What is the biggest business challenge you face?
Lahori: The challenge is to get the right staff that matches our working culture. We want to have like-minded people as part of our team, who are passionate about what they do. We live by the motto ‘do what you love, love what you do’.
Baker: The biggest challenge we have set ourselves is to become entirely sustainable. We are sustainable where possible; we are one of a handful of restaurants that serves Glacier 51 Chilean seabass, for instance. We are working hard to become sustainable in every possible aspect.
What does the future hold for Bazxar?
Lahori: The new Dining Room offers more of a fine dining feel than other parts of the venue, but it is more of a relaxed, unconventional version of ‘fine dining’; it is our interpretation of the direction in which the industry is heading.
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Baker: We are in the soft launch stage, however we certainly have more tricks up our sleeve: putting together wine nights, launching the Bazxar brunch, hosting master classes with celebrity chefs and launching our al fresco terrace.
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