Perfect low temperature cooking

Perfect 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...

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PASTA COOKER, POACHER

PASTA 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...

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Multipurpose ‘COMBI-PAN’ from Charvet

Multipurpose ‘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....

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A range that chefs love cooking on for Clarette Restaurant

Clarette is a French Restaurant and a renowned wine bar ‘housed in a distinctive multi-storey building, jewelled with stunning stained-glass windows’. Opened in 2017, Clarette is the brainchild of wine lovers Alexandra Petit-Mentzelopoulos, of the Château Margaux family and Natsuko Perromat du Marais, a leading restaurateur, who has worked with the likes of Alain Ducasse. The food is looked after by Head Chef Aaron Ashmore, a ‘Master Chef The Professionals’ semi-finalist,...

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Induction Hobs for the Lanesborough

The Lanesborough, London, installed the first of its Charvet cooking suites in its downstairs kitchen a decade ago, following up with another in the upstairs kitchen in 2015. The Charvet bespoke and Pro900 suites both feature extensive use of induction hobs. Steeven Gilles is Head Chef at The Lanesborough’s Michelin-starred Céleste restaurant and he kindly gave his comments on the Charvet equipment. Steeven has only worked in Michelin-starred restaurants, including the 3*...

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Charvet 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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“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...

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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...

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