20 Apr, 2018
Eco-chef Tom Hunt will be joined by Doug McMaster of Silo and Nick Saltmarsh, co-founder of Hodmedod to speak about the hugely topical and important subject of food sustainability.
Tom Hunt is an award-winning chef, food writer, campaigner, and author of The Natural Cook. Tom worked with Hugh Fearnley-Whittingstall as a course leader, cook and food stylist on the River Cottage TV series. Tom also writes for various publications including the Guardian. Tom runs Forgotten Feast a campaign promoting sustainable food through dining and celebration. Forgotten Feast creates banquets with food waste and/or topical ingredients. Working closely with charitable organisations including Slow Food, FareShare and Action Against Hunger, Tom highlights important concerns in the food industry. Tom founded his festival cafe Poco in 2004 which has now grown into two tapas restaurants located in Bristol and London. In its opening year Poco London was awarded the most Sustainable Restaurant of the Year at the Food Made Good Awards. Poco follows Tom’s Root to Fruit Eating philosophy, is 100% seasonal, and 95% waste free, recycling and composting everything.
Trine Hahnemann is a chef, food writer. She is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. With her great knowledge of Danish food and food culture, she writes compellingly about her extensive expertise and life experiences in food. Trine’s new project, Hahnemann’s Køkken, a bakery, coffee bar, pastry shop, food store, cookery school and event space has just opened in Copenhagen.
Hodmedod was founded in 2012 by Nick Saltmarsh, Josiah Meldrum and William Hudson after they realised the absurdity of the British relationship with pulses: most of the UK’s beans are exported to the Middle East and Northern Africa, while most of the pulses consumed within the UK are imported from abroad. They decided to do something about this, and started working with local producers of fava beans, a bean which has been grown in Britain since the Iron Age but little eaten here in recent centuries. After successfully bringing British-grown Fava beans to the market, with a highly favourable response from individuals, retailers and caterers, they started to explore other British varieties of beans and peas, as well as cereals and other grains, such as naked barley and quinoa.
Doug McMaster is a chef and founder of Silo, the UK’s first zero-waste restaurant in Brighton, as well as Executive Chef of the recently opened CUB in Hoxton, London. Doug began his career at a restaurant called Winteringham Fields, then a 2 Michelin star restaurant in the north of England. From there, he moved to London to work at St. John, which became the true foundation of his career. This was followed by a food pilgrimage, doing work experience in the world’s best restaurants, such as the Fat Duck and Noma. After working his way through Australia’s best restaurants, he founded a pop-up restaurant concept called ‘Wasted’ in both Melbourne and Sydney. In 2009, Douglas won the ‘BBC Young Chef of the Year Award’ before opening the doors of Silo in 2014, the UK’s first zero-waste restaurant, lovingly designed from back to front, always with the bin in mind. Doug and his team successfully eliminate the production of waste by choosing to trade directly with farmers, using reusable crates and other delivery vessels, as well as local ingredients that themselves generate no waste. Any scraps and trimmings from the cooking or leftover food go straight into the restaurant’s on-site compost machine, generating up to 60kg of compost in just 24 hours, in-turn going back to the farmers, helping to produce more food, successfully closing the loop. Two years after opening, Silo won the prestigious Observer Food Monthly award for ‘Most Ethical Restaurant’. In early 2018, Doug gave a TEDTalk on ‘Waste is a failure of the imagination’, which can be found here.