Christoff.ai

Silo

restaurants•
London
London

Silo

The White Building, 1st Floor, Unit 7, Queen's Yard, London E9 5EN, United Kingdom

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Christoff

Christoff's Take

Insider review

Tucked away in Hackney Wick's industrial White Building, Silo has quietly revolutionised what it means to dine sustainably without compromising on sophistication. This Green Michelin Star recipient operates as both restaurant and fermentation laboratory, where every scrap has purpose and every plate tells a story of closed-loop innovation.

Silo: The Zero-Waste Pioneer That's Redefining Sustainable Fine Dining

World's first zero-waste restaurant proves eco-luxury isn't an oxymoron

My Honest Review

Atmosphere & Ambiance

The space embodies industrial-chic perfection with whitewashed brick walls, black steel beams, and an unexpectedly serene view overlooking the River Lea. What sets Silo apart is the mycelium furniture – yes, furniture grown from mushroom roots – that perfectly encapsulates their zero-waste philosophy. The open kitchen counter becomes theatre, where chefs demonstrate fermentation techniques with the enthusiasm of scientists sharing breakthrough discoveries. Despite the warehouse setting, the atmosphere scores highly for conversation-friendly dining (8/10), creating an intimate yet sophisticated environment. The energy level sits comfortably at 4.5/10 – calm enough for meaningful conversation but with enough buzz to feel special. This isn't your typical white-tablecloth fine dining; it's eco-luxury with substance, where the industrial aesthetic serves the sustainable mission rather than just following trends.

Food & Drink

The daily-changing tasting menus from £66 showcase modern British cuisine through a zero-waste lens that's genuinely innovative rather than gimmicky. Signature dishes include the famous 'siloaf' bread, wild rabbit sourdough dumplings, and grilled squid with white kimchi – each demonstrating their nose-to-tail and root-to-leaf philosophy. The fermentation lab isn't just for show; it produces the koji porridge and various fermented sauces that elevate plant-forward plates. Their approach to whole ingredients means you're experiencing flavours and techniques rarely found elsewhere, from in-house milled flour to foraged local produce. The ice-cream sandwich has achieved near-legendary status among regulars. Natural wines, craft beers, and cocktails complement the food philosophy perfectly. With a 4.8/5 OpenTable rating and Green Michelin Star recognition, the quality speaks for itself. Dietary requirements are handled gracefully, though the plant-forward approach naturally accommodates many preferences.

Service & Experience

Service reflects the restaurant's educational mission, with chefs actively explaining techniques during the relaxed two-hour seatings. This isn't stuffy fine dining service – it's knowledgeable, passionate, and genuinely informative. Staff understand they're ambassadors for zero-waste dining and embrace the teaching aspect without being preachy. The open kitchen format means you're part of the process, watching techniques unfold while receiving context for what you're experiencing. The pacing allows for proper appreciation of each course and technique demonstration. Note that no cash is accepted, and the first-floor location is only accessible via stairs with no step-free entry option – a significant accessibility limitation that potential diners should be aware of.

Value for Money

At price level 4/4, Silo sits firmly in the splurge category, but the tags 'good-value-for-experience' and 'premium-but-fair' suggest the pricing reflects genuine value rather than inflated fine dining theatre. You're paying for world-first innovation, Green Michelin Star quality, and an educational experience that extends far beyond the meal. The daily-changing tasting menus from £66+ represent serious investment in sustainable practices, from the fermentation lab to the closed-loop systems. When you consider the research, technique, and philosophical commitment behind each plate, plus the two-hour experience with chef interactions, the pricing feels justified. This isn't just dinner – it's a masterclass in sustainable gastronomy that happens to be delicious.

Insider Tips

Best Time to Visit

Book for Wednesday through Friday evenings (6pm-11pm) for the full tasting menu experience, or Saturday lunch (12pm-3pm) for a more relaxed introduction. Sunday service (12pm-4pm) offers a gentler pace. Avoid if you're looking for quick dining – the two-hour seatings are integral to the experience.

What to Focus On

The daily-changing tasting menu is the way to experience Silo's full philosophy. Don't miss the famous 'siloaf' bread, and if available, try the wild rabbit sourdough dumplings and ice-cream sandwich. Natural wines pair beautifully with the fermented elements.

Christoff's Insider Tips

Book counter seats for the full fermentation lab experience – chefs share techniques like a masterclass while you dineThe mycelium furniture isn't just aesthetic – ask about the growing process if you're curious about their zero-waste innovationsCome with genuine curiosity about sustainable dining; the experience is as much educational as culinary

The Final Verdict

Silo succeeds where many concept restaurants fail by delivering substance alongside philosophy. The zero-waste approach enhances rather than constrains the dining experience, creating genuinely innovative flavours through fermentation and closed-loop techniques. While the pricing reflects its premium positioning and the accessibility limitations are concerning, this remains London's most meaningful example of sustainable fine dining. The combination of industrial-chic atmosphere, educational service, and boundary-pushing cuisine creates an experience that's both memorable and important. It's sophisticated without being stuffy, innovative without being gimmicky.

Christoff's Rating:
8.7/10

Perfect For:

sustainability-conscious food enthusiasts seeking genuine innovationspecial occasion diners wanting something truly unique and meaningfulculinary students and professionals interested in zero-waste techniques

Quick Details

1

Silo

⭐️ Zero waste pioneer
⭐️ Fermentation lab
⭐ Green michelin star
⭐️ Counter dining
⭐️ Industrial chic

The pioneer that started London's zero-waste movement occupies a stunning warehouse overlooking the River Lea. Silo's daily-changing menus emerge from their closed-loop system, where nothing enters or leaves the kitchen as waste. The whitewashed brick space features mycelium furniture,literally grown from mushroom roots,and an open kitchen where chefs demonstrate fermentation techniques. Their famous 'siloaf' bread and wild rabbit sourdough dumplings showcase how nose-to-tail cooking creates entirely new flavor profiles. Counter seating offers front-row views of the culinary alchemy, while the calm atmosphere encourages two-hour meals that feel like dining theater. The Green Michelin Star recognition validates what insiders have known since 2014,this is the future of fine dining.

What's Great

✓ World-first zero-waste restaurant with Green Michelin Star

✓ Open kitchen counter where chefs explain techniques

Keep in Mind

× First-floor location only accessible via stairs with no step-free entry

Christoff

Christoff's Tip:

Book the counter seats for the full experience - chefs drop fermentation knowledge and you'll learn the meta of zero-waste cooking

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Venue details

🕐"Wed-Fri: 6pm-11pm, Sat: 12pm-3pm & 6pm-11pm, Sun: 12pm-4pm"
📍The White Building, 1st Floor, Unit 7, Queen's Yard, London E9 5EN, United Kingdom
💷£££££
📞+44 20 7033 4940
🌐Website

Featured In My Guides

Silo has been featured in 1 of my curated guides. Here's where you can find more context and discover similar spots.

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