The onsite preparation is impressive to say the least. It’s a sincere touch that goes a long way in making you appreciate what you’re about to put in your mouth. McMaster cooks and brings his food to his customers, informing them about the food on their plate its origins and how and why it was cooked in such a way. Each day the lunch menu will solely offer one plant, one dairy, one fish, one wild and one meat option.
There is also a daily selection of tempting bakery items and quality beverages. McMaster has put together a seasonal, sustainable and intelligent menu for breakfast and lunch (the lunch menu extends to early evenings Friday and Saturday).
The brains and unquantifiable passion behind the venture is British chef Douglas McMaster who founded the concept, that we first saw in Melbourne a few years back, with Dutch artist Joost Bakker. Housed in an old warehouse in the North Lanes, Silo is a restaurant, bakery and coffee house that adopts a pre-industrial food system that generates zero waste. The White Building, Queen's Yard, E9 5EN silolondon.Last month, Silo, the UK’s first zero waste restaurant opened in Brighton. Goat's milk ice cream with sourdough miso caramel and pine snow is a cheeseboard in miniature and a more than satisfying end to a sustainable dinner.Įmpirical cocktails from £7, daily 6-course tasting menu £45. Sticky, mature and almost pillow-soft, if it turned out that cow had been fed an all-Bovril diet since birth, we honestly wouldn't be surprised. The braised friesian cow with buttermilk garum? One of the beefiest bits of beef we've eaten. That being said, the meat and fish is treated just as tenderly: cuttlefish with Tokyo turnips and kimchi? A cephalopod sensation. Vegetables are given the proper care and attention they deserve at Silo: white artichokes are served blackened and charred over a pool of stichelton blue sauce and bright ruby kraut carrots are barbecued in burnt Christmas trees (no, really) and dotted around an egg-yolk fudge.
Silo restaurant free#
Golden beetroots glazed in beetroot molasses follow and, free from the clodded-earth taste that sometimes attaches itself to that particular root vegetable, prove to be one of the standout dishes. We begin with blood radish cannelloni, a small and dainty fuchsia roll of radish siphoned with a hemp cheese filling. The daily tasting menu gets you six courses of McMaster's cerebral cooking and as many slices of the restaurant's superlative siloaf bread (and freshly churned butter) as you can handle. In case you didn't catch on by now, Silo likes to do things a little differently Natural wines on the list similarly thrum with excitement: a 2018 garnacha blanca from Azul y Garanza was redolent with orange and grapefruit but offered enough salinity on the follow-through to cut through the citrus noise. The Onyx is a fig leaf-based cocktail which was tropical, bright and big on coconut, a bit like drinking a Bounty in a glass while the Fallen Pony, a pine-based number, was slightly more bitter and savoury, boasting notes of popcorn and ever-so-slightly burnt toast. Low-ABV cocktails, made in collaboration with Copenhagen-based Empirical Spirits, come served in wine glasses and make for an excellent way to start the night. With an average ABV of around 10%, they'll ensure you won't spend the next morning desperately trying to remember the specifics of your fourth course. In case you didn't catch on by now, Silo likes to do things a little differently. Leave your cynicism at home, because sincerity is what you can expect from Silo.
The staff are wide-eyed, endearing and eager to tell you about their weekends spent foraging. But that's not to say the venue feels all Bohemia and burlap sacks – far from it: Silo occupies a chic space and serves sophisticated plates of food without any unnecessary archness. You can expect sustainability to be the focal point of the menu: any production of waste has been eliminated by McMaster via the decisions to trade directly with farmers, use reusable delivery vessels and always choose local ingredients. Having jumped ship from Brighton, Silo – the innovative zero-waste restaurant concept from Douglas McMaster – has found itself above CRATE Brewery in Hackney Wick.
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