Situated in the beautiful Welsh countryside, Gareth Ward’s two-Michelin-starred restaurant Ynyshir delivers a unique culinary experience with an intimate, luxurious atmosphere. The kitchen features VCS2 and VCR2 units under the counter, all used to cool pristine ingredients, crafted boards and culinary tools.

The open kitchen design showcases how the drawers seamlessly integrate into their workflow. Used for premium ingredients including sensitive items like tuna, foraged local produce, and house-made birch syrup, the Adande drawers provide the precise temperature control essential for Michelin-starred cuisine. The culinary team particularly values the large, accessible space in the insulated container; perfect for handling large premium ingredients.

Adande team: Given Ynyshir’s reputation for innovative Michelin star cuisine, how do our drawers support your creative process?

Head Chef Gareth Ward: “The Adande drawers support what we do really well. They fit beautifully and slickly within the kitchen. They’re very simple to use. The whole design lets us open our full potential, using them in service, especially. So, yeah, it’s a really big part of the success in the kitchen. If I were designing a new kitchen tomorrow, I would 100% have Adande drawers again.”

Discover the full testimonial and more on the Adande website: adande.co.uk/ynyshir-restaurant-and-rooms-with-adande-drawers/

Parts Town UK are proud to announce that their Training Division has successfully been LCL approved to deliver Testing and Purging Training and Assessments to service technicians in the foodservice industry.

The approval comes after installing new testing and purging large pipework facilities at Parts Town UK’s Training Centre of Excellence in Cannock in May. The pipework testing area has been designed to replicate that of a commercial kitchen, giving technicians the opportunity to work in a similar area to what they would see in the foodservice industry.

As well as service technicians being able to add the Testing and Purging Training as a top up to the ACS Gas Training Course they complete at Parts Town UK, they’ll also be able to complete the course as a separate qualification.

On the news of the LCL approval, Parts Town UK’s Training Centre Manager, Scott Barnfield comments, “We are extremely pleased to be able to add this new Testing and Purging Training into our well-established portfolio of training courses. The new testing area is a great addition to our Training Centre of Excellence. A big thank you to our experienced and dedicated Training Team who have worked tirelessly over the past few months on the new training. We are committed to equipping service technicians in the industry with the knowledge needed to repair commercial kitchen equipment quickly and efficiently.”

With candidates already scheduled in for the Summer, Parts Town UK will release more Testing and Purging Training dates for the rest of 2025 soon.

To find out more about Parts Town UK’s training division and to book on one of their many courses please visit www.partstown.co.uk/training/.

A new practical study has proven that modern kitchen technology saves resources and improves food quality and working conditions.

 A practical study conducted by the Weihenstephan-Triesdorf University of Applied Sciences in collaboration with Rational, the world market leader in hot food preparation, shows that catering businesses can save significant amounts of energy and water, while also improving food quality and working conditions, by using modern technology.

As part of the ‘Improving the Efficiency of commercial kitchens’ study, Weihenstephan-Triesdorf University of Applied Sciences and Rational spent over two years monitoring the renovation of the AXA Konzern AG’s catering facilities at its Cologne site (Germany). The old kitchen was modernised, with most of the existing appliances from various generations and manufacturers being replaced by the intelligent iVario Pro and iCombi Pro cooking systems as well as the digital kitchen management system ConnectedCooking, all from Rational. The project team recorded and compared resource consumption before and after the renovation in two measurement phases, each lasting around 80 days.

“The results are remarkable,” said Professor Michael Greiner, who led the study at the Weihenstephan-Triesdorf University of Applied Sciences. “For example, water consumption was reduced by 47.9%.” This was partly due to the new cooking systems’ efficient cleaning process. While a conventional tilting pan requires around 330 litres for the cleaning process, the iVario Pro uses less than a third of this amount, often much less. On top of this, there are energy savings of 24.1%, despite the fact that the measurements included the energy-intensive blast chillers for the newly introduced Cook & Chill process. “The reasons for these substantial savings include the high efficiency, short heating times, precise and flexible heat control, and better insulation of the new cooking systems,” explains Mr Greiner. The study also proves that the high connected load of modern cooking systems does not lead to high energy consumption and thus high electricity costs, as is often assumed. On the contrary, peak loads were reduced by 20.5%. Since monthly energy costs are typically determined by the highest recorded value, reducing these peaks can result in substantial long-term cost savings.

“Another goal of the kitchen renovation was to make work easier for staff, in addition to reducing electricity and water consumption,” says Daniel Harbich, project manager at Rational. The height adjustable iVario, for example, ensures that every employee can find a healthy, ergonomic working position. Production processes have also been redesigned. “The Cook & Chill process was introduced to the new kitchen to enable production according to demand, decoupled from time. Vegetables and starchy side dishes such as rice, for example, are now produced in advance, chilled, and only prepared when needed.” This not only eases the burden on the kitchen team, enabling more efficient staffing levels to be planned, it also ensures better food quality, as the food no longer needs to be kept warm for several hours.

Mr Greiner’s conclusion: “The study demonstrates the possibilities offered by modern kitchen technology under realistic conditions. Firstly, the proven energy and water savings are a decisive economic argument and help reduce the carbon footprint. Secondly, modern technology makes everyday work much easier, making the workplace more attractive to existing and potential employees. This is particularly important given the shortage of skilled workers. Thirdly, the quality of food is improved thanks to intelligent cooking processes. As many commercial kitchens face similar challenges, these insights can help other businesses to make investment decisions, improving the sustainability, economy and employee-friendliness of their kitchens.”

You can find all results, detailed background information on the study, and interviews with participants at www.rational-online.com/en_gb/cmp/axa-case-study/international/axa-registration/

Precision Refrigeration Sets New Standard in Embodied Carbon Transparency with TM65 Data Independently Verified by CIBSE.

Precision Refrigeration is proud to be at the forefront of sustainability in the commercial refrigeration sector, embedding the CIBSE TM65 methodology into its product development process to measure and reduce embodied carbon across its award-winning range.

Recognising the growing importance of whole‑life carbon, Precision has applied TM65 assessments, carefully analysing materials, plastics, refrigerants, insulation and electronics across all its products. This detailed evaluation has highlighted significant carbon hotspots, enabling the team to explore lower-impact design and procurement choices at an early stage.

“CIBSE TM65 has fundamentally reshaped our approach to product development,” said Begum Ozdemir, Supply Chain and Compliance Manager at Precision Refrigeration. “It provides a robust, practical framework for assessing embodied carbon and ensures sustainability is built in from the outset.”

These insights are already influencing internal decision-making, with embodied carbon now considered alongside cost and performance when selecting materials. The TM65 framework has also created a shared language across departments – from R&D and procurement through to marketing – making it easier to communicate transparently with clients and consultants who are increasingly seeking verified, low-carbon data.

To strengthen the credibility of its reporting, Precision Refrigeration has adopted CIBSE Certification’s Embodied Carbon Verification (ECV) scheme. This independent verification confirms the accuracy of TM65 calculations and aligns the company’s sustainability claims with industry expectations.

“CIBSE’s ECV scheme was the obvious way forward for independent verification of our embodied carbon data,” added Begum. “They invented the TM65 framework, so who better to have check our calculation methods? It brings consistency and confidence to our reporting, and with annual monitoring, we can ensure our data stays relevant as our products evolve.”

As demand for verified low-carbon solutions grows, Precision Refrigeration is leading the way, demonstrating a clear commitment to environmental responsibility and driving the industry towards more transparent, sustainable practices.

CIBSE certificates are now available for download via Precision’s website, and embodied carbon data has been integrated into all product specification sheets.

Foster has updated their G3 single door fridge to make it the most energy efficient cabinet on the market on a like-for-like basis.

“Refrigeration is the only product in the kitchen that runs 24/7, so energy efficient equipment is essential,” said Rebecca Vincent, UK Commercial Director for Foster and Gamko. “Thanks to our amazing team of engineers, the EP700H now costs less than 20p a day to run!*”

The updated G3 features an improved version of the award-winning +stayclear condenser, which removes the heat more quickly from the refrigerant, leading to a more effective and efficient refrigeration system. This means that it now costs less to run the EP700H single door refrigerator for a day than it does to boil an eight litre stock pot of water once!

The standard EP700H model is also available as part of Foster’s SOS FREE UK next day delivery service and is available to either lease or buy on Foster’s award-winning, fully transparent interest-free credit scheme. With no deposit required (subject to credit check) and a hassle-free approval process (99% approval rating), customers can benefit from top of the range equipment without the burden of the initial capital outlay.

*Based on European Product Registry for Energy Labelling (EPREL) for professional refrigerated storage cabinets with a standard industry footprint (<750mm width) as of June 2025 and an energy rate on 0.26p/kWh.

As the hospitality industry continues to grapple with burnout, high turnover, and persistent absenteeism, The Burnt Chef Project has relaunched its upgraded Employee Assistance Programme (EAP) – a targeted, affordable wellbeing solution created specifically for the hospitality workforce.

Designed with the unique pressures of the sector in mind, this enhanced service delivers multilingual, toll-free, 24/7 access to therapy, coaching, and mindfulness support. Offered at just £5 per employee, the programme addresses a critical gap in mental health provision across the industry.

This updated EAP is vital in the industry, now more so than ever, Kris Hall  – Founder of The Burnt Chef Project comments:

“Our research shows that 4 in 5 hospitality professionals have experienced mental health issues during their career. Most traditional support systems don’t reflect the unique pressures of this industry; long hours, night work, diverse teams, and inconsistent access to HR or benefits. This service was built to change that.”

The upgraded EAP includes:

• 24/7 access to therapy, mindfulness and life coaching
• Up to six sessions per issue, per year
• Multilingual support and toll-free numbers across key markets
• Support for both personal and professional challenges, including stress, anxiety, grief, parenting, and relationships
• Fully confidential with no reporting back to employers
• Access to 26 on-demand mental health and wellbeing modules from The Burnt Chef Academy
• A suite of downloadable workplace resources and signposting tools for teams
• Availability to a dedicated app, WhatsApp and web browser, as well as a toll free number to ensure access to those in any form of communication chosen
• Country specific legal, debt and managerial advice provided

The service is available immediately, offering hospitality businesses the ability to provide comprehensive mental health support at a fraction of standard market costs – without compromising on quality or accessibility. It also extends to family, as supporting families in times of need is key to help reduce and relieve any additional stress.

Kris continues:

“This isn’t a tick-box benefit. It’s a practical, powerful tool for building a healthier, more resilient team  – and it’s priced to make wellbeing non-negotiable, not a luxury.”

To ensure no one is left behind, The Burnt Chef Project also continues to fund free access to the programme for hospitality professionals without employer-provided support.

To find out more or to enrol your business, visit: www.theburntchefprojectcom/EAP

Cybersecurity is not a new topic, but recent developments make it essential to reassess your cyber insurance coverage. The UK Government has launched recent initiatives aimed at bolstering cyber resilience. So there has never been a better time to ensure your business is adequately protected. Most cyber insurance policies can start from as little as £430 +IPT. This can provide you with peace of mind in an increasingly digital world.

Not sure where to start? Read the latest Marsh Commercial article for expert insights into understanding the risks, the cost implications of a cyber event, and how you can ensure insurability.

Need expert advice?

Now is the time to take action. Call Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk to review your cyber insurance coverage. Protect your business from the evolving cyber landscape and ensure you have the right safeguards in place. Your business deserves the best protection—let Marsh Commercial help you achieve it.

As part of their commitment to sustainability, Williams Refrigeration are pleased to advise that TM65 Embodied Carbon data is now available for their core products.

Embodied carbon figures are rapidly gaining importance, as consultants, designers and operators look to comply with their environmental aspirations and obligations. Having a figure to encapsulate the embodied carbon in an appliance allows the specifier to select the most appropriate for the project.

Williams’ Embodied Carbon Data

Williams Refrigeration quickly responded to this demand and has now published embodied carbon data for all its core products.

This means they’re amongst the first equipment manufacturers to have their calculations produced, third party verified and available within their Revit symbols in Specifi.

The company is using the CIBSE TM65 mid-level calculation method for the figures, which have been independently verified.  

The Williams’ core products with embodied carbon figures include a selection of Jade counters and cabinets, blast chillers, Chef’s Drawers, Onyx prep stations, UBCs (Under Broiler Counters), and the undercounter Amber and Aztra cabinets.

“These are our most popular models,” says Malcolm Harling, sales and marketing director at Williams Refrigeration. “The team is working on having figures for all our product families in the near future.” 

Data sheets with the embodied carbon figures will be available via Specifi or direct from Williams.

Rational’s latest innovation transforms stadium catering with speed, consistency, and sustainability.

Tottenham Hotspur Stadium, opened in April 2019, is the largest club stadium in London. With over 60 food and drink outlets serving tens of thousands of fans during football matches and major events such as NFL, boxing, rugby, and concerts, the stadium’s catering operations demand high performance and reliability.

To meet these demands, Tottenham Hotspur has become the first stadium in the world to install double-stacked iHexagon cooking systems. The iHexagon combines steam, convection, and microwave energy across six racks, enabling rapid, high-quality food production, essential in environments with short service windows and high footfall.

“We’re very proud to be the first stadium in the world to have double stacked iHexagons,” says Mark Reynolds, Regional Executive Chef for Levy in London, and National Chairman of the Craft Guild of Chefs. “They’ve taken up the space of two standard combi ovens, but they’re doing the work of four.”

For Ian Green, Head Chef of Retail and Culinary Development at Tottenham Hotspur Stadium, the impact has been immediate. “On an event day, we’ll probably put about 4,500 to 5,000 products through the iHexagons. It used to take 20 to 25 minutes to produce what we now do in five to seven minutes. That’s allowed us to cook fresher, better-quality food for the fans.”

With only a 15-minute window to serve thousands at half time, the iHexagon’s speed and precision have proven invaluable. “Now we’re producing a lot more food – an increase of around 18 to 22%. We’ve reduced queue times, improved quality, and seen sales go up,” Green states, adding that this has translated into “an approximate 30% increase in revenue.”

The system also supports the club’s sustainability goals. “We’re probably saving around 16,000 litres of oil over a season,” Green notes. “The energy use is lower, and we waste less because we can cook more on demand.”

Ease of use is another major advantage. “It’s all pre-programed,” says Green. “Chefs just select the product, drop it in, cook, repeat. The cleaning system is automatic too – no gloves or goggles needed.”

“Every game we seem to be putting more and more product through the iHexagons,” Reynolds adds. “They really deliver for us. For speed, ease of use, reducing electrics, reducing chemicals. And to be fair, it does what it says on the tin.”

Contact the RATIONAL iHexagon team and discover how the innovative cooking system can transform your business:  www.rational-online.com/en_gb/ihexagon/

ceda has reached a milestone number of Partners with the addition of Valentine & Cuisinequip as Silver Partners.

The global fryer specialists bring the number of catering equipment distributors association Partners to 60.

Steve Hemsil, ceda Community Development Manager commented, “We are delighted to welcome Valentine & Cuisinequip to the ceda community as our 60th Partner. Their products are well respected for their quality and reliability, and with great back-up and support they will provide great value to our Members.”

“Joining ceda was an easy decision for Valentine & Cuisinequip, and we are delighted to become their 60th partner.” said Philip Sanderson, Sales Director, Valentine & Cuisinequip. “Collaboration is central to our values, and ceda provides a powerful platform for sharing knowledge, supporting their members, and driving innovation in the foodservice equipment industry. We’re excited to be part of such a respected network and look forward to contributing to its continued success.”

The ceda Partners scheme exists to strengthen and deepen the relationships between ceda Members and their key equipment supply chain partners. By working together Members and Partners can exchange knowledge and grow business. This was evident during the one-to-one Connected sessions at the recent ceda Conference 2025 where 38 ceda Partners exhibited and representatives from 45 ceda Members companies attended. That’s over 700 connections made in just one day!

ceda Partners also have the opportunity to host the ceda Academy for product demonstrations and factory visits. “Building relationships and harnessing the attention of the future workforce are all benefits open to ceda Partners, for the good of their own business and that of the wider industry,” adds Mr Hemsil.

If you would like to know more about the ceda Partner scheme please contact Steve Hemsil on steve@ceda.co.uk, or 07476719151.