Description

Silo is Britain's first zero waste restaurant. Here the food is local and sustainable, fixtures and fittings are up-cycled, everything is composted, and bills are emailed rather than printed.

Conceived with the desire to produce creative, innovative dishes while demonstrating respect for the environment and community, most produce is either grown on site, or in co-operation with local growers. Heading up the kitchen is Douglas McMaster, the 27-year-old former BBC Young Chef of the Year. McMaster spent time at St John's and Noma, and while sustainability is king at Silo, anyone from vegans to enthusiastic carnivores will be catered to. The Guardian's Marina O'Loughlin has stated that looking to Silo, "we're looking at the future."

Enjoy a delicious three-course tasting menu, choosing either 'Herbivore' or 'Omnivore' offerings. The two menus comprise of meat and fish for Omnivorous diners and plant and diary for the Herbivorous diners. Guests, though, are welcome to mix and match courses from either menu to create a tasting menu comprising of both vegetarian and meat dishes, ensuring all eating habits are catered for: vegan, vegetarian, pescetarian and carnivores.

Example dishes include Jerusalem Artichoke with Berskwell & Ferments, Pork Belly with Heritage Carrot & Pine, and Trout with Pickled Dulse. Truly guests will also receive a complimentary glass of house-made Apple and Elderflower Ebulis 'champagne' each. This will be both a meal to savour and an experience you can feel good about.