Stella’s Scoop3 Helmi 2024

Ryan Walker, Silo

Let me introduce you to Ryan Walker, the 23-year-old Head of Fermentation and R&D - one of the masterminds behind Silo's sustainable insurgence. Ryan is both crazily creative but also approaches cooking from a scientific standpoint so he's a chef and an alchemist. Hard to imagine anyone more perfect to achieve a spot on the 30 under 30 Code Hospitality Awards 2023.

There were only two things I knew about Silo before visiting for Ryan's podcast. First and foremost, it is located above a popular stomping ground for Gortex-trainer-wearing, Puresport-runner loving, "I heart craft beer" finance bros who wish that they were creative but they can simply just buy it at Craft Brewery in Hackney Wick instead. All jokes aside, the beer is banging.

And secondly, Silo is the first-ever zero-waste restaurant in the whole world. If you've ever worked in hospitality you may be thinking - now seriously mate, how the fuck does that work? The answer is it takes a lot of time and effort to truly make your restaurant sustainable. You've got to think about the little stuff like getting washable metal milk pails straight from the dairy farm rather than plastic bottles, repairing your tableware if it breaks rather than throwing it away and thinking about how to use your waste veg trimmings in a digestible and tasty way. Now that is Ryan's forte.

As Silo states, 'waste is a failure of the imagination'. Hit the play button to be immersed in the undeniably nerdy but charming brain of Silo's fermentation king.

Mentions:

-Silo, Hackney Wick, London

https://www.silolondon.com/

- Douglas McMasters, owner of Silo

https://www.douglasmcmaster.com/

- MAD Academy, Copenhagen

https://madfeed.co/

- Kolae, Borough Market, London

https://kolae.com/

- On Food and Cooking: The Science and Lore of the Kitchen

https://www.amazon.co.uk/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

Tämä jakso on lisätty Podme-palveluun avoimen RSS-syötteen kautta eikä se ole Podmen omaa tuotantoa. Siksi jakso saattaa sisältää mainontaa.

Jaksot(43)

Abhi Malde and Frank Yeung, 6 of 1 Hospitality Group

Hey folks, welcome back to Stella’s Scoop. In our current climate, luck and relentlessness are two main traits you need to grow a business - you have to be lucky enough to love what you do so much tha...

28 Kesä 49min

Yvonne Yeoh, Neal's Yard Dairy

Hey folks, welcome back to the Scoop podcast. Living in London, I am spoiled for choice by delicious, great quality and easily accessible produce. From Tamworth pork chops, to wild, line-caught fish f...

27 Touko 1h 2min

Kirk Haworth, Plates

Hey folks, welcome back to the Scoop podcast. Today, I am speaking with Kirk Haworth, the head chef and co-owner of Plates. This is the only Michelin-starred, fully plant-based restaurant in the UK. T...

19 Huhti 48min

Kirk Haworth, Plates

19 Huhti 48min

Nick Tannett, Moi

Hey folks, welcome back to the Scoop podcast. I think a lot of us worry about decision-making, choosing the “right” thing and fulfilling other people’s expectations. Hopefully I’m not just projecting ...

29 Maalis 48min

Ben Mackinnon, E5 Bakehouse

Hey folks, today I’m joined by Ben Mackinnon, founder of E5 Bakehouse. What began in a railway arch in Hackney, with neighbours knocking on the door to get involved, has grown into a bakery rooted in ...

24 Helmi 41min

Milly Kenny-Ryder, Thoroughly Modern Milly

I sit down with food & drink photographer and social media consultant Milly Kenny-Ryder to talk art, hospitality, branding, and building identity in the F&B world. I’m Stella, and I’m gonna take you o...

4 Helmi 54min

Gareth Ward, Ynyshir

Hey folks, welcome back to the Scoop podcast.January is a funny time. We all make resolutions - quiet promises to ourselves to do things differently. Sometimes we don’t tell anyone. Maybe we’re scared...

12 Tammi 47min