“Experimental zero-waste chef”
Award-winning chef Doug McMaster is founder of the UK’s first zero-waste restaurant, Silo in Brighton.
Always with the bin in mind, Doug and his team successfully eliminate the production of waste by choosing to trade directly with farmers, using reusable crates and other delivery vessels, as well as local ingredients that themselves generate no waste. Any scraps and trimmings from the cooking or leftover food go straight into the restaurant’s on-site compost machine, in-turn going back to the farmers, helping to produce more food, successfully closing the loop.
Doug’s latest crowdfunding project is a new method for repurposing glass from used wine and champagne bottles by turning it into fine glass porcelain which can be used for tableware.
This encounter explored a well-kept gastronomic secret: the unexpected yet excellent pairing of champagne, sourdough bread and butter. Participants of the masterclass learned how to create seasoned, hand-blended butters for their table.
The immersive evening culminated in a bespoke, entirely waste-free, six-course tasting menu and a journey through an exquisite collection of Charles Heidsieck’s champagnes enjoying non-vintages, vintages, rose and the latest blanc de blancs, hosted by Charles Heidsieck Executive Director, Stephen Leroux.