Silo

Zusatztext Packed full of seasonal menu plans! infographics and photography! it's a good read. And the on-trade can particularly learn a thing or two from the section on 'Rationalising the Industry'. Informationen zum Autor Douglas McMaster is a chef, restaurateur, Master Chef UK finalist, and pioneer of the zero-food waste movement. He has worked in over 20 restaurants in Europe and Australia, including St John, London's acclaimed nose-to-tail shrine, Heston Blumenthal's renowned The Fat Duck, and wild food-foraging-locavore temple, Noma, in Copenhagen. In 2015, Doug opened Silo, the first zero-waste restaurant in Brighton, where they mill their own flour, brew their own beer, source wonky and off-grid plant food, and compost their own waste. He thinks about pure, natural foods every day. Klappentext Maps out an extraordinary new plan from forward-thinking young chef behind zero-waste eatery SILO, eschewing words like 'sustainability' and 'vegan' in favour of 'closed-loop systems' and 'radical suppliers'. Zusammenfassung Silo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restaurant-a food system for the future, encouraging us to go for the purest, most natural and efficient way to cook and eat, waste less and make the most of what nature gives us.

“Packed full of seasonal menu plans, infographics and photography, it’s a good read. And the on-trade can particularly learn a thing or two from the section on ‘Rationalising the Industry’.”
 
 

Auteur

Douglas McMaster is a chef, restaurateur, Master Chef UK finalist, and pioneer of the zero-food waste movement. He has worked in over 20 restaurants in Europe and Australia, including St John, London’s acclaimed nose-to-tail shrine, Heston Blumenthal’s renowned The Fat Duck, and wild food-foraging-locavore temple, Noma, in Copenhagen. In 2015, Doug opened Silo, the first zero-waste restaurant in Brighton, where they mill their own flour, brew their own beer, source wonky and off-grid plant food, and compost their own waste. He thinks about pure, natural foods every day.

Texte du rabat

Maps out an extraordinary new plan from forward-thinking young chef behind zero-waste eatery SILO, eschewing words like 'sustainability' and 'vegan' in favour of 'closed-loop systems' and 'radical suppliers'.

Résumé
Silo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restaurantâa food system for the future, encouraging us to go for the purest, most natural and efficient way to cook and eat, waste less and make the most of what nature gives us. Â