Four kitchen installations have recently been completed by Lakes Catering Maintenance.
The first project completed this year was a new kitchen for The Howtown Hotel, Ullswater, kitted out with two Charvet ONE ranges, providing two solid top hobs and two double gas hobs, with two full size static ovens.
The Charvet ranges were installed alongside a 10-grid combination oven, while the walls of the kitchen itself were hygienically clad in stainless steel.
The Pig was a new opening for Windermere in April. Promising a classic British menu based on fresh local produce – ‘pork in all its forms is our specialty’ – the Pig was also fitted with a Charvet ONE suite and new ventilation.
Entirely modern in configuration compared to the traditional suite installed at The Howtown, the Pig’s Charvet ONE suite features three induction hobs, a griddle section, double fryer and it has an Adande refrigerated drawer built in under the induction section. To the left of the range is a charcoal oven.
Under new owners, The Lyth Valley Hotel near Kendal re-opened in mid-May having transformed the kitchen with a package including Charvet Pro 900 suite, Charvet Rise and Fall Salamander, combi oven, two Adande refrigerated drawers and a ventilation canopy.
The Pro 900 suite measures 6500mm and includes four twin induction hobs, a ribbed griddle, a double fryer and two single fryers. There is also ample space for a food mixer and the combi to sit on top of the counter.
A speciality of the menu at The Lyth is 48 day-old, dry aged Hereford beef, proudly held up to camera by Head Chef Jamie Roberts. The beef is served with dripping chips!
Over in Ambleside, Lakes Catering’s fourth Charvet installation was at The Wateredge Inn, where a new Charvet Pro 900 central island suite has been installed in a new kitchen, alongside new bar and restaurant facilities.
Cumbria was devastated by storm Desmond in December 2015. Thousands of properties were flooded causing around £500m in damage.
The Wateredge saw Lake Windermere rise through the garden and car park, then up through the restaurant and bar until the water was a foot deep in the kitchen. This was the third time the hotel has flooded in recent years, the last being in both 2008 and 2009.
Wateredge Director Scott Cowap is looking forward to re-opening the main kitchen for business in August 2016, when once again, the bell that signals that a customer’s food order is ready for service will be rung!
It’s been a long haul since the hotel was forced to close by the floods at Christmas, causing eight months of agony for Scott Cowap.
The Swiss trained chef and owner of the Wateredge will have a team of up to eight chefs working in the kitchen plus two KPs, serving up to 500 covers daily.
The Charvet Pro 900 suite measures 4700mm x 2000 and features powerful combinations of equipment within a one-piece easy clean titanium worktop.
A bank of three double 25 litre fryers are rated at 25kW, with a 50kg/hr output. These units are awesomely fast, with a triple layer of heating elements. There is also a smaller double 7ltr/8kW fryer on the other side of the suite for finishing garnishes etc.
The double chargrill features Charvet’s Diamond Point, which puts the finest of fine lines on the food. Diamond Point also has the benefit of reducing the risk of steak or fish ‘sticking’ because the contact area with the branding rod is, almost certainly, the smallest on the market.
There are also two solid top sections, two double gas burners, a double induction hob and 6GN pasta cooker. An Adande refrigerated drawer features in the range, with another in the pass.
The range is completed with multiple sets of drawers and cupboards, a double pot rack measuring 2501 x 3500mm and a ‘back to back’ service duct which simplifies installation and ongoing maintenance.
A Charvet Rise & Fall Salamander sits next to the pass.
“Chefs are hard to get hold of and a kitchen to this standard will help to motivate and retain them. We have retained out core staff, some of whom have been with us for 25 years,” says Scott Cowap.
“It is the last cooking range that I am going to be buying and I wanted to make the kitchen a nice environment to work in.
“I’ve always liked Charvet and worked with it previously. What I like about Charvet the company is the slickness of their operation and the support they offer.
“This was not an easy job but we’ve had really good advice and they have helped to take the pressure off, which has made them a pleasure to work with.
“The LCM team who installed the unit were enthusiastic and really wanted to get a good job done.”
LAKES CATERING MAINTENANCE
Leigh Howard is a Director of LCM, joining the company in 2010 with over 20 years’ experience of the catering equipment maintenance industry.
“LCM was founded by Sam Richardson who wanted to build a business on the principles of integrity and honesty and myself and our team all share the same ethos.”
LCM operates with seven staff; just three years ago, the company had three.
“Service is our bread and butter but the equipment sales and kitchen design side of the business is growing steadily and now represents 45 per cent of our trade. We have five engineers on the road and manager Sally in the office and I now spend most of my time running the business, design and management and on sales.
Leigh confesses his: “Pet hate is when things are not built properly! Charvet really does tick all the boxes, you can really see the build quality.
“From a distributor’s point of view, it is also about our credibility when the job is finished. LCM has been around a long time and our business is based on repeat trade.
“From a service engineers point of view, the ease of access means it will be easy to work on and maintain for years to come.
“Charvet have also been very helpful with support and advice; their technical staff are always contactable and Ian Clow has made a real difference in terms of helping us in the planning stages.
“We have done four projects in a concentrated period of time and I have the satisfaction of standing back now and feeling very proud of it all. I am very, very satisfied.”
LAKES CATERING MAINTENANCE
Tel: 01539 724 506
Fax: 01539 724 055
Address: Unit 4 Moss End Business Village, Milnthorpe, Cumbria, LA7 7NU