• “After 12 years fine-dining experience from all over the world, Head Chef Douglas McMaster returned to the UK hoping to completely change the way restaurants source, cook and sell their food. His philosophy is quiet simple: only locally grown and seasonal food is served, and nothing is thrown away! Douglas’s restaurant – Silo – minimises up to 95 per cent of the usual waste produced by traditional restaurants. The concept is so powerful that he hopes it will have an effect on the whole restaurant industry.”

    By Samantha Lewis, F&HE Art Director

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