Behind the Pass with Douglas McMaster – Part 1: Flour Milling
In 2014, Douglas McMaster opened his restaurant Silo in Brighton, billed as the world's first zero-waste restaurant. He has since moved Silo to London and continued to redefine the meaning of zero-waste in both the kitchen and dining room. In this, his first episode of Behind the Pass, Doug shows us around the restaurant and reveals some of the innovative ways they make use of waste products, before demonstrating how and why Silo mills its own flour rather than buying it in.
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About Behind the Pass
Behind the Pass is a brand-new bi-monthly video series from Great British Chefs. Every month over the course of two episodes, we'll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices to never-seen-before ingredients and flavour enhancers, prepare to be wowed by the work that goes on behind the scenes in the UK's best restaurants.
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