Silo Restaurant Review by Livvy Drake
As a low waste campaigner and enthusiast, going to visit Silo restaurant, in Brighton created the same feelings of excitement that I imagine meat eaters get when going to a steak restaurant or a footballer experiences at their home ground.
To give you the background, Silo describes itself as “designed from back to front, always with the bin in mind. The production of waste has been eliminated by simply choosing to trade directly with farmers, using re-usable delivery vessels and choosing local ingredients that themselves generated no waste.
Our compost machine set inside Silo, turns all of our scraps and trimmings directly into a compost used to produce more food… Closing the loop.”
Zero Waste touches principles that made me smile:
- Housemade almond milk
- Growing mushrooms in drainpipe shelves
- Al drinks served in jars
- Jar lids for jam and olive oil servings
- Intercepted mango jam- 1,500 mangos saved from landfill for being too small had been transformed into jam, cordial, wine and liquor.
- Slowcooked food that melted in the mouth
- Nettle ice tea
- The daily menu on a projector rather than on a piece of paper
- A daily meat, plant, dairy and fish option
- Plates made from recycled plastic bags
I left feeling content and inspired, and excited about making further improvements to my low waste lifestyle (not quite at zero waste yet), especially with the Lent Plastic Challenge fast approaching.
Where to try next?
Have you been to any great restaurants that operate zero waste or ingenious closed-loop systems for their ingredients?