News

Charvet launches Premium Finish!

Posted by on 12:00 pm in News, Video | Comments Off on Charvet launches Premium Finish!

  DOWNLOAD BROCHURE HERE Charvet has always produced coloured enamel panels from our own factory for bespoke suites.  A limited palette was also used for other products, such as maroon for PPR700 suites. We have now decided to widen that choice to include colour for the heavy-duty PRO 700, 800 and 900 suites and matching Salamander. Coloured enamel panels are available for all front fascia panels, including the door and control panel on full and half modules, as well as the oven unit and service void end panel. Whether it’s Traffic...

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“You just need to see it” – Head Chef Miquel Villacrosa Tast Catala, Manchester

Posted by on 3:59 pm in Extend, Induction, News, Pro 800, Pro 900, Restaurants, Rise & Fall, Salamander, Video | Comments Off on “You just need to see it” – Head Chef Miquel Villacrosa Tast Catala, Manchester

Manchester’s classiest street now boasts a unique Catalan restaurant, Tast Cuina Catalana.  The menu at Tast is conceived by multi-Michelin starred Catalan chef Paco Pérez and backers include Manchester City manager Pep Guardiola. Tast Cuina Catalana translated means ‘taste from the Catalan kitchen’. Find out what Head Chef Miquel Villacrosa thinks of the plancha on his Charvet PRO800, PRO900 and Extend professional cooking suites.   Charvet has installed equipment over three floors including: A Charvet 800 Series stainless steel...

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Midland Hotel, Manchester – an interview with Executive Head Chef Brian Spark

Posted by on 3:31 pm in Bespoke, Hotels, Induction, News, Rise & Fall, Salamander, Video | Comments Off on Midland Hotel, Manchester – an interview with Executive Head Chef Brian Spark

Discover why Executive Head Chef Brian Spark chose Charvet Bespoke and Charvet One professional cooking suites for his busy kitchen, and what he thinks of induction.   Here’s just a taste of what he had to say… “Charvet was installed here two years ago. “Why did we choose Charvet? Because it is the best! “It lasts a long time, works perfectly and gives easy cleaning. Both our Charvet units are so easy to clean down at the end of the day and keep in pristine condition.” The Midland installed: Bespoke suite with one-piece top,...

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Charvet at Brown Sugar!

Posted by on 10:50 am in News, Pro 900, Restaurants | Comments Off on Charvet at Brown Sugar!

  Adapted from a story by Clare Nicholls (Author Catering Insight)   Lakes Catering Maintenance (LCM) has just completed a £270,000 project in Windermere to transform the former Lighthouse Restaurant into what has been renamed Brown Sugar. LCM MD Leigh Howard commented: “The project has been of one of our more challenging of the year. A basement kitchen in the heart of Windermere village has, of course, presented logistical challenges; the extraction system has not been straightforward to say the least and the kitchen had to be...

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Charvet and Petersham Nurseries: The evolution

Posted by on 3:42 pm in News, Restaurants, Video | Comments Off on Charvet and Petersham Nurseries: The evolution

 Now open in Covent Garden, the new central London Petersham Nurseries features two restaurants, delicatessen and shop. The original site in Richmond has worked very successfully with Charvet equipment for a long time. Chef-director Damian Clisby explains the move: “Petersham is a lifestyle brand and this site gave us the balance between the deli, shop and restaurants and enabled us to transmit the DNA from Richmond to create an oasis of calm in central London.” Describing the choice of Charvet for the cook-lines at Petersham Covent Garden,...

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Steeped in history, strong in tradition

Posted by on 4:41 pm in Charvet ONE, Hotels, Induction, News | Comments Off on Steeped in history, strong in tradition

The Open Championship returns to Carnoustie in July 2018, where the course will feature a fabulous new clubhouse. Foodservice facilities have been designed and installed by Inox Equip who selected Charvet’s ONE series for the cookline. At the centre of the line is Charvet’s new Multizone Induction Range, with oven under plus twin electric 2 x 8kw fryers. “Mounting induction over an electric oven helps to make use of limited kitchen space,” says Charvet UK Sales Director, Ian Clow. “There is a lot of induction equipment in the market but as...

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Corinthia Quality

Posted by on 3:50 pm in Hotels, News | Comments Off on Corinthia Quality

One of the Corinthia’s kitchens has just been re-fitted with a Charvet ONE Series cook-line including two Diamond point griddles, double fryer, four gas burners, bratt pan, static oven and a Rise and Fall Salamander with drawer refrigeration fitted underneath. You’ll be forgiven for thinking the cook-line was supplied with a one-piece counter top. It isn’t! The ONE Series fits together using Charvet’s own design mounting joint. The different components line up so perfectly and tightly, you can barely...

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Charvet strikes again at Orpington College

Posted by on 3:26 pm in College, News | Comments Off on Charvet strikes again at Orpington College

Part of the London South East Colleges network, Orpington College’s second phase of teaching facilities, designed and installed by Hallmark Kitchens, features heavy-duty Charvet cooking power with gas hobs, solid tops, induction hobs, grills, fryers and ovens. (Pictured above is the view of the Pro700 training suites, from the lecturer’s customised Pro800 suite). Orpington College was London’s first Hospitality, Food and Enterprise Career College when it launched in 2014. The first phase of teaching kitchens was equipped with two Charvet...

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Charvet adds refrigeration capacity to ONE series and Bespokes

Posted by on 2:13 pm in News | Comments Off on Charvet adds refrigeration capacity to ONE series and Bespokes

Charvet has added a new refrigeration option to its Charvet ONE Series and Charvet Bespoke suites. Refrigeration directly under the cookline has proved popular with restaurants and the chains because it puts ingredients close to the chef, maximizing floor space, cutting out wasted movement and increasing productivity. Drawers can be topped up in between services, are easy to clean down and accommodate changes in menu from lunch to dinner, for example. The Precision VUBC 121 refrigerated drawer provides 62 litres usable space, sufficient for...

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Our lime green show stopping Bespoke

Posted by on 5:11 pm in News, Video | Comments Off on Our lime green show stopping Bespoke

It was great to demonstrate at Hotelympia 2018 how you can truly have a Bespoke cooking suite made just for you. In this instance a lime green version, with a new style gas wok, gas open burners, Chrome plancha, Rise and Fall salamander, Adande drawer and GN 2/1 pass-through oven – Bespoke, personal to you!  ...

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