After following Doug McMaster’s outings since 2012 and documenting his eco-friendly café with artist Joost Bakker, before returning to the UK with the restaurant, bakery and coffee shop Silo in Brighton (both venues are now permanently closed) – we are pleased to hear that the pioneer of the zero waste business has opened the doors of London’s first zero waste restaurant. Partnership with Hackney Wick’s Crate Brewery after a crowdfunding campaign that raised a whopping £ 500,000.
With the investment to fund a major renovation of the White Building, the entire restaurant was made from reused and sustainable materials. On arrival, Silo’s guests were greeted by a host stand that consisted of leftover pieces and otherwise unusable wooden pieces that were laminated. a pendant lamp made of eaten seaweed hanging above. The breathtaking floor consists of pure, natural cork, which is obtained from the bark of the cork oak.
Guests sit at a long, 18-seater dining counter wrapped in recycled leather or at striking three-legged round dining tables designed specifically for silos. Made by Jan Hendzel in his Woolwich workshop. Here dishes like braised Frisian milk cow, parsnips and peppercorn; Jerusalem artichoke, brown butter and tamari; and King Oyster Mushroom represent a “desire to innovate the food industry while showing respect: respect for the environment, respect for the way our food is produced, and respect for the food given to our bodies.”
In the cocktail lounge, furniture was made to order by Mycelium, the vegetative part of a fungus and one of the most important organisms on our planet – an extremely sustainable building material of the future – while 30 bespoke wall lights were commissioned from Potters Thumb, made from crushed glass wine bottles by Silo Brighton. Coupled with its own mill and Melbourne’s no-bin concept, Silo London’s zero-waste restaurant is an inspired project that will hopefully inspire others to take this progressive path.
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