“There’s nothing worse than making the effort to go out for a nice meal and realising all you can have is a salad.” Said managing director of Longbow Venues, Rob Hattersley.

“When we think about accessibility, dietary accessibility is also vitally important,” explained Rob, who has coeliac disease and understands the difficulties faced by those with intolerances, allergies and often, co-existing autoimmune conditions.

According to Coeliac UK, a charity for people who need to live without gluten, 1 in 100 people in the UK have coeliac disease but only 36% have a diagnosis.

If a first-degree family member such as your mother, father or sibling has coeliac disease, the chance of having it increases to 1 in 10.

It’s Not About Avoiding Carbs

Coeliac disease, pronounced as ‘see-liac,’ is a severe condition in which the body’s immune system mistakenly attacks its own tissues in response to gluten consumption.

The ingestion of gluten in individuals with coeliac disease results in damage to the gut lining, impairing the proper absorption of nutrients from food.

While symptoms may manifest in various parts of the body, it’s important to note that coeliac disease is distinct from both food allergies and intolerances. It can also be very serious and debilitating for sufferers.

Yes, some people may choose to avoid or reduce carbs for body composition reasons, it’s not about needing gluten-free dishes to reduce calories or carbs. It’s about needing gluten-free dishes to reduce symptoms of the disease.

170 Dishes Across Our Venues

Our executive chef, Adrian Gagea and head chefs, Greg Robinson (The Maynard), James Heywood (The George) and Chris Parker (The Ashford Arms), work hard to create the most delicious gluten-free dishes.

As we make everything from scratch, the majority of our menu can be adapted to be gluten-free without losing taste and texture.

We’re really proud of our efforts in creating an accessible inclusive menu for all. We always endeavour to meet the needs of our diners.

Whether it’s gluten-free, dairy-free, vegan, vegetarian, pescatarian or allergies and intolerances, we know where our food comes from, sourcing it locally. We’re obsessive over ingredient lists and processes to ensure all dietary requirements are catered for.

Featured in the Derbyshire Times

Our efforts towards extending our accessible and inclusive menus have been recognised in this latest article in the Derbyshire Times. Click here for more.

Book Your Next (Gluten-Free) Meal

To book your next meal, click here for The Maynard, here for The George (reopening on June 13, 2024) and here for The Ashford Arms.