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
A named site, the problem, and what the installation changed.
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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…
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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,…
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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…
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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…
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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*…
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Case Study
Seamus O’Donnell Talks Adande
Seamus O’Donnell, Culinary Director of The Alchemist bar and restaurants talks Adande.
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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…
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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…
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Case Study
Claro London
Situated in London’s esteemed St James’s District, Claro is a Mediterranean fine dining restaurant offering exceptional cuisine, premium wines, and expertly crafted…