Latest news with #Silo
Daily Tribune
4 hours ago
- Entertainment
- Daily Tribune
‘A rude awakening': Jason Momoa addresses son's movie debut in Dune: Part Three
Bang Showbiz | Los Angeles Jason Momoa thinks his son Nakoa-Wolf Momoa is in for a 'rude awakening' with his first movie role in Dune: Part Three. The 16-year-old actor is set to make his screen debut in director Denis Villeneuve's upcoming sci-fi blockbuster as Paul Atreides' (Timothee Chalamet) son Leto II, and his famous dad has admitted he's in for quite the surprise when production begins. Speaking with Extra, Jason, 45, said of Nakoa-Wolf: 'A rude awakening is what he's in for. He's into the workforce for the first time. It's going to be good. He did it on his own.' The A Minecraft Movie star added he didn't want to 'help' his son with the job as he wants Nakoa-Wolf to be 'better' than him. Jason added: 'I don't want to help him, and he's done it all on his own, and good for him. 'You want your children to be better than you, and I really, actually believe he is. I couldn't do what he's doing at his age. 'There's no way I could sit in a room with Denis Villeneuve and hold my own. I was on Baywatch at 19. He's 16 and holding shit down with Denis Villeneuve.' The Aquaman actor – who also has daughter Lola, 17, with his wife Lisa Bonet – concluded Nakoa-Wolf was 'very confident'. He said: 'We raised him beautiful. We raised our children … It's just, you know, being loved and being confident in themselves … That is what he is. He's very confident.' Nakoa-Wolf will be joined by Silo Star Ida Brooke, who will be playing his twin sister Ghanima in Dune: Part Three. The young actor will also be starring alongside his father, who is set to reprise his role as a resurrected Duncan Idaho - known as a ghola. Dune: Part Three will see the return of Zendaya's Chani, Florence Pugh's Princess Irulan, Rebecca Ferguson's Lady Jessica, Javier Bardem's Stilgar, and Josh Brolin's Gurney Halleck. Robert Pattinson is also said to be in the running for the antagonist role of Scytale - a Face Dancer and secret agent of the Bene Tleilax who plays a central role in Dune: Messiah as part of a conspiracy to overthrow Paul Atreides.
Perth Now
5 days ago
- Entertainment
- Perth Now
Jason Momoa insists his actor son isn't a nepo baby
Jason Momoa insists his actor son isn't a nepo baby. The Aquaman star's 16-year-old son Nakoa-Wolf Momoa has landed a key role in Dune: Part Three, but his famous father says the teenager got the part without any help from him. Jason told Extra: 'He's into the workforce for the first time. It's going to be good. 'He did it on his own. I don't want to help him, and he's done it all on his own, and good for him.' Nakoa-Wolf, the son of Jason Momoa and 56-year-old actor Lisa Bonet, has been cast in Denis Villeneuve's third Dune instalment alongside Silo star Ida Brooke, 17. The two young actors will portray the twin children of Paul Atreides (played by 29-year-old Timothée Chalamet) and Chani (27-year-old Zendaya.) The film, which follows the events of Frank Herbert's second novel, Dune Messiah, continues the story of Paul Atreides as he becomes emperor. Jason, 45, originally played Duncan Idaho in Villeneuve's 2021 Dune film but did not appear in Dune: Part Two, which was released in 2024. He is confirmed to return in the third instalment, though details about his character's reappearance remain unclear. In the original book series, Duncan is resurrected as a clone – known as a ghola – following his death. Jason added to Extra about Nakoa-Wolf's achievement: 'You want your children to be better than you, and I really, actually believe he is. I couldn't do what he's doing at his age. 'There's no way I could sit in a room with Denis Villeneuve and hold my own. I was on Baywatch at 19. He's 16 and holding shit down with Denis Villeneuve. 'We raised him beautiful. We raised our children… it's just, you know, being loved and being confident in themselves… that is what he is. He's very confident.' The actor was speaking at the premiere in Hawaii of the Chief of War, at which he appeared alongside Nakoa-Wolf and his daughter, 17-year-old Lola Iolani. The historical drama series, which explores the unification of the Hawaiian Islands in the 18th century, marks one of Jason's major projects outside the Dune franchise. In Dune, Jason's Duncan Idaho character was the loyal swordmaster and mentor to Paul Atreides. His character was killed near the film's climax while defending Paul and Lady Jessica (portrayed by 56-year-old Rebecca Ferguson) from Sardaukar forces.
Yahoo
6 days ago
- Entertainment
- Yahoo
'The laziest ingredient of all': Renowned chef thinks luxury item should be wiped off menus
Every week, we interview top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more. This week, we speak to Doug McMaster, owner of the world's first zero waste restaurant Silo and former winner of Britain's best young chef award... I wasn't the best young chef in the UK... There are young chefs at Silo who are far superior in the kitchen than I was at any stage of my culinary career. Maybe I was the most daring, or the most creative chef back then at the time, but I was by no means the most talented chef. Soon we're going to be producing "zero-soy sauce"... made from 50% bread waste (given to us as bread discard from local bakeries) and 50% lupin, which is a regenerative grain. Using that to make our zero-soy sauce means we'll be able to harness this astonishing British product that will save us from importing tens of thousands of litres of soy sauce from China. We'll be saving on a huge carbon footprint, so the more we can make ourselves, the better. Read all the latest money news The best city in the world to eat is... Copenhagen. For me, "the Noma effect" has had this seismic ripple creating a wave of excellence in so many parts of the hospitality sector, from bakeries and coffee shops, to breweries and avant-garde restaurants. Excluding Tokyo, as its excellence is untouchable, also excluding London... New York deserves a mention, but since COVID, it seems to have lost its sparkle. When attending a dinner party, you should bring something you've made yourself... Anyone can buy a £15 bottle of wine from a local deli and bring it along to dinner, but it's so much more special when someone can make something and offer that as a gift instead. We're living in an AI-generated robot world; there just aren't enough things that are actually handmade by people any more. From a zero-material-waste point of view, ordering tap water is great as it avoids single-use glass, but... the quality of London tap water is abominable. If you care about the quality of your ingredients, why would you not do the same with water? One thing I'd never want to see in a restaurant again is... caviar. It's the least creative of all the ingredients. Arguably, it's the laziest ingredient of all. I would be infinitely more impressed by a chef who can turn a humble carrot into something extraordinary, than one who can put caviar on top of a dish. That's the kind of creativity and artistic flair that deserves credit, not the ability to put caviar on something. It has this weird currency in hospitality where it has some kind of authority in restaurant spaces where it shouldn't. More Cheap Eats: Stop creating generic restaurant roundups, like the "best restaurant in London"... "The best" is an infinitely subjective measuring stick that makes no sense in such a colourful, diverse and heterogeneous restaurant industry. It's a reductive and diminishing way of looking at our industry. When you go to a new city, it might be a useful tool to help you narrow down a search, but overall it's not a helpful way of grading things. There are lots of interesting lists that could be written that would be genuinely useful and valuable, but they should be more specific, diverse and not just full of sensationalised jargon. You could, for example, have an interesting list of the restaurants where you can eat koji fermented foods, or a list of bars working with low-packaging suppliers. We should celebrate nuance and ingenuity in this world, rather than trying to categorise everything under one broad and unspecific umbrella. Restaurateurs should stop buying from soulless supply chains... By that, I mean a supply chain where there is no connection to the people and planet that produce our food. Using those supply chains does a disservice to all the food systems and farmers who are working overtime to save the planet, and they encourage the sort of industrial agriculture that we're trying to combat. Any supply chain that is disassociated from nature is one that we should avoid. You asked who I think is the best chef in the UK is... but it's a question that's drenched in absurdity. What's best in one person's eyes is personal, subjective. Let's not homogenise our industry with one opinion or one way of doing things. When we do, we unconsciously all start cooking the same, and that's boring. We should be celebrating what makes us different, not valorising someone as "the best". I could be persuaded to name someone who cooks the best seafood in Brighton, or someone making the best pasta in Hackney Wick…but to name "the best chef in the UK" is too reductive.
Sky News
6 days ago
- Entertainment
- Sky News
'The laziest ingredient of all': Renowned chef thinks luxury item should be wiped off menus
Every week, we interview top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more. This week, we speak to Doug McMaster, owner of the world's first zero waste restaurant Silo and former winner of Britain's best young chef award... I wasn't the best young chef in the UK... There are young chefs at Silo who are far superior in the kitchen than I was at any stage of my culinary career. Maybe I was the most daring, or the most creative chef back then at the time, but I was by no means the most talented chef. Soon we're going to be producing "zero-soy sauce"... made from 50% bread waste (given to us as bread discard from local bakeries) and 50% lupin, which is a regenerative grain. Using that to make our zero-soy sauce means we'll be able to harness this astonishing British product that will save us from importing tens of thousands of litres of soy sauce from China. We'll be saving on a huge carbon footprint, so the more we can make ourselves, the better. The best city in the world to eat is... Copenhagen. For me, "the Noma effect" has had this seismic ripple creating a wave of excellence in so many parts of the hospitality sector, from bakeries and coffee shops, to breweries and avant-garde restaurants. Excluding Tokyo, as its excellence is untouchable, also excluding London... New York deserves a mention, but since COVID, it seems to have lost its sparkle. When attending a dinner party, you should bring something you've made yourself... Anyone can buy a £15 bottle of wine from a local deli and bring it along to dinner, but it's so much more special when someone can make something and offer that as a gift instead. We're living in an AI-generated robot world; there just aren't enough things that are actually handmade by people any more. From a zero-material-waste point of view, ordering tap water is great as it avoids single-use glass, but... the quality of London tap water is abominable. If you care about the quality of your ingredients, why would you not do the same with water? One thing I'd never want to see in a restaurant again is... caviar. It's the least creative of all the ingredients. Arguably, it's the laziest ingredient of all. I would be infinitely more impressed by a chef who can turn a humble carrot into something extraordinary, than one who can put caviar on top of a dish. That's the kind of creativity and artistic flair that deserves credit, not the ability to put caviar on something. It has this weird currency in hospitality where it has some kind of authority in restaurant spaces where it shouldn't. Stop creating generic restaurant roundups, like the "best restaurant in London"... "The best" is an infinitely subjective measuring stick that makes no sense in such a colourful, diverse and heterogeneous restaurant industry. It's a reductive and diminishing way of looking at our industry. When you go to a new city, it might be a useful tool to help you narrow down a search, but overall it's not a helpful way of grading things. There are lots of interesting lists that could be written that would be genuinely useful and valuable, but they should be more specific, diverse and not just full of sensationalised jargon. You could, for example, have an interesting list of the restaurants where you can eat koji fermented foods, or a list of bars working with low-packaging suppliers. We should celebrate nuance and ingenuity in this world, rather than trying to categorise everything under one broad and unspecific umbrella. Restaurateurs should stop buying from soulless supply chains... By that, I mean a supply chain where there is no connection to the people and planet that produce our food. Using those supply chains does a disservice to all the food systems and farmers who are working overtime to save the planet, and they encourage the sort of industrial agriculture that we're trying to combat. Any supply chain that is disassociated from nature is one that we should avoid. You asked who I think is the best chef in the UK is... but it's a question that's drenched in absurdity. What's best in one person's eyes is personal, subjective. Let's not homogenise our industry with one opinion or one way of doing things. When we do, we unconsciously all start cooking the same, and that's boring. We should be celebrating what makes us different, not valorising someone as "the best". I could be persuaded to name someone who cooks the best seafood in Brighton, or someone making the best pasta in Hackney Wick…but to name "the best chef in the UK" is too reductive.
Perth Now
22-07-2025
- Entertainment
- Perth Now
'A rude awakening': Jason Momoa addresses son's movie debut in Dune: Part Three
Jason Momoa thinks his son Nakoa-Wolf Momoa is in for a "rude awakening" with his first movie role in Dune: Part Three. The 16-year-old actor is set to make his screen debut in director Denis Villeneuve's upcoming sci-fi blockbuster as Paul Atreides' (Timothee Chalamet) son Leto II, and his famous dad has admitted he's in for quite the surprise when production begins. Speaking with Extra, Jason, 45, said of Nakoa-Wolf: "A rude awakening is what he's in for. He's into the workforce for the first time. It's going to be good. He did it on his own." The A Minecraft Movie star added he didn't want to "help" his son with the job as he wants Nakoa-Wolf to be "better" than him. Jason added: "I don't want to help him, and he's done it all on his own, and good for him. "You want your children to be better than you, and I really, actually believe he is. I couldn't do what he's doing at his age. "There's no way I could sit in a room with Denis Villeneuve and hold my own. I was on Baywatch at 19. He's 16 and holding shit down with Denis Villeneuve." The Aquaman actor – who also has daughter Lola, 17, with his wife Lisa Bonet – concluded Nakoa-Wolf was "very confident". He said: "We raised him beautiful. We raised our children … It's just, you know, being loved and being confident in themselves … That is what he is. He's very confident." Nakoa-Wolf will be joined by Silo Star Ida Brooke, who will be playing his twin sister Ghanima in Dune: Part Three. The young actor will also be starring alongside his father, who is set to reprise his role as a resurrected Duncan Idaho - known as a ghola. Dune: Part Three will see the return of Zendaya's Chani, Florence Pugh's Princess Irulan, Rebecca Ferguson's Lady Jessica, Javier Bardem's Stilgar, and Josh Brolin's Gurney Halleck. Robert Pattinson is also said to be in the running for the antagonist role of Scytale - a Face Dancer and secret agent of the Bene Tleilax who plays a central role in Dune: Messiah as part of a conspiracy to overthrow Paul Atreides.
