BROTHER MARCUS SPITALFIELDS – The kitchen is part of the show!

Charvet is the professional cooking range people are talking about at the open view kitchen in Brother Marcus, Spitalfields; “Brunch all day, supper clubs & events by night.” www.brothermarcus.co.uk/spitalfields The interior design by Finch Interiors https://twitter.com/finchinteriors will probably win them another award. “We design the spaces people talk about”. See why here: www.finchinteriors.co.uk/project/brother-marcus/ Kitchen design and...

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Tom Aikens, Muse

“Something just a tiny bit magical happens.“ “I wanted to put more thought process into a dish; to create an effect and a reaction.” Tom Aikens Part of Tom’s inspiration came from his childhood living in the Norfolk coastal beauty spot of Blakeney, where he and his brother would catch crab lured with smoky bacon pieces… so why wouldn’t it work on a menu? Muse marks Tom Aikens’ return to experience-led fine dining in an intimate...

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Colin Leonard retires

Colin Leonard – UK Sales Manager – has retired from Charvet Premier Ranges after 20 years with the company. Colin trained as a chef and spent 10 years with The Savoy and Claridge’s hotels before moving to the role of Chef Instructor at Bournemouth & Poole College and later, Head of Department at Southampton City College. His career in education included spells teaching overseas in New York and in India, training the trainers of south east Asia. “Training was...

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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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The ultimate modular cooking suite for The Comet Hotel

The ultimate modular cooking suite for The Comet Hotel

Element Bar & Kitchen at The Comet Hotel, Hatfield “It’s a relief not to have to bend down onto your knees to light a fryer,” says Comet Hotel Executive Chef Stephen Rey. That’s just one of the positives that Rey has noted about working with the Charvet ONE Series 4-metre long commercial cooking range, installed at Element Bar & Kitchen. “The range really puts out a lot of heat and there is a good mix of elements, some of which can do a double job – the pasta boiler...

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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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