Douglas Mcmaster

To be or knot to be: Douglas McMaster on using invasive species in cooking

14-Apr-2022 By James McAllister

The chef behind zero-waste restaurant Silo in London’s Hackney has launched a new bi-monthly dinner series that champions the use of invasive ingredients, from the grey squirrel to Japanese knotweed.

Douglas McMaster: "My naivety is matched by my determination"

02-Sep-2021 By Stefan Chomka

Douglas McMaster's Hackney restaurant Silo won the Sustainability Award at this year's Estrella Damm National Restaurant Awards for its uncompromising approach to reducing waste and promoting better practices.

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