This book is not only environmentally savvy, it’s full of tempting seasonal recipes. We like. We like very much.
Arthur Potts-Dawson combines great food and sustainable cooking with environmental principles, growing and shopping tips, including how to kit out an eco-kitchen (complete with wormery).
Arthur was a former chef at the River Cafe, where Jamie Oliver made his name, and worked as executive chef for Jamie’s Fifteen restaurant. He’s currently executive chef at London’s award-winning Acorn House Restaurant in King’s Cross which has been billed as London’s first truly eco-friendly training restaurant.