![]() In 2021 Silo was awarded the Michelin Green Star for its pioneering zero-waste work. McMaster is keen to spread his eco-friendly message to diners too, by hosting sustainability-focused workshops in Crate’s new events space which can be found next door to the restaurant. To accompany the food, there are wines from small-batch producers, while cocktails are being produced in partnership with cocktail king Mr Lyan (of Lyaness and Cub fame). ![]() ![]() Sweeter dishes, meanwhile, might include the house bread as an ice cream sandwich or panela ice cream with apple and lovage. Restaurants serving Modern Australian cuisine. Silo is the worlds first zero waste restaurant. Examples of what you might find include the likes of red Kuri pumpkin with whipped ricotta and wet walnut, celeriac with caramelised cream and cobnut or fallow deer with celeriac and quince. Silo Restaurant & Lounge in Newcastle City, Newcastle & The Hunter NSW. Silo restaurant: Grey Mist, Kaleido & Charcoal help set the bar for circularity. Silo’s commitment to sustainability means that the food menu changes constantly, with 10-15 dishes available at any time. All products delivered to the restaurant come in re-useable crates, pails, urns or containers. Silo’s restaurant furniture and fittings are created from a desire to re-use, choosing up-cycling before recycling: the table tops are made from upcycled Smile Plastic, the bar front from recycled leather, and the wall lights crafted from crushed wine bottles. In 2019, after five years of operating in the seaside hotspot, McMaster closed up shop and moved to the Big Smoke, settling in Hackney Wick, to join CRATE in their Hackney Wick home, The White Building. Silo aims to work only with natural materials and creates everything from its whole form, cutting out food miles and over-processing whilst preserving nutrients and the integrity of the ingredients in the process. This wasn’t bandwagon jumping, as Silo came around long before the renewed interest in sustainable restaurants and food production that we’ve seen in recent years. Silo shows that zero waste can still mean maximum flavour.Chef Douglas McMaster originally set up Silo in Brighton back in 2014, bringing a zero-waste restaurant to the city. The utilitarian dining room with whitewashed walls and a counter bar overlooking an open kitchen would not look out of place in Scandinavia while the menu illustrates a restaurant whose culinary ambitions match that of its environmental ones. Naturally, given McMaster’s dream, you wouldn’t know any of this just by looking. Anything that isn’t eaten isn’t thrown away either, but instead turned into valuable compost. This approach continues throughout the restaurant, with the beautiful crockery made from plastic bags and tables from reconstituted food packaging, with the furniture either up-cycled or made from materials that would otherwise have been wasted. The restaurant has its own flour mill for ancient varieties of wheat, churns it owns butter, produces its own oat milk, and practices nose to tail cooking that uses the entirety of every animal killed. The Granary Caf offers an immersive dining experience like no other. With Silo he has more than achieved this. Situated on the sixth floor of the hotel, The Willaston Bar is named after the. Launched at the tail end of 2019, Douglas McMaster’s ‘zero waste’ restaurant is the result of painstaking work from the ambitious chef to open a restaurant that not only has full respect for the environment, agricultural practices and nutrition but which can also stand shoulder to shoulder with fine dining restaurants across the globe in terms of decor and food. ![]()
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