“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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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...

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Restaurant Les Amis, Singapore

New Charvet cooking suite for Sebastien Lepinoy Chef Sebastien is a protégé of the legendary Joël Robuchon and is quickly building his own reputation as an outstanding chef and a true artist of the plate. Sebastien is also a wiz with the camera…now this is the way to celebrate the arrival of your new Charvet bespoke island suite. Les Amis Singapore is listed among the very best restaurants in the World, more here: lesamis.com.sg More photos of Charvet, food and Sebastien...

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Salamander

Something special for the kitchen, produced in the way only Charvet can… Manufactured in France to Charvet’s exacting heavy-duty specifications, the new Charvet Salamander is versatile, powerful and robust. A heavier-duty contact grill that can be easily bench or wall mounted, or fitted at the end of a cooking suite. Featuring infrared technology that minimises smoke and odours. 3kW of power achieving an impressive 400 ºC in just nine  seconds or a massive 570 ºC ...

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