Douglas McMaster

Douglas McMaster began his culinary journey in 2003 at the then two Michelin-starred Winteringham Fields before moving to London to work at Fergus Henderson’s St. JOHN, which he credits as forming the foundation of his career. McMaster then spent the following two years working at renowned restaurants around the world, including Heston Blumenthal’s The Fat Duck and two Michelin-starred Noma in Copenhagen. In 2011, McMaster launched Wasted, a pop-up in Melbourne and Sydney, testing his zero-waste dining concept.

In 2014, he opened Silo in Brighton, achieving zero-waste with innovative practices like package-free deliveries and on-site composting. Silo has earned numerous accolades, including the Observer Food Monthly Award for ‘Britain’s Most Ethical Restaurant’ in 2016, and ‘Britain’s Most Innovative Restaurant’ award at the Craft Guild of Chefs Awards in 2018. Most recently, Silo was shortlisted in the ‘World Restaurant Awards 2019’ for innovation and ethical practice.

With a variety of prestigious awards, such as ‘BBC Young Chef of the Year,’ followed by ‘Britain’s Most Innovative Chef’ Douglas McMaster has cemented his reputation as a pioneer in sustainable dining.