Silo: The UK’s First No-Waste Restaurant

Plates made from recycled plastic bags, emailed receipts, booze brewed in the basement and more at chef Douglas McMaster's ambitious project

by Ananda Pellerin Chef Douglas McMaster has a vision: he wants to eradicate waste from the commercial food preparation process. This might seem profoundly uninterestingbut its nothing short of revolutionary. Its what I call a pre-industrial food system, McMaster tells CH over an apple and elderflower cider at Silo, his month-old restaurant in Brightons North Lane district. It sounds high-concept but really its about creating …

Rémy Martin’s Louis XIII Black Pearl Anniversary Edition

A highly structured, ultra-decadent cognac wrapped in a Baccarat decanter

Former cellar master George Clot said, “When you discover Louis XIII, you become a different man,” an adage that only scratches at the surface of the legacy of Rémy Martin’s Louis XIII cognac. Louis XIII was first created in 1874 by Emile Rémy Martin, and has since become a favorite spirit of royal courts and hip­-hop moguls alike, the ultimate symbols of sophisticated and luxurious …

Terroir Life Wines

The Santa Barbara purveyors bring together an international community of winemakers to cultivate connections between regions

by Janine Stankus To oenophiles, the term “terroir” refers to wind, rain, soil, sun, diurnal shifts—all the elements that imbue wine with its distinct character. It’s the “biography of wine,” notes Ali Banks, Terroir Life co-founder, but one which misses an essential element: the people. Terroir Life is the new customer-facing launch from Terroir Selections, founded in 2009 by Charles and Ali Banks to steward …