REFRIGERATION Built to last
For a hotel kitchen, reliability isn’t a luxury; it’s the backbone of service. With refrigeration running 24/7 and temperature precision essential for food quality, the Crown Hotel explains why Williams has been its trusted choice for more than three decades.
“On one side of the kitchen you’ve got, say, a 250°C heat source, and within a metre you’ve got a cabinet that’s keeping everything below 4°C. Then add in summer days when the temperature spikes really high, you
need to know that your refrigeration can stay the course.”
R
eliability is a huge factor to consider when choosing refrigeration. Unlike cooking equipment, refrigeration operates 24/7, and maintaining exact temperatures
ensures ingredients are kept in perfect condition until required. If refrigeration breaks down, getting it repaired or replaced can be costly. You need equipment that is built to last. This is the philosophy that has guided Williams Refrigeration since it was founded, and Chris Coubrough, owner of the award- winning Crown Hotel in the Norfolk town of Wells-next-the- Sea, can vouch for its eff ectiveness. Chris and his wife, Jo, originally from New Zealand, fell in
love with the area while he was working in Southwold, and they decided to put down roots and buy the hotel in 2004. An average day at the Crown can involve a breakfast service for up to sixty people, up to 200 people for lunch and another hundred for dinner service.
20 April 2026 •
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The Crown has established a reputation for the quality of its menu, which showcases seasonal food sourced from local suppliers, including the seafood for which the town is known. “We’re just getting into the mussel season, customers come in and ask, ‘When are the mussels, when are the mussels?’,” says Chris. “And we always say, look, we’ll do the mussels when the mussel man tells us they’re good to go!” Williams supply all the Crown’s refrigeration needs, which
is a relationship that predates Chris’s arrival. One piece of equipment, a Pearl undercounter refrigerator installed in the bar area, has been going strong since the 90s. “It’s been in this building longer than I have,” says Chris. “I got curious about how long it had been running, and we were amazed when Williams told us it had been here for 30 years!” As their main fridge is used for storing white wine, it’s had to cope with a lot during its life. “It gets treated terribly. We must open it 200 times a day, we yank the door open, kick it
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