Chef Phil Vickery will be giving top tips on how hospitality operators can better cater for customers following a gluten-free diet in a live-streamed masterclass on 12 May.
On the first day of Coeliac UK Awareness Week, Coeliac UK's head of food policy Kathryn Miller, outlines the practical steps hospitality operators can take to cater for customers following a gluten-free diet.
BigHospitality looks at what restaurants, pubs and hotels can do to ensure they cater for the increasing gluten-free trend and asks whether it makes good business sense to do so.
Restaurants across the country are gradually increasing the number of gluten-free options on their menus as awareness of conditions such as coeliac disease increase and diners demand more choice.
Operators are at risk of alienating diners by failing to offer an adequate range of gluten-free menu options, according to research commissioned by Aviko in the run up to Coeliac Awareness Week (11-17 May).
The number of diners reporting lactose or gluten intolerance has risen in 2014, while the number of diners ordering vegetarian or nut-free dishes has fallen, according to data collected by food pre-ordering service TellTheChef.
The much-anticipated EU Food Information for Consumers Regulation came into force on 13 December. BigHospitality looks at what is changing, and the impact of the new law on the industry.
With the EU’s top 14 allergens labelling laws coming into effect in December 2014, efforts are being made across the industry to cater for customers with food allergies and intolerances, but more needs to be done.
According to a new report from Innova Market Insights, free-from foods are moving into the mainstream, with people now opting to avoid gluten and dairy for lifestyle reasons as well as food intolerances and allergies.
ASK Italian has become the latest restaurant chain to receive the official No Gluten Containing Ingredients (NGCI) accreditation from Coeliac UK for its gluten-free range.
Coeliac UK, the national charity for people suffering with coeliac disease, is encouraging chefs from across the UK to enter its Gluten-free Chef of the Year competition.
Venice Bakery, an established USA-based manufacturer of 'free from' thin and crusty pizza bases, has launched its gluten-free product in the UK at IFE 2013 under the name Venice Bakery UK.
Coeliac UK - the national charity for people suffering with coeliac disease - is today stepping up its efforts to help food businesses capitalise on the burgeoning market for gluten-free options.
Restaurants, pubs and hotels, including Barcelo Hotels and Little Bay restaurants, tell us about the marketing campaigns and promotions they're running this summer to attract customers.
Coeliac UK’s 2009 Gluten-free Chef of the Year has been named as Peter McKenzie, head chef for Lanarkshire Council, at an awards ceremony held at Raymond Blanc’s Le Manoir aux Quat’Saisons
Coeliac UK is calling for both experienced and student chefs to enter its 2009 Gluten-free Chef of the Year competition, to be judged this year by Raymond Blanc
