There is nothing that won’t impress you about Silo. After earning their fame in Brighton and successful pop-up,  the Cub, in Hoxton, Silo finally gets a London location. Most attractive thing about it must be the ethos behind the whole venture, recycling food, having zero waste and sourcing everything locally. Even the furniture is made from materials that would have been otherwise wasted.

Head chef Doug McMaster and his team create everything from its whole form, cutting out food miles and over-processing, whilst preserving nutrients and the integrity of the ingredients in the process. They have their own flour mill that turns ancient varieties of wheat into flour the original way, opposing over-processed industrialised bread making techniques. They churn their own butter, make their own oat milk and roll their own oats. The on-site brewery creates natural fermented drinks from live cultures.

To achieve zero waste, all products delivered to the restaurant come in re-useable vessels such as: crates, pails, urns or containers. Anything that isn’t consumed is fed into their aerobic digester, which can generate up to 60kg of compost in just 24 hours.

Expect to be puzzled by Silo’s daily tasting menu which is conceived from a desire to innovate the food industry. It is a mainly vegetarian set menu but can be prepared both vegan or flexitarian. There was not one thing we didn’t enjoy on this 6 course inspirational experience. On the day we visited, fir potatoes cooked in caramelised whey are mind-blowing.