At this time of year, there are days when nothing will do but cosying up in a nook and hunkering down on a hot plate of bang-in-season food with a juicy glass of red…
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Silo in Brighton churns its own butter, makes cheese from steamed milk remnants and has its own composter. Georgina Wilson-Powell, editor of the ethical lifestyle mag pebble magazine, meets the chef whose zero waste restaurant is the birth…
