His London restaurants employ composting, a wormery, and a dehydrator to reduce waste. His next goal: a restaurant that actually takes in carbon and releases oxygen.
British chef, restaurateur, and author Arthur Potts Dawson is passionate about the planet, good food, eating well, and making the most of what’s fresh, local, and seasonal.
Mr. Dawson has been cooking for 25 years. He’s been a chef for Jamie Oliver at Fifteen, the Soho House Group at Cecconi’s, Ruth Rogers and Rose Gray at the River Cafe, and Hugh Fearnley-Whittingstall at River Cottage HQ.
With the Trust, Dawson founded Acorn House, London’s first truly environmentally sustainable restaurant and Water House, a restaurant offering delicious seasonal food and a firm commitment to sustainability and environmental responsibility. He published the Acorn House Cookbook in 2008, which shows its readers how to prepare “good food from field to fork.”