Eco-friendly restaurateurs Arthur Potts Dawson and Jamie Grainger-Smith have opened their second site, the Waterhouse in east London, today.
The team behind Acorn House, London's first eco-friendly training restaurant, was set to open the new venture in November, but problems with building works caused delay.
Located on the banks of a canal in Hackney, the 64-cover Waterhouse is an environmentally sustainable restaurant that is run using water-generated power.
A heat-transference system sunk into the canal provides hot and cold water as well as an alternative to air conditioning, while the electric kitchen includes water-based fridges and makes use of hydroelectricity.
The menu at the Waterhouse, which is open for breakfast, lunch and dinner as well as brunch on weekends, makes use of fresh, seasonal, organic produce with dishes including slow roast lamb shoulder and steamed (sustainable) cod and smoked brandade.
As with Acorn House, Waterhouse provide training opportunities for young people to become environmentally friendly restaurateurs.
By Kerstin Kühn
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