Brighton's Silo, the world's first zero-waste restaurant, has moved to Hackney Wick. Here, trailblazing chef Doug McMaster fashions lesser-loved ingredients and wonky produce into the likes of beetroot prune with egg yolk fudge or Jerusalem artichoke in brown butter. The canalside space – where everything down to the lampshades is upcycled – is as gorgeous as the dishes on the ever-changing menu.
Naturally, Silo's sustainability philosophy carries over to liquid offerings – biodynamic, zero-sulphite wines are sourced from artisanal producers, and the restaurant even ferments their own booze-less brews from leftover ingredients. A cocktail flight pairing with dinner is available for £50.
On weekends, dishes like multigrain porridge with sourdough miso caramel or slow-roasted mushrooms with hemp crème fraiche are excellent value, making your brunch habit plenty sustainable, too.
