Marlin Catering Solutions has designed and outfitted the kitchen for Canto Corvino, new 140-cover modern Italian restaurant, cocktail bar and party venue located in Spitalfields, London.
Featuring an open kitchen and a ‘warehouse aesthetic’ seating area to match the industrial heritage of Spitalfields, Marlin’s co-director, Karl Marriott, worked with the restaurant’s head chef, Tom Salt, to incorporate French-manufactured cooking ranges, a charcoal grill and oven, an infra-red rise and fall grill and a stone-based deck oven into the kitchen.
Supporting the kitchen in the dishwash area, is a Meiko DV80.2GiO pass-through machine that can handle a maximum of 60 racks per hour. An undercounter Meiko FV40.2G-GiO handles glassware behind the bar. Both feature Meiko’s GiO reverse osmosis water treatment system.
“We always use Meiko for premium quality installations,” said Marriott. “Tom Salt wanted only sparkling clean glassware, crockery and cutlery for this sophisticated restaurant and we recommended Meiko as the first choice because it is just such a no brainer.
“Tom came to the project with his own ideas about dishwashing but what really sealed the deal for Meiko was Tom’s conversation with another chef.
“Tom lives nearby and came round to work on the kitchen design. My partner, Sarah Houghting is a senior sous chef and had worked in kitchens with Meiko before.
“She had seen how Meiko machines and the GiO reverse osmosis had really performed in day-to-day use and could not recommend it highly enough. That really helped Tom make up his mind.
“In this case, we installed the machines and custom manufactured a sink and tabling for the DV80.2GiO to accommodate services running down the back wall. Meiko’s own engineers commissioned the machines and set up the reverse osmosis. I would much rather have Meiko do this as it is guaranteed to be done right – or they fix it.”