Rhodes says lose 'stigma' of ordering tap water

The double-Michelin-starred chef said he wanted to help remove the "stigma" attached to ordering tap water in restaurants.

The 47-year-old writer and broadcaster said it was important that customers did not feel awkward about turning down bottled water in favour of the free alternative.

Rhodes, best known for championing traditional British cooking, said: "My staff have been more than happy to provide tap water on request at both Rhodes Twenty Four and Rhodes W1, as well as at my brasserie restaurant, so it has never really been an issue.

"Nonetheless, I am delighted to to support the Evening Standard's campaign, especially if it helps to remove any awkwardness people might feel in asking for tap water.

"The last thing I want is for a customer to feel stigmatised for choosing tap water over bottled water, whether they're having a four-course meal in one of my Michelin-starred restaurants or a light lunch in the brasserie."

He added: "They've been offering tap water as part of the service in New York for years, so why not London?"

Rhodes said waiters at his restaurants will be told to offer tap water as well as still and sparkling.

The Standard's campaign, which launched two weeks ago, has already won the support of other restaurateurs including Tom Aikens, Aldo Zilli, Sam and Eddie Hart, Iqbal Wahhab and Antony Worrall Thompson as well as restaurant guide publisher Richard Harden. In addition, chains such as Starbucks, Costa Coffee, McDonald's, Strada and Wagamama have all offered their support.

Britons drink three billion bottles of water every year, of which half a billion come from overseas. Transporting bottled water produces an estimated 32,200 tonnes of carbon dioxide, equivalent to the annual energy use of 6,000 homes.

Thames Water calculates that every litre of water from its taps accounts for 0.3 grammes of CO2 and costs 0.097p. By contrast, a 75cl bottle of water costing pounds in a restaurant has a carbon footprint about 300 times higher.