Silo Restaurant

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26/08/2026

FOR ONE NIGHT, .restaurant BECAME DOUGLAS MCMASTER’S KYIV KITCHEN.

THE FOUNDER OF CAME TO COOK A SEVEN-COURSE ZERO-WASTE DINNER — TURNING WHAT WE USUALLY CALL “SCRAPS” INTO SOMETHING WORTH COMING TO THE TABLE FOR.

BUT THIS NIGHT WAS ABOUT MORE THAN FOOD. IT WAS ABOUT SHARING A KITCHEN, AN IDEA, AND SIMPLY SHOWING UP IN KYIV.

WATCH THE FULL STORY ON OUR HUNGRY EYES YOUTUBE CHANNEL. [LINK IN BIO]

НА ОДИН ВЕЧІР .restaurant СТАВ КИЇВСЬКОЮ КУХНЕЮ ДУГЛАСА МАКМАСТЕРА

ЗАСНОВНИК ПРИЇХАВ, ЩОБ ПРИГОТУВАТИ ВЕЧЕРЮ ІЗ СЕМИ ZERO-WASTE КУРСІВ — І ПЕРЕТВОРИТИ ТЕ, ЩО МИ ЗВИКЛИ НАЗИВАТИ «ЗАЛИШКАМИ», НА ТЕ, ЗАРАДИ ЧОГО ВАРТО СІСТИ ЗА СТІЛ.

АЛЕ ЦЕЙ ВЕЧІР БУВ НЕ ЛИШЕ ПРО ЇЖУ. ВІН БУВ ПРО СПІЛЬНУ КУХНЮ, СПІЛЬНУ ІДЕЮ І ПРО ТЕ, ЩО ІНОДІ НАЙВАЖЛИВІШЕ — ПРОСТО ПРИЇХАТИ Й БУТИ ПОРУЧ.

ДИВІТЬСЯ ПОВНУ ІСТОРІЮ НА HUNGRY EYES YOUTUBE-КАНАЛІ. [ПОСИЛАННЯ В ШАПЦІ]

13/07/2026

The Silo Garden wins Gold 🥇🌱

What happens when you take a zero-waste philosophy out of the kitchen and plant it in a garden?

Abi Stoyle has answered that beautifully.

Built around the principle that all that comes in remains, the garden treats every material as part of a living system. Nothing is simply discarded. Things are reused, fermented, composted, transformed and returned.

It is Silo thinking translated into soil, structure and season.

And now, just six months after graduating college, Abi’s first show garden has won Gold at RHS Badminton, alongside the Environmental Innovation Award.

A garden already understands zero waste.
Nothing disappears. It simply changes form.

Massive congratulations to Abi, and to everyone who helped nurture this beautiful new expression of Silo into being.

Boss lady Abi Stoyle’s Garden
Built with friends FIBRELAB | Textile Recycling Rickie Cheuk Matter Forms Pottersthumb
For The RHS Badminton Flower Show
In collaboration with Cure Leukaemia and The Tour 21

Suppliers:
Ashwells - timber
HOLLOWAYS OF LUDLOW - furniture
Allgreen - gravel

Images:
Éva Németh

15/04/2026

We’re building a closed loop garden for the — where nothing is thrown away, and everything has a role to play.

An entirely edible landscape.
Materials reimagined.
Food, design and ecology held within the same system.

It’s less about making something “sustainable”, more about showing what happens when the idea of waste is removed altogether.

Excited to be collaborating with on this for Badminton Flower Show, alongside and

More to come.

Graphics by the immensely talented

12/02/2026

NOMAD Alpine Bistro by Silo
12–15 February
NOMAD St. Moritz

For four days, Silo lands in the Alps.

NOMAD Alpine Bistro by Silo is a pop-up in St. Moritz, brought to life by the team behind London’s Silo.

We bring Silo’s closed-loop approach into an alpine setting, cooking with local producers while serving a familiar, well-loved bistro menu with a mindful twist.

The setting is Villa Beaulieu, reimagined as a bespoke alpine environment by architect Francesca Neri Antonello of FNA Concept. Natural textures, bold chromatic contrasts, and collectible design pieces curated with Nilufar, Imperfettolab, and Volumnia echo the intent of the food.

Seats are limited.

Reserve your table online via the link in bio.

space

16/12/2025

Mycelium in Motion

Silo opened its doors for a four-hands dinner with Sem.
Not a collaboration. A closed loop.

Back in 2019, George and Laura of .sem were part of the early fabric of Silo London. They helped dial us in. Then they took the thinking and planted it in Lisbon. Sem emerged.

Watching that idea grow over the past five years has been enlightening. A reminder that Silo was never a place. It’s a mindset. A live experiment. Something designed to spread quietly, like mycelium.

Sem, alongside our Mexican sibling Baldío, is that thinking made real. Borderless imagination. Craft with care at the core.

These nights were generous, playful, and full of intent. We’re deeply grateful for their return.

If you missed your final chance to dine at Silo London, go to Sem.

Drawing by (Final image 🫶)

LOVE

02/12/2025

Sold out, whilst never selling out.

Our beloved friend and collaborator Gísli () is cooking with us this Wednesday and Thursday. Naturally, it sold out long before we could even announce it — apologies 🥲. If ever there were a celebrated chef who embodies authenticity — who will never sell out on his values — it’s Gísli.

The founder many projects in and around Iceland is making a comeback using ferments which were inspired by his previous visit to Silo last January, creations from his new project and 15 years worth of Icelandic inspiration. His dishes will be purposefully placed among our tasting menu. Check out his work through .restaurant

Gíslis love from nose to tail cooking inspired us to the core. Learning about the uses for every part of the Cod Fish Anatomy within a elegant plate of food was unforgettable. His kind and focused persona was a match in our team and a match to what Silo as a philosophy stands for: Intensional cooking, unmissable passion and inclusion of others in the process.

We can’t wait for another week working with you!

Poster by

04/11/2025

Andy’s 9 to 5:

Looking into the distance of our restaurant coming to an end, we have been thinking more about our supply connections who have been with us throughout our journey. There’s one supplier in particular who’s more than just his wild finds; he’s our best friend.

Andy is a man who lives in a time when paper maps, foraged food, and daily exposure to nature are the norm. He lives slowly and naturally, like we should all be open to being. He happens to be a lead vocalist in his own band and an abstract artist of the scenery he walks.

Andy told us to meet last Monday morning at Three Bridges station. Next, rather than taking the bus, we ventured through nettles and main country roads to where the land grew quieter, with towering pines and birches.
We were crouching down at Mysyliym of all colours and shapes, amazed by how they were just the antennae of a much larger system which connects everything.

We were in awe of his knowledge of where specific mushrooms would grow in which sort of nook within a constantly changing landscape.
Coming back into nature felt healing to all of us; it was a reminder of how everything starts and ends in nature.

Not to mention our picnic; we collectively agreed that it was the best spread we have ever had. Feasting in a secret garden next to a scenic pond, where Andy allowed his creative mind to flow on paper.

Picking food directly from its source, then carefully carrying it through the London trains and back home to our kitchen for a staff meal. The cauliflower mushroom was battered, fried, and glazed in a dashi reduction, and served with rice and pickles. You couldn’t get better than that. We love you, Andy, and all you show the world.

30/08/2025

RAMEN POP-UP

For one day only, George Black is bringing his Tokyo-style ramen to Silo.

London-born, globally travelled, and ramen-obsessed, George has served bowls in Paris, New York, Tokyo and back home in London. For this one-off at Silo, he’s designed a menu that bends his craft around our zero-waste pantry—low-intervention, UK-grown produce, seen through the lens of Tokyo’s most iconic broth style.

On the day: a distinctive take on Tokyo’s double soup tradition. Both shio and shoyu ramen, reimagined—Silo-style.

We can say from eating his Ramen many times over - this is one not to miss.

🍜
🎨
👮‍♀️

26/08/2025

Chicken of the Woods Pastrami

Pastrami is preservation — cure, spice, patience. Biology at work. We’re doing the same thing here, but with fungi instead of flesh.

Method:
🌊 Brine in shio koji
🍯 Cure with veg-scrap treacle, black pepper & star anise
🕰️ Leave it for a week — let it transform

What comes out isn’t an imitation of pastrami, it is pastrami — just made with a mushroom that happens to grow on oak.

Chicken of the Woods
🐓Named because its texture pulls apart like chicken.
🐓It grows in flamboyant orange shelves, parasitic and bright (see image)
🐓It carries more protein than most plants and more intrigue than most meats.

This is preservation without animals, fermentation without compromise, tradition without nostalgia.  LOVE to Andy, our dearest forager hero .gathercole

14/08/2025

GOING ALL IN 😛

The ‘All In’ menu is where you get to taste everything.

Swipe right for some cheaky close ups 👀

The menu tweaks every day, however this is an accurate-ish representation for the next few weeks. Follow our stories where Gaby will explore the daily touch ups.

The menu is ideal for two people… For your next hot date.

Tag a foodie friend who needs to experience this 🫦

Address

Unit 7 Queens Yard
London
E95EN

Website

http://silolondon.com/

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