30 March 2018
Episode 337
30 minutes
Photo: Xavier D Buendia
UK chef Doug McMaster on the tricks and innovation needed to create a zero-waste restaurant. Plus: Toronto’s latest food destination, plus a new wave of Brazilian food in Lisbon.
30 March 2018
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DownloadChapter 1
11 minutes
Photo: Xavier D Buendia
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Chapter 1
How to go waste free?
Doug McMaster, founder of Brighton’s Silo, the UK’s first zero-waste restaurant, discusses the tricks and innovation needed to reduce waste in the hospitality industry.
11 minutes
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Chapter 2
6 minutes
Photo: Ian Patterson
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Chapter 2
Assembly Chef’s Hall
We tuck in at Toronto’s new food destination.
6 minutes
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Chapter 3
7 minutes
Photo: Francisco Antunes
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Chapter 3
The new wave of Brazilian cuisine
How new Brazilian migrants have reinvigorated Lisbon’s food scene.
7 minutes
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