Salt Bae’s London restaurant works to cut energy costs as profits rise

By James McAllister

- Last updated on GMT

Salt Bae’s London steakhouse restaurant Nusr-Et works to cut energy costs as profits rise

Related tags Nusr-Et steakhouse London Meat Fine dining Salt Bae

Nusr-Et, the premium steakhouse chain owned by chef Nusret Gökçe (aka: Salt Bae), has set out initiatives to improve energy efficiency at its London restaurant amid soaring costs.

It comes despite the group’s restaurant at the Park Tower Knightsbridge Hotel reporting a significant rise in sales and profits in its latest financial results.

In accounts filed to Companies House for the year ended 31 December 2022, Nusret UK Limited has reported a 66% boost in turnover, rising to £13.6m from £8.2m the year before.

Profit before tax rose 33% from £2.3m to £3.3m, with EBITDA of £4m (2021: 2.9m).

The group says it is ‘committed’ to improving its energy efficiency year-on-year and has sought to introduce several initiatives at an operational level to help achieve that.

They include turning off central heating systems after closing or during peak hours when heating demand is lower, and turning off lights during closing hours.

Additionally, the group has replaced its halogen lighting with LED, swapped out gas heaters for electric alternatives, and introduced biodegradable and recyclable take away containers.

Originally founded by Gökçe in Istanbul back in 2010, Nusr-Et currently operates 21 restaurants internationally - primarily concentrated in the US and Middle East.

The group, which is known for its liberally seasoned steaks, launched its London restaurant back in 2021​.

At the time of its opening, the restaurant’s menu featured a selection of gold leaf-wrapped steaks, including a golden tomahawk priced at £1,450.

However, the gold leaf was subsequently removed from the London menu in 2022, reportedly due to issues with the supply chain.

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