Silo Brighton
What’s Your Story?

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What’s Your Story? is a monthly series in which we find and talk to interesting people in our local community, whether they run a business, have an interesting job or do something else that we think is worthy of wider attention.

Silo Brighton is a restaurant, bakery, coffee house and brewery that prides itself on a zero-waste philosophy. Believing in food purity, Silo mills their own flour and relies on natural farming systems when creating their menu. We spoke with Dan Gibeon, chef at Silo, to find out more about him and the restaurant.

 

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HOW DID YOU GET INVOLVED WITH SILO?

I already knew Doug from my previous job, when I worked at 64 degrees.

 

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DO YOU THINK PEOPLE BECOMING MORE ETHICALLY CONSCIOUS HAS CHANGED THE INDUSTRY OVER RECENT YEARS?

Yes, an obvious example of this is many restaurants are now exclusively going organic. Which is one small step but it highlights a positive change in focus through the industry.

 

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WHAT DO YOU LOOK FOR FROM OTHER RESTAURANTS WHEN VISITING AS A CUSTOMER?

For me, the quality of the food is on the top of the list for me, knowing that the restaurant has sourced ingredients conscientiously and ethically. Beyond that, the service and atmosphere is important, alongside a creative menu with interesting takes on dishes.

 

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WHAT’S THE FAVOURITE THING ABOUT YOUR JOB?

My favourite thing about working at Silo is having the freedom to experiment with dishes, and working closely with nature. It’s so rewarding working with a small number of like-minded suppliers who care about quality and producing food the ‘right way’ in regards to the environment.

 

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HOW HAS THE BRIGHTON RESTAURANT SCENE REACTED TO YOU?

Well, Brighton is a great community, and I have a couple of good relationships with restaurants in the city.

 

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HAS YOUR CUSTOMER BASE CHANGED OVER THE YEARS YOU’VE BEEN OPEN?

Yes it has. Since Silo opened, our customer base has changed more from being a cafe, offering coffee and baked goods, to a restaurant. Restaurant customers have a different approach, they come in looking an overall experience as well as delicious food.

 

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DO YOU FIND FOOD BLOGGING A NECESSITY IN THIS INDUSTRY? 

The impact of blogging can be disputed, however blogger or not, we aim to make our customers happy!

 

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FAVOURITE DISH CURRENTLY ON THE MENU?

That has to be pumpkin seed ice-cream, pine, ferukaki – it’s the perfect balance of savoury and sweet.

 

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WHY BRIGHTON?

I moved to Brighton for University many years ago and fell in love with the city.

 

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WHAT ARE THE FUTURE PLANS FOR YOU AND SILO?

Making positivity louder.

 

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If you would like to feature and tell us your story, please contact us: david@pleeceandco.com