The chef and restaurateur said the restaurant would close after 11 years, with its last service being held on 20 December.
McMaster opened Silo in 2014 in the North Laine area of Brighton with the restaurant closing five years later to relocate to London. It later reopened on the upper floor of Crate Brewery’s White Building taproom in September 2019.
Writing on Instagram, the restaurant announced the forthcoming closure, describing Silo as a ‘zero waste blueprint’. “Silo is not just a restaurant. It’s an idea, an artwork, a zero-waste blueprint,” it says.
“For over 11 years, Silo has been a living system — proof that circular thinking can survive in the heart of capitalism, even if it’s like watching a fish trying to climb a tree. In a world divorced from nature, we’ve tried to rebuild that relationship — not with words, but with action.
“But exhibitions don’t last forever. Silo was never meant to be static. It was meant to provoke, to inspire change. What happened on the plate was importantly - however it’s what happened off that plate that really mattered. The ideas, systems, and communities that refuse to disappear.”
In the same post McMaster speaks in a video discussing the closure, describing it as “sad but also a miracle”.
“I feel enormously happy when I think about how this shouldn’t have existed,” he says. “Its’ like a fish trying to climb a tree. The environment isn’t the one in which a fish can climb a tree but I feel like by some miracle we’ve managed to climb the tree
“We’ve tried so hard to do everything right, everything from material waste to only supporting regenerative farmers to collaborating in ways that empower different communities who’ve trained a lot of people. It feels like this exhibition is complete.”
“This is not the end this is the beginning. Smile don’t cry.”
In the post the restaurant discussed its achievements, including building a company called ‘Silo Systems’, opening Baldío in Mexico, and developing a new project in Bali.
“Through Silo Systems -designing supply chains, fermentation programs, and regenerative models across the world we can make a serious impact. From Mexico to Bali, these are the next chapters in shaping the future of food,” it says.
It adds that it will embark on what it calls a ‘Silo World Tour’, which will be a series of collaborations and pop-ups that it says will bring its zero-waste philosophy to new cities and communities around the world.
“The walls may vanish, but the mycelium keeps spreading,” it says.
“What you saw was temporary. What you didn’t see is permanent.”