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 1degC, ensuring the sort of precision that chefs demand. The Pro700,...
read morePASTA 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 or simply by resting the lid on top of the bag.) Cooking water is...
read moreThe 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 for example, is also working as a bains marie when we need that. “The...
read moreGarden Centre Catering, Kitchen Design
CURVE IT, OR COLOUR IT? Sometimes Garden Centre operators like to think outside the box when they want to create visual impact in a restaurant. Curved foodservice counters have been around for decades and they are popular because customers queuing have a better view of what’s on offer than if the counter were a straight line. “The same goes for a curved cook-line,” says Charvet UK Sales Director Ian Clow. “The cookline in these instances can feature a one-piece top, which is easy to clean and looks fantastic! “The curve draws the eye and the...
read moreFife Arms – top hotel
The Times has just named the Fife Arms (Braemar), as winner of its Top 100 British hotels, a huge achievement. The Fife Arms is a wonderful hotel, as seen in our video above, in an area of outstanding beauty. Charvet is incredibly proud to be The Fife Arms’ choice of professional cooking suite, with the PRO 800 modular island with one piece worktop: Double solid top with GN2/1 gas oven Two Gas chrome Plancha’sFour open burner with gas GN2/1 oven Two open burners and half solid top on GN2/1 gas ovenElectric twin pan/basket fryer Electric...
read moreFEJ Powerlist 2019
For another year we are proud to support the Foodservice Equipment Journal Powerlist (FEJ). In such a challenging world it’s good to recognise those who are striving to do their best for our industry. As one of the leading manufacturers of Professional Cooking Ranges, Charvet is again sponsoring the ‘Business Leaders’ category, which pays tribute to the figureheads piloting some of the most prominent brands in the UK foodservice sector. The decisions that these individuals make, the investments they sanction and the projects they...
read moreMultipurpose ‘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. Options include a meat resting grid and Teflon chopping board....
read moreFlexible Cooking Suite for Comet Hotel, Hatfield
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...
read more7.45m long cooking suite for Thyme
Nestled in the heart of the Cotswolds, the £350,000 kitchen project at luxury boutique hotel Thyme was never going to be a simple affair for Lincolnshire-based distributor, KCM Catering Equipment. 7.45m Charvet Bespoke Cooking Suite The dealer was tasked with designing and outfitting a theatre kitchen and bar within the cavernous space of the widest single span beam barn in the UK, as well as a back of house prep kitchen in an adjoining space. KCM was first put in touch with Thyme’s founder and creative director Caryn Hibbert via the...
read moreA 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, with experience working for various world class chefs. The menu...
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