London’s first eco-friendly training restaurant is set to open its doors in November, aiming to coach 10 students a year in ecological restaurant trade.
It will maximise natural light and use green electricity, employ recycled and organic materials, and purify its water on site to minimise the use of plastic bottles.
The restaurant will also recycle all of its kitchen waste and for its supplies use bio diesel and boat transport instead of airfreight.
Acorn House executive chef Arthur Potts Dawson said: “Our food is centred on the key elements of health, training, community and environment. We hope that Acorn House will be a pioneering force in new restaurant management, which will benefit both the local population and those further a field.”
Watch out for Caterer’s green month, which kicks off in the October 5 issue.
By Kerstin Kühn
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