A New Beginning for “Zero-waste” Restaurant Silo

Zero-waste chef Douglas McMaster has relocated his restaurant, Silo, to a canal-side spot within walking distance of London’s 2012 Olympic Stadium.

Photo: Silo

After a successful five-year run in the English seaside resort of Brighton, zero-waste chef Douglas McMaster—who did stints at Noma, The Fat Duck, and several Australian fine-dining favorites—has relocated his restaurant, Silo, to a canal-side spot within walking distance of London’s 2012 Olympic Stadium.

Silo dispels the notion that zero-waste cuisine cannot be high-end; its mostly plant-based menu offers a rotating selection of 10 to 15 dishes that transform unwanted ingredients such as the invasive species Japanese knotweed, potato skin, and excess flour into miso paste, canapés, even ice cream. Now that’s food for thought.

More information here.

This article originally appeared in the December 2019/January 2020 print issue of DestinAsian magazine (“Back to Basics”).

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