Videos
Leicester University
When it comes to education, and particularly universities, Adande gets top marks. We talk to Director of Operations Rob Bean, from Leicester University and find out how Adande has been the best choice for this prestigious learning establishment.
Adande talks to the Consultants
Adande has worked alongside some of the world’s best hospitality consultants and consultancies for advising businesses on their kitchen designs. We caught up with some of them recently and asked what are the most important considerations for their clients, when planning a new 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.
News & Blogs
What Chefs Seek in Refrigeration
What Chefs Seek in Refrigeration: The unsung hero of every professional kitchen In the intensely busy world of professional kitchens, refrigeration is the backbone of
Adande at HRC 2024
Adande at The HRC Show 2024 Finding the perfect fit for your kitchen The hospitality industry is constantly evolving, driven by innovation, sustainability and a
Important News – Price increase for Adande in 2024
Important News – Price increase for Adande in 2024 Adande Refrigeration announces today there will be a 2024 price list increase effective, globally, from 1st
Adande Achieves Carbon Neutral Status
Adande Refrigeration is pleased to announce today, the company successfully achieved carbon neutral statusas part of its commitment to a sustainable operation. Adande Refrigeration is
Adande Promotions Blast Off for Summer
Adande Promotions Blast Off for Summer Adande Refrigeration is pleased to announce today its summer offers, giving support to operators updating their capital equipment at
Bora Wins!
Adande Bora wins the Refrigeration Product category of the National ACR Awards 2023. Adande Refrigeration Ltd is thrilled to announce it has won the Refrigeration