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.
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.
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, The Westbury
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 Restaurant – 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, The Montagu Arms Hotel – Hampshire
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 affected.
News & Blogs
Adande Refrigeration continues to support its hospitality customer base, announcing a 6-month UK price ‘freeze’.
At a time when the chips are down, it’s time to shake, rattle and roll.
Adande Launches ‘EasyBuy’ – EasyBuy is a new finance solution to assist Adande customers restarting their businesses from lockdown.
On World Refrigeration Day, Adande’s Head of Marketing Caroline Parker, looks at the environmental response to lockdown and how the hospitality and food service industry has its part to play when it comes to safeguarding our planet, and meeting our sustainability goals.
Adande Refrigeration is pleased to announce its standard UK warranty has been increased to 5-years, across the company’s complete drawer range. The 5-year performance guarantee covers all major parts, whilst secondary components such as seals, insulated containers and digital controllers remain unchanged, guaranteed for 2-years. …
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…
Chiller Thriller Cook and Chill. The way most successful operations work, in that they prep, they cook and they chill all manner of delectables in store for a later calling. It makes for an efficient operation, it ensures the kitchen cycle of food prep, cook…
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.…
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…