Cape restaurant launches drought-friendly menu to save water
The Test Kitchen in Woodstock has implemented several water-saving measures.
CAPE TOWN - World-renowned restaurant The Test Kitchen has introduced an innovative ‘Drought Kitchen’ menu aimed at saving water.
The Woodstock restaurant has implemented several water-saving measures, such as using melted ice bucket water for cleaning the floors and fitting water saving taps.
Chef and owner Luke Dale Roberts has designed a menu that uses minimal water to prepare.
He's reduced the amount of blanching, stocks and sauces required to produce his dishes.
Guests are requested to keep the same cutlery for all six courses - and has done away with its tablecloths and cloth napkins.
MEC for Economic Opportunities Alan Winde says: “It’s great to see innovation in the restaurant space which helps us with the water crisis. Reduction of water usage is critical and helps us to save water.”
The Drought Kitchen will run for two months, from 1 April until the end of May.
(Edited by Shimoney Regter)