British Restaurants with Conscience

Silo, the UK’s original zero-waste trailblazer, first opened in Brighton back in 2014, way before sustainability was really a thing. Now in London’s Hackney Wick, Douglas McMaster’s bin-free brainchild is a masterclass in circular food systems. Think umami-rich fermented creations, local regenerative farming and a restaurant space crafted from upcycled materials like countertops made of recycled glass bottles, even single-use plastics are kicked to the curb here. As to be expected, innovative dishes highlight sustainable and locally sourced ingredients with creations like mussels paired with cucumber and fennel, and wild rabbit dumpling.

Pam Brunton and Rob Latimer’s Inver restaurant takes sustainability to heart, ensuring every ingredient comes with a clear, traceable link to the sea. Their strict policy means no fish from dredgers or trawlers; instead they source from smaller boats off the English shore. Shellfish is supplied by Mary, who works with small boats using traditional creel methods and hand-diving for scallops, while oysters are sourced from Judith at Caledonian Oysters. Guests can enjoy this inventive seafood with a view of Loch Creran, and in the summer, you might even see mackerel being caught for the next day’s menu.

At ANNWN, Wales isn't just a location - it’s the heart and soul of the complete dining experience. With a clear focus on showcasing the best of seasonal Welsh produce, this Michelin Green Star restaurant brings the landscape directly to the plate, with the team working closely with local farmers while growing their own pesticide-free vegetables to ensure every dish is as fresh and sustainable as possible. Foraging is a key part of their ethos, with many ingredients sourced from the wild, and if you want to get your hands dirty you can even get involved in one of their foraging days, which give guests the chance to discover how to gather the region’s treasures for themselves.

Interlude is a one-of-a-kind gem, holding both a Michelin Star and a Michelin Green Star, a testament to its commitment to sustainable gastronomy. Nestled in the stunning 240-acre Leonardslee Gardens, much of the restaurant’s produce comes straight from the estate, including honey from seven beehives and sap harvested from birch trees, while the ever-evolving menu is a celebration of the seasons, designed to minimise food waste while showcasing these garden treasures. Its dynamic tasting menu changes with the seasons, but past highlights include beef tartare with nettle, foraged mushrooms and miso caramelised banana ice cream.

For a green restaurant up north, look no further than Maray, whose numerous locations are now carbon negative. We’re also highly impressed with the team’s efforts with Carbon Neutral Britain, offsetting 50 tonnes of emissions each year through reforestation. Co-founder James Bates views this as the "bare minimum," with the real focus on reducing emissions at the source, such as cutting down on water and energy use. While diners enjoy standout Levantine dishes like falafel and kofta, it’s important to realise the behind-the-scenes work Maray is doing to make sustainability second nature, without it affecting the experience.