Doug is chef & founder of Silo, Brighton, the UK’s first zero-waste restaurant and the Executive Chef of CUB, London. He began his career at Winteringham Fields, a 2 Michelin starred restaurant in the north of England. He moved to London to work at St. John, followed by work experience in the world’s best restaurants, including The Fat Duck & Noma. He also founded a pop-up restaurant concept called ‘Wasted’ in Australia.
In 2009, Doug won ‘BBC Young Chef of the Year Award’. He opened Silo in 2014; lovingly designed from back to front, always with the bin in mind. The Silo team eliminate waste production by trading directly with farmers, using reusable crates, as well as local ingredients that themselves generate no waste. Trimmings or leftover food go into the restaurant’s compost machine, in-turn going back to the farmers successfully closing the loop. IN 2016, Silo won Observer Food Monthly ‘Most Ethical Restaurant’ Award.