Silo
81-85
Gastronomy points 2025
The role model
The zero waste-champions continue to carry the torch for sustainable fine dining, while inspiring the rest of the world. Since our last visit, chef and owner Douglas McMaster has opened a second restaurant in Mexico, plus kickstarted a fermentation factory in England, claiming that it is “…the most powerful asset to a zero-waste food system”. The journey towards becoming recycling free continues, partially by reducing food waste even further – it’s now down to 1 percent. Oh, and the tasting menu is absolutely stunning!
Sustainability highlights
- Fermentation factory with a broader purpose beyond the restaurant
- Collaborates with designers to implement sustainable systems
- Strong focus on staff growth
- Less than 1 percent food waste in 2024
- Supports regenerative farming practices
- Aiming to be recycling-free by the end of 2025
- Serves biodynamic wines
Information
Head Chef: Douglas McMaster
Unit 7, Unit 7 Queen’s Yard, London E9 5EN, United Kingdom