Prime and Toast, part of a chain of restaurants owned by the Sultan Group based in Kuwait, has opened its second restaurant in the city.

Thomas Klein International (TKI), the Dubai based hospitality consultants, and their Chicago based architectural office PS Studio, designed the interior of the second Prime and Toast outlet, and introduced a vertical farming concept to complement the menu concept and the quality of fresh ingredients in the food.

“Prime and Toast is well known for the quality of the produce used in their large selection of sandwiches, salads, soufflés, waffles and pancakes, and incorporates only the freshest ingredients and vegetables as well as the best prime USDA beef in their dishes,” said Daniel During, managing partner of TKI.

“The main feature of the restaurant is therefore the vertical farming section, and the rest of the restaurant was designed around this unique and innovative concept."

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 innovative menu.

All the elements of the interiors are aligned with the concept of raw, natural, high quality ingredients to complement the menu on offer, a stateemnt said.

“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.

To add to the ecological approach of the restaurant, all the wood used in the production of the furniture is sourced from sustainable forests, thus complementing the ‘green’ concept, the stateemnt said.

The new outlet also features a metre-wide ‘blackboard ribbon’ running along the restaurant’s entire walls, as well as a shelf above the blackboard which showcases a selection if the finest mineral waters from around the world, it added.

“The strip of blackboard originates from within the kitchen and runs all the way around the space from the kitchen throughout the dining area, linking the restaurant and the kitchen and enabling the chefs to write on the black board not only their daily specials and recommendations, but also to express their thoughts and creativity,” added Al Bader.

“This ‘ribbon of ideas’ therefore creates a link between the chefs and the customers and entices customers into trying new food. The flexibility of the menu is also of paramount importance, as it is usually based on the fresh produce available on a particular day.”

“My life-long objective is to share and enhance my knowledge through my audience, and food is the only mutual matter between all races. Eating brings people together,” concluded Al Bader. - TradeArabia News Service