Seasoned Jan - March 2020

emmatrelawny

Nose to Tail
Root to Fruit
Reduce, Reuse, Recycle
Salt Geek Society

Tell us about your journey with zero waste,

What does zero waste mean to you and Silo?

how did it start and was there a specific moment

We don’t send anything to landfill, in fact, we don’t

you can pinpoint where you decided it was time

even have a bin and of course there’s no food waste.

/14 to make a change?

/15

I worked in Melbourne with Dutch-born artist Joost

Bakker who was commissioned by Sydney and

Melbourne city council to build a pop-up restaurant

from waste material. It was a case of right place at the

right time – I loved the concept and the team of people

that worked there. Soon after we developed our first

café Silo Melbourne.

We’ve got one exception of glass recycling, but this is

only temporary as we are in the process of installing a

glass crusher upstairs in the warehouse. Once this is

running, we can crush and melt glass to make anything

we want from it to give a new purpose: light fixtures,

glasses, plates.

Meet Douglas McMaster

What’s been your best zero waste culinary

creation?

I have an adventurous palate, so it’s a bit of an unusual

combination of sea buckthorn, a wild orange British

berry with a passionfruit flavour and Douglas Fir. I use

the pine needles to make an amazing green oil and then

make a jelly from the sea buckthorn. It’s a totally new

territory of flavour, really unique and special. Great

with homemade crème fraiche.

You’ve just opened up your second zero waste

restaurant in London, how’s it going?

We received a 9/10 review from the Telegraph on our

third day of being open which was pretty special.

We’ve had incredible support since we opened from

locals too.

We’ve loved working with you to explore

different ways of getting Cornish Sea Salt to

you in a more sustainable way. We sent your last

delivery in a hessian sack – how have the initial

trials run?

Beautiful. It’s an amazing sea salt, salt is the foundation

of food flavour and a fundamental ingredient. To have

such a beautiful, simple, natural supply chain with so

much care is how it needs to be.

Why do you choose to use Cornish Sea Salt?

You’ve got the flexibility to want to work in a different

way. Food industries have routines and don’t want to

change but Philip believed in what Silo stood for and

changed for me as he believes in what we’re trying to

do and that is something really special.

Douglas McMaster, with his pioneering zero waste restaurant, Silo, is one of

our favourite Salt Heroes of 2020. Opening the first restaurant of it’s kind in

an East London warehouse at the end of last year, his story and passion for a

better future is truly inspiring. Find out more about zero waste and how we

are working together with Silo to change the face of the food industry.

What are your top tips to somebody looking to

make positive changes towards a zero waste

lifestyle?

There is no authority here, zero waste really is a thing

born in the last decade. Few people know exactly what

it is. The name suggests zero, but this doesn’t currently

exist, it’s a movement, an aspiration. A nice first step is

to try to achieve zero food waste by composting and

sending all recycling to landfill. Top tier is literally not

having a bin, sending nothing to landfill and having no

food waste, and that’s where Silo are.

Find out more about Silo’s story

at silolondon.com/

@SiloLondon

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