Arthur Potts Dawson is a chef, restauranteur, cookery writer and social entrepreneur with a passion for eco-friendly cooking. In 2006, he designed and opened London’s first sustainable restaurant Acorn House, followed by a second London venture Water House. The restaurants use recycled and organic materials, purify their own water on-site and even have their own wormery. The ‘green chef’ has worked as head chef at the River Café, restyled Petersham Nurseries Cafe, re-launched Cecconi’s restaurant, and worked as executive head chef for Jamie Oliver’s Fifteen Restaurant.
#TurnYourNoseUp at pig factories
Simon Price has always been passionate about the outdoors, starting to work for a farm part time while finishing school. He now raises approximately 7500 pigs a year on his farm in Sidbury, Devon, and has developed his own label “The Free Range Farmer”, which supplies meat to the local area.