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.
Packed full of seasonal menu plans, infographics and photography, it's a good read. And the on-trade can particularly learn a thing or two from the section on `Rationalising the Industry'. * Imbibe * For those wondering how all waste can really be eliminated, Silo: The Zero Waste Blueprint is essentially the big reveal-a radical book for the future of food...! * The Caterer * Loads of insights + info, scrummy menus + susty suggestions... * SustMeMe * This is not a cook book but a true source of knowledge and inspiration. * Zero Waste Europe * 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 *