P
avyllon London, the Michelin-starred restaurant at the Four Seasons Hotel London at Park Lane, is a showcase of modern French precision. With its counter-style open kitchen and refined yet accessible concept, it demands equipment that performs flawlessly under pressure while matching the elegance of its surroundings. For that, the team turned to Convotherm®
. Convotherm, a Welbilt® brand, has supplied five Mini Pro
6.10 combi ovens to Pavyllon’s front-of-house kitchen. The result is a partnership defined by reliability, aesthetics and advanced technology, helping power one of London’s most exciting dining destinations. Executive chef Benjamin Ferra y Castell describes the
Pavyllon concept as “a counter open kitchen in a bistro-style restaurant with French Michelin-star cuisine.” Originally created in Paris, the concept has since
expanded to Monaco and London, with further global growth on the horizon. The London outpost recently made headlines as the first Michelin-starred restaurant in the capital to launch a breakfast tasting menu, now booked eight weeks in advance. With service running from early breakfast through lunch and into dinner, as well as private dining and banqueting, the kitchen effectively never stops. That intensity places enormous demands on the equipment. The solution was the Convotherm Mini Pro 6.10, billed as the “King of Compact.” With a narrow footprint of just 49.8cm wide, it is one of the most space-efficient professional combi ovens on the market, ideal for a front-of- house setting where guests sit at the counter surrounding the kitchen. “We had five Convotherm ovens installed in the front kitchen overnight to avoid disrupting service. The engineers did a fantastic job. They’ve had no problems with them since and they look really impressive,” says Jake Hewison, national accounts executive at Welbilt UK. Convotherm managing director Claus Pedersen agrees.
“It’s not like stainless steel pieces, which can look ugly. The ovens blend in seamlessly while offering a full range of premium features.”
Adaptable and intelligent Performance and precision, however, are where the ovens really shine. “If you put 58°C, it stays at 58°C,” says Ferra y Castell. “There are some other ovens — you put 58°C, it goes to 63°C. This one stays.” That accuracy supports delicate techniques such as
slow-cooking trout in oil at 63°C or holding soft eggs at exactly 58°C. Across Pavyllon’s stations, from garde manger to the hot section and pastry, the ovens are in constant use. “They adapt to whatever event you’ve got,” adds Ferra y Castell. “Steam, mix, dry… If you want something super crispy, there is a mode for that.”
That precision is underpinned by Convotherm’s
Intelligent Steam Management and Climate systems, which offer steam (30–130°C), combined steam (30–250°C), and
“We had five Convotherm ovens installed in the front kitchen overnight to avoid disrupting service”
Jake Hewison Welbilt UK
Pavyllon London has a counter-style open kitchen in a bistro-style restaurant with French Michelin-star cuisine
Aliworld 21
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