What happens when the pursuit of flavour meets the needs of an ecosystem?
Douglas McMaster of Silo London joins Potato Head for a living culinary experiment, bringing his zero-waste practice into exchange with Balinese food knowledge and the Desa’s cooks, bartenders and growers.
From farms and food forests to kitchens and bars, the collaboration explores how fermentation, whole-ingredient cooking and circular design can reshape what we value.
Join us for dinners, workshops and conversations connecting flavour with the land, people and practices behind a meal.
