March 2, 2017

guest chef: Doug McMaster

What better way to celebrate the launch of wastED London than in the company of Doug McMaster, chef and owner of the UK’s first zero-waste restaurant?

Chef McMaster, who joined us in the kitchen on Saturday, has pioneered a “pre-industrialized” food system at Silo restaurant in Brighton: no packaging, no processing, not waste. Along with the use of an anaerobic compost digester named Bertha, the restaurant engages in practices like in-house brewing, butter churning, flour milling, and mushroom growing (a process that makes use of coffee grounds—an otherwise wasted ingredient.

In the wastED London kitchen, Chef McMaster prepared carrots “cooked in intercepted waste lemon compost” (the carrots tasted like lemons!) with caramelized whey and curd cheese.