The ethical and functional interior of Silo, the UK’s first zero-waste restaurant, is the work of husband and wife design team Baines&Fricker.
Based in Brighton, UK, Silo describes itself as a pre-industrial food system that generates zero waste. The restaurant mills flour, makes yoghurt, rolls oats, bakes bread, brews vinegar and beer, cultures cream, grows mushrooms, cures meat, deals directly with farmers and composts all food scraps in-house.
For the interior “Baines & Fricker were a natural partnership: a local business with a passion for ‘long-lasting design’ and ‘an ability to elevate the mundane and unremarkable’” say the designers.
“Silo founder, Douglas McMaster wanted an overall design that was pure, raw, undone and in keeping with the philosophy of his food. Using a local non-profit making community project who ‘use and share unwanted goods’, Baines&Fricker repurposed old school tables and used office floor insulation to make tables and bench seating. These designs are coupled with modular stools and chairs made from sterling board (OSB).”
“Everything was produced from abundant readily available materials and follows the restaurants belief in using everything and using the overlooked.”