Gluten Free Fish and Chip Shop Directory

Marshall’s Tynemouth


Every other Thursday Marshall’s Fish & Chip Shop in Tynemouth serves an exclusive gluten free menu.


33 Front Street
NE30 4DZ


Phone: 0191 257 2435

Opening Times:

11:30 am – 8:30 pm Monday -Saturday

11:30am – 6:00pm Sunday
Maguires Fish & Chips

Gluten Free Fish and Chips available on request.

Burnopfield Road,

Rowlands Gill,

Tyne and Wear,


Phone: 01207 542 235

34 Burrowgate,
CA11 7TA
Opening Hours:

Monday:  4:30 – 9:00
Tuesday: 11:30 – 2:00 // 4:30 – 9:00
Wednesday: 11:30 – 2:00 // 4:30 – 9:00
Thursday: 11:30 – 2:00 // 4:30 – 9:00
Friday: 11:30 – 2:00 // 4:30 – 9:00
Saturday: 11:30 – 2:00 // 4:30 – 9:00
Sunday:  4:30 – 8:00

Scotts of Helmsley

scotts helmsley

Scotts’ gluten free dishes are seeing them become a firm favourite with diners suffering from an intolerance to wheat. For more info click here.


6 Bridge St, York,

North Yorkshire

YO62 5BG

Opening Hours:
Mon – Thu 11:30 – 9:00pm
Fri – Sun 11:30 – 9:30pm

Blakeley’s Fish and Chips


Offer a gluten free batter for customers with specific dietary requirements.

Opening Times:

Monday – Friday: 11am – 9:30pm
Saturday: 11am – 8pm
Sunday: 1pm – 5pm


Blakeley’s Fish & Chips
1 Canal Street

Telephone: 01484 713907

Serene Fish and Chips



27 Woodford Avenue

Gants Hill

Ilford Essex

Telephone:  020 8551 5655

Port & Starboard



Chapel Rd,

Indian Queens,

Saint Columb,



Telephone: 01726 860270

Open lunch times:
Restaurant 12.00 pm – 1.45 pm
Take Away 12.00 pm – 2.00 pm

Open evenings:
Monday to Thursday
Restaurant – 4.45pm – 8.00pm
Take away – 4.45pm – 8.30pm

Friday and Saturday
Restaurant – 4.45pm – 8.30pm
Take Away – 4.45pm – 9.00pm

Rossi’s Original Fish & Chips


Rossi’s present a complete gluten free menu.

235-240 Neath Rd,

Telephone: 01792 458406

Gluten Free Pastry Tips

– Don’t try and replicate recipes that are wheat based, this is because the ratios for flour and the liquid used will be different when using gluten free substitutes.

– Keeping your ingredients cold is the key to making fluffy gluten free pastry. It’s paramount that you make sure your butter is cold, as when the pastry meets the hot oven, the butter melts and creates steam, resulting in the pastry’s foundations becoming puffy and flaky.

– Try different avenues when making your pie. You may have an idea of what you want your bake to look like, but with the erratic nature of gluten free pastry this perfect bake you have dreamed of may not always be the finished product. Try nut based crusts or maybe a cookie crust to try and create a more stable, and maybe, even tastier pastry.

– Buckwheat flour is an excellent alternative. Though the name might suggest otherwise it actually has nothing to do with wheat. It gives the pastry a nutty flavour and when mixed with xanthan gum it makes it easy to roll out.

– Never heard of xanthan gum?  That’s the reason you’ve been frustrated by collapsing pastry all of your gluten free life. This, and guar gum, are necessary as it is, fundamentally, the gluten replacement. It’s what makes the dough pliable and gives it structure.

– Chilling your pie dough before rolling is essential to producing a tasty crust. It gives the fats a chance to become solid and it also prevents the butter from melting. The suggested time for chilling is about an hour, maybe wrap it in plastic if you want to just chill it overnight.

Top Tips for Eating Out Gluten Free

Do Your Research


When you suffer from any food related disorder or allergy you have to do your research before you decide to trust a caterer or a restaurant chef with your very delicate condition. As many coeliacs know, only a few crumbs of gluten can cause a few days of discomfort, so doing your research on an establishment is paramount. This is, of course, an added nuisance but it is something that you need to do to make sure you know exactly what is in what food and to know if where your eating is safe. Always check the restaurant or bars reviews online to see whether they’ve catered for people with food intolerance before and whether it’s been a success.

Ring Ahead

call ahead

When planning eating out, make sure you ring and ask if they serve gluten free food before you book up. Also ask how varied the range of GF dishes are, so you aren’t disappointed when they present you with a solitary Caesar salad.

Don’t be Afraid to Communicate With Staff

Couple paying for meal in outdoor restaurant

We know how hard it is to try and find a friendly waiter or waitress when you don’t have a food allergy or condition, so trying to approach a member of staff that probably doesn’t know whether a meal contains an allergen or not can prove not to be the easiest of tasks. However it is now [law for all restaurants and bars to provide allergen information about there dishes][1]. So next time you feel uncomfortable about asking whether something contains an allergen, don’t be, as you’re well within your rights to do so.

Avoid Cross Contamination

cross contamination

Ask whether gluten free foods are at risk of being cross contaminated due to the way they are prepared. Sides and sauces like, fries and vinaigrette’s can contain gluten and can also be gluten free, so make sure you double check before ordering. Normally, if the dish contains a sauce that does contain the protein then it will be stated as not suitable, however it is always best to double check.

Know Which Alcohol to Avoid

GF alcohol

Obviously, the most important part of a meal isn’t the food it’s the drinks that accompany it. Make sure that you know which alcoholic drinks are gluten free. Lager is a no –go unless the bar sells a gluten free variety, which is normally not on draft but in a bottle. Cider, wine, sherry, spirits and liqueurs are all safe to drink. Some fruit ciders however may contain some gluten so make sure you always read the label.

The Gluten Free Guide to Camping

Camping checklist: – What do I need?

Tent – Pump – Warm/waterproof clothes – Toiletries – Dry wash gel – Suncream – Toys and games – **Camping stove/BBQ and fuel (very important for cooking your ilumi)** – Plastic plates, cups and cutlery – Washing up liquid and sponge – Sleeping bag and pillows – Folding table and chairs – Wellies/hiking boots – Washing powder and pegs – First aid kit – Hats – Books/magazines – Lighter/windproof matches – Picnic rug – Water carrier – Airbed – Torches/lanterns – Towels – Toilet roll – Insect repellent – Map/sat nav – Pots and pans

Our Best Selection of Camping Meals

Slow Cooked Chicken Casserole


This warming concoction of marinated and slow cooked gluten-free chicken, white wine, rosemary, sage gravy, potatoes and chunky vegetables gives you all the nutrients you need for your first night outdoors.

Lamb in Gluten Free Ale

Lamb in GF ale

This classic lamb stew is as filling as it is tasty, with a deeply rich gluten free ale complementing the haricot beans, rosemary and thyme perfectly. But watch out, the homely aroma coming from your stove will take you straight back to your kitchen.

Tender Pork and Cider with Mustard

The Pork will fill you up, the mustard adds flavour while the cider gives it that extra kick that will see you through a cold night under the stars.

Tomato and Red Pepper Soup

Perfect for sitting round the fire with whilst toasting your marshmallows. Our sweet tomatoes and ripe red peppers create a smoky and equally toasty evening belly filler.

Best Gluten Free Beers

Estrella Damm: Daura


This lager is one of the most popular gluten free beverages on offer. Sold in most supermarkets Daura can leave a bit of a gaping hole in your back pocket, but it’s worth it! Spain’s Daura is made with barley malt and is as light, gentle and bubbly as a bottle of regular lager.

Buy it here.

Omission Beer: Lager


This lager is made like a traditional lager, brewed with an aromatic hop profile and with a piney and crisp texture this beer is incredibly refreshing. It is made from low-protein barley treated with an enzyme that breaks down gluten and at 4.6 % it also packs quite a kick.

Visit their site here.

CELIA lager


CELIA is made from the same ingredient as Czech pilsners. Their lagers contain less than 0.5mg/100ml of gluten, so it is perfect if you’re a sufferer of coeliac disease or on a gluten free diet. Their lagers are delightfully light and taste as good as a top class Czech lager.

Buy it here.



The Belgian’s always come up trumps when it comes to beer, and they’ve certainly pulled out all the stops when creating their gluten free variety. They have produced nine different free from beers that range from IPA to amber Ale. We couldn’t choose just one of their selection, visit their site and maybe you can find your favourite.

Buy it here.

Dragon’s Gold – Bard’s Tale Beer Company


The brown ale is bold in flavour and is made from Sorghum, yeast, hops and water. Because of the beers refreshing nature and memorable taste it is a good session beer, so maybe grab yourself a few this summer.

Visit their site here.

Allergies – Spreading Awareness And Knowledge

Allergies – Spreading Awareness And Knowledge

Allergies are a growing concern in the modern world, particularly for [those in the food business][1]. Nobody wants to make someone feel ill with their food, but the number of allergies and intolerances going around seems greater and more diverse than ever before. It’s certainly true that the number of allergies being diagnosed is on the increase – and if we want to be able to cope with a world in which more and more people must eat a diet lacking in one thing or another, we must first learn a bit more about the allergy phenomenon.

Some people claim that there are no more allergies than there ever were, we’ve just got better at diagnosing them. However, many scientists disagree and cite research which seems to prove that the allergy rates within the population have quantifiably risen over the last decade or so. Children are particularly affected by food allergies, but many children will grow out of these allergies later in life. Unfortunately, early allergies can leave them mistrustful of certain foods, whether or not they produce the reaction they once did.

An ‘allergy’ is quite different from an ‘intolerance’. An allergic reaction involves the body’s immune system attacking something which would not generally be considered harmful. It is the immune reaction which causes uncomfortable allergic symptoms – the swelling around a bug bite, for example, is an immune response, and it is the accumulation of immunizers around the bite site which causes the redness, itching, and much of the pain. Allergies work in the same way, only the elements (pollen grains, for example) attacked by the immune system aren’t actually dangerous. An intolerance, while it may produce similarly uncomfortable symptoms, is the body’s actual inability to cope with a certain foodstuff – not an exaggerated immune reaction.

There are lots of theories regarding the rise in allergies. Some blame modern cleanliness, stating that childrens’ immune systems just aren’t getting the early ‘exercise’ they should be. Without early exposure, the immune system never gets a chance to learn about environmental norms. Others wonder if late weaning could cause food allergies, for similar reasons. Whatever the root cause, however, those with allergies will suffer if exposed to their particular allergen, and as such it is important to respect other people’s wish to stay healthy and enjoy themselves in any mealtime context! To learn more, [read this article][2].