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Gary at Crow Wood Hotel & Spa Resort
We interviewed Head Chef Gary Entwistle to see what he thinks of the new sets of Adande drawers in his kitchen.
Seamus O'Donnell Talks Adande
Seamus O’Donnell, Culinary Director of The Alchemist bar and restaurants talks Adande.
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.
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.
Waldorf Hilton
BRAT at Climpson’s Arch
Once UK lockdown eased, Brian Hannon and the team from BRAT opened up a summer residency, at Climpson’s Arch in Hackney. Here, visitors could safely enjoy BRAT’s signature dishes outdoors. In setting up the restaurant, the team had to create an efficient kitchen space, where a key part was refrigeration
Tomos Parry, BRAT, Climpson’s Arch
Michelin-starred chef, Tomos Parry, continues the BRAT story. Here, he shares his thoughts on refrigeration and the choices he has made when it comes to the essential foundations of a successful kitchen.
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.
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A point of view
Here, we catch up with industry experts Mike Faers; CEO at FIS Group, David Vagg Director of foodservice consultancy Assured Quality Solutions together with Adande’s Global Sales Director Karl Hodgson, who together share their views on the increase in takeaway and meal delivery.
A first-rate Service
Adande’s Service Manager, Tom Whittington tells us how he and his service team help hospitality venues maintain high performing Adande units and how customer service is an essential part of giving valued customers a first-class experience.
Adande extends price freeze until September 2021
Adande Refrigeration announces today it will extend its 2020 price freeze by a further 3 months, before increasing prices by 5% effective from 1st September 2021. The price increase will not be reviewed again until January 2023.