Zero-waste restaurant Silo is taking sustainability even further with its latest supper club series

Following sell-out dinners in 2022, Doug McMaster is tackling invasive species again with another round of collab supper clubs featuring ingredients that are damaging the environment. After kicking off in June with Matt Orlando (previously of Amass in Copenhagen) joining Doug to cook up a six-course tasting menu centred around Japanese Knotweed, Skye Gyngell of Spring was in the Silo kitchen in July to cook up a menu featuring American Signal Crayfish.

In September, it’ll be the turn of Hugh Fearnley-Whittingstall who’ll be heading to Hackney Wick to cook up a menu based around Himalayan Balsam, an invasive plant that damages the natural ecosystem and biodiversity of the UK countryside, including the waterways around River Cottage. You can expect dishes like pacific oyster with pickled Himalayan Balsam buds, grilled invasive shrubbery with koji emulsion, Silo sourdough miso flatbread with sargassum butter, and panela ice cream with Himalayan Balsam granita.

Tues 19th September 2023
The White Building, Queen’s Yard, Hackney Wick, London E9 5EN