From "Recycle the grey water" to "If it’s yellow let it mellow", the chorus around domestic and community water saving in Cape Town is a vociferous yet necessary response to the crisis gripping the area, but what isn’t really grappled with often is what’s happening on the business side of things. Specifically, in the service industry. What about all the restaurants that need water — and lots of it — to cook food, clean kitchens and wash dishes as well as linen? Your 50l per person per day restriction would not get you very far in a working kitchen. Enter chef Luke Dale-Roberts, the over-achieving head honcho of The Test Kitchen (SA’s top restaurant yet again in 2017), The Pot Luck Club and The Shortmarket Club. Deciding to do his bit (and no doubt pre-empt the knives and pitchforks of Day Zero) he’s created The Drought Kitchen, a pop-up concept within The Test Kitchen proper. Dale-Roberts says: "I’ve had to re-evaluate how we approach what we do in the kitchen and the restaurant. Fr...

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