Based in Brighton, Silo describes itself as a pre-industrial food system that generates zero waste. They mill flour, make yoghurt, roll oats, bake bread, brew vinegar and beer, culture cream, grow mushrooms, cure meat, deal directly with farmers and compost all food scraps in-house.
“At Silo we choose to provide quality through purity, adopting a more primitive diet with techniques, both modern and ancient, said Silo founder, Douglas McMaster.”
Silo needed a conscious design company who would reflect their values in an interior context. Baines & Fricker were a natural partnership: a local business with a passion for ‘long-lasting design’ and ‘an ability to elevate the mundane and unremarkable’.
McMaster wanted an overall design that was pure, raw, undone and in keeping with the philosophy of his food. Using a local non-profit making community project who ‘use and share unwanted goods.
Baines&Fricker repurposed old school tables and used office floor insulation to make tables and bench seating. These designs are coupled with modular stools and chairs made from sterling board (OSB).
Everything was produced from abundant, readily available materials and follows the restaurants belief in using everything and using the overlooked.