Food for Thought

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.

The restaurant works in what Douglas describes as a “Pre-industrial Food System,” dealing with strictly seasonal produce which completely cuts out the middle man. Silo makes its yogurt from scratch, ferment's vinegars, mill's its flour, grows mushrooms, creates chocolate from bean to bar and mostly works back-to-front, always with food waste in mind. This ethos results in - no plastic bags and packets, no harmful cleaning products, and certainly no food scraps sitting in stinky recycling bins.

Silo, 39 Upper Gardner Street, Brighton.

Connor McNally

Author: Connor McNally

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