Kitchen facilities designed by Rosemary Hare FCSI.
C&C Catering Equipment Ltd worked across the main kitchen, basement storage areas with cellar cooling and bulk cold rooms, and new bars with front and rear sections. See their full story here
The cookline selected for The Comet Hotel features a feature-packed professional cooking suite Charvet ONE Series at the core of the kitchen; modules including 2 x solid tops, 4 ring gas hob, 6-portion pasta cooker, chargrill, flat griddle, one double and two single fryers.
Underneath the solid top and gas hob sections are two static ovens, while a refrigerated drawer sits under the chargrill and griddle section.
“Considering the Charvet ONE range is just 4 metres long the designer has packed the range full of versatility and flexibility and able to cope comfortably with the demands of early morning kitchen prep and mise en place to busy restaurant service,” says Charvet UK Sales Director Ian Clow.
Photos courtesy of C&C Catering Equipment
Find out more about The Comet Hotel here