Four kitchen installations recently completed by UK partner Lakes Catering Maintenance illustrate key differences in how operators are choosing the format of their range these days, according to cooking suite manufacturer Charvet.
The first project completed this year was a new kitchen for The Howtown Hotel, Ullswater, kitted out with two classic Charvet ONE ranges.
Each provides a solid-top hob and double gas hob, with a static oven under. Suited together they form a traditional range for this family run, small hotel with guestrooms with antiques, a restaurant and a bar.
The Charvet ranges were installed alongside a 10-grid combination oven, while the walls of the kitchen itself were hygienically clad in stainless steel.
The Pig (pictured below) was a new opening for Windermere in April. A 40-seater bar and restaurant it offers a classic British menu based on fresh local produce – ‘pork in all its forms is our specialty’! The Pig was also fitted with a Charvet ONE suite and new ventilation.
Entirely modern in configuration compared to the traditional suite installed at The Howtown, the Pig’s Charvet ONE suite features three twin induction hobs, a griddle section, double fryer and it has an Adande refrigerated drawer built in under the induction section. To the left of the range is a charcoal oven.
Under new owners, the ‘luxuriously refurbished nine-bedroom hotel and 50-seat restaurant, The Lyth Valley Hotel near Kendal, re-opened in mid-May having transformed the kitchen with a package including Charvet Pro 900 suite, Charvet Rise and Fall Salamander, combi oven, two Adande refrigerated drawers and a ventilation canopy (main image).
The Pro 900 suite measures 6500mm and includes four twin induction hobs, a ribbed griddle, a double fryer and two single fryers. There is also ample space for a food mixer and the combi to sit on top of the counter.
Over in Ambleside, Lakes Catering’s fourth Charvet installation was at The Wateredge Inn (pictured below), where a new Charvet Pro 900 central island suite has been installed in a new kitchen, alongside new bar and restaurant facilities.
Cumbria was devastated by storm Desmond in December 2015. Thousands of properties were flooded causing around £500m in damage.
The Wateredge saw Lake Windermere rise through the garden and car park, then up through the restaurant and bar until the water was a foot deep in the kitchen. This was the third time the hotel has flooded in recent years, the last being in both 2008 and 2009. Wateredge Director Scott Cowap is looking forward to re-opening the main kitchen for business in August 2016, when once again, the bell that signals that a customer’s food order is ready for service will be rung!
The Swiss trained chef and owner of the Wateredge will have a team of up to eight chefs working in the kitchen plus two KPs, serving up to 500 covers daily.
The Charvet Pro 900 suite measures 4700mm x 2000 and features powerful combinations of equipment within one-piece tops.
A bank of three double 25 litre fryers are rated at 25kW, each with a 50kg/hr output. These units are awesomely fast, with a triple layer of heating elements. There is also a smaller double 7ltr/8kW fryer on the other side of the suite for finishing garnishes, for example.
The double chargrill features Charvet’s Diamond Point, which puts the finest of fine lines on the food. Diamond Point also has the benefit of reducing the risk of steak or fish ‘sticking’ because the contact area with the branding rod is among the smallest on the market.
There are also two solid top sections, two double gas burners, a double induction hob and a 6 basket 1GN pasta cooker with steamer facility. An Adande refrigerated drawer features in the range, with another in the pass.
The range is completed with multiple sets of drawers and cupboards, a double pot rack measuring 2750mm and a ‘back to back’ service duct which simplifies installation and ongoing maintenance. A Charvet Rise & Fall Salamander sits next to the pass.
“Chefs are hard to get hold of and a kitchen to this standard will help to motivate and retain them. We have retained out core staff, some of whom have been with us for 25 years,” says Scott Cowap. “It is the last cooking range that I am going to be buying and I wanted to make the kitchen a nice environment to work in.”