In our quest for a greener planet, the smallest details can make a big difference. It's not just how the food we eat is grown that matters, but how it's packaged, how it gets to our plates, even what we do with the leftovers. Just ask chef Arthur Potts Dawson. In 2006, he and business partner Jamie Grainger-Smith launched Acorn House and declared it London's first truly eco-friendly restaurant. Two years on, the award-winning team has pushed the city's eco-friendly standards to the next level with Water House Restaurant on the Regent's Canal.
"We're sort...
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