Silo

Where sustainability meets sophistication, Silo London stands as the world's first zero-waste restaurant, transforming Hackney Wick into ground zero for a culinary revolution that proves fine dining and environmental responsibility are not just compatible, but essential partners.

Founded by visionary chef Douglas McMaster in 2019, Silo emerged from a radical challenge: to create a restaurant 'without a bin.' McMaster, who earned the BBC Young Chef of the Year Award in 2009, first pioneered this concept in Brighton before bringing his zero-waste philosophy to London's dynamic food scene. His commitment to circular gastronomy has earned Silo consecutive Michelin Green Stars since 2021, alongside The Sustainability Award 2021, cementing its position as a global leader in sustainable fine dining. McMaster's influence extends beyond the kitchen through his acclaimed book 'Zero Waste Blueprint' and cookery school, inspiring a new generation of environmentally conscious chefs.

The cuisine at Silo represents a masterclass in resourcefulness and flavor maximization. Every element serves a purpose: ancient wheat is milled in-house for the signature 'siloaf' bread, which returns as dessert in an innovative ice cream sandwich. The seasonally-driven menu features dishes like grilled fantail squid with kimchi and Douglas fir, fire-cooked Jerusalem artichokes with Cashel blue cheese and ruby kraut, and blue potatoes with barbecued sea kale and caramelized whey. The kitchen's fermentarium transforms food scraps into complex garums and flavor enhancers, while nose-to-tail preparations ensure nothing is wasted. This produce-led approach celebrates 'wonky' vegetables and creates everything from scratch, elevating sustainable cooking to fine dining standards.

Housed within The White Building, Silo's minimalist Scandinavian-inspired design reinforces its ethos through every detail. The open kitchen offers transparency and connection, while counter seating enables intimate interaction between diners and chefs. Tables crafted from reconstituted food packaging, light fixtures grown from mycelium on brewer's grains, and walls adorned with crushed glass wine bottle fixtures demonstrate that luxury and sustainability are seamlessly integrated. The beverage program mirrors this philosophy, featuring fermented drinks from live cultures and innovative cocktails using wonky fruits and vegetables, complemented by partnerships with local sustainable producers like CRATE Brewery.

Reservations at this 24-seat pioneer require advance planning, as Silo's reputation attracts discerning diners worldwide. The experience transcends traditional fine dining, offering guests a glimpse into the future of gastronomy where every bite represents a commitment to planetary stewardship without compromising culinary excellence.