Silo
From koji to garumel: how Silo ferments its waste food
Garums, misos and lacto-ferments can be a way to upgrade almost anything a kitchen would normally throw away. Ryan Walker of Silo explains the process to Maria Mellor
Minute on the clock: Mark Ciavola, founder and potter, Potters Thumb
The founder and potter at Potters Thumb, based at Silo in London, creates crockery from smashed glasses and wine bottles. He talks to Victoria Miller
Chefs fight invasive species with creative menus
Silo’s Doug McMaster to headline The Caterer’s Sustainability Summit
Reviews: Silo, Dulwich Lyceum and more
Reviews: Grace Dent finds Silo laudable but po-faced; while the devil is in the detail at[...]
Reviews: Silo, Davies and Brook and more
Nothing fails to impress at Silo; while the Lookout is serving up simple ideas, well executed
Menuwatch: Silo London
Doug McMaster has moved his zero-waste restaurant from Brighton to London. He tells Katherine Price why[...]
November opening date set for Silo
Doug McMaster’s zero-waste restaurant concept Silo is set to open in London’s Hackney Wick on 5[...]
Crate x Silo crowdfund nears halfway mark after one week
Hackney brewery to bring Silo to London
Tackling the food waste mountain
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