Arthur Potts Dawson
Green Chef & Advocate, UN World Food Programme
Arthur Potts Dawson is a chef, a foodie, a teacher, a mentor, a social entrepreneur, business founder and environmentalist who loves being disruptively creative within the food industry. Much of his thinking is how we can minimise the impact of food businesses on the planet, what the future of food is and where restaurants need to improve to lower their customer’s negative influences on the planet.
A classically French trained chef Arthur has worked with the UK food industry’s ‘great names’. After working his culinary apprenticeship with the Roux brothers, he went on to work with Rowley Leigh at Kensington Place, Rose Gray & Ruth Rodgers at The River Cafe, Pierre Khoffman at La Tante Claire and ran Jamie Oliver’s 15 restaurant as Executive head chef. Arthur has been cooking for 30 years and has also run restaurants all over the world; from New Zealand and Australia, to France and Spain. He has travelled and worked extensively through Italy and has spent many years travelling to Scandinavia.
Described as “the original green chef” by Jamie Oliver, Arthur is deeply passionate about food and believes that good food should be available to everybody. Arthur wrote his first book ‘The Acorn House Cookbook’ in 2008, and wrote his second book ‘Eat Your Veg’ in 2010. He also created two restaurants, Acorn House and Water House which are both ‘sustainably aware urban restaurants’, and the restaurant critic Giles Coran described them as the most important restaurants to open in London for 200 years.
Arthur is also the creator and founder of The People’s Supermarket in London which is a not-for-profit co-operative social enterprise food shop. It opened in June 2010 and was the subject of a 4-part Channel 4 documentary in 2011. A unique business model, with its member/owners working voluntarily, its aim is to keep costs low and good food cheap. The People’s Kitchen, within the supermarket, produces delicious food for sale in the supermarket from the food waste created by the store.
Arthur’s main projects are:
The People’s Kitchen
An organic ‘pop-up’ restaurant, Mrs Paisley’s Lashings.
Sustainable Food Innovation for Ikea Food
Sustainable food procurement BurgerFi
Patron of Living Medicine and Nourish
Project development for the United Nations World Food Programme
Recipe development for Tideford Organics
Arthur has given a TED talk, a DO lecture as well as many other keynote, inspirational and challenging talks around the world. He has been invited in the past year to talk to Ikea, Unilever, Fazer, the United Nations and BurgerFi.
He is a fellow of the Royal Society of the Arts and he represented England as Ambassador Chef at Terra Madre in Turin, Italy. He appeared on the television show Market kitchen every week, has been a guest chef on Saturday Cooks, writes for the Guardian food/travel section and has worked on three shows the BBC Radio 4 Food Programme.
Arthur teaches Wing Chun Kung Fu, which he has practised for twenty years, has two children and lives with his partner in Bristol.