Behind the Pass with Douglas McMaster – Part 2: Koji-based Fermentation
Having introduced us to the ethos of Silo in last week's episode of Behind the Pass, Douglas now takes us behind the scenes to meet the restaurant's head of fermentation research and development, Ryan Walker. Ryan explains how important koji-based fermentation is to achieving zero waste, before guiding us through some of his current fermentation 'projects'.
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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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