Silo X Longberry Coffee Waste Dinner - 19th March.
To coincide with the Brighton heat of the SCAE Brewers Cup we attended a dinner of unusual pursuits by award-winning chef Douglas McMaster, structured entirely around coffee waste. Whilst it felt like we were having dinner in a school hall in the lower level of One Brighton, the dinner was executed to perfection at a time when food and coffee waste are a highly topical subject.
Douglas McMaster is a co-owner of Brighton’s acclaimed no-waste restaurant Silo and a veteran of some of the world’s top-ranked restaurants. At Silo, he has developed ways to reuse waste from the coffee bar while incorporating the results into a fine dining menu that is among Brighton’s best.
Silo was conceived from a desire to innovate the food industry whilst demonstrating respect: respect for the environment, respect for the way our food is generated and respect for the nourishment given to our bodies. This means that we create everything from its whole form cutting out food miles and over-processing whilst preserving nutrients and the integrity of the ingredients in the process. Silo 2016
The specialty industries attempt at using food waste is through the use of cascara (the dried outer husk of a coffee cherry, normally a bi-product to be fertilized at farm level) as a tea or as an ingredient in other drinks or food. But this was taken many steps further.
Excess milk is frequently converted into cheese, and the whey processed as sorbet or syrup. There are no bins in Silo, and coffee grounds are both the base nutrient for edible mushrooms and a major component of an aerobic compost machine named Bertha. McMaster’s sample menu for the Brewers Cup included carrots slow-cooked in the natural heat inside the compost and they were simply outstanding!
Cold brew sourdough, silo butter, Kenya filter
Salsify, apple, licorice and lovage
Saddle of venison and compost carrots
Tres Hombres cacao, mushrooms and chervil
Espresso stewed prunes, waste milk curd and szechuan
Forgotten fruit & cascara tea