Prime and Toast, the Kuwaiti-based restaurant featuring an “internal farm” has opened its second outlet.
“The main feature of the restaurant is the vertical farming section, and the rest of the restaurant was designed around this unique and innovative concept,” said Daniel During, managing partner of Thomas Klein International, the hospitality consultants called in to advise on the design of the restaurant.
The internal farm is watered using condensation from the air conditioning system, and the organic herbs and green-leaf vegetables harvested from the farm are used as ingredients on the menu.
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“Due to the high level of humidity in Kuwait especially over the hotter months, we have the perfect weather conditions to enable us to use the water from the air-conditioning as a by-product to water the plants. We will also be using energy-saving light bulbs within the system, and within the entire restaurant,” said Ahmed Al Bader, director of culinary development for the Epicure Group, which owns Prime and Toast.
The second outlet now forms a part of a chain of restaurants owned by The Sultan Group based in Kuwait.
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