Arthur Potts Dawson

Arthur Potts Dawson is leading the crusade in eco-friendly restaurants. He follows the ethos of reduce, reuse and recycle. This is applied to everything from green energy and biodegradable water bottles to scraps going to fuel the wormery.

Arthur is a roux-trained chef, and he worked as head chef at both the River Café and Jamie Oliver's Fifteen before setting up Acorn House restaurant in London.

You can see him as a guest presenter on Market Kitchen cooking up some of his recipes from local and seasonal produce.

Arthur Potts Dawson

Arthur Potts Dawson's Recipes



 
Red mullet with sea kale
Red mullet with sea kale on Market Kitchen

Arthur Potts Dawson creates a dish that's truly inspired by the sea, served with a home-made chilli mayonnaise

Avg user rating: 4 out of 5 stars

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intermediate

Total time
20 min

Pheasant with prosciutto, marsala, glazed turnips and game chips
Pheasant with prosciutto, marsala, glazed turnips and game chips on Market Kitchen

Arthur Potts Dawson proves that you don’t have to compromise on taste to save money with his thrifty game dish

Avg user rating: 2 out of 5 stars



easy

Total time
50 min

Cauliflower soup
Cauliflower soup on Market Kitchen

Add Arthur Potts Dawson’s classic soup to your list of easy winter favourites

Avg user rating: 3 out of 5 stars

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easy

Total time
25 min

Barbecued vegetable antipasti
Barbecued vegetable antipasti on Market Kitchen

Arthur Potts Dawson grills vegetables and mushrooms on the barbie for a lovely smokey note

Avg user rating: 3 out of 5 stars

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easy

Total time
25 min

Duck with passion fruit, maple syrup and whisky
Duck with passion fruit, maple syrup and whisky on Market Kitchen

Arthur Potts Dawson makes pan-fried duck with an exotic sweet and tangy sauce

Avg user rating: 3 out of 5 stars



easy

Total time
20 min

Grilled Scottish langoustine with fresh herbs
Grilled Scottish langoustine with fresh herbs on Market Kitchen

Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.

Avg user rating: 2 out of 5 stars

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easy

Total time
10 min

Asparagus with pancetta and poached egg
Asparagus with pancetta and poached egg on Market Kitchen

Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus

Avg user rating: 4 out of 5 stars

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easy

Total time
7 min

Rhubarb pancakes with cassis cream and apple brandy
Rhubarb pancakes with cassis cream and apple brandy on Market Kitchen

Arthur Potts Dawson's pancakes have both a soft rhubarb filling and a caramelised rhubarb coating

Avg user rating: 3 out of 5 stars

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intermediate

Total time
40 min

Spiadini of Scallop with Salsa Rocco Picante
Spiadini of Scallop with Salsa Rocco Picante on Market Kitchen

Arthur Potts Dawson prepares an Italian classic of scallop skewers paired with smoked pancetta and a spicy salsa dip

Avg user rating: 2 out of 5 stars



intermediate

Total time
45 min

Chicken with proscuitto and sage
Chicken with proscuitto and sage on Market Kitchen

Arthur Potts Dawson uses a hot brick to weigh down chicken as it cooks, resulting in succulent meat and crisp, golden skin

Avg user rating: 3 out of 5 stars



intermediate

Total time
40 min