Adande talks to the Consultants

Name: Adande talks to the Consultants
Uploaded: 2026-08-24T18:39:42+00:00
Description: 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?

Published August 24, 2026

Loading the video will set cookies from YouTube. Watch on YouTube (opens in a new tab)

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?

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,…

See Why Our Customers Love Us

Gilpin 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.…