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.
He’s a man on a mission—dedicated to weaning us from our entrenched and over-processed food habits, encouraging us to go for the purest, most natural and efficient way to cook and eat, committed to de-industrializing our food system so that we eat fresh, waste less and make the most of what nature gives us.
“Sustainability,” ”organic,” and ”vegan” are words you won’t find in this enlightening polemic on the future of food as we know it. Here are some that you will: ”closed-loop systems,” ”radical suppliers,” ”off-grid ingredients,” ”waste-free prep” and “clean farming”. These are just some of the raw ingredients deftly chopped and mixed into an irresistable and intoxicating fusion.
Part inspiration, part practical kitchen know-how, part philosophy—just add anarchic flavours and a dash of pure hope for a beautifully crafted book destined to be a refreshingly radical addition to your kitchen library.
About the Author
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.
I've always said that it's in a chef's DNA to utilize what would otherwise be thrown away. We are hardwired to take the uncoveted and make it delicious. But Doug McMaster is on another level entirely-he is doing some of the most thorough and thoughtful work on food waste today. This book gives you more than a glimpse into his mind. It provides a much needed roadmap for a future of limited resources and growing demands. * Dan Barber, Chef/Co-owner of Blue Hill and Blue Hill at Stone Barns *