Restaurants

The best professional cooking range for Hyssop

Posted by on 10:38 am in News, Pro 800, Restaurants | Comments Off on The best professional cooking range for Hyssop

“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.

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Oncore by Clare Smyth opens July at Crown Sydney

Posted by on 11:02 am in Bespoke, News, Restaurants | Comments Off on Oncore by Clare Smyth opens July at Crown Sydney

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.

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Chef John Hooker, the Cornish Arms, and his induction cooking suite

Posted by on 10:06 am in News, Pubs, Restaurants | Comments Off on Chef John Hooker, the Cornish Arms, and his induction cooking suite

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.

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

Posted by on 11:09 am in News, Restaurants | Comments Off on BROTHER MARCUS SPITALFIELDS – The kitchen is part of the show!

Charvet is the professional cooking range people are talking about at the open view kitchen in Brother Marcus, Spitalfields.

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Devon country pub we always dreamed of

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

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Tom Aikens, Muse

Posted by on 2:09 pm in Bespoke, News, Restaurants, Video | Comments Off on Tom Aikens, Muse

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.”

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The ultimate modular cooking suite for The Comet Hotel

Posted by on 4:22 pm in Hotels, News, Restaurants, Video | 0 comments

“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.

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“You just need to see it” – Head Chef Miquel Villacrosa Tast Catala, Manchester

Posted by on 3:59 pm in Extend, Induction, News, Pro 800, Pro 900, Restaurants, Rise & Fall, Salamander, Video | Comments Off on “You just need to see it” – Head Chef Miquel Villacrosa Tast Catala, Manchester

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Charvet at Brown Sugar!

Posted by on 10:50 am in News, Pro 900, Restaurants | Comments Off on Charvet at Brown Sugar!

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Charvet and Petersham Nurseries: The evolution

Posted by on 3:42 pm in News, Restaurants, Video | Comments Off on Charvet and Petersham Nurseries: The evolution

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