Silo began in Australia in 2011 with artist Joost Bakker who proposed the idea of ‘not having a bin’… from that point silo’s chef and owner has built the business up to being the world’s first zero waste restaurant.

Silo is a restaurant conceived from a desire to innovate the food industry whilst demonstrating respect: respect for the environment, respect for the way our food is generated and respect for the nourishment given to our bodies. This means we 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.

We have our own flour mill that turns ancient varieties of wheat into flour the original way, opposing over-processed industrialised bread making techniques. 

We churn our own butter, make our own oat milk, roll our own oats and support a nose to tail ideology, meaning that if an animal dies for food we will maximise the whole beast, respectfully. The on-site brewery creates natural fermented drinks from live cultures.

Our restaurant furniture and fittings are created from a desire to re-use, choosing up-cycling before recycling. 

Our furniture is made from materials that would otherwise have been wasted, crafted with innovation to serve function. Our plates are formed from plastic bags and tables from reconstituted food packaging. Lightshades are made from mycellium grown on used brewing grains and crockery are made from crushed wine bottles.

To achieve Zero Waste, all products delivered to the restaurant come in re-useable vessels such as: crates, pails, urns or containers. The minimal waste remaining is natural and therefore compostable… closing the loop.

Silo London

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