Head Chef Charlie Hibbert talks about Thyme, Southrop Manor Estate and his 7.45m long Bespoke Charvet cooking suite, with:
4x Two zone induction hobs
2x Four zone steel plancha
2x 16Ltr fryers
1x Single zone chrome plancha
1x Electric chargrill
2x Spoon wells
3x Electric GN2/1 oven
1x Refrigerated drawer unit
Protection rail spaced to accept GN1/9 containers
Негізгі бет Charlie Hibbert at Thyme, Southrop Manor Estate
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