A wonderful charred cuttlefish dish was served because rising sea temperatures have led to an abundance of cuttlefish, octopus and squid. The team also sourced exclusively from local farmers in order to avoid falling foul of the wasteful conventions of commercial farming. These would later be used as the base of the various richly-flavoured sauces that accompany the dishes.

Taking a seat at the countertop overlooking the open kitchen, we watched as bread was cut and all crumbs immediately scraped from the board into a waiting tray. Rather than paper menus that need to be reprinted often, the dayвЂ™s offering is projected onto a white wall, allowing dishes to be updated mid-service as ingredients run out. Pendant lights are crafted from foraged seaweed, the bar is wrapped in recycled leather and the dining counter is formed of polyester packaging waste. The result is an understated, clean aesthetic in mostly neutral tones, composed from waste products and reliably-sourced natural materials. For the space itself he looked to interior designer Nina Woodcroft - known for her focus on sustainable design - and material conservationist Seetal Solanki, to create something beautiful and in keeping a chefs zero-waste ethos. Every aspect of sustainability has been thought through, from the interiors to the menu and the dishes. It was such a runaway success, the chef decided to transport it to Hackney Wick in London this year. Alan says they went through fifteen tons of steak last year making Haystacks.ДЄlan Hastings says that thanks to their signature sandwich, the Silo will never be known as a hot dog stand, adding 'We are a Haystack Stand that sells hot dogs.Doug McMaster first achieved recognition in 2014 when he opened his zero waste restaurant concept Silo in Brighton, where he served food on plates made from unrecyclable plastic bags. Their number one seller is a sandwich they call 'The Haystack' made of thinly sliced rib-eye, melted mozzarella cheese and topped with shoestring potatoes. These days the Silo is filling up customers with hot dogs, french fries, ice cream and a panoramic view of the Niagara River that is priceless. Any remaining scraps of food is then composted. The production of waste has been eliminated by simply choosing to trade directly with farmers, using re-usable delivery vessels and choosing local ingredients that themselves generated no waste. Beef and lamb farmed from up the road complimented with TassieвЂ™s best and freshest seafood sourced from our coastal waters. You will find foods from local farmers delivering world class produce. According to Alan 'in the early 1900's into the 1930's it was filling steamships on the Niagara River.' Silo is a restaurant designed from back to front, always with the bin in mind. The Grain of the Silos Restaurant is situated onsite at Peppers Silo Hotel, delivering on its promise of paddock to plate. The business is now Managed by Gary Santorso who has been involved since he was 10 years old. The business was left to the rest of family who has been running it ever since. It was run by the family who were led by patriarch William Santorso for 12 years until his untimely death. This year the restaurant celebrates it's twenty-two years. The Santorso family bought the Silo restaurant on Route10 in 1961. What was an old abandoned coal silo was transformed into The Silo Restaurant.

Alan says 'he was drifting down the river in a boat and said that would be a great place for an ice cream and a hot dog.' Alan Hastings' father first discovered the spot a couple decades ago. (WKBW-TV) - The Silo restaurant in Lewiston has a unique look and location.

The silo restaurant