In a groundbreaking move to revolutionize the culinary landscape, Silo, the Hackney-based zero-waste restaurant, has embarked on a crowdfunding journey to establish its Fermentation Factory. Founded by visionary chef Douglas McMaster, Silo has been at the forefront of sustainable dining since its inception in 2014. Now, the restaurant is taking its commitment to reducing waste to new heights by making its fresh koji accessible to a wider audience.
The Fermentation Factory, spearheaded by Ryan Walker, Silo's resident "fermentation guru" and frontrunner in research and development, aims to upscale what was previously an in-house venture. By producing commercial quantities of koji and beer grain miso, the project seeks to empower restaurants, bakeries, breweries, bars, and home cooks with the tools to reduce waste and create exceptional, high-value products.
The crowdfunding campaign, hosted on the Kickstarter platform, has already garnered significant support, with £2,664 raised from 21 backers at the time of writing. With 29 days remaining, the campaign offers a range of pledge options to suit various interests and budgets. From DIY Miso pledges at just £25 per person to group tours of the factory led by McMaster and Walker for £100 per person, participants have the opportunity to be part of this transformative journey.
For those opting for the DIY Miso pledge, Silo will provide pearl barley dried koji and organic dried fava beans, along with a step-by-step PDF guide to kickstart their own fermentation adventures. This hands-on approach not only supports the Fermentation Factory but also encourages individuals to explore the world of fermentation and its potential for reducing waste.
Silo's journey to zero waste began when McMaster, having honed his skills in world-renowned kitchens such as St. John, The Fat Duck, and Noma, tested his concept in Sydney in 2011. Inspired by sustainable artist Joost Bakker's challenge to create a restaurant without a bin, McMaster returned to the UK and opened Silo in Brighton in 2014. With a focus on package-free produce, on-site flour milling, and composting machines, Silo achieved its goal of becoming the world's first zero waste restaurant.
In October 2019, McMaster partnered with CRATE Brewery to relocate Silo to London's vibrant Hackney Wick. The move marked a new chapter in Silo's mission to promote sustainable dining and inspire change within the industry. Now, with the Fermentation Factory, Silo is poised to make an even greater impact by sharing its expertise and transforming challenging ingredients into exceptional products.
The Fermentation Factory is set to open its doors in September, and the crowdfunding campaign offers a unique opportunity for individuals and businesses to be part of this groundbreaking initiative. By supporting the project, backers not only contribute to the growth of sustainable dining practices but also gain access to exclusive rewards and experiences.
As Silo continues to push the boundaries of zero waste dining, the Fermentation Factory represents a significant step forward in making sustainable ingredients more accessible and mainstream. With the support of the crowdfunding community, McMaster, Walker, and the Silo team are set to revolutionize the way we approach food waste and create a more sustainable future for the culinary industry.
