![]() Upcycling is another aspect of the Silo philosophy, to reuse rather than recycle where possible. ![]() ![]() Silo also follows a nose-to-tail philosophy with meat and aims to source ingredients as locally as possible.Īll deliveries must be in reusable containers, and any waste is composted in Silo’s “aerobic digester” (which they share with commercial and residential neighbours), although the menu is conceived in a way which minimises waste, and surplus usable food goes to the charity FareShare, supporting local vulnerable people. They make their own soft drinks, mill their own flour to make their own (wonderful) sourdough bread, churn their own butter and make almond milk. They aim to respect not only the environment, but the produce they use and cook. The Silo motto is “Reuse, Reduce, Share, Repeat”. It might not be easy for others to follow their lead in all its aspects, but many restaurants could incorporate some of these ideas. Before I write about the lunch that three of us ate in the Brighton venue last Friday I think it’s worth telling their story, and outlining their philosophy too. Silo is many things, but its claim to fame is as the UK’s first zero waste restaurant. Brighton’s loss will be Hackney’s gain, because when Silo‘s lease ends they will be moving north. There’s a fantastic new restaurant heading to London later this summer.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |