Martin Wishart chose Charvet based on his experience of the ranges while working with Marco Pierre White.
“It’s as good now as it was on day one,” he says. “We regularly serve 300 plus covers in a week and a good amount of that is the six-course tasting menu, which gives an idea of how many pans we get through.
“The Charvet range maintains its heat very well and also spreads the heat evenly. The plating up bar at the front is a great option and we also use it to keep the sauces warm.
“The range is serviced every six months and apart from the usual issues with thermocouples and once needing to replace a hinge on the oven door, we have had no real issues with it. I would have to put Charvet first as my choice of range.”