Why Gluten Free?

Coeliac disease is a condition of the small intestine and affects up to 1 in 80 people in the UK, Europe & USA.
Gluten, a substance found in wheat, barley and rye, reacts with the small bowel, causing damage by activating the immune system to attack the lining of the bowel, which absorbs nutrients and vitamins. The most important treatment is dietary, avoiding all foods that contain gluten which can reverse damage to the small intestine.

Gluten occurs in bread, biscuits, cakes, pasta and pastries. We have taken great care in our choice of dishes not to use any ingredients that contain gluten, without compromising the taste.

Lactose intolerance is the inability to absorb lactose (the predominant sugar in milk) into the digestive system. Lactose is a disaccharide and for lactose to be absorbed, it must be split into smaller sugars by the enzyme lactase, which is present in the lining of the small intestine. If the levels of the lactase enzyme are low or absent a lactose intolerance occurs. People who have had major bowel or stomach surgery or suffer from coeliac disease are often lactose intolerant.