(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.

(Arthur's Hell On High Water/2011) Eco-chef Arthur Potts Dawson spends two weeks living and working at sea with Britain's most fearless fishermen to put his principles on the line by confronting overfishing and waste. Surviving on as little as two hours of sleep per day, they risk life and limb battling massive storms, bitter winds and battering waves just to earn a living. And now they're joined by new deckhand Arthur, whose award-winning restaurants reflect his passion for everything from sustainable sourcing to recycling.
Will the experience challenge Arthur's preconceptions, or will he still believe that a fishermen's methods and way of life need to change for the good of our seas?.