How Adande Helped Buoy & Oyster Boost Kitchen Efficiency & Cut Waste
In the fast-paced world of hospitality, every second counts. That’s why top chefs and restaurateurs are constantly on the hunt for equipment that delivers maximum performance with minimal fuss. In this case study, we explore how a renowned seafood restaurant in the UK transformed their kitchen operations using Adande refrigeration and how American restaurants can take note.
Meet Buoy & Oyster: A Culinary Gem on the Margate Coast
Located in the coastal town of Margate, Buoy & Oyster was founded by husband-and-wife team Nadine and Simon Morriss in 2015. Since then, it has built a stellar reputation for fresh, local seafood and a relaxed, family-friendly vibe. With Head Chef Craig Edgell leading the kitchen since 2019, the restaurant has become a shining example of high-end coastal dining.
However, with all that success came great responsibility. The Buoy & Oyster had to maintain consistency while ensuring their operations remained fast and well-organised.
Adande Refrigeration comes in…
For Buoy & Oyster, traditional refrigeration just wasn’t cutting it. That changed when they introduced Adande drawer fridges into their workflow.
“The chill on the Adande fridges is so efficient, much better than a free-standing fridge,” said Craig Edgell. “The cold air stays in the drawer area, keeping produce chilled and fresh. That directly impacts the quality of our ingredients.”
By organizing prep in smaller containers within the spacious drawers, the team could access ingredients quickly while maintaining consistent temperatures—minimizing spoilage and maximizing freshness.
Food Waste Down, Energy Savings Up
The impact on food waste was immediate. Adande’s sealed drawer design minimizes air loss, which keeps food fresher for longer. The tight temperature control meant that produce stayed in peak condition, reducing unnecessary waste.
Better yet, Adande drawers are energy-efficient, especially when built into an induction cooking suite as Buoy & Oyster has done. “We have 2 other stacker fridges, one set to freeze. This not only allows for energy saving, but less footwork as everything is to hand,” Craig explained.
Improved Workflow in a Compact Space
Space is a luxury in many kitchens, especially one that serves over 350 covers in a day with only six sections and a five-chef team. The compact design of Adande drawers gave the team room to move without compromising on storage.
“Adande has helped us stay clean, tidy, and efficient,” Craig said. “It’s some of the best equipment I’ve ever used.”
The Chef’s Verdict: “Adande is the Future of Refrigeration”
Craig Edgell isn’t shy with his praise. “They’ve listened to chefs’ needs and manufactured a product that not only aids us but allows us to keep our standards high with cleanliness and efficiency. Seriously, treat yourself, you won’t go wrong.”
Why This Matters for U.S. Kitchens
Whether you’re running a high-volume Michelin-starred restaurant in New York or fast fast-paced QSR in North Carolina, the principles apply across the board: Efficient refrigeration equals fresher food, less waste, better energy management and a smoother workflow.
Adande’s innovative approach; keeping cold air in and chefs’ needs top of mind, is helping redefine refrigeration for commercial kitchens worldwide.
Looking to future-proof your kitchen? It might be time to think inside the drawer.