Will Stoyle

Silo, London, United Kingdom

What are some of the most exciting developments happening at Silo right now?

-We’re always evolving and pushing boundaries. Our fermentation factory is now operational, completely emission- and plastic-free. We work closely with designers to repurpose and recycle all materials. We aim to oversee operations to reduce food waste across systems—not just within Silo.

Sustainability and design are central to Silo. Tell us more about that. 

-We’re working to eliminate cardboard entirely, partnering with designers to challenge traditional packaging. Recycling consumes huge amounts of energy. Wine packaging remains a challenge—cases always come in six, and outsourcing recycling feels like greenwashing. Instead, we’re exploring alternative systems with suppliers and fresh thinkers. The solution often lies in finding a true purpose for the new way of working. 

You have a unique approach to wine selection. Can you explain?
-Rather than a single sommelier, the entire team is involved in wine selection and training. This collective approach increases engagement and sales because everyone is personally invested. Suppliers visits to share new wines, reinforcing our philosophy that wine should reflect the team. We’re not disregarding expertise—we still learn from specialists—but we believe in making wine accessible and choosing what we genuinely love by all of us. Transparency is key; our staff understands every aspect of the business. And sustainability isn’t just about food waste—it’s about fostering a work environment where everyone can thrive.