Restaurant offers eco-experience

Head chef Arthur Potts Dawson wants to make a difference

A new restaurant claiming to offer customers the ultimate experience in "eco-dining" is to train 10 local people a year.

Acorn House in Clerkenwell, east London, will give some of its profits to charity.

It is being built with organic and recycled materials and all kitchen waste will be recycled.

Seasonal food will be sourced from small independent suppliers and transported using sustainable means.

Green electricity

Head chef at the training restaurant, Arthur Potts Dawson, said it was about taking an "ethical stance".

"One of the biggest issues with restaurants is what they thrown away.

"I am going to recycle everything and compost everything."

He said he would be training staff who could then move on and take eco-friendly knowledge into the industry.

Once up and running the business will purify its water on the premises to cut plastic and glass usage.

"Green electricity" and biodegradable products will also be used.

The Shoreditch Trust, Terrence Higgins Trust and Bliss Restaurant Consultancy are backing the restaurant which is due to open on 14 November.