Former Masterchef finalist to open UK’s first zero-waste restaurant

A  former Masterchef finalist is to open the UK’s first zero-waste restaurant in Brighton.

Douglas McMaster, will launch Silo restaurant in September Silo offering a minimalist daily menu , including one meat dish, one fish, one vegan, and a “wild card” dish.

After working in high end restaurants all over the world for the last 12 years, the British-born chef has come home with high ideal for his new venture: serve only locally grown,in season food and throw nothing away.

In high contrast to many restaurants that buy semi-prepared food , they insist on all the produce they buy being free from packaging. They intend to mill all their own  flour, waste water from the kitchen will be recycled  to flush toilets. They also plan on bringing freshly cooked food straight to the customer’s table instead of letting it languish on the pass under hot lamps until the entire order is ready.

Of course it is impossible to be 100% green but McMaster is doing his utmost to be as environmentally sensitive  as he can:”People might criticise the fact that we use electricity of course, but it’s all relative – we need to be able to see and cook the food.”

The UK throws away 7.2 million tonnes of food and drink each year

The UK throws away 7.2 million tonnes of food and drink each year

There are plans afoot  to install solar power and a  machine costing over £20k has been installed to turn unwanted food waste into  compost.

“Getting around the initial 95 per cent of typical waste was surprisingly simple,” Mr McMaster said. “The secret is to deal with the sources of the ingredients – local farmers and growers who work in a way we respect. We also use vessels that are endlessly reusable – to put it bluntly: things without a packet.”

“We live in a world where we expect avocados and pineapples all year round – foods which aren’t natural to our environment,” he said. “Then there are all the chemicals and stabilisers in our food, which are not natural to our diet and which our bodies don’t know what to do with. It’s no surprise that so many people are developing intolerances to food groups.”

We wish Mr McMaster and his team all the best in their new venture.