The Menu

How to create a zero-waste restaurant

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8 November 2019

Episode 421

30 minutes

British chef Doug McMaster on how he created his zero-waste restaurant Silo. Plus: What we learned from René Redzepi’s new discussion event in Copenhagen and why Georgian wines are not to be missed.

8 November 2019

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Chapter 1

11 minutes

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Chapter 1

Doug McMaster

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We meet the British chef who’s about to move his zero-waste restaurant Silo from Brighton to London.

11 minutes

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Chapter 2

10 minutes

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Chapter 2

A gathering of culinary minds

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What got people talking at René Redzepi’s new discussion event: ‘MAD Monday on a Thursday’.

10 minutes

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Chapter 3

7 minutes

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Chapter 3

Georgian wines

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Monocle’s Frederick Bernas visits Georgia and finds a country experiencing a wine boom – and for good reason.

7 minutes

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