Meet the people using EcoBurner

Matthew Darnall

Director of Food & Beverage, St. Andrews Country Club,
Boca Raton, Florida

St. Andrews Country Club is quite simply, one of a kind. Inspired by a legacy of fine living, today’s Club is a vibrantly social and active private membership community of unmistakable character and enduring quality. Matthew Darnell is the Director of Food & Beverage at the club and he recently recorded a short video describing his experiences of using EcoServe and EcoBurner.

Graham Long

Operations Director, Fresh Food Events, Wales

Fresh Food Events focus on the wedding market in Wales where they are known for their superb attention to every detail. Graham and his team use the EcoBurner as the best portable buffet solution that also gives them the environmental benefits they seek in todays catering market.


Chef Ralph C. Feraco CEC, AAC

Kensington Golf & Country Club, Florida

Old School Sterno Is a Thing of the Past. As the Executive Chef at Kensington Golf & Country Club, we do our fair share of buffets for our members and I always found traditional Sterno to be wasteful and dangerous.

When I first saw the EcoBurners, I said, “Now here’s a solution to an industry problem”.

Karolina Banska

Food & Beverage Manager, Crowne Plaza, Dublin Airport

The Crowne Plaza at Dublin airport is a 209-room hotel that is mainly used by airport travellers and over a 12-month period of using EcoBurner, they saved a massive 1.7 Tonnes of Carbon and prevented 219 KG of waste from going to landfill. They achieved this while also reducing their costs by 35%.

Vincent Egels, Director Hospitality Operations

Dubai World Trade Centre

“DWTC decided to switch from wicked fuel to EcoBurner to reduce cost and wastage and increase team and guest safety. Services are reliable and EcoBurner always goes the extra mile to ensure that DWTC receives the best of services”

Download 2023 Catalogue