Heavy duty catering equipment manufacturer Charvet believes bespoke cooking suite designs are “lifting a notch to somewhere we haven’t been for quite a few years”.
The company has just put one of its suites into the new Jamie Oliver Group HQ in North London and it has been completely tailored to the aesthetic tastes of the client.
Black enamel panels coupled with solid brass trims, door handles, protection rails and control dials were all incorporated into the design of the suite, allowing it to achieve a “clean and classic” look to match the decor of the building.
Charvet’s UK sales director, Ian Clow, believes the project at the Jamie Oliver Group is reflective of the current appetite among top chefs and eateries for bespoke suites that serve very precise needs.
“Bespokes are certainly lifting a notch to somewhere we haven’t been for quite a few years. People want a really tailored design now and we are focusing more on what we are capable of putting into the cooking suites, such as integrated equipment, to provide a more condensed footprint that many chefs want,” he said.
Mr Clow insists Charvet, which produces all its equipment at its factory in France, is better equipped than ever to meet the needs of customers, be it an independent operator looking for a fully customised suite or a restaurant chain requiring something a little more modular but equally heavy duty.
“If you look at the Professional Series that we do, and the bespoke and Charvet One, we are covering a lot more bases than we have ever done and each is holding their own within the market place,” he said.