61%from solar on sunny days
A 40 kWh battery bank and roof panels carry the cold room and lights. The generator only starts if the grid and solar both fail.
Saffron Room The kitchen
The kitchen, in numbers
Where our produce comes from, how we keep the lights on and the tandoor hot, and what we throw away. Example figures, updated monthly.
Nigerian produce72%
Spices ground daily26
Power backup14 h
Sourcing
Where our produce comes from
Share of our ingredient spend, last quarter. Example data.
- Jos, PlateauTomatoes, potatoes, honey, strawberries
- Keffi, NasarawaGoat and lamb
- Kuje, AbujaMilk for paneer and kulfi
- Atlantic coastSnapper, croaker, prawns
- Makurdi, BenueMangoes and oranges
- KadunaGinger and chillies
- IndiaSpices, basmati, saffron
Infrastructure
Power and heat
Tandoor fuel per night
38 kgHardwood charcoal from a supplier who replants
Backup hours
14 hCold room on battery alone
Daily ritual
The spice room
Every afternoon at four, two cooks toast and grind 26 spices in small batches. Whole spices are kept in sealed tins, ground spices are used within 48 hours, and saffron is kept in a locked cabinet with a log book.
Our garam masala has eleven ingredients. Our chaat masala has nine, including black salt and dried mango. The recipes are written on the wall in Chef Adaeze's handwriting.
Waste
Waste, measured
Share of kitchen waste by weight, example month. Staff eat two meals a day from the same kitchen.
FAQ
Kitchen questions
Can I visit the kitchen?
Chef's table guests and masterclass guests do. Other guests can ask for a short look after service on quiet nights.
Is the kitchen inspected?
Yes, by the city's food safety officers. Our latest certificate hangs by the door.
Where does the saffron come from?
From a cooperative in Kashmir, bought once a year and tested for colour and aroma.