The Thatched Tavern has been reinvented! A traditional pub and restaurant, noted for outstanding food and located within a picturesque village, The Thatched Tavern has been completely ‘reinvented’ following a kitchen fire. Situated in the village of Maidencombe on the outskirts of Torquay, Devon, see more on the Thatched Tavern project here: https://fruition-design.co.uk/projects/the-thatched-tavern/ Explains Head Chef Liam Murray, “Fruition managed the...
Read MoreLove Island for Langar Hall
There’s surprise as well as joy when the kitchen brigade at Langar Hall look over their new Charvet ONE Series cooking suite. The new ONE Series range is an island suite, replacing the old Charvet wall suite. Executive Head Chef Gary Booth: “When I walk into the kitchen, I still sometimes do a double-take when I see the new range because the old one had been in place for such a long-time. “The old Charvet cooking suite was an absolute workhorse, lasting...
Read MorePASTA COOKER, POACHER
There is no doubting the sheer power that comes with Charvet pasta cookers. At 11 kW for the electric and 13.5 kW for gas they have plenty of ‘grunt’ to suit the busiest of sites, but they are also very controllable thanks to a digital thermostat which also makes the Pasta Cooker ideal for other tasks such as sous vide poaching and slow-poached eggs. (For hygiene and ease of removal cook the eggs in a ziplock-style bag and attach the bag to the side of the bath with a clip...
Read MoreThe flexibility of Charvet One works well for Clayton Hotel City of London
Ideally located for the City of London financial district or for exploring all the sights, Clayton Hotel City of London is the third hotel under the Clayton brand in London. Owned by the Dalata Hotel Group, the two existing Clayton hotels are in Chiswick and Cricklewood. Dining options include the Grill Restaurant, ‘using the very best of local British produce and influence from our East London location’ and the Globe Bar & Restaurant, which focuses on craft beer, gin...
Read MoreChef Patron Simon Shaw talks about El Gato Negro and Charvet
“Charvet enables us to do the job we need to do,” says El Gato Negro Chef Patron Simon Shaw about his Charvet cooking suite majoring on induction hobs. “I put my foot down to ensure we had Charvet. “We are serving 2000 covers a week so this equipment is getting really tested. “The induction helps keep the heat down in the kitchen – I’ve never worked in any other kitchen where it is so cool and that helps create a good working...
Read MoreSteeped 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,...
Read MoreCharvet One 6-Burner Oven Range Launched
The 6-burner with gas oven in the Charvet ONE heavy-duty equipment range is wide enough to cook a whole lamb and has launched in response to demand for better quality entry-level equipment from restaurant chain operators. “Many of our customers asked for a classic 6-burner range in the Charvet ONE format because they find that other equipment simply does not stand up to the punishment of working in a modern kitchen,” says Pierre-Alain Augagneur, Charvet President and...
Read MoreA Great Welcome for Charvet at Gulfhost 2017
Pierre-Alain Augagneur, President of Charvet discusses Charvet’s Bespoke range with Dr. Rashid Bin Ahmed Bin Fahad, Dubai Minister of State, who opened Gulfhost Dubai Exhibition. See us at stand S-B2 and observe the Charvet One series (including the new 6 burner oven range), the Bespoke and PRO 700 in...
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