05/11/2026
Aymar is the chef behind in Portlaoise. French trained, twenty years in Ireland, and the name on the soups in some of your favourite food stores across Ireland, all of them vegan and gluten free.
For a decade, every batch came out of a pot. Two hours of prep, five to six hours cooking, for one batch. The hard part was never the work. It was being out on the road knowing production still needed someone standing over it.
He’ll tell you himself what nearly stopped him upgrading. “I was worried about consistency.” When a customer lifts your soup off a shelf, it has to taste the way it did the last time. Ten years of knowing his own flavours, and a machine being asked to cook them.
What won him round was the small stuff. The Proveno mixes itself, so nothing catches and nothing needs watching. It fills its own water. It tilts and empties straight into a bucket. It stores all of his recipes so when it’s ready, it calls him over for the next ingredients.
“I love the fact that the kitchen is clean.”
A day’s production is done by the morning now. The flavours are still his!
The Metos Proveno kettle is more than just a ‘machine’ it’s a game changer for productivity for a small business.
Tell us your batch size and we’ll show you what it would look like in your kitchen.
