Trailblazer Douglas McMaster opened the world's first zero-waste restaurant in Brighton in 2014, way before eco-consciousness became cool and "sustainability" a culinary buzzword. Now, the pioneering concept has decamped to London's hipper-than-hip Hackney Wick. All dishes on the daily-changing, six-course tasting menu are designed with the bin in mind and the entire supply chain - from farm to fork - produces zero waste. The restaurant mills its flour (the sourdough here is divine) and churns it butter - smear it on said loaf dip the bread into the blue-cheese sauce that comes with cooked-over-coals artichokes. Anything that can't be eaten is put into the high-tech composting system. The ethos extends to Silo's interiors: crockery is made from recycled glass; plates are formed from plastic bags and furniture grown from mycelium - a raw material praised for its renewable properties.
Unit 7 Queens Yard E9 5EN