London, United Kingdom
In 2009, Douglas received the BBC Young Chef of the Year award, and in 2014, the 27-year-old chef challenged the global food industry and the "elite" food culture by opening Silo, the first zero-waste restaurant in England, which recently was recognized as the best sustainable restaurant in Europe. Learning from the best is McMaster's motto. St. JOHN, is where Douglas absorbed, like a sponge, the “nose to tail” philosophy for almost five years. Douglas has also worked with the likes of Heston Blumenthal at The Fat Duck and Rene Redzepi at Noma. Silo choose to work this way in order to deliver a highly acclaimed menu, whilst demonstrating that a truly sustainable food business is viable both financially and ethically.