that many people had considered (and in fact the Brighton restaurant closed because it was rather ahead of its time). But don’t, because that is brilliant too. It is brilliant even if you disregard the sustainable bit. I almost didn’t want to mention the green credentials because Silo shouldn’t be put in a ‘niche’ category. It is a restaurant that delivers exactly what 2020 needs in terms of food, service and atmosphere even in the middle of a pandemic and especially because it does what it does so without any waste at all (there literally is no bin) and avoiding any plastic in the entire supply chain. If you haven’t eaten at Silo yet, I would highly recommend booking a table. ![]()
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