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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

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, 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.

 
 

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