mittal solanki 268 1889 days ago Last year saw the rise of the closed-loop cocktail, with bartenders like Duck & Waffle’s Rich Woods and Dandelyan’s Ryan Chetiyawardana making use of ingredients most chefs and bartenders would throw away, from avocado stones and burnt toast to lemon husks. Cub champions closed-loop cocktails This year chefs will be following their zero waste lead in a movement pioneered in the UK by Doug McMaster, head chef of Silo in Hackney, which markets itself as the world’s first zero waste restaurant that operates with a “pre industrial food system”.
