Lincolnshire-based distributor KCM Catering Equipment installed the new kitchen for boutique Cotswolds hotel Thyme.

Including a Charvet bespoke coloured suite, the open to view kitchen is set within the widest single span beam barn in the UK.

Thyme boasts a 7.45m continual one-piece bespoke suite and special green fir enameled finish.

Head Chef Charlie Hibbert worked with Charvet to subdivide the suite to work in three chef station compartments. As the building couldn’t accommodate gas, induction was chosen as the power source for two four-zone hobs.

The suite’s two steel planchas enable the chef team to cook directly, or with pots and pans, while the central chrome one is positioned for show cooking. Furthermore, the Charvet accommodated twin fryers, three general purpose ovens, an Adande refrigerated drawer and storage space.

Charvet Bespoke Wall Cooking Suite with enameled panels and bright polished protection rail:

  • Chrome control knobs
  • 2 electric fryers (14 litres)
  • 2 electric steel 4 zone planchas
  • 1 electric chrome Plancha
  • Electric water grill
  • 4 x Induction 2 zone hobs
  • 3 Electric GN2/1 ovens
  • Integrated spoon well
  • Void for Adande drawer unit