Charvet teppanyaki, or, the multizone plancha

Posted by on 11:39 am in Cooking Modules, News | 0 comments

The 12kW Charvet Four Zone PCF PLANCHA is a powerful, multipurpose tool for the modern chef and it looks great working in front of the customer. It can operate as one cooking surface, or each of four zones can operate independently, making it ideal for Teppanyaki style cooking. Keeping one zone hot and the others cooler makes the ideal combination for Teppanyaki, a style of Japanese cuisine that uses an iron griddle to cook food. But that heat combo is also great for cooking sausages, bacon, toasted sandwiches, steak, eggs, stir-fries and...

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

Posted by on 11:09 am in News, Restaurants | 0 comments

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.” The interior design by Finch Interiors will probably win them another award. “We design the spaces people talk about”. See why here: Kitchen design and realisation by TAG Catering Equipment UK Ltd. “From back-of-house...

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Charvet’s increased focus on national account and chain business highlighted by new appointments…

Posted by on 2:41 pm in News | 0 comments

Charvet UK has appointed Ben Aird as National Account Manager. At the same time, Charvet UK Sales Development Manager Gary Allen is promoted to the role of Charvet UK Sales Manager. “I am delighted to welcome Ben to Charvet,” says Charvet UK MD Wayne Cuomo. “As an ex-chef and a highly regarded sales professional, Ben will take the Charvet message to the national account market. This is a difficult time for the hotel, restaurant and contract catering industries and now more than ever, these caterers will plan their kitchen...

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Devon country pub we always dreamed of

Posted by on 2:08 pm in Charvet ONE, News | Comments Off on Devon country pub we always dreamed of

The Thatched Tavern has been reinvented! A traditional pub and restaurant, noted for outstanding food and located within a picturesque village, The Thatched Tavern has been completely ‘reinvented’ following a kitchen fire. Situated in the village of Maidencombe on the outskirts of Torquay, Devon, see more on the Thatched Tavern project here: Explains Head Chef Liam Murray, “Fruition managed the whole project from the ground up and did a fantastic job. They chose GS...

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Fingal, Scotland’s only luxury floating hotel

Posted by on 11:00 am in News, Pro 800 | 0 comments

The sister hotel to The Royal Yacht Britannia, Fingal is permanently berthed in Leith, a few minutes taxi ride from the centre of Edinburgh. The ship started life as a lighthouse tender, helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland. The transformation to exclusive use venue and luxury 23 cabin boutique hotel accommodation was carried out by the team at The Royal Yacht Britannia. They have created a hotel with all the glamour and style of a superyacht...

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Book maintenance now for Charvet ranges…

Posted by on 1:47 pm in News | 0 comments

Charvet UK is geared-up and ready to help operators get up and running. As restaurants and hotels re-open, the demand for maintenance and spares may outstrip supply – caution advises to get your requests for technical support in early! One benefit of Charvet’s heavy-duty build quality is that – even after prolonged lack of use – a Charvet range can spring back into life with maintenance and TLC. Undoubtedly there will be some ‘firing up’ issues and an initial service may be required to check over the range and fix the...

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CATERING INSIGHT TOP 100 LISTING FOR Charvet Bespoke Cooking Suites

Posted by on 2:50 pm in Bespoke, News | 0 comments

Catering Insight is the online and paper magazine dedicated to serving catering equipment distributors. Its TOP 100 LISTING contains…”the appliances that revolutionised foodservice down the decades. Which pieces of kit really pushed the boundaries of the possible in a commercial kitchen? Old or new, the equipment included here must be accepted as representing an industry-wide step-change.” Charvet Heavy Duty Bespoke ranges appeared early in the list. Setting the standard for truly heavy-duty ranges in the UK, examples of...

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Posted by on 2:40 pm in News, Video | 0 comments

Charvet Premier Ranges’ operations director Richard Acton features in ‘Market Talk’ – the innovative online discussion from FEJ and Catering Insight magazines. Richard (pictured bottom right) described how the cooking range manufacturer has restarted production using a two-shift manufacturing system to allow staff to stick to hygiene and distancing requirements while clearing a backlog of orders as the factory re-opens. The Charvet factory can now provide delivery timescales for everything from Charvet ONE heavy duty gas...

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The Langley, Marco Ardemagni, Head Chef talks about cooking with Charvet induction

Posted by on 10:52 am in Hotels, News, Pro 700, Pro 800, Video | 0 comments

Chef Marco’s background, like most, includes spells in all gas kitchens. “They could be very, very hot to work in,” says Marco. “I have used induction previously but this new Charvet induction is so much more controllable. Why would you build a new kitchen now with anything else!” Kitchen facilities were designed and installed by Court Catering Equipment. Two sets of Charvet commercial cooking suites were chosen, Charvet Pro700 Series induction hob and separate griddle, both with black coloured panels for the teaching kitchen and Charvet...

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Posted by on 4:15 pm in News | 0 comments

Charvet France has introduced a two-shift manufacturing system to allow staff to stick to hygiene and distancing requirements while clearing a backlog of orders as the factory re-opens. “The company has come out of lockdown with a measured, staged approach and we are gradually getting back to a targeted 100% productivity over the next few weeks,” says UK MD Wayne Cuomo. “We are grateful to the small team of Charvet volunteers, who effectively redesigned the manufacturing process, so they can work to the French government...

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