The Shoreditch Trust, Terrence Higgins Trust and Bliss Restaurant Consultancy have collaborated to open an eco-friendly training restaurant called Acorn House in London’s Kings Cross area.

Ten young chefs – selected biennially from the local community – will receive hands on instruction by working alongside Acorn House’s full-time team, while following a college hospitality course at the establishment’s on site training facility one day per week.

The trainees are taught all aspects of working in a restaurant, including the development of business plans, cooking techniques and customer relations. Acorn House will continually evaluate and update the training programme while supporting and monitoring the students.

The restaurant features specialist menus sourced from small independent suppliers and guests can request dishes in different portion sizes to minimise wastage.

The restaurant was also designed to maximise the amount of natural light entering the building and recycled and organic materials were used in its construction.

All water is purified on site to minimise plastic and glass usage, ‘green electricity’ and biodegradable products are used where possible and all kitchen waste is recycled.

Roux-trained chef Arthur Potts Dawson – formerly of Fifteen, Kensington Palace and the River Café – devised the menu to include dishes from different cultures. It also includes gluten- and sugar-free dishes.

Potts said: “Our food is centered around the key elements of health, training, community and the environment. Acorn House will be a pioneering force in new restaurant management and a benefit to the local population.

“The restaurant industry needs to change and Acorn House aims to take one small step towards creating a city capable of sustaining itself. By sharing our beliefs with a young, local workforce, we hope to spread that message far and wide.” Details: www.acornhouserestaurant.com