A role model in sustainable gastronomy

Some say that this is the world’s first zero-waste restaurant. In any case, Silo in East London’s Hackney Wick neighborhood is a great example for chefs who want to transform and be more sustainable. It’s inspired and opened the eyes of many, from professional chefs to ordinary diners. The main character is Douglas McMaster, who has a solid gastronomic CV; St John, Noma, and The Fat Duck are some of the restaurants that have shaped his philosophy and beliefs. The service is straightforward and communicative. No guest leaves Silo without understanding the underlying meaning of its meals. We think the food and drink deserve more attention. This is playful, creative cooking based on knowledge, self-restraint, and solid craftsmanship. Silo is not just a good restaurant in theory; Silo is good in reality!