Bird of Smithfield — the maiden eponymous culinary venture of top London chef Alan Bird — has become the first restaurant to deploy Charvet’s new 700 series cooking suite.
The French manufacturer launched the suite earlier this year as a solution for operators that need a heavy duty cooking range but are constrained by space.
Bird’s five-floor restaurant opened this month in the Farringdon district of London and the Charvet 700 was installed by Essex-based distributor CCE in the main production kitchen. The unit has been fitted with Adande refrigerated drawers beneath it.
“I said I wanted to have the Charvet range as it looked a great piece of kit and I had worked with Charvet previously,” explained Bird. “It is a modular unit but it looks like a suited unit, so just from an aesthetics point of view it looks a great piece of kit, but it also performs well.”
It is understood that the 700 series is already being used in a couple of college environments, but Bird is the first in the UK to use it in a commercial setting.
Last year, Pierre-Alain Augagneur, CEO of Charvet, told Catering Insight that the 700 Series would fill a noticeable gap in its portfolio. “It is something that was missing from Charvet’s offering — smaller equipment, but heavy duty at the same time. We are a specialist in horizontal cooking equipment so we needed to be able to provide this kind of equipment,” he said.