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.

Founded by Alex Francis and Barney O’Kane in Paris’s Montorgueil neighbourhood, De Vie champions independent producers, distillers, winemakers and brewers. Its food and cocktails follow the seasons, placing the work of French growers and makers at the centre of the experience. For Invasivore Dinner, De Vie brings this philosophy to the cocktail pairing.