The large compost machine that greets visitors to this pioneering restaurant, bakery and coffee shop provides an unmissable clue to its underlying philosophy. Set up by former St John chef Douglas McMaster, Silo is billed as the UK’s first zero-waste restaurant thanks to an ultra-sustainable approach to sourcing and cooking. Local farms deliver direct in reusable containers; plates are made from recycled plastic bags; and diners drink beer brewed on-site from jam jars. Any food scraps go straight into the cherished composter. The dining room is a utilitarian space with plywood packing crates for seats, and the menu (projected on whitewashed walls) features exceptionally local and seasonal dishes peppered with foraged and fermented ingredients. Start with roasted Jerusalem artichokes with blue goat’s cheese, before braised venison ragout with parsnip crisps, kale and fermented ramsons. The superb sourdough bread and pastries, made with flour milled on-site, should not be missed.