A New Philosophy for Food
Big Idea. Arthur Potts Dawson talks about the need for a new industrial revolution for food based on all the mistakes we have made in the past and correcting them.
Arthur Potts Dawson is passionate about the planet, good food, eating well and making the most of what’s fresh, local and seasonal.
Arthur has been cooking for 25 years, at the start he was trained by the Roux Brothers, Rowley Leigh and Pierre Kaufmann.
He went on to be head chef for Jamie Oliver at Fifteen, the Soho House Group at Cecconi’s, Ruth Rogers & Rose Gray at the River Café and Hugh Fearnley- Whittingstall at River Cottage HQ. Arthur created London eco-restaurants Acorn House and Water House and is the founder of The People’s Supermarket.