Billed as the world's first zero-waste restaurant, Silo has been a pioneer in the field of sustainable gastronomy for years. It was born out of Chef-Owner Douglas McMaster's challenge to himself to cook 'without a bin', and even the kitchen counter is made from recycled plastic bottles. The tasting menu features many plant-based elements, while the 'siloaf' bread – made using flour milled in-house – typifies the eco-friendly approach, and makes a return for dessert in the form of a 'siloaf ice cream sandwich'.