Douglas McMaster

Douglas McMaster is the chef and founder of Silo, the first zero-waste restaurant, based in
east London. Doug is also the executive Chef of CUB in Hoxton.
Doug began his career at a restaurant called Winteringham Fields, then a 2 Michelin star
restaurant in the north of England. From there, he moved to London to work at St. John, which
became the true foundation of his career. This was followed by a food pilgrimage, doing work
experience in the world’s best restaurants, such as the Fat Duck and Noma. After working his
way through Australia’s best restaurants, he created a pop-up restaurant concept called
‘Wasted’, serving food that would have otherwise been wasted in the context of fine dining.
In 2009, Douglas won the ‘BBC Young Chef of the Year Award’ and in 2012 won ‘Britains most
innovative chef’ at the first Young British Foodie awards, aka the YBF’s.
Doug opened Silo in 2014 at the age of 26, creating the worlds first Zero Waste restaurant. The
idea is simple; To trade directly with ‘where food comes from’ avoiding unnecessary packaging
and then turning all that is not eaten into compost. This compost then goes back to the farms
and closes the loop. Two years after opening, Silo won the prestigious Observer Food Monthly
award for ‘Britains Most Ethical Restaurant’.
In early 2018, Doug gave a TEDTalk titled ‘Waste is a failure of the imagination’, and June of the
same year, Silo won ‘Britains most Innovative Restaurant’ award at the Craft Guild of
Chefs Awards.
Most recently Silo and CUB have been included in the World Restaurant awards for innovation
and ethical practice.