Watch our interview with JONNY BONE Head Chef at Core by Clare Smyth
LIVE EVENT WITH JONNY BONE Head Chef at Core by Clare Smyth
read moreAnother beautiful Charvet Bespoke installation
One of our latest stunning Bespoke professional cooking suites with induction hobs, planchas plus electric rise and fall salamander with energy saving plate detection system
read moreKITCHEN RANGE MAKER CHARVET FACES ONLINE GRILLING
Charvet’s Richard Acton features in ‘Market Talk’ – the innovative online discussion from FEJ and Catering Insight magazines.
read moreThe Langley, Marco Ardemagni, Head Chef talks about cooking with Charvet induction
“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!”
read moreTom 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.”
read morePerfect 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.
read morePasta cooker, poacher
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.
read moreThe ultimate modular cooking suite for The Comet Hotel
“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 moreFife Arms – top hotel
Charvet is incredibly proud to be The Fife Arms’ choice of professional cooking suite, with the PRO 800 modular island with one piece worktop:
read more7.45m long cooking suite for Thyme
Boasting a 7.5m continual one-piece bespoke suite, with two steel planchas that enable the chef team to cook directly, or with pots and pans, while the central chrome one is positioned for show cooking.
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