“I chose Charvet because I had worked on it before. I worked with people who have this sort of equipment. If you look at the chefs most respected in our industry, they choose to work on quality equipment; everything they do is about quality.read more
First pictures of the new Charvet heavy-duty cooking suite which forms the heart of the kitchen at Oncore, Clare Smyth’s second restaurant opening in Sydney.read more
John Hooker talks about what he did to make the Cornish Arms the success it is and why his Charvet professional cooking suite and induction is the perfect fit.read more
Charvet is the professional cooking range people are talking about at the open view kitchen in Brother Marcus, Spitalfields.read more
Muse marks Tom Aikens’ return to experience-led fine dining in an intimate 25-cover converted mews house.
“Something just a tiny bit magical happens.”read more
“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.read more