By Gina Gardiner
Eating out when you are on a restricted diet always has thepotential for difficulty. Only yesterday I was reminded of thiswhen we went out for a late Sunday meal.
As always we had spoken to the restaurant, in fact it is one Ihave used before. Gravy is the usual problem for a traditionalSunday roast dinner, however we were assured that the chef wouldproduce a gluten free version. So far I have yet to find anycatering establishment that produces a gluten- free Yorkshirepudding. If you know of one please let us know so we can spreadthe work through our website.
We had been putting a room straight after decorating all day, sowere more than ready for our meal. All went well through themeal until ordering the desert.
Those who know me well know that I really enjoy the sweet coursebest of all and whilst I love fruit but will choose to havesomething different when eating out. I do get irritated whenrestaurants offer fruit/ fruit salad as the only option as itshows so little imagination.
Back to our meal. On the menu board there were two good glutenfree options or so I thought, Eton Mess, which is a concoctionof broken meringue, raspberries and whipped cream and a lemoncream bruleé. I ordered the Eton Mess but as always asked thewaiter to check it was gluten free.
A couple of minutes he came back saying that the only option Icould safely eat was strawberries and cream. Not the end of theworld but somewhat irritating if you have got your mouth in theright shape for something else.
Next of course there is the decision whether to challenge whatis said or to go quietly. Mt sister had the Eton Mess; in factthey had served it up in a biscuit basket, which was of coursemade with wheat and so not gluten free. As for the bruleé – whoknows?
I think that in a society which is becoming ever more ready tosue when things go wrong restaurants get very nervous and in theend make decisions based on ignorance. I will be sending them my“What You Can And Can't Eat Food List” before I eat there again.
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