Tom Aikens, Muse
“Something just a tiny bit magical happens.“ “I wanted to put more thought process into a dish; to create an effect and a reaction.” Tom Aikens Part of Tom’s inspiration came from his childhood living in the Norfolk coastal beauty spot of Blakeney, where he and his brother would catch crab lured with smoky bacon pieces… so why wouldn’t it work on a menu? Muse marks Tom Aikens’ return to experience-led fine dining in an intimate 25-cover converted mews house. Curiously, he had chosen the name before...
read moreColin Leonard retires
Colin Leonard – UK Sales Manager – has retired from Charvet Premier Ranges after 20 years with the company. Colin trained as a chef and spent 10 years with The Savoy and Claridge’s hotels before moving to the role of Chef Instructor at Bournemouth & Poole College and later, Head of Department at Southampton City College. His career in education included spells teaching overseas in New York and in India, training the trainers of south east Asia. “Training was so thorough in those days,” says Colin. “Chefs who...
read morePerfect 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 more“You just need to see it” – Head Chef Miquel Villacrosa Tast Catala, Manchester
Manchester’s classiest street now boasts a unique Catalan restaurant, Tast Cuina Catalana. The menu at Tast is conceived by multi-Michelin starred Catalan chef Paco Pérez and backers include Manchester City manager Pep Guardiola. Tast Cuina Catalana translated means ‘taste from the Catalan kitchen’. Find out what Head Chef Miquel Villacrosa thinks of the plancha on his Charvet PRO800, PRO900 and Extend professional cooking suites. Charvet has installed equipment over three floors including: A Charvet 800 Series stainless steel...
read moreCharvet at Brown Sugar!
Adapted from a story by Clare Nicholls (Author Catering Insight) Lakes Catering Maintenance (LCM) has just completed a £270,000 project in Windermere to transform the former Lighthouse Restaurant into what has been renamed Brown Sugar. LCM MD Leigh Howard commented: “The project has been of one of our more challenging of the year. A basement kitchen in the heart of Windermere village has, of course, presented logistical challenges; the extraction system has not been straightforward to say the least and the kitchen had to be...
read moreCharvet and Petersham Nurseries: The evolution
Now open in Covent Garden, the new central London Petersham Nurseries features two restaurants, delicatessen and shop. The original site in Richmond has worked very successfully with Charvet equipment for a long time. Chef-director Damian Clisby explains the move: “Petersham is a lifestyle brand and this site gave us the balance between the deli, shop and restaurants and enabled us to transmit the DNA from Richmond to create an oasis of calm in central London.” Describing the choice of Charvet for the cook-lines at Petersham Covent Garden,...
read moreCharvet Extend for the Weeping Willow
WEEPING WILLOW, BARROW, NR BURY ST EDMUNDS A village country pub, closed for almost three years, has re-opened following a stunning refurbishment. Architect Peter Romaniuk took a personal interest in the 16th Century listed building and together with his wife, renowned florist Paula Pryke OBE, they have created a family-friendly venue that is winning great praise for its food. Key design elements of this dog-friendly pub include the bright and cheerful interior design with emphasis on comfy furniture, a bar designed to offer ale at one...
read moreCharvet Bespoke suite is the crown jewel in unique Jamie Oliver Group HQ kitchen
Adapted from a story by Andrew Seymour (Editor Food Service Equipment Journal) A heavy duty bespoke Charvet cooking suite is the crown jewel in a spectacular commercial kitchen installed at the new offices of the Jamie Oliver Group. While Charvet is accustomed to its suites being put into Michelin star restaurants and top hotels, this could be the first time that one has ever been specified for use in a working office environment. The new North London HQ of the Jamie Oliver Group is home to more than 130 staff who work across the...
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