The No-Waste Pre-Industrial Food System Every Restaurant Should Be Learning From
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.
39 Upper Gardner St,
Brighton BN1 4AN
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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