Plant-based lamps hang above recycled-plastic dining tables inside trendy London restaurant Silo, in a nod to their zero-waste ethics.
The restaurant, which is headed up by Chef Douglas McMaster, sets out to create zero waste and close the loop on food production processes, a process which extends to the interiors as well.
Staff try to make the most out of all cooking ingredients – for example, “wonky” fruit and vegetables are blended into smoothies.
Design studio Nina+Co was brought on board to develop interiors that reflected the restaurant’s sustainability-focused ethos.
“At the studio, we know that comfort, style and luxury are totally achievable within a sustainable framework,” said the studio’s founder, Nina Woodcroft.
“By applying circular thinking, utilising sustainable materials and considering how they will either biodegrade or be disassembled for repurposing in the future, we created a thoughtful interior that lives up to the elegance and integrity of the food.”
The white-painted dining room is anchored by a huge fluted bar counter crafted from recycled plastic packaging.
Directly in front is a row of cream stool seats where guests can sit and watch dishes being put together in the open kitchen, which is lined with blackened timber beams.
Recycled plastic has also been used to create the flecked tops of the dining tables. They’re supported by cylindrical legs made from sustainably-sourced ash wood and feature cork detailing.
Glass wine bottles drunk during previous dinner services have been crushed, moulded and kiln-fired by Mark Ciavola to create the restaurant’s wall lights – each one comprises a trio of circular dishes, at the centre of which is an exposed bulb.
Mycelium, which is the vegetative part of fungi, has been used to create the pendant lamps, tables and seating poufs in the casual lounge area, where guests can enjoy cocktails.
“The tables and stools are strong and lightweight, with a soft skin akin to nubuck leather and a resemblance to honed travertine stone,” explained Woodcroft.
Images by Sam A Harris via Dezeen
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