At Silo, the production of waste has been eliminated by choosing to trade directly with farmers, using re-usable delivery vessels and choosing local ingredients that generate zero or minimal waste. The compost machine, set inside Silo, turns restaurant scraps and trimmings directly into a compost used to grow and produce more food.
They have their own flour mill that turns ancient varieties of wheat into flour the original way, opposing over-processed industrialised bread making techniques. They churn their own butter, make their own oat milk, and roll their own oats.
Highlights from the ever changing menu from our visit included: Preserved tomatoes, fresh curd and smoked whey. Cabbage with kimchi and fig leaf oil. Charred Carrots with Montgomery Cheddar. Smoked mackerel with seabuckthorn. Smoked potatoes, brown butter hollandaise. Plus the most delicious pumpkin seed ice cream sandwich.
On weekends the doors are open for brunch, serving coddled eggs, baked aubergine with Silo’s own yoghurt and full English with vegan bacon and freshly baked pastries.