The cards have been designed with chef and Craft Guild of Chef’s representative Daniel Ayton to encourage operators to meet the demand for gluten-free menu options.
They include recipes such as Aloo Palak, Braised Lamb Shank with Bubble and Squeak, Cider Battered Fish and Chips and Ham Hock and Potato Wedges Terrine.
Mohammed Essa, Aviko general manager, said: “Providing gluten-free dishes can be quite daunting for operators as getting it wrong can have serious side effects but with almost 60% of people wanting to see more options available on menus, it’s important for caterers to maximise this opportunity.
“Our recipes not only make it easy to offer coeliac friendly choices but also taste delicious, meaning they appeal to those with intolerances and mainstream customers alike.”
With recent research, commissioned by Aviko, revealing that 73% of people don’t feel the out-of-home sector does enough to cater for gluten intolerances and 21% of people are willing to pay more for a gluten-free meal, there is a clear profit opportunity for operators to cater for the one in every 100 people diagnosed with coeliac disease.
Aviko’s range of recipes is available here.