THE TEST KITCHEN MAURITIUS
“I GENUINELY thought day zero was going to happen in Cape Town,” says decorated chef Luke Dale Roberts, referring to the projected date on which taps were going to run dry in the Mother City. “I was trying to figure out a way to reduce the amount of water we were using [at The Test Kitchen] in Cape Town and avoid having to let people go.”
The answer? Take up an invitation to transport the multi-awardwinning restaurant to Mauritius, and specifically, to the Shangri-La Le Touessrok Resort and Spa, set on 34 pristine acres on Trou d’Eau Douce Bay on the island’s east coast. Which is how 16 of the staff at The Test Kitchen came to up sticks and make the five-star resort their home for six weeks earlier this year. Pretty tough gig, right?
“ I WAS TRYING TO FIGURE OUT HOW TO REDUCE THE AMOUNT OF WATER WE WERE USING IN CAPE TOWN ”
It might seem extreme, but
