Martin Wishart, Tom Aikens, Simon Radley, Simon Young, Chef’s Choice Awards, new Pro 700 Series

  Catch up here on all the latest news from Charvet, including The Staff Canteen video interviews, the UK launch of the Pro 700 Series of Charvet cooking ranges and our latest testimonial from Martin Wishart.

But first – thank you to all those who voted for Charvet in Restaurant Magazine’s Chefs’ Choice Awards last year, helping us win this coveted award for 2012. Voting is now taking place for the 2013 awards and there is a chance to win a meal for two at The Ledbury in a free prize draw…someone has to win! Find out more about rewarding your favourite suppliers here Restaurant Martin Wishart, Leith During the summer, Charvet popped into Martin Wishart’s restaurant in Leith, Edinburgh, to snap his eleven year old Charvet cooking range.

Martin Wishart chose Charvet based on his experience of using Charvet while working with Marco Pierre White. “It’s as good now as it was on day one,” said Martin. “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.”  BUILT FOR THE SMALLER KITCHEN We are delighted to announce that Charvet is launching the all new Pro 700 Series. Built to the same exacting heavy duty standard as existing Charvet ranges, but in a more compact design, the Pro 700 is perfect for the smaller kitchen.

Available to download now from the Charvet website are the spec sheets and cad blocks for the Pro 700 Series. To find out more about prices and availability, contact Charvet direct. STAFF CANTEEN VIDEO INTERVIEWS Want to know more about working with Charvet? The Staff Canteen has produced three videos with Charvet users…click on the links to watch. Tom Aikens, from Tom Aikens and Tom's Kitchen: Simon Radley, Executive Chef, The Chester Grosvenor: Simon Young, Executive Chef, Jumeirah Carlton Tower: CHECK OUT THE CHARVET WEBSITE  to find out more about our full range of products

• Diamond point griddle – for the finest of fine lines on steaks etc. Available on new ranges or can be retro-fitted to existing units.
• Induction ranges: Currently the only induction system capable of operating directly above the oven.
• Charvet Extend: Measuring just 1000mm, across a personalized cooking suite can be built-up using standard components, including ambient units or worktops, to form any length of cooking unit, finished with a hygienic 3mm one piece top.
• Charvet Plancha: Four heat zones, 12kW power and cooking temperatures up to a massive 450 degC!
• Charvet/Adande Cooking ranges. This collaboration of two great brands has produced a flexible solution for the busy kitchen, offering refrigeration directly under the cookline in one simple modular solution.