Martin Wishart commented: “Charvet is reliable and stands up to the hard work and heavy duty use we give it. It also holds up well in terms of maintenance.”
Martin Wishart opened The Honours at the boutique Malmaison hotel in West George Street, Glasgow to build on the success of the Edinburgh brasserie of the same name, noted for its relaxed dining atmosphere.
RH Morton delivered a full design, manufacture and install package. The Glasgow-based distributor has worked with Chef Martin Wishart for the last 12 years, from initial dealings at his original, eponymous Leith restaurant and subsequent extensions, to further work at his restaurant at Cameron House on Loch Lomond, Martin Wishart Cook School and The Honours Brasserie Edinburgh.
Mark Rodden, Sales Director, RH Morton said, “We are pro Charvet and Charvet supports us well, so everyone is happy.
“Charvet is a brand that Martin Wishart knows well and trusts fully to cope with the volume of business.
“With the launch of the ONE series and Pro700, in addition to their established ranges of heavy duty prime cooking equipment, Charvet has all the bases covered. Not every manufacturer offers such a broad product range. With Charvet you can get what you want – including bratt pans and plancha – at the right specification for the customer.”
Martin Wishart’s original Charvet solid top range at Restaurant Martin Wishart, Edinburgh, was installed in 2001. Serviced and maintained regularly by RH Morton it is still going strong.
The new Pro900 all stainless steel Charvet range has a very different look, incorporating some of Charvet’s more recent innovations including a chrome plancha as well as the very flexible four-zone steel plancha, which doubles as both a direct cooking surface and traditional four-zone hotplate. Also included are a twin solid-top and fryer as well as a multi-cooker which can be used as a steamer, pasta boiler or bains marie, providing yet further flexibility.
Unlike conventional plancha, Charvet’s Multipurpose Plancha (an option on 800, 900 series and bespoke suites) achieves a maximum temperature of 450degC, making it suitable for boiling pans. For service, it can be used to cook on directly; each of the four zones operating independently, making it ideal for teppanyaki for example, where a mix of hot and cooler sections prove the ideal cooking format.
The custom-built kitchen also includes Charvet 800-series boiling and bratt pans for the 80 cover banqueting operation.
The suite is complimented by a bespoke hot pass servery, extraction canopy and a rise and fall grill, which rises from cold to full operating temperature in eight seconds.