Videos Archive | Adande UK

Showing 1–12 of 13

Installation

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…
Energy

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…
Case Study

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…
Case Study

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…
Case Study

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,…
Case Study

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…
Chef's Talk

Waldorf Hilton

Earlier this year, we spoke to executive chefs around the country and asked what it is that makes Adande so special. In…
Case Study

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…
Case Study

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*…
Case Study

Seamus O’Donnell Talks Adande

Seamus O’Donnell, Culinary Director of The Alchemist bar and restaurants talks Adande.
Case Study

Crow Wood Hotel & Spa Resort

Nestled in the heart of Lancashire, Crow Wood Hotel, Spa & Resort is a stunning modern retreat for relaxation and fine dining…
Case Study

Leicester University

When it comes to education, and particularly universities, Adande gets top marks. We talk to Director of Operations Rob Bean, from Leicester…

See Why Our Customers Love Us

Glipin Hotel & Lake house

Rated 5 out of 5

The Adande helps in organising the sections, so less movements, less work and my chefs can easily see what they need, so it’s great!
Craig Edgell, Head Chef at Buoy & Oyster

Rated 5 out of 5

Adande is the future of refrigeration. They have listened to chefs needs and manufactured a product that not only aids us but allows us to keep our standards high with cleanliness and efficiency. Seriously, treat yourself.
Rob Bean, Director of Leicester Services Partnership, University of Leicester

Rated 5 out of 5

To recommend Adande products would be very easy for me…they are by far the greatest value for money that I have seen in refrigeration.
Michael Jessop,Kitchen Platform Manager, Whitbread Plc

Rated 5 out of 5

Using all Adande, at various stations in the kitchen, we are saving on average 46% energy use. In essence our energy use has basically halved…the saving is huge.
Tim Byrne, Manager, Nandos

Rated 5 out of 5

We were pleasantly surprised at the positive response from customers telling us that our chips tasted so much better! The savings in oil consumption in the fryers from cooking with a frozen product that no longer had surface ice crystals was the first thing that was…
Gary Ingram, Carpigiani’s Artisan Ice Cream & Gelato Consultant (UK)

Rated 5 out of 5

The best and most versatile product for storing gelato or sorbet in a professional kitchen, in my opinion, would be the Adande® drawer system. From the point of view of service, it’s perfect - and, of course, above all we are looking for even overall temperature.…