Sustainable Restaurants

Sustainable Restaurants

Care for the earth but also want to enjoy a delicious supper? Well now you can do both. Restaurants with an environmental conscience are now easier to book than you think. With focuses on areas such as transparent food chains, sustainable dishes and raising funds for local charities, you can devour your dinner (reasonably) guilt free.


The world’s first zero waste restaurant was designed around the concept of not having a bin on site, with the ethos of respect firmly at its core; ‘respect for the environment, respect for the way our food is generated and respect for the nourishment given to our bodies’.  

Expect to find elements such as product delivery to the restaurant in reusable containers to promote zero waste, a strong nose to tail philosophy so no part of an animal is wasted and home made oat milk. Anything not consumed by customers is made into compost by an aerobic digester which is so under used, its services are offered to Silo’s neighbours.

The entire interior is up-cycled. Even the food itself is served on plates made from plastic bags, which in turn are placed on tables made from reconstituted food packaging. Bon Appetit.


Situated on the north Kent Coast, Angela’s of Margate is leading the way in ethically sourced, sustainable seafood. Working directly with fisherman and suppliers all dishes are produced with a low impact on the environment. All food is delivered with a zero plastic policy and any food waste is directly made into compost just around the corner to fully complete the loop. Angela’s philosophy is simple; ‘we will always consider our people and our planet first’. We say amen to that.


Chef Tommy Banks is at the helm of The Black Swan – a Michelin star restaurant on the edge of the North York Moors. Produce is homegrown and foraged for, reflecting the local area and Oldstead’s character.

Tommy Banks was Britain’s youngest Michelin starred chef in 2013 and creates delicious tasting menus, experimenting with ingredients in order to find new ways to use them.

‘With a real connection between field and plate’, Tommy and his team grow field scale crops on his family farm, and have two acres of growing beds and terraces in the adjoining garden – you can’t eat fresher than that.

Back to blog