Hackney Wick’s ‘Fermentation Factory’ will produce unique ferments such as a miso made from spent beer grains collected from Silo’s partner, Crate Brewery. Olivia Palamountain reports
The Fermentation Factory is set to open its doors in an abandoned nightclub in Hackney Wick in September 2024, ushering in an exciting new chapter for Silo and the zero-waste movement.
Timed to coincide with Silo‘s 10th anniversary, the restaurant’s new facility will enable the large-scale production of specialised fermented ingredients.
Led by Silo’s fermentation expert Ryan Walker, the Fermentation Factory aims to transform challenging ingredients into exceptional, high-value products that can be used across the food and beverage industry. 
By making these unique ferments and umami-rich ingredients accessible to other businesses, Silo hopes to empower the shift towards more sustainable practices.
In addition to fresh and dried koji, the factory will produce a miso made from spent beer grains (courtesy of restaurant partner, Crate Brewery) and a special “zero soy sauce” crafted using waste bread from Silo’s kitchen.
These versatile ingredients have become the backbone of Silo’s acclaimed tasting menu, lending unique umami flavour profiles to transformed “ugly” ingredients.
To fund this project, Silo launched a Kickstarter campaign, now live here. It allows participants to choose between DIY Miso pledges for just £25pp – to group tours of the factory led by Doug McMaster and Ryan Walker for £100pp.
The DIY Miso backers will have the opportunity to make their own misos using pearl barley dried Koji and organic dried fava beans, supplied with a PDF of step-by-step instructions to kickstart their own fermentation journey.
Those pledging for a group Fermentation Factory tour will be eligible to bring one guest, for a guided look around the brand new site and its arsenal of ferments.