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Adande bolsters marketing capability in preparation for global expansion

Adande bolsters marketing capability in preparation for global expansion

Refrigeration specialists Adande, known for its ‘hold-the-cold’ innovative design, today announces two new key appointments to the marketing division, which will facilitate the firm’s increased international activity.

Leading the team will be newly appointed Caroline Parker. Caroline has significant experience in marketing, brand and communications working for globally well-known brands.

“I am really pleased to join such a great company as Adande at what is an exciting time in it’s growth. I am very much looking forward to both extending the brand footprint and driving the continued demand and lead generation for the business, across what is both an interesting and fast-moving sector” she said.

Joining Caroline and the existing team will be digital specialist Elle Rodwell, who will drive engagement across all the digital channels, including the company’s social platforms.

Speaking of the new appointments, Adande Chairman and CEO Nigel Bell explained: “We’ve made significant investment in our marketing division over the past months, a necessary step for us as we look to accelerate the next phase of Adande growth, globally. Adande’s worldclass design has ensured culinary brands that care about gastronomy and preserving farm fresh quality choose Adande and by strengthening our marketing team we can now broaden our reach. We are delighted to welcome Caroline and Elle to the company.”

The appointments come as Adande now prepare to launch a new global website and distributor platform planned for summer 2019.



Artisan Ice Cream & Gelato Consultant at Carpigiani University, discusses with Global Sales Director Karl Hodgson the benefits of storing gelato and ice cream products in an Adande and describes the importance of our ‘Hold the Cold’ technology.
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.