A leading chef is doing his bit to help educate us all on how to cook more sustainably.

Silo is the world’s first zero waste restaurant, initially situated in Brighton but now located in Hackney, London, and its innovative founder, Douglas McMaster, is now helping us all be more conscious in our cooking with his new book, Silo: The Zero Waste Blueprint.

At the restaurant, the team mills their own flour, brews their own beer, sources wonky and off-grid plant food, and composts their own waste.

The new book offers an insight into the unique mind of this radical young chef and his pioneering philosophy. Loaded with creativity, determination and perspective, and bolstered with beautiful photography and maverick seasonal menu plans, it is destined to be a refreshingly radical addition to your kitchen library and give you the tools to eat fresh, waste less and make the most of what nature gives you.

Douglas is a young chef, restaurateur, MasterChef UK finalist and pioneer of the zero-food waste movement.

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