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Sponsors and patrons of the Brighton & Hove Food and Drink Festival enjoy a preview lunch at Silo zero waste restaurant. Silo will be opening in October but guests got the opportunity to sample a lunch which included foraged and local food and drink prepared by head chef Doug McMaster: Nettle beer and Elderflower champagne from brewer Tom Daniels, oyster mushrooms grown in used coffee grounds and foraged blackberries by Espresso Mushroom company, artisan bread made using ancient grains from baker Owen Postgate all served on plates made of recycled plastic made by Louise Thilly. The restaurant has its own composting machine and waste water recycling system and aims to be totally environmentally friendly. Elderflower champagne was served with canapés of Potato Skins and Dulse Paste, Dried Carrot and Stinking Bishop, Grilled Leeks and Fermented Barley. A starter of Nettle Soup Seaweed & Curd was followed by Espresso Oyster Mushrooms, Mixed Grains and Duck Egg, then Blackberry & English Quinoa accompanied by Nettle Beer & Terre Sicilia. photo ©Julia Claxton