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    18/02/2022

    CêlaVíta launches 5kg range

    The 2 years of COVID-19 pandemic has had an unprecedented impact on our lives. It has left the foodservice sector with fluctuating consumption patterns, a tougher job managing stock, planning demand and an even bigger shortage of qualified employees in the kitchens. But it also taught us the need to live in good physical shape and mindful.  Therefore accelerating the trend for healthy, natural and sustainable foods. ​

    14/02/2022

    Hospital Caterers Association Forum

    ​CêlaVíta will attend the HCA forum this year, ​  The event will be held at the ACC Liverpool, Kings Docks on 30th and 31st March 2022.​

    27/09/2021

    CelaVita & Van Gogh Museum

    Vincent van Gogh’s famous painting The Potato Eaters unites CêlaVíta and the Van Gogh Museum in a partnership that will inspire a diverse Dutch audience with the work and life of Van Gogh. CêlaVíta will support the Van Gogh Museum for at least a year in a partnership that starts in September – traditionally the month of the new potato harvest. A week later, the autumn exhibition The Potato Eaters: Mistake or Masterpiece? opens at the museum.   ​​

    19/07/2021

    Packaging design change

    ​​During the past months, we have developed a new design for the different foodservice product ranges.  Not only does the new packaging fit with our brand positioning, but also helps you choose the right product for your needs.

     ​​

    07/04/2021

    Green deal

    ​​​The European Green Deal is a set of policy initiatives by the European Commission with the overarching aim of making Europe climate neutral in 2050.

    At CelaVita we are also working on reducing the footprint of our products during the different steps from farm to fork. Because we extract a rich natural product, the potato, from the earth, we see it as our goal to give something back to the earth. To create a sustainable future for the next generation of potato eaters.


    02/03/2021

    health and healthy food

    ​We are convinced that a healthy diet keeps you fit for longer and contributes to a faster recovery of patients. Research * by the RIVM shows that 20% more vegetables are consumed  with a potato meal​, compared to meals with pasta or rice.


 

Casual dining

​In the casual dining and hotel business it's all about hospitality. Taking care of the customer is the heart of being hospital. Doing so means understanding and anticipating what the customer needs and then knowing how to meet and exceed those needs.

​To create the best possible experience for your guest means, friendly staff that is  service oriented. But also making sure the basics are good so they can have the best experience during their stay.  Part of the experience will be good food. CêlaVíta can help with this.  Helping you prepare fresh products, easy and quick.

 

Fresh & Fast

Preferably you prepare all components of your meal fresh, but often you'll lack time and hands to do so. CêlaVíta offers a solution for this: An assortment of ready-made products  for  casual dining. The products are cooked, so fast to prepare. And both in terms of appearance and taste these
potatoes can not be distinguished from your home peeled potatoes.

Easy

These potatoes are ready cooked  for you to serve. You'll only have to finish them to your preference. This can be done even by the least experienced kitchen staff. Bake the wedges crisp, fill baked potatoes to serve as a complete meal or season dices for a salad.

It cannot go wrong !

 

Range

Within our standard ranges the following range is suitable for quick preparation

Ready-to-Heat range

  • Different cuts available
  • No draining or washing
  • 100% cooked, can be used hot and cold
  • Ready for use in a cold (potato) salad 
  • Can be  portioned directly on a meal tray
  • 21 days shelf life
flower to harvest
Pub products
recipe book in dutch
Multi purpose potato recipes