135 RUE D’ANTIBES
06 400 CANNES
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ChefName

Antony Worrall Thompson

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Antony on Sub-Zero

"I have found that to produce the best possible food you also need the freshest ingredients. In all my years of cooking professionally I haven’t come across anything that beats my Sub-Zero Fridge/Freezer unit in terms of size, configuration and technical superiority. It is an invaluable tool for me because of the superior refrigeration system unique to Sub-Zero. With other brands there is an exchange of air between the fridge and freezer, meaning humidity levels are low, which can dry out food. My Sub-Zero model keeps the air in each compartment separate, preserving all food, especially fruit and vegetables, for longer."

Antony on Wolf

"My Wolf Gas Range (R486G) is one of the most precise instruments in my kitchen. The six separate burners can go from the lowest flame for simmering and melting to a strong searing heat for the utmost control. The griddle gives me the flexibility to cook directly on the temperature control surface which is great for breakfasts, pancakes and even scallops and delicate white fish."

Antony on Wolf Induction

"Once you've used a Wolf induction hob, there's no going back to anything else…the fastest boil, the slowest simmer; control at your fingertips. And the bonus…no wasted energy, I love it."

Antony on Sub-Zero & Wolf Living Kitchen London

"I’ve been using Wolf and Sub-Zero appliances at home for many years, I’m deeply impressed. The new showroom with everything on show makes me want to move home so that I can create a new, even better kitchen."

Antony Worrall Thompson talks about his passion for Sub-Zero & Wolf
Next event: Try Before You Buy!