Case Study
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*…
Case Study
A named site, the problem, and what the installation changed.
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Case Study
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…
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Case Study
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,…
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Case Study
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…
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Case Study
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…