The sister hotel to The Royal Yacht Britannia, Fingal is permanently berthed in Leith, a few minutes taxi ride from the centre of Edinburgh. The ship started life as a lighthouse tender, helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland. The transformation to exclusive use venue and luxury 23 cabin boutique hotel accommodation was carried out by the team at The Royal Yacht Britannia....
Read MoreThe Langley, Marco Ardemagni, Head Chef talks about cooking with Charvet induction
Chef Marco’s background, like most, includes spells in all gas kitchens. “They could be very, very hot to work in,” says Marco. “I have used induction previously but this new Charvet induction is so much more controllable. Why would you build a new kitchen now with anything else!” Kitchen facilities were designed and installed by Court Catering Equipment. Two sets of Charvet commercial cooking suites were chosen, Charvet Pro700 Series induction hob and separate griddle,...
Read MorePerfect low temperature cooking
Charvet is renowned for the cooking power of its ranges and cooking modules and has now launched Low Temperature Cooking. Working in combination with bains marie and available on the Pro700, 800 and 900 Series and bespoke ranges, Charvet has launched a drop-in Low Temperature Cooking unit featuring digital controls, automatic water filling and water agitation to ensure consistent temperatures. Says Charvet UK Sales Director Ian Clow, “Temperatures can be set to within...
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 MoreMultipurpose ‘COMBI-PAN’ from Charvet
It’s a Plancha, Braisière and a Bain-Marie! Charvet’s new improved Combi-Pan is a Plancha, bratt pan or braisiere and bain-marie combined, providing chefs with several modes of cooking from a small footprint. Download product sheet here This multifunctional space-saving equipment can boil, poach, blanch, shallow or deep fry and perform as a griddle or Plancha. Two separate heating zones operate from 50-250°C. The pan has a divider so that you can separate foods if required....
Read MoreCharvet in action at Rovi
It’s always good to see our Charvet professional cooking ranges being used well. See the Charvet PRO800 island suite being used by the fantastic team at Rovi, London. PRO800 Island Suite with: 2x four zone 5kW induction hobs 1x four zone PCF with oven under 1x twin pan electric fryer 1x 66l bratt pan Pot rack over with 2x taps All under a 3mm thick one piece work top...
Read MoreWhy THINK Charvet?
In 2018, Charvet highlighted the colour range options for its heavy-duty professional cooking ranges with “Premium Finish”. For 2019, Charvet is urging distributors to “THINK CHARVET” and focus on the range of benefits provided with a Charvet suite. “People already see Charvet as a high-end quality product. However, because all Charvet suites are essentially hand-built with the range and variety of cooking options and accessories always expanding, this makes...
Read MoreCharvet Premium Finish FINALIST IN CATERING INSIGHT AWARDS
The 2018 Catering Insight Awards — highlighting the products and services selected by the UK’s catering equipment distributors — have announced that Charvet’s Premium Finish has achieve finalist status in the Heavy Equipment category. The heavy duty PRO Series modular cooking suites now allows distributors to use a palette of coloured panels to bring a touch of colour and individuality to the kitchen and adapt ranges to suit brand identities and...
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