The story
In the creative heart of Hackney Wick, Silo stands as a pioneering force in London’s dining scene. This first-floor restaurant on Queens Yard is not just a place to eat; it’s a manifesto on a plate. The team’s philosophy is woven into every detail, from the flour milled in-house to the fermentation lab that transforms scraps into complex, vibrant flavours. The restaurant’s commitment to a closed-loop system is evident in its sleek, minimalist interior and the palpable energy of a kitchen that wastes nothing.
The menu is a celebration of modern cuisine, driven by seasonality and the principles of the Zero Waste Philosophy and FLUX Fermentation. Dishes are built around whole ingredients, with techniques like pickling, curing, and fermenting used to extend the life of every component. The result is food that feels both inventive and deeply connected to the land. While specific dishes change constantly, the ethos remains clear: bold, clean flavours that challenge the notion of what sustainable fine dining can be.
Silo’s dedication has not gone unnoticed. It has earned a Michelin Recommended award, a recognition that speaks to the precision and creativity of the kitchen. For diners seeking a meal that is as thoughtful as it is delicious, Silo offers a compelling argument for the future of food in London.
Recognition
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