Refrigeration rarely gets the spotlight in professional kitchens. It sits quietly in the background while the theatre of foodservice unfolds around it, and yet, get it wrong and the consequences ripple through everything. Food quality suffers. Workflow stutters. Energy bills climb. And in an industry where margins are already tight, that’s a problem nobody can afford.
But what if your refrigeration could actually work for you? Not just keeping things cold, but actively improving the way your kitchen operates, from the speed of service to the quality on the plate. A growing number of chefs across the UK are discovering exactly that, thanks to Adande. We spoke to three of them.
Speed meets flexibility in QSR’s: Chicken Shop, London
Chicken Shop is one of London’s most loved QSR brands with high volume, high energy, and a hard-won reputation to protect. With Michelin-starred burger collaborations and a celebrity following, the pressure to deliver quality at pace is very real. In their Islington kitchen, the team runs a carefully selected number of Adande units, and the impact is felt every single day.
The biggest win? Bulk storage right at the point of use. No more running to large freezers mid-service, ingredients are exactly where they need to be, exactly when they’re needed in one pull. With Adande drawers operating anywhere between -22°C and +15°C in a single unit, the team can switch seamlessly between freezer and chilled storage depending on demand; a flexibility that traditional commercial refrigeration simply can’t match.
The chip scuttle sits directly on top of the Adande unit, right next to the fryers. It sounds like a small detail. But in a fast-moving kitchen, small details are the difference between a smooth service and a chaotic one.
Quality without compromise with seafood: Buoy & Oyster, Margate
On the Kent coast, Buoy & Oyster has become one of Margate’s most celebrated dining destinations. Founded by husband and wife team Nadine and Simon Morriss, and driven by Head Chef Craig Edgell’s passion for local produce and honest seafood cooking, the restaurant is a masterclass in doing more with less, especially in the kitchen.
With up to 350 covers regularly served from a compact space operated by just five chefs, efficiency and ingredient quality are non-negotiable. For Craig, Adande has delivered on both fronts in ways he didn’t fully anticipate.
Unlike traditional refrigeration that circulates cold air and gradually dries out and degrades ingredients in the process, Adande’s insulated container keeps the chill contained and consistent. The result is less food waste, visibly fresher produce, and a reduction in energy consumption. For a kitchen built entirely around ingredient quality, that’s a significant advantage.
“These Adande fridges can be built into the suites to allow more space and efficiency,” says Craig. “Without a doubt, some of the best equipment I have used and proud to be able to work with these companies to put the best food on the plate.”
Approved by the Craft Guild of Chefs, seamlessly integrated into the cooking suite, and battle-tested through the most demanding services, Adande gives chefs the tools they need to focus on what matters most: the food.
A Game-Changer for Fine Dining — Crow Wood Hotel & Spa, Lancashire
Nestled within 40 acres of Lancashire woodland, Crow Wood Hotel & Spa is a destination in its own right, home to the critically acclaimed Bertram’s Restaurant and a culinary offering that spans fine dining, Italian, spa cuisine and casual dining across the resort. Head Chef Gary Entwistle oversees it all, and with 50 Adande units now running across the site, it would be fair to call him one of the brand’s most committed advocates.
But his enthusiasm isn’t blind loyalty; it’s earned over years of real kitchen experience.
“When we got Adande drawers, it was a game-changer,” Gary explains. “We only had a small kitchen at the time, the way you can stack your produce and have back-up stock underneath means during service, you don’t have to keep running to the walk-in fridge. It’s right where you need it.”
The precision temperature control has unlocked new possibilities, too. Gary sets his ice cream drawers to -17°C, delivering a perfect soft-scoop texture with no ice crystals, every time. It’s the kind of detail that separates good desserts from great ones. And because Adande units don’t blow cold air across the ingredients, produce stays hydrated and fresh for longer, protecting the quality of every dish that leaves the pass.
After nine years of reliable service before upgrading to the latest generation of units, Gary knows better than most what genuine durability looks like and what it means to have an equipment partner you can actually rely on.
“We’re a bit Adande mad to be honest,” he admits. It’s hard to argue with 50 units and counting.
So what would Adande do for your kitchen?
Three kitchens. Three very different menus. One consistent story, better workflow, better produce quality for longer, less energy, less waste, and a team that can focus on what they do best.
The chefs featured here didn’t stumble across these results by chance. They made a deliberate choice to invest in quality refrigeration that works for them, and their kitchens are better for it in ways they continue to discover in every service.
The question isn’t really whether Adande can make a difference. The question is, what difference could it make in your kitchen? Better produce. Faster service. Lower bills. More control. The chefs who know already know.
Professionals in the know choose Adande. Are you ready to find out why?
