Silo London — Restaurant in London

On Saturday we enjoyed an incredible dining experience at Silo. Situated on the outskirts of the Olympic Park with in a lovely location by the river is where you’ll find the restaurant. Silo is a No Waste restaurant priding itself on sustainability , foraged ingredients and fermentation to produce which I can now say dishes of amazing skill and most importantly flavour. We arrived to receive a lovely friendly welcome before being seated at the chef’s counter. Here we were not only able to chat with head chef Will but also the rest of the team. It was also amazing to watch and learn about each dish being created. The menu consists of a All In and a Short List tasting menu. There is also an opportunity to include a wine pairing if you wish. Our afternoon started with a complimentary glass of bubbles before deciding to go with the All In menu. You start with the Snacks that included the Koji Quaver , The Siloaf bread and butter before finishing with the Grilled Troy Onion. We were already being blown away by the flavours and couldn’t wait for what was to follow. This would be in the form of a delightful and refreshing dish of Tomatoes with ricotta followed by the incredible Smoked Pink Fir Potato. If this wasn’t enough then the Wild Rabbit in a sourdough dim sum was simply genius. This led us to the main courses of Oyster Mushroom and the Bruntona Pork. The mushroom was amazing and the pork was stunning. We were just loving every single dish that was put in front of us. We also enjoyed the cocktails and wine including the Forest Negroni , Walnut Old Fashioned and the Skin Contact Orange Wine from Emilia Romagna. Now it was time for desserts which started with the Pirate Rice Amazake and finished with the Siloaf Ice Cream Sandwich. Before finishing with tea and coffee Will took us for a short tour of the restaurant. Here we got to see and hear about all the processes that go in to creating every dish and how they use leftovers to invent new dishes. It really was amazing to listen to. We then headed back to our seats to enjoy our tea which brought to an end a truly fabulous afternoon. The food created by Will and his team was simply outstanding , the friendliness and service from the whole team was first class. So this will come as no surprise when I say that Silo is a must visit and one we will be looking to experience again very soon. Thank You Will and all your team for a fantastic dining experience and look forward to seeing you...

At Silo the concept shines, but perhaps too bright for its own good.

The layout boasts an open kitchen set in a contemporary industrial style dining area with cool shades of black, grey, and brown, lit well by both natural sunlight, and warm amber lighting. The aesthetic greatly compliments the restaurants philosophy and draws you into an expectation of a comfortable, relaxed, yet mature fine dining experience.

The service was enthusiastic, responsive, and welcoming. The rotation was solid, it didn't feel too slow or too rushed. The servers were knowledgeable and professional. However, the dish breakdown felt, at times, rushed, not giving the customer time to process what dish was what and learn more about the restaurants exciting concept.

The dishes were elegant and well presented. You could see the attention to detail and thought behind each ingredient. There was a clear commentary on emphasising zero waste sourcing and questioning fine dining norms through each dish. Unique and odd flavour profiles were built, usually accompanying ingredients were brought to the forefront, and clever techniques were used to create an intriguing experience. In this manner Silo definitely does deliver on its principle concept.

Unfortunately, while this commentary was clear it had difficulty captivating and convincing. A lot of dishes shared the same problem as being overly salty and existing within an umami flavour profile which at times left the key ingredients behind. In some cases dishes were too odd and bold to convince, yet others sometimes felt too rudimentary. Ultimately, there were few 'wow' moments which you would expect from a fine dining experience at the price point.

This is where Silo's guiding concept seems to outshine it's execution. It has a great concept, attitude and atmosphere worthy of becoming a top tier London fine dining. It knows the direction it wishes to go, he message it wants to communicate and has made a noble effort to get there. But the dishes need a little more refinement, attention and time before it is able to...

It was a cold Wednesday evening in March, and we arrived promptly for the first sitting at 6 p.m., finding ourselves alone in the restaurant at first — a rare gift in London. The space struck that elusive balance between gritty East London warehouse and polished Scandinavian minimalism. High ceilings gave it an airy, almost reverential feel, while the warm glow from the open kitchen counter invited us to settle in. We did, and from the moment we sat down, we were treated not just as guests but as co-conspirators in a culinary experiment.

The sommelier and chefs delivered each course with a quiet but palpable passion — a rare mix of precision and warmth. The menu leaned heavily on zero-waste principles and the transformative powers of koji fermentation, a reverence for seasonality and foraged ingredients running through each dish. It stirred a sense of nostalgia — it reminded me of my first visit to The Fat Duck, back when Heston was at his peak and molecular gastronomy still felt like magic.

I opted for the short five-course tasting menu with wine pairings, and while the food was striking — textural, deeply layered, balanced yet bold — it was the storytelling that elevated the experience. Each dish and glass of wine was presented with a narrative that felt personal rather than rehearsed. Maybe it’s because we weren’t in the center of the city, but the atmosphere felt more relaxed, less performative. It was less like dining at a restaurant and more like sitting at the edge of a cutting-edge food lab where the chefs were genuinely excited to share their latest discoveries.

I have a feeling the menu will evolve with the seasons — a mutable canvas for experimentation — and I’m already looking forward to returning in a few months to see what new alchemy...