Nottinghamshire hotel Langar Hall has spruced up its kitchen with the installation of a new Charvet cook suite – 22 years after an existing range made by the French brand was put in.
The new ONE Series island cooking suite replaces an old Charvet wall suite and the reconfiguration of the kitchen is expected to improve ventilation.
Executive head chef Gary Booth said: “When I walk into the kitchen, I still sometimes do a double-take when I see the new range because the old one had been in place for such a long-time.
“The old Charvet cooking suite was an absolute workhorse, lasting some 22 years – we still have the bratt pan and its working fine. The old suite was against the wall, but we moved the location to improve the ventilation in the kitchen.”
The Charvet ONE suite is gas powered and includes a rise and fall salamander, solid tops, gas hobs, chargrill, fryer, static oven and plancha, which is used for dishes including pork belly and mini muffins.
“We need kit that is solid, so it was a no brainer to choose Charvet again,” said Mr Booth.
Langar Hall Hotel & Restaurant consistently achieves outstanding ratings for its style, location and its dining.
The original Charvet suite was installed around 1997 by then head chef Toby Garrett, whose photo sits proudly on the wall facing the pass.
“He was a legend – it was his cooking and pioneering locally sourced produce well before it became a fashion that first put this place on the map,” said Mr Booth.
Weekends can see 70 for lunch and dinner, while it also handles conferences, weddings and afternoon teas.
As well as Mr Booth, the team at Langar Hall includes head chef Ross Jeffery and chef Nick Davies, who between them have nearly 60 years’ service at the venue.
Installation of the kitchen was carried out by Garners Catering Equipment over a two-week period and included a new ventilation canopy and ceiling. The old three-tier pass was also replaced with an open unit.