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SHIROIYA HOTEL

24 Hours In One of Japan’s Best Art & Design Hotel Destinations

KOICHI IO

A Tokyo Studio Visit to the Third-Generation Metalsmith & Contemporary Artist

ISSEY MIYAKE SPRING SUMMER 2023

Kondo's Tribute Through The Power of Sculpture: “Enveloping The Body, Liberating The Mind.”

NoMad London

A Former Magistrates Court Is Transformed Into One Of London's Best New Hotels

Downtown L.A. Proper Hotel

Where the Creative Jetset Stay and Locals Hangout in Downtown Los Angeles

PARKHOTEL MONDSCHEIN

A Rich Cultural History Combined with a Refined Design Aesthetic at this Modern Luxe Hotel

FUFU KYOTO

An Intimate Luxury Hotel that Entwines Traditional Japanese Dining, Architecture and Hospitality with Modern Elegance

JACQUEMUS PARIS

A Pure Interior Led By Playfulness and Surprise

The Gdańsk Shakespeare Theatre

The Charred-Brick 'Black Box' Presenting The Beauty Of Theatre & Performance

GAIA

British Artist Luke Jerram’s Explores The Vastness of Our Earth

Honouring ISSEY MIYAKE

The Legacy Remains: Merging Art & Fashion, East & West, Tradition & Technical Innovation

UNITED PLACES BOTANIC GARDENS

Local and Luxurious, A Melbourne Boutique Hotel That Gets It Right

Naoshima Ryokan ROKA

Designed by Okayama-based studio Nottuo, a New Modern Stay on Japan’s ‘Art Island’

Restaurang ÄNG

NORM Architects Creates A Light-Filled Glasshouse For The Michelin-Starred Restaurant

JAPANESE CRAFTSMANSHIP: BAMBOO WEAVING

In The Quiet Backstreets Of Kyoto's South Higashiya, Find A Master Craftsman

HOMME PLISSÉ ISSEY MIYAKE SS23

As Ever, The Joy Of Movement & Ease of Pleats Prevails

SILO BRIGHTON

The No-Waste Pre-Industrial Food System Every Restaurant Should Be Learning From

August, 2019
Silo Brighton founder and head chef Douglas McMaster | Photography Silo Brighton©

The first zero-waste restaurant in the UK, Silo Brighton operates a strict no-waste ethos.

Founded by chef Douglas McMaster, Silo operates through and with a pre industrial food system. They use techniques both modern and ancient. It’s a return to a more primitive diet and style of consumption far more sustainable than what currently is in modern society.

McMaster’s career began in numerous kitchens around the world. We first met the chef at St John, the nose to tail restaurant in London’s Shoreditch. He later went on to work in Australia, where he found direction championing a no-waste ethos through sustainability pioneer Joost Bakker.

The restaurant’s ethos extends to their suppliers, whereby asking farmers to use reusable containers and packaging for goods. They’ve started a movement, which is long overdue.

Silo is already a leader in the industry and is only just getting started.

Committed to the no-waste ethos, everything in the restaurant is made from repurposed materials | Photography Sam Wong©
Photography Sam Wong©
Photography Sam Wong©
Photography Sam Wong©
Photography Sam Wong©
Photography Sam Wong©
Photography Sam Wong©
Photography Sam Wong©
Chefs Claire, Dan and the team at Silo Brighton | Photography Silo Brighton©
Photography Sam Wong©
Photography Sam Wong©
Photography Sam Wong©
Photography Sam Wong©

Silo Brighton
39 Upper Gardner St, 
Brighton BN1 4AN
United Kingdom

For more design and travel destinations in Brighton, click here

Text: Monique Kawecki
Images: As credited, Silo Brighton and Sam Wong©

To note: SILO has now closed in Brighton, it will be re-opening in its new London premises late 2019

August, 2019