![]() Perhaps the most interesting inclusion is their grain mill (also the inspiration for their logo) which they use to freshly mill grains, including einkorn from Duchess Grains – used in the ‘Siloaf’ bread. Every item in the building is satisfying to hold and look at, and Doug is able to tell us the provenance of each one-not least the food and ingredients. Broken mugs are made usable, and more beautiful, through kintsugi (the Japanese repair method that uses lacquer coloured with gold). The menu is a paperless projection on the wall, updated in real-time as dishes evolve through the night’s ingredients. The low lit former-factory is occupied by sleek table tops and serving dishes made from recycled single-use plastics, processed to look like marble, the coat cupboard is made using joinery, eliminating the need for nails and glue, and seat cushions are made from waste wool. This progressively pre-industrial food system is brought forward with inventively resourceful finishing touches and final products. It means whole foods, minimal food miles, minimal processing and a staggering attention to detail that extends from the food to the décor. It means total industry innovation, executed with respect for the environment, for ‘the way our food is generated’, and for our own bodies. To Doug and his team, a pre-industrial food system means much more than using locally grown vegetables and not having a bin. As London’s appreciation for ingredient sourcing and zero-waste practices continues to spread, Doug tells us how he’s having to ‘explain himself’ much less these days. Silo’s welcome seems to have been very warm indeed – the space is still full when we arrive very late on a Thursday evening. After several successful years in Brighton, honing a better-than-zero-waste enterprise that still manages to be flavour-forward, owner/head chef Doug McMaster moved the entire operation to East London’s, appropriately industrial, White Building in Hackney Wick. London’s sustainable food scene has been eagerly awaiting the arrival of Silo’s now-iconic ‘pre-industrial food system’ since they announced plans to open here early last year. Open Thursday - Sunday, more info bellow. SILO is now reoppening post-lockdown as a wine bar and food experience: SILO X Wine Bar. This review first featured in the Jellied Eel Print Mag in Feburary 2020. It may contain translation errors.As the hotly anticipated zero-waste restaurant finally lands in London, Francesca Nicol explores the excitement around Silo’s ‘pre-industrial food system’. Note: This text was translated by machine translation software and not by a human translator. And to round off the evening after dinner, it may also be a cognac or a Havana in the Smoker Lounge. Lots of wood with panels and decoratively layered spirits and wine bottles of the best cultivation form the framework of an evening for the mind. Everything is possible: an aperitif with friends, an invitation for business partners, drinks and delicious appetizers. SILO Lounge: The lounge with bar is open for pure relaxation, for pure enjoyment. Because with an eye on the show kitchen, you will experience live how the professionals at the stove create their creations. The monastery church, the ski jump or the mighty mountains: is there a more beautiful accompaniment to the refined delicacies served here? Even the view inside has it all. ![]() ![]() And inside, an unforgettable experience of pleasure awaits you. Along the floor-to-ceiling windows, the view wanders outside. It inspires at the top: the panoramic view, which in the restaurant reaches from the Mythen over the Sattelegg to the Etzel. ![]()
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