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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.

Videos

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

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
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 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 Continues To Support Hospitality

Adande Refrigeration continues to support its hospitality customer base, announcing a 6-month UK price ‘freeze’.

Read More Adande Continues To Support Hospitality

It’s tough, but we can get through this

At a time when the chips are down, it’s time to shake, rattle and roll.

Read More It’s tough, but we can get through this

Adande Launches ‘EasyBuy’

Adande Launches ‘EasyBuy’ – EasyBuy is a new finance solution to assist Adande customers restarting their businesses from lockdown.

Read More Adande Launches ‘EasyBuy’

Lockdown Learnings

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.

Read More Lockdown Learnings

Adande Extends Standard UK Warranty Across its Drawer Range to 5-years

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. …

Read More Adande Extends Standard UK Warranty Across its Drawer Range to 5-years

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…

Read More We Love New York

It’s a Chiller Thriller!!

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…

Read More It’s a Chiller Thriller!!

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.…

Read More Are millennials killing the art of cooking?

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…

Read More Adande bolsters marketing capability in preparation for global expansion

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