• Markets
Wednesday, 24 May 2017 17:18

Leave it out

There's been a huge increase recently in the number of people who claim to be coeliac or have a dietary intolerance. One of my best friends is a diagnosed coeliac and she has my full understanding and empathy for the difficulties she often has to face when eating out. I'm always more than happy to cook something for her using potato, buckwheat, maize flour or other gluten free ingredient, and she never moans, complains, or gives restaurants a hard time when she goes out, despite being very ill if she does consume gluten in any recognisable amount. So when I recently heard at a local cafe, a customer asking if the soup, which was gluten free and had run out, had only been served to gluten free customers and another who was happy to eat bread pudding for dessert after asking for gluten free options throughout the starter and main courses I was very annoyed.


Published in Trends

Suffolkfoodie followers, The Sparkes family, sent in this report following a very good meal at The Bistro on the Quay.  Coeliac readers, give it a try and see if you agree.

This restaurant is a great example of how to get it right, from the cheerful attentive service to the beautifully presented and delicious freshly prepared food. I am a coeliac and also have some intolerance to dairy products. As soon as this was conveyed to the waiter he asked if I would like the chef to compose a separate menu just for me.  Nothing is too much trouble.  Such a change from the usual blank looks of ‘oh not another fussy eater’  that I normally get. A real range of starters, mains and desserts, it was hard to choose.

Recommendations - Bang Bang Chicken with peanut sauce, Grilled Sea Bass and the Grilled Thai Chicken breast.  Must try - Samphire, I had never had it before. And Creme Brulee for dessert.

Yes, it is more expensive than your average pub, but then you are getting very high quality food, beautifully cooked and  in a light and friendly atmosphere where you are made to feel that your custom is valued. I am going back to try the rest of the menu.

Published in Restaurant foodie