With one of the most distinguished careers in the industry, Arthur Potts Dawson career history speaks for itself: He began to cook at 16 when he took up a three-year apprenticeship at Roux Brothers' (2 Michelin Stars).

He moved onto Kensington Place Restaurant where he trained for a further two years before working at La Tante Claire (3 Michelin Stars) and in France for a year of cooking in Lyon and the Ardech. After a three year stint cooking in Australia and New Zealand he returned to London where he took up a job at the River Café (1 Michelin Star) for 4 years.

He was then asked to front Ronnie Wood's Harrington Club where he worked for a year before making another trip, this time to launch three restaurants in Spain. He then headed back to London to re-launch Cecconis for The Soho House group.

Following the launch Jamie Oliver asked him to join 15 as executive head chef and turn the kitchen into a profit making system. Arthur has now set up his own restaurant consultancy, Bliss Restaurant Consultancy Ltd from which the concept for Acorn House Restaurant was born.

Jamie was instrumental in the set up and launch of the Fifteen project with Jamie Oliver. The project itself has become enormously successful; with a sister restaurant opening in Amsterdam last year and a third has just been given the go-ahead in the beautiful county of Cornwall.

Since leaving Fifteen, he has been involved in several different projects, one of which being Graze in Maida Vale, another The Hill Restaurant and Bar in Muswell Hill - the latter being a 120-cover restaurant and a 280-capacity nightclub, where his role was to stabilise the business, implement strategies, procedures and gain control of the business.

Previous to Fifteen, he also worked on the revamp of Monte's on Sloane Street, with Ben O'Donghue and Jamie Oliver, whom he met at his time working at the world-famous River Cafe in Hammersmith.

Jamie has also worked with Alastair Little on Lancaster Road, Morton's on Berkeley Square and many others. With this calibre of restaurants behind him, he understands the dedication and commitment you need to turn any business into a thriving success.

With fresh seasonal menus, a dedication to healthy eating, environmental responsibility and a premium, glamorous appeal, this revolutionary and pioneering new concept offers King's Cross residents, businesses and visitors a unique destination dining experience.