British chef Arthur Potts Dawson put his commitment to sustainable, socially responsible cooking into practice over fifteen years ago in his restaurants The Acorn House and The Water House. Using his kitchens as a place of experimentation and learning, where culinary excellence and respect for the environment go hand in hand, Arthur refined a gentler, less aggressive way of producing, serving and eating food. For him, “the future lies in healing the body and the planet through food.”
Having participated in the drafting of the Chefs’ Manifesto, an advocate of the United Nations World Food Programme, this passionate activist is also behind The People’s Supermarket, a food cooperative, and the founder ofOmved Gardens. This North London venue combines gastronomy and ecology. “ Being a chef isn’t just about creating a dish, but it’s the relationship between the chef, the producers, the restaurant team, the customers and the planet that counts.”