Fine Dining
- L'Autre Pied
- Fish House Hotel, Chichester
- Galvin La Chapelle, London
- La Bécasse, Ludlow
- Lucknam Park
- Montagu Arms Hotel, Beaulieu
- Mr Underhill's, Ludlow
- Patterson's, Mayfair
Casual Dining
- Big Easy, London
- Harbour Inn, Southwold
- Jamie's Italian
- Le Bistrot Pierre, Ilkley
- Nincomsoup, London
- Yoshino
QSRs
Other Sectors
- Nomura, London
- National Trust
- Fulk Bros Butchers
- University of East London
- The Hotel School, Norwich
- University of Wales Institute
International
Who is using Adande?
Michelin starred restaurants, hotel chains and QSRs have all been convinced by Adande's unique benefits.
See our case studies section for feedback from our existing customers
Who is Using Adande?
Customers are turning to Adande in a wide variety of kitchens and retail outlets including fine dining, pubs, restaurants, hotels, colleges, butchers and international fast food chains. Click on the tabs above, or the links to the left, to see a small selection.
From Michelin Stars to QSRs
With superior performance and lower running costs, Adande drawers are valued across the complete spectrum of restaurant types; they are in use in a fast growing number of sites, including a dozen Michelin star restaurants and over 200 QSRs.
Satisfaction Guaranteed
A comprehensive survey of our customers showed that:-
Over 90% were satisfied or better with their units.
Over 80% expect to purchase again.
Over 90% would recommend the units to other chefs.
Case Studies
Some of our many happy customers have been kind enough to talk to us about their views of Adande Refrigeration
Please see summaries of their case studies sorted by the different markets in the tabs on this page.
Fine Dining, Casual Dining, Education, Quick Service Restaurants, Other Users
FINE DINING |
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L'Autre Pied, London |
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Fish Prep Pastry Prep Larder Refrigeration Blast Chilling |
"The blast chilling facility means we can make ice cream at 7am and it's ready for lunch service."......... Read more |
Fish House Hotel, Chichester |
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Fish Prep Seafood Prep Pastry Prep Blast Chilling |
"One drawer in the pastry section is set for frozen sorbet and ice cream at -14° C to suit the Pacojet - the other sits as a service fridge at +3° C. All the other drawers are set between 1.5° C & 2.5° C, primarily for seafood. We do not need to use ice to keep the fish in prime condition."..Read more |
Galvin La Chapelle, London |
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Pastry Prep Vegetable Prep Fridge in Winter Freezer in Summer |
"They are completely different, a bit like combi ovens were when they were first introduced. "Now, one of the first things to go on my equipment list would be Adande; I wouldn't build another kitchen without one." ............ Read more |
La Bécasse, Ludlow |
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Pastry Prep Sorbets Ice cream |
"..with the ability to maintain perfect consistency of chilled and frozen dishes because of the temperature stability and you have a unique and versatile product that any chef would be proud to have in their kitchen.”........... Read more |
Lucknam Park |
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Pastry prep Sorbets Ice Cream Blast Chilling |
“The fact that it could operate as fridge, freezer and blast chiller was ideal as we are not gifted with space.
“Usually by the end of service you start to notice you are losing temperature, but the Adande holds perfectly.” ... Read more |
The Montagu Arms Hotel, Beaulieu |
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Meat Prep |
"If I owned a place, I would fill it with Adande drawers. Consistency of food quality 'on the plate' is most important for the customers. Whatever I can do to create a more consistent environment will help push us forward." ........... Read more |
Mr Underhill's, Ludlow |
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Dessert Prep |
“I did not believe the Adande units could be as good as they are! I would recommend them to other chefs.” ........... Read more |
Patterson's, London |
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Prep Station Blast Chilling |
"The Adande Drawer system is more user friendly than traditional door opening fridges because there is no bending down to try and see what is lurking at the back, nor do you get any frayed or detached door seal problems." .......... Read more |
CASUAL DINING |
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Big Easy, London |
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Meat Prep |
They are really great for this type of kitchen. We get very, very busy here and with every chef at their station it is essential we have refrigeration which offers easy access to the meat, vegetables and fish....... Read more |
Harbour Inn, Southwold |
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Meat Prep Fish Prep Seafood Prep |
"We can put raw meats in one drawer and cooked products in another and as you open a drawer you can see everything straight away.......With the Adande you can put your hands straight on what you need"......... Read more |
Jamie's Italian |
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Meat Prep Fish Prep Vegetable Prep Dessert Prep |
"To be honest, all I care about is that they keep the food cold and that they are easy to use. They are much better than conventional drawers and I would recommend them to other chefs." ....... Read more |
Le Bistrot Pierre, Ilkley |
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Cookline The Pass Larder Prep Dessert Station
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"The quality of the food we serve must be spot on - having Adande Refrigeration makes this possible. Most chefs forget that, when chilled foods are delivered, the first place they hit are your fridges - if these are not performing, the knock on effects can be serious ”......... Read more |
Nincomsoup, London |
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Vegetable Prep |
"We're so fond of our 2 Drawer Adande's that they all have names - Adam & Eve, Bonny & Clyde, Romeo & Juliet, Bill & Ben and the big four drawer unit we simply call the Antarctic model." |
Yoshino, London |
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Frozen Fish Prep Fresh Fish Prep Drinks Storage |
"We particularly wanted freezers with drawers to store our frozen fish and Adande is the only system where the cold air stays in the drawer with the food.".......... Read more |
Quick Service Restaurants
Adande units are of great value in the Quick Service Sector as they can help reduce service times and wasted movements in the kitchen while ensuring food quality is maintained.
Two of the largest Multinational Quick Service chains approved the Adande units for use in their restaurants in The UK after extensive testing. Read here about our KFC Award.
With Adande units in over 200 restaurants already, the list is rapidly growing.
EDUCATION |
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University of East London |
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Prep Stations |
“The basic principle behind the Adande units is easy to understand - when the drawer is opened the cold airs stays inside with the food...Adande Drawers have delivered the flexibility and productivity improvements I was looking for and I would recommend them highly.” ...... Read more |
The Hotel School,
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Prep Stations | "We like to encourage our students to use the latest and best catering equipment available and therefore I would certainly recommend Adande technology to anyone within the industry.” ........Read more |
University of Wales Institute, Cardiff |
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Prep Stations Blast Chilling |
An excellent solution in a kitchen where space is critical. The temperature performance and energy efficiency are important advantages. I would certainly recommend the Adande units to others.”...Read more |
Nomura |
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Meat Prep Seafood Prep |
Nomura Head Chef Chris MacCormick: “The Adande concept is better than anything I have used before. “We use TempTrak monitoring systems and have never had any issues with the Adande; ours is always bang on temperature.” ....Read More |
The National Trust |
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Ice Creams Cold Drinks |
"The traditional wisdom is that you can't have an electrically powered fridge or freezer running without a generator. But the (Adande) refrigeration in these battery powered catering mobiles lasts the whole day and keeps excellent temperature."... Read More |
Fulk Bros Butchers |
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Fresh Meat Frozen Meat |
"The Adande unit can hold up to 50 or 60 orders, which we keep labelled ready for collection. Otherwise, we would have to hunt for them in the big cold room, so it saves us a lot of time and fuss.".... Read More |
