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Arthur Potts Dawson [0-0] English
Rank: 106
Chef


Arthur Potts Dawson started cooking around 1990. He started with a three-year apprenticeship with the Roux brothers, worked with Rowley Leigh at Kensington Place for two years, with Rose Gray and Ruth Rogers at the River Café for four years, Hugh Fernley-Whittingstall and Pierre Khoffman both for a year.

Death, Food

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My food hero has to be Auguste Escoffier. And the villain? The man who's been most responsible for the death of food in my time is Ronald McDonald. He's always scared me, I think he's evil - he's a wolf in sheep's clothing. Him and the Hamburglar. Death, Food
101
We are stronger as a group than an individual. Think in a cooperative and communal way, set up local food hubs and create growing communities.
102
Supermarkets don't really sustain a community, and they completely remove people from the food chain.
103
I'm a chef, I'm a cook, I was created by this industry, and I like to think I'm giving back. But I'm not giving back because I can make a scallop souffle, I'm giving back because I can make compost.
104
It's really important to teach people how to get food, how to grow it, how to pick it, how to prepare it and what's safe to eat.
105
If people grow things themselves, their children understand, then schools in the area know that this community's generating something with its own energy, to consume.
106
In Britain, the big supermarkets dominate our food chain. British supermarkets are some of the best in the world at controlling, manipulating and delivering cheap food.
107
About 30% of fresh food is thrown away in supermarkets every day, although they will deny it. British households are throwing an estimated 30% of their food away, too.
108
Be mindful of what supermarkets are doing and demand to see their business practices. Stop throwing away food. Compost as much as you can, eat as locally and as seasonally as you can. Share knowledge and information.
109
I'd like to be a cross between Bruce Parry and Keith Floyd. Someone with a sense of adventure who truly loves food.
110
I don't come from any great culinary tradition - I'm from London!
111
I'd like to cook for my granny one more time. I cooked for her a couple of times before she passed away, but I wasn't really old enough.
112
I wish that the world's food was spread evenly on everybody's plate, and that no-one got more or less than anyone else.
113
Being a vegetarian Buddhist would be a bit harsh to deal with in the kitchen, so I'm a Taoist, I study martial arts, and I don't drink or smoke.
114
My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.
115
I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.
116

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