BRUNSWICK HOUSE | 6.30PM
Silo's Daniel Gibeon is coming down to the Big Smoke to give us a sliver of what he has been learning in the zero waste restaurant Douglas McMaster set-up in Brighton. With a strong focus on fermentation and seasonality, it's clear Dan has drunk the koolaid, or in this case, the kombucha.
Robin Honhold of Mr. Lyan will be at the helm of the beverages this eve, introducing their latest addition, wine. The evening will kick off with a cocktail created by Robin, but throughout dinner guests will be poured glasses of 'grapeless wine' - all having been made right in the heart of Hoxton.
Daniel Gibeon - Silo Brighton
Cooking since age 14, with his professional start in mid-Sussex restaurant, Jeremy's, Dan has also worked at another Brighton favourite, 64 Degrees.
His favourite colour is blue.
Robin Honhold - Mr. Lyan
Robin is the Operations Manager for Mr. Lyan Ltd and has been the Venue Manager at White Lyan until recently. His work has focussed a great deal around fermentation in cocktails and he will be serving the house made "grapeless" wines from the White Lyan menu along with a welcome drink.