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16 quotes by Arthur Potts Dawson

This biographical article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (October 2014) Arthur Potts Dawson (born in Camden, London) started cooking around 1990. He started with a three-year apprenticeship with the Roux brothers, worked with Rowley Leigh at...
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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... →

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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.

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My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.

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Supermarkets don't really sustain a community, and they completely remove people from the food chain.

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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... →

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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... →

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I don't come from any great culinary tradition - I'm from London!

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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.

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I'd like to be a cross between Bruce Parry and Keith Floyd. Someone with a sense of adventure who truly loves food.

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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.

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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.

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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... →

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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... →

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