Colin Leonard retires

Posted by on 3:20 pm in College, News, Restaurants | 0 comments

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 so thorough in those days,” says Colin. “Chefs who...

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Perfect low temperature cooking

Posted by on 11:01 am in Bespoke, College, Cooking Modules, Garden Centres, Hotels, News, Pro 700, Pro 800, Pro 900, Pubs, Restaurants, Video | 0 comments

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 1degC, ensuring the sort of precision that chefs demand. The Pro700,...

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Posted by on 11:41 am in Bespoke, Charvet ONE, College, Cooking Modules, Extend, Garden Centres, Hotels, News, Pro 1000, Pro 700, Pro 800, Pro 900, Pubs, Restaurants, Video | 0 comments

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 or simply by resting the lid on top of the bag.) Cooking water is...

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Charvet strikes again at Orpington College

Posted by on 3:26 pm in College, News | Comments Off on Charvet strikes again at Orpington College

Part of the London South East Colleges network, Orpington College’s second phase of teaching facilities, designed and installed by Hallmark Kitchens, features heavy-duty Charvet cooking power with gas hobs, solid tops, induction hobs, grills, fryers and ovens. (Pictured above is the view of the Pro700 training suites, from the lecturer’s customised Pro800 suite). Orpington College was London’s first Hospitality, Food and Enterprise Career College when it launched in 2014. The first phase of teaching kitchens was equipped with two Charvet...

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Charvet flue-free kit helps Bromley College host Kitchen Impossible with Michel Roux Jr

Posted by on 3:15 pm in College, News | 0 comments

Channel 4’s new TV series featuring Michel Roux Jnr mentoring eight young people with varying disabilities, ranging from Tourette’s Syndrome to blindness was filmed at Bromley College’s Hospitality, Food and Enterprise Career College – based at its Orpington campus. Kitted out with medium sized but heavy duty Charvet Pro700 cooking suites, the kitchens have no protruding oven flues or central service spines to obscure the view over the cooking area, helping lecturers keep an eye on students and also making camera work much easier for Channel...

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Looking great at Bromley College

Posted by on 11:26 am in College | Comments Off on Looking great at Bromley College

Bromley College have new industry-standard facilities including training kitchens, classrooms and a student-run restaurant BR6 which offers our students real-life work experience… now with the a...

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Posted by on 11:42 am in College | Comments Off on COLLEGE UPDATE

Charvet offers remarkably robust, premier-quality heavy-duty prime cooking equipment. Prices are highly competitive and that PLUS our ability to suite together equipment with robust 2/3mm worktops makes Charvet a ‘MUST SEE’ option for the equipment shortlist. Find out more in the PRODUCTS section, which covers all our prime cooking equipment plus the unique Rise and Fall Induction Suite, which can be electrically raised or lowered between 650mm & 920mm, giving a variety of safe preparation and cooking heights and supports DDA conformity....

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‘Outstanding’ Pro700 for Basingstoke College

Posted by on 4:06 pm in College, News, Pro 700 | Comments Off on ‘Outstanding’ Pro700 for Basingstoke College

Charvet’s new Pro700 series of medium sized but heavy duty kit was recently installed in two training kitchens, where it will be used on a daily basis to teach cooking skills to future chefs. Ian Pitt, is Course Co-ordinator for Food Preparation and Cookery at Basingstoke College. “Charvet is a tough, quality product that is well made and well built,” says Pitt. “We are also an outlet for Rational combination ovens, but the chefs who come here for the demonstrations also like looking at the Charvet ranges! “You can walk around exhibitions...

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City of Bath College

Posted by on 10:02 am in College, News | Comments Off on City of Bath College

One again plans had been worked on since the summer of 2010 that could be quickly updated should funds ever become available.  Fate lent its hand to Head of School, Bridget Halford, when a pipe froze in the ceiling of the main production kitchen over the Christmas Holiday this year and completely flooded and ruined all the kitchen equipment! Having the kitchen already designed meant that Space Catering, once appointed through a tender process, and Charvet sprang into action and a large central production island and another training suite was...

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City of Plymouth College

Posted by on 10:01 am in College, News | Comments Off on City of Plymouth College

Work had been progressing on the design for training kitchens for Plymouth since 2010.  Head of faculty, Martin Nash had two kitchens that badly needed updating but he had the problem that both kitchens had wall suites and he ideally wanted central island suites. Martin had the choice of having one refurbished as a central island with new canopy and leaving one as wall suites, his problem was he wanted Charvet ranges in both!  The new central island configuration meant considerable cost increase due to the extraction canopy, his solution was...

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