A RESTAURANT has been nominated in a global food awards category, thanks to its methods of sustainability.

Silo, in Upper Gardner Street, Brighton, has been shortlisted in the Ethical Thinking category at the World Restaurant Awards.

Silo is nominated alongside some of the world’s most well-known and recognised eating establishments, including Blue Hill at Stone Barns in the United States, Food For Soul in Italy, Noma, in Denmark and Saint Peter in Australia.

Douglas McMaster, Silo’s owner and chef, said: “We’ve got Britain’s most ethical restaurant but to be considered among the world’s best is amazing.

“If I wanted to win it would be daunting but just to be alongside those names is a win.

“I’ll be happy whatever happens.

“I don’t know how we could win against Refettorio Felix [Food for Soul] because that’s a charitable endeavour.

“But we’re just delighted to be nominated.

“Before Silo I worked in a lot of restaurants we’re up against. It will be nice to catch up and see those people again.”

The World Restaurant Awards is being run in a partnership between International Marketing Group (IMG), Joe Warwick, the founder of The World’s 50 Best Restaurants, and food writer Andrea Petrini.

This is its first year, but it has already attracted a great deal of attention from food fanatics across the world.

The winners will be announced at a special ceremony in Paris, France, on Monday, February 18.

Cécile Rebbot, director of The World Restaurant Awards, from IMG, said: “These awards have brought together the industry’s most passionate, curious and well-travelled culinary connoisseurs to create the ultimate restaurant road-map for food lovers around the world.

“This shortlist reflects our goal to shine a light on the incredibly diverse food, drinks, experiences and destinations that should be on everyone’s bucket list.”  

Joe Warwick, creative director of The World Restaurant Awards, added: “These shortlists prove that there’s room for new kinds of international restaurant awards.

“One that acknowledges what’s wonderful about the restaurant world as it is and hints at how it can work to be even better in the future.”

Since opening in 2014, Silo has been revolutionising the way food in the city is produced.

Often praised by reviewers and critics alike, Silo sources all their food from sustainable sources and makes sure that nothing goes to waste.

“We don’t have a bin,” says Douglas.

“There’s no packaging and the food goes in reusable vessels.

“If a customer doesn’t finish their meal it all gets composted.

“Our compost goes to Full Circle Farm and then produce is grown and delivered back to us and served to customers.

“We work directly with all our wonderful local producers and we support those organic businesses.

“Ninety five plus per cent of our produce is certified organic and doesn’t bring harm to the environment.”

At a time where veganism is growing and people are starting to think more about where their food comes from, Douglas says that being more sustainable is something that all restaurants should be aiming to achieve.

He said: “We are 90 per cent plant based, so we have a full vegan tasting menu available.

“It’s important to support good agriculture and that’s one of the most ethical actions a restaurant can commit to.”

To find out more about Silo visit www.silobrighton.com.