Try the new zero-waste dinner range from Ruinart and Silo

“Welcome to Silo, to that slice of paradise known as Hackney Wick,” joked restaurant founder Doug McMaster during the delicious preview of the new Ruinart x Silo: Savoir (Re)Faire Supper Series. Despite its slight nod to Silo’s north London location, its home in a tall white post-industrial building is actually quite a striking space, overlooking the surrounding canals and nestled above a popular pizza bar and brewery.

Ruinart x Silo: Savoir (Re)Faire Supper Series

Silo bills itself as the world’s first zero-waste restaurant, and its London location, which opened in 2019, attracts bold foodies and eco-conscious diners alike. Now, in further response to the impacts of climate change, Silo has partnered with Maison Ruinart, the luxury champagne house founded in 1729, to create a unique evening series, with the menu changing each month to suit the season.

The gastronomic experience also revolves around the creation of Ruinart Blanc Singulier, marking the House’s transition from traditional savoir-faire to “Savoir Re-Faire”, a (re)development of new aromatic profiles of Chardonnay and alternative winemaking processes for its new Cuvée Blanc Singulier.

The menu itself features experimental cuisine and aims to be 75 percent plant-based, with the use of meat carefully considered. Try Silo’s own ‘Quaver’, made with a sticky, sweet vegetable syrup mix and goat’s cheese that melts in your mouth; smoked pink fir potatoes, chives and umami beurre blanc; and Fosse Meadow chicken with caramelised buttermilk and leek strips.

In a kitchen without bins and with an ethos of reducing waste as much as possible, trying out recipes can get experimental, McCaster tells Wallpaper*. “Fermentation seems to have the magical ability to transform any problematic ingredient into something amazing.” It’s a superficial answer, but undeniably true.

“We used to have the problem of ‘vegetable scraps’, which made up about 10 percent of our (waste) and was usually composted. It wasn’t one particular ingredient that was a nuisance, but the sheer amount of unusable scraps that didn’t warrant individual innovation. However, all of these scraps needed a solution. This is where ‘the vegetable syrup’ came in. This unique invention (is created by boiling out) all the flavors and nutrients from vegetable scraps in a concentrated broth. The liquid is then further reduced to a wonderful and versatile umami-rich syrup. It was the combination of this vegetable syrup and fermentation that made it possible to achieve 1 percent waste.”

When he’s whipping up a quick meal, McCaster doesn’t skimp on flavor, even when he’s cooking for himself. Although he’s known for dishing up squirrel koftas with black ketchup, when he’s cooking at home, he can’t resist a classic bowl of pasta.

“The secret weapon in my arsenal is what I call a ‘flavor bomb’ – a fiery paste made from fresh turmeric, garlic, ginger and chilies. I start by sizzling this aromatic paste with thinly sliced ​​onions for a minute, then mix it with thick noodles and a generous handful of fragrant herbs from my garden, like Thai basil, lemon verbena and Vietnamese coriander. I finish with crispy fried onions and a drizzle of rich, creamy dressing.”

Silo and Ruinart share a common commitment to sustainable practices and a commitment to addressing the challenges of climate change. Speaking about the natural partnership, McCaster says: “Together, Ruinart and Silo have created the Savoir (Re)Faire Supper Series, which highlights the impact of climate change on flavours and seasonality and showcases ingredients directly affected by these changes. This collaboration exemplifies the shared vision of sustainable craftsmanship and gastronomy.”