Silo is what Chef-owner Douglas McMaster calls "eco-edgy", a cuisine that uses caveman era methods with modern techniques to create a creative and tasty menu for the conscious diner. Ingredients are sourced from small ecological farms, and a giant compost machine on the premises supports the businesses zero waste concept. Sustainability is also incorporated into the physical space, which includes plates formed by plastic bags, jam jar glasses and work bench seating. The restaurant churns its own butter, rolls its own oats, makes its own chocolate and brews its own vinegar. Open for breakfast, lunch and dinner, seven days a week.
+44 (0)1273 674 259