Dietary Requirements

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As the diagnosis of food allergies has become more prevalent in recent years so has the need to raise the level of awareness in catering for sufferers in hotels and restaurants.
It is the responsibility of the caterer to use both care and imagination so that the sufferer does not feel excluded from other diners. Far from being a medical journal on the subject it is a guide for sufferers and caterers alike to make the most of the ingredients available to them.

Cereal Foods  
Milk and Dairy  
Other Problem Foods  
Additives  
Recipes  

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