08 October 2014

Silo

The estimated UK food waste cost is a staggering £5 billion per year. While many chefs have a cavalier attitude to organic waste, Douglas McMaster has a slightly different approach. Douglas is a chef with over 12 years experience in kitchens such as St. John in London, Greenhouse by Joost in Melbourne, and Quay in Sydney. Douglas has now returned to the UK to open Silo, the first zero-waste restaurant in the heart of Brighton's North Laine district in a handsome looking industrial space.

Photo Credit Xavier Dom Buendia
Photo Credit Xavier Dom Buendia
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