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Introducing some of the industry’s finest talent using Ondine in their professional kitchens
After a 7-year adventure at L’Anima, in June 2015, Francesco joined D&D’s restaurant Sartoria in Mayfair as chef patron, with plans to create a ‘temple of Italian cuisine’. His first cookbook Mezzogiorno: Southern Italian cooking, was published in Autumn of the same year. In the past few years, he has appeared on BBC shows including Saturday Kitchen, MasterChef and on the Italian edition of Hell’s Kitchen with chef extraordinaire Carlo Cracco. A Taste of London devoted veteran, he was appointed ‘Master of Taste’ for the 2016 edition of House of Peroni.
“I am very honoured and privileged to cook my Italian recipes in such beautiful, high quality cookware. Ondine is of the highest standard!”
Adam Byatt is a creative and accomplished Michelin-starred chef with a passion for British food, cooking from Trinity Restaurant in London’s Clapham which he opened in 2006. Since it’s opening, Trinity has won a coveted Michelin star, Time Out’s ‘Best New Restaurant’ and the AA’s prestigious ‘London Restaurant of the Year’ as well as holding three AA rosettes for four years.
Trinity has been voted in the top 10 restaurants in London in both Hardens and Zagat and has been listed in The Times top 100 restaurants in the UK for the past two years. Giles Coren at The Times describes it as ‘as close to a perfect experience of eating out as it is possible to have’.
“Very proud to be working as an ambassador for Ondine. Great cookery starts with first class ingredients and is transformed by having the right tools. These pans are exceptional and are used at Trinity restaurant.”
Adam Handling is an award winning young chef whose cooking is influenced by his travels. He uses modern cooking techniques and sources the best of British ingredients. He has a passion for reducing food waste, this ethos is part of the training for all his staff and he works with charities such as The Felix Project who aim to reduce food waste and tackle hunger across London. He began his career cooking at the prestigious Gleneagles Hotel before opening his first restaurant, The Frog, in London’s Covent Garden, The Adam Handling Group now contains The Loch and The Tyne, a restaurant and pub in the countryside of Old Windsor and his newest venture, Ugly Butterfly, situated in St Ives on the Cornish coast.
“To create a great dish, everything needs to be the best quality possible. The perfect ingredients need to be cooked perfectly with the best pans around.”
Discover tools which are truly rated by culinary masters.