London – Silo Brighton is a restaurant, bakery and coffee house that uses a pre-industrial food system to ensure its zero-waste policy.
- Chef Douglas McMaster believes food affects the health of people, the environment and the economy
- Ingredients are sourced locally and food waste is processed via an in-house composter
Speaking to LS:N Global at last week’s Food and Drink Network Evening, Douglas McMaster, chef and founder of Silo Brighton, explained why he believes there is a delicious alternative to the mainstream food industry.
‘We have found a more economical form of production, a more tasty product and a far more ecologically sound product,’ he said.
With increased awareness about the provenance of food and a back-to-basics approach, McMaster argues, brands can rediscover incredible flavours lost amid the roar of mass production.
The Big Picture
Silo Brighton uses pure ingredients born from traditional farming methods. Read our Ancient Appetites microtrend to discover why brands and consumers are re-adopting our ancestral eating habits as a source of health and wellness.