Name: Invisible Ingredients: Fermentation Workshop with Douglas McMaster & Ryan Walker
Start: 2026-11-15
End: 2026-11-15
Location: Dome

Feast

Invisible Ingredients: Fermentation Workshop with Douglas McMaster & Ryan Walker

Nov 15, 2026

4:00 PM - 5:00 PM

Dome

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Fermentation makes the work of microorganisms tangible through changes in flavour, aroma and texture. Invisible Ingredients invites you to look more closely at this living world with Douglas McMaster and Ryan Walker.

Explore how cultures, conditions and time transform food, and how fermentation fits within the wider relationships between soil, plants and our own microbial communities. Drawing on Silo’s kitchen and fermentation research, the session offers a culinary perspective on processes that begin long before food reaches the plate.

Line-up Profiles

Douglas McMaster

Douglas McMaster is the chef and owner of Silo London, where he has developed a radical restaurant model built around zero-waste practice. His work connects direct sourcing and whole-ingredient cooking with fermentation and systems design, treating the way a restaurant operates as inseparable from what it serves. Beyond individual dishes and techniques, his focus is circular thinking: questioning how food is produced, how resources are used and how value can continue beyond a single preparation.

Ryan Walker

Ryan Walker works at the intersection of culinary research and microbial systems. As Head of Fermentation & R&D at Silo London and Director of Innovation & Technical at Flux Fermentation Ltd, he specialises in koji, fermentation and ingredient transformation. His work explores how working with microorganisms can expand flavour and the possibilities of whole-ingredient cooking.