Tilt

London is now (now being the operative word) known for food…. Until really 2005, other than Indian Curry, the market was pretty bare in terms of international, sustainable and local foods coming out of London. Riverford Farms Guy Watson was one of the early-known chefs who created something truly tangible, keeping in mind with the interests of the environment, the planet and the future. His organic fruit and veg farm and company is one of the countries best brands now – restaurants, cookbooks, working farm and product line available as a box scheme. And this all happened pre-2005.

Arthur Potts Dawson is another anomaly. Getting his start at The River Cafe with the likes of Jamie Oliver and our own TPS‘ Fruit & Veg hero Andreas Georghiou. He is gigantic at about 6’6″ and broad… looks like a very statuesque American Footballer or perhaps a rugby player and he looks cocky as hell, filled with ego. But when you talk to him, he is gentle, kind and refreshing. He wants to make the world a better place and he truly believes that he can through food. I feel fortunate to know Arthur on a bit of a personal level, but even more enthralled that I get to work with him on a professional level – almost every day.

His model is to build council supported (non-profit or social enterprise-based money generators) restaurant and food concepts and to build into the 5 elements: Earth, Wind, Water, Fire, Air. To date he has built a concept off of Earth – The Acorn House Restaurant and Water – The Water House Cafe, both with council support. He is also fully involved as the originator of The People’s Supermarket with Camden Council’s support behind it and was engaged with Jamie Oliver in his Fifteen foundation – educational training for young chefs from challenged communities.

This new-age model of entrepreneurship has weighed heavily into the facility design, offering for sale products, merchandise and cookbooks as well as building in a feel good story to the overarching brand.

After being to both restaurants the element that left me most intrigued was the extensive menus and that neither restaurant had an executive chef staffed. To save on costs and provide more financial benefit to the council foundations and the people, the restaurants were developed by Arthur with a culinary ‘food-style’ and seasonality schedule, negating the need for a high-priced Executive Chef to be on staff on a daily basis. This means when fruit, veg and meat are delivered, and they are always local (defined by 40 miles or less) and in season, the food gets prepared from the recipes with mad-lib style blanks. And the menu works. The consistency is in the quality and flavor and the inconsistency of specific ingredients.

Look for this new style coming from Arthur, as the true form of sustainability is in this model. He still has 3 concepts left!