The Test Kitchen has responded positively to the water crisis that has hit the Western Cape and other provinces in the country.
It has come up with ways to minimise their water usage while serving delicious meals and preserving jobs.
Award-winning chef Luke Dale-Roberts explains to CapeTalk's Koketso Sachane some of the measures they have put in place through what they've dubbed as "Drought Kitchen".
When you are running a restaurant you can save water in a number of ways... We are taking a number of measures at the Test Kitchen to do that.— Luke Dale-Roberts, Award-winning chef
On April 1 we are starting on a concept that doesn't use crockery. We are using picture frames and interchangeable pieces of cards that goes onto the picture frames. We have cut down on about 5000 pieces of crockery that we are washing.— Luke Dale-Roberts, Award-winning chef
When we heard that Day Zero is coming we had to come up with new ways to present gourmet food and preserve people's employment.— Luke Dale-Roberts, Award-winning chef
“Drought kitchen” is a pop-up restaurant within the Test Kitchen which will open from 1 April – 30 June 2018.
To hear the rest of the interview with Luke Dale-Roberts, listen below:
This article first appeared on CapeTalk : Test Kitchen redesigns operations into 'Drought Kitchen' to save water and jobs