As more and more coeliacs and allergy sufferers are diagnosed, the options available at restaurants and in hotels is improving, but there is still much more that can be done.
Only recently Emma Killilea, the founder of Delicious Alchemy, was invited to an awards ceremony at a 5 Star London hotel. Despite calling in advance to advise the hotel of her dietary requirements, she found no alternative to the set menu.

This comprised of cous cous, salmon en croute and a torte, all of which are out of bounds to a coeliac. Emma was left eating stale, gluten free bread substitute, bland vegetable risotto and a chopped apple for dessert. All this for £150.00 per head!

Unfortunately, this happens all too often. At Delicious Alchemy we help venues develop interesting and delicious ‘free from’ menu options and how to market these to the affluent gluten and wheat free customer base.

We can advise on the biggest allergens in the UK and how to avoid them, and we also know the best ingredients to substitute for wheat and dairy products in every case. This means you can be creative in your wheat and gluten free cooking, rather than provide an unappetising option for the customer.

For more advice on how to cater for people with coeliac disease, please have a look on our Chef FAQ page or why not organise to come one one of our gluten free masterclasses, organised in association with Springboard UK?