Media2022-04-20T14:40:17+00:00

Videos

Lucknam Park Hotel and Spa

Michelin star Executive Culinary Director and Head Chef of Lucknam Park Hotel and Spa in the Cotswolds tells us about the refrigeration in his kitchen.

Carpigiani

Artisan Ice Cream & Gelato Consultant at Carpigiani University, discusses with Global Sales Director Karl Hodgson the benefits of storing gelato and ice cream products in an Adande and describes the importance of our ‘Hold the Cold’ technology.

Art Yard Bankside Hotel

In the last of our Chef’s Talk series, we catch up with Stephen Englefield, Executive Head Chef at Bankside Hotel, a 5* boutique hotel on London’s Southbank who tells us why Adande refrigeration is perfect for his kitchen.

Waldorf Hilton

Earlier this year, we spoke to executive chefs around the country and asked what it is that makes Adande so special. In the first of the series, see what Executive Head Chef, Karl Richardson, from London’s Waldorf Hilton, had to say.

Alyn Williams, At The Westbury – London

Alyn Williams, Chef Patron at The Westbury in London explains how the Adande temperature flexibility is a vital piece of technology when running a busy Michelin star fine dining restaurant serving modern french cuisine.

Henricho Grobelaar, Cavalli Estate – South Africa

Henricho Grobelaar, Executive Chef at Equus Restauraunt – Cavalli Estate shares how an Adande helps production and assists with the smooth running of his kitchen and explains how he has chosen an Adande for its ‘green’ functionality.

Matthew Tomkinson, Head Chef at the Montagu Arms Hotel

Matthew Tomkinson, Head Chef at the Montagu Arms Hotel discusses his use for the Adande in 2 of his kitchens, one being a Michelin star and the other a Brasserie. Matthew describes how the Adande takes less than 10 minutes to complete a deep clean, resulting in the service or production not being effected.

News & Blogs

We Love New York

We Love New York! New York’s Hudson Yard’s Wild Ink Eaterie; now the latest home of Adande Holding the cold in the Manhattan skyline is an easy feat for Adande. The Wild Ink restaurant housed in the second highest building in New York City has become the latest home of the Adande ‘hold the cold’ drawer set. The [...]

January 17th, 2020|Categories: Adande News|

Are millennials killing the art of cooking?

Millennials... ...the generation born between 1980 and 1995, are the largest demographic of living population in the world and they are determining the future of food. There’s no doubt this generation leads a live-by-app lifestyle which dominates daily activity in both positive and negative ways. They’ve grown up with smartphones and feel digital access is one of life’s necessities, [...]

October 31st, 2019|Categories: Industry News|

Adande bolsters marketing capability in preparation for global expansion

Refrigeration specialists Adande, known for its ‘hold-the-cold’ innovative design, today announces two new key appointments to the marketing division, which will facilitate the firm’s increased international activity. Leading the team will be newly appointed Caroline Parker. Caroline has significant experience in marketing, brand and communications working for globally well-known brands. “I am really pleased to join such a great company as Adande [...]

October 31st, 2019|Categories: Adande News|
CONTACT US TODAY

Title

Go to Top