The Alchemist bar & restaurant
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, Hywel Jones, 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 produces an informative guide in support of the aims of the Zero Carbon Forum, helping hospitality operators understand energy labelling for commercial refrigeration and supporting the drive towards carbon net zero.
The new saladette delivers increased storage capacity, greater efficiency, better hygiene and has zero CO2 emissions.
Testing the technology: How do temperature sensitive foodstuffs react to Aircell technology? Can Aircell save the inevitable salad wilt?
The new Adande Sarma open-display refrigerated cabinet powered by Aircell technology achieves grade C energy classification under 2021 energy labelling regulations.
Read our latest blog on Adande’s connectivity in the kitchen
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.
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.