SORTED, CHEF.

Before & after

Small changes. Bigger opportunities.

Getting gluten-free right rarely means rebuilding your kitchen, buying in hundreds of specialist ingredients or rewriting your menu.

The aim is practical improvement, not an expensive refurbishment. Here’s what that looks like.

Before and after illustration of a fryer setup: four shared fryers in one line, then three main fryers plus a dedicated gluten-free fryer in a separate prep area
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fryer setup

A small change in layout can make a big difference.

A dedicated gluten-free fryer, positioned and managed appropriately, can open up more menu possibilities while helping reduce cross-contact risks.

In the kitchen
Separate oil, separate baskets, a clear position away from shared fryers and a simple procedure for who uses it and when.
For the business
Chips, battered fish and fried starters back on the menu for gluten-free guests — often the dishes they miss most.

It’s not always about more kit. It’s about making better use of what you’ve got.

Before and after illustration of a preparation area: shared worktops and equipment, then a designated gluten-free prep station with dedicated utensils, boards and containers
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preparation area

Give gluten-free food its own space.

A designated preparation area, dedicated utensils and clearly defined working procedures can help your team prepare gluten-free dishes more confidently and consistently.

In the kitchen
Colour-coded boards and utensils, a defined station and a clean-down routine everyone follows.
For the business
Faster, more consistent gluten-free orders and fewer remakes during busy service.

Good organisation makes life easier for everyone in the kitchen.

Before and after illustration of kitchen storage: gluten-free and gluten-containing ingredients stored together, then clearly separated and labelled gluten-free containers
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organisation

Know exactly what’s going into your food.

Clearly separated ingredients, labelled containers and organised storage help prevent mix-ups and make gluten-free preparation easier to manage.

In the kitchen
Dedicated shelving, sealed and labelled containers, and gluten-free stock stored above — never below — everything else.
For the business
Less waste, quicker stock checks and staff who can find the right ingredient first time.

A few simple organisational changes can transform everyday kitchen practices.

Before and after illustration of a menu: two token gluten-free options, then a full gluten-free selection of dishes
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menu

Your gluten-free menu shouldn’t be an afterthought.

We look at your existing dishes, ingredients and suppliers to adapt recipes, add new dishes and build a menu that works for the whole table.

In the kitchen
Clear marking, simple swaps that don’t add prep, and dishes the kitchen can deliver consistently.
For the business
Real choice gives the whole group a reason to book with you — and come back.

Food people choose — not food they settle for.

You don’t need a bigger budget. You need a better plan.

Wherever you are in the UK, tell me what’s going on in your kitchen and I’ll come back to you personally. Running a restaurant in Dorset or Hampshire? You may qualify for a free opportunity review.

Let’s talk about your kitchenClaim your free opportunity review