BUSINESS
03/28/2008 02:45 am ET Updated May 25, 2011

Fish And Chips Go Upscale (And Green)

With two weeks to go to the opening of his first fish-and-chip shop, Tom Aikens is looking relaxed.

The London chef, once better known for his hot temper than his brilliant cooking, embraces colleagues and jokes with his receptionist as he arrives at Tom's Kitchen, the casual eatery he started last year near his fine-dining restaurant in Chelsea.

Tom's Place, scheduled to open on Oct. 29, will serve fish from sustainable stocks on tables manufactured from recycled plastic. Customers will use Vegware cutlery made of natural starch and fibers. In case the green message doesn't get through, there will be leaflets and displays about suppliers and the environment.

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