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| Born in London's East End Michael Nadell wanted to be, not a Chef, but a Bargee on the River Thames. Frequent visits with his father on Sundays to watch the tugs on the river encouraged this, but on his father's advice that the docks would close, this motivated Michael to follow in an uncle's footsteps and cook. After a happy two years at Westminster Hotel School a career was set in Pastry, working at the Royal Court Hotel, Maison Berteaux, Britannia Hotel, Royal Garden Hotel, Mayfair Hotel, Intercontinental Hotel, teaching part time at Colchester College and becoming an examiner for City and Guilds. During his career, Michael has also won 7 gold and 2 silver medals in various competitions held in England and Frankfurt. | ||
In 1980 Nadell Patisserie Limited was established with 3 staff members. It now has 60 employees, many of whom have been employed there for over 10 years. Nadell Patisserie Limited runs an apprenticeship where staff work 4 months on each of the 9 sections receiving the Nadell Diploma after completing all 9 sections. |
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| In June 1999 we were joined by Dr. Helen Okello who is now our resident Food Technologist, responsible for all Quality Assurance. | ||
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| Nadell Patisserie, the London home of Artisan Craftsmen using only the finest ingredients have been serving the hotel and catering industry with high quality bespoke Patisserie and viennoiserie products since 1980. | ||
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| Nadell
Patisserie fully supports and complies with all the requirements of the
Food Safety Act 1990 and the EC Hygiene Directive 93/43. The Directors and
employees have an unequivocal commitment to providing safe and attractive
food for all our customers and in ensuring the highest possible standards
of safety and hygiene. Every product complies with all current food laws
and legislation. The Company aims to achieve this by operating a
comprehensive Policy of Total Quality Management. This incorporates the
implementation of the HACCP system. HACCP is a systematic approach that
identifies where hazards might occur in the food production and
distribution process and puts into place stringent actions to take to
prevent the hazards from occurring and a rigorous process of supplier
nomination. |
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| In the 20 years we have been operating, we are proud to state that Nadell Patisserie do not have, nor have ever had, any legal action issued against our premises, operations or management resulting from a breach of any laws or regulations. | ||
