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Aviko Mini Gratins
Aviko UK & Ireland
Aviko’s new mini gratins – parsnip and Jerusalem artichoke, and asparagus and parmesan – have been awarded an endorsement from the Craft Guild of Chefs.
Following in the footsteps of the company’s mash, roast potatoes, and cream and cheese gratins, the newly endorsed products offer caterers hassle-free premium sides, which can be served within minutes meaning operators are able to focus on other elements of their menu. Their superior long holding time – in excess of one hour – also makes them perfect for banqueting menus.
Tested by chefs throughout the foodservice sector, the parsnip and Jerusalem artichoke mini gratins made with specially selected potatoes, real cream, emmental cheese, chives, parsley and chervil, and asparagus and parmesan mini gratins made with fresh cream and lemon juice, were found to be “very tasty” with “lots of flavour”. It was also noted that they are “very easy to prepare”.
Mohammed Essa, general manager UK & Ireland, said: “Our products are developed by chefs for chefs and we’re extremely proud that the number of Craft Guild of Chefs endorsed products in our range is growing. This proves we’re not only continuing to serve innovative products, but caterers can also be assured that our range also delivers consistently high quality. Kitchens are often under a great deal of pressure during peak meal times so we strive to make menus easier for them.”
Aviko’s mini gratins can be ready in 12 minutes using a convection oven or 20 minutes in a traditional oven, and are ideal when catering for large groups.
Adande is a market leader in the design, development and manufacture of sustainable refrigeration products and technologies that offer real energy savings and lower operational costs.
When Adande developed patented ‘Hold the Cold’ technology, it was hailed as the first significant innovation in refrigeration for over 70+ years! Just as you can’t compare a Combi with a Standard Oven, neither can you equate traditional refrigeration with Adande drawers.
Offering flexibility at the touch of a button from +15°C to -22°C, an Adande is both fridge and freezer (with an option for blast-chilling too!) and pre-empted the trend for smaller, smarter, multi-functional spaces & energy saving kitchen designs that we see today. Respected test facilities such as Griffiths Laboratories testify that Adande technology has clear performance advantages and dramatic food quality preservation (download the Griffiths Report or Westminster Kingsway College & Fish Kitchen’s comparison report with fish products to find out more).
Adande are the specialists in refrigerated drawers (winning major UK and international awards), and as the market demands more, it has, unfortunately, spawned an influx of inferior products with ‘old’ technology, less performance and long-term value. To clarify the salient points, Adande have produced a useful downloadable ‘What Makes Adande Different?’ guide which gives an overview of the multiple benefits when compared to conventional refrigeration.
Always nurturing chef progression into the industry, Adande are proud to continue sponsoring Craft Guild membership, and support at both UK Skills Show (NEC) and Young & National Chef of the Year, (Olympia), where the competing Chefs used Adande drawers in the competition cooking booths.
“Our product has just received the Craft Guild Accreditation ‘Shine a Little Brighter’ and now carries the Guild’s logo with the ‘Approved Product’ stamp, so chefs can be assured that it has been tested by their peers. In fact, Chefs can always contact our Sales Team and ask for a trial. It’s often the best way for a chef to experience the product first hand, receive some good advice with training pertinent to their unique set-up, and realise the multiple benefits for themselves before committing to purchase.”, says Karl Hodgson.