Last week I received an invitation to an event with Margot from Coffee and Vanilla at a restaurant I had on my list of places to try locally. I had in mind what the restaurant ethos was and found that there was a whole lot more going on behind the doors at Silo Brighton.
The event was a partnership between Silo, the revolutionary Brighton restaurant and Miele, a high end appliance brand. Silo’s Head Chef, Douglas McMaster created a bespoke four course tasting lunch menu incorporating locally sourced fresh produce, showcasing the range of dishes that could be prepared using Miele’s Steam Oven.
Miele Steam Ovens maintain the nutrients, colour, texture and flavour of the food being cooked. Steam ovens work by generating steam externally and then injecting it into the oven cavity when needed, giving you precise and constant temperature control for perfect cooking results.
Everything that is served at Silo Brighton is sustainable, sourced locally and can be used as part of their menu with zero waste. The Head chef ensures that no ingredient used in the dishes is thrown away. He says “By creating everything on site from its wholest form we can capture real food and real food tastes better”.
This passage from Silo’s website sums up their ethos “The great thing about sharing a bakery with a zero-waste restaurant, coffeehouse, and brewery is the abundance of waste products that can be used in the bakery. There is always an abundance of flavours. The waste milk from the coffee bar is a constant supply of buttermilk, the fruit waste and yeast from the brewers can be used in the bakery products, and with the restaurant a variety of ingredients are always on hand. The bakery products are in continuous development and variation, depending on what’s in season. What remains constant is the approach of using the purest, most nutritious raw materials to create a wholesome, delicious product”.
The food was simply outstanding from start to finish. We commenced the day with possibly the most delicious coffee I have tasted and Asparagus caramelised onion & Dijon mustard pastries.
We then sat down to a small snack with freshly made Sour Dough bread from flour milled at Silo (the butter is also made there too!) and beautifully fragrant Elderflower Bubbly.
Next we were treated to wonderful Asparagus and egg yolk sprinkled with sunflower and pumpkin seeds paired with Nettle Iced tea.
There was a varied choice for the next course…
I chose the Brown rice Risotto with baby Beetroot with Silo’s fresh Cheese. This was served with a very refreshing raw Satsuma and Beetroot juice which I loved.
To round off this delicious tasting lunch there was a Strawberry, Raw Cacao and lemon skin dessert sprinkled with Elderflowers and a sampling of inhouse Old Tree Perry.
Disclosure: All content and opinions here are our own, we were given a complementary lunch as guests of Miele, there was no financial compensation and we retain full editorial control.