Gluten Free Menu at The Midland, Morecambe

If you have a food intolerance or specific dietary requirements, it can make travelling a trial; especially if you are giving control of food preparation to someone you’ve never met. At worst, it can render you ill and unable to enjoy your holiday or cause you to miss an important business meeting or conference.

Here at English Lakes, the importance of getting it right for guests with specific dietary requirements has been championed by our Commercial Director, David Neale, who himself is Coeliac.

GFM “Being diagnosed as Coeliac back in 2002 required me to adopt a strict gluten free diet. Initially I was most upset to learn that a nice cold beer was now strictly off limits! However, I soon realised that it was many of the staple day-to-day foods which I would miss more (fresh bread, pasta, cakes etc.) You start to explore the many good gluten free alternatives available and, over the last decade, the “free from” choices on supermarket shelves have grown significantly. Catering for my special diet at home has therefore become relatively easy.

Frank Benson’s Morecambe Bay Shrimps served with toasted gluten free bread. In the picture you can see a beer - We now a stock a gluten free beer: Organic Celia Premium Czech Lager.

Frank Benson’s Morecambe Bay Shrimps served with toasted gluten free bread. In the picture you can see a beer – We now a stock a gluten free beer: Organic Celia Premium Czech Lager.

It can however be much more difficult when travelling or eating out. Many restaurants or cafes still have limited options available for customers with special diets, and sometimes there is a lack of knowledge and training about important issues like cross-contamination. It’s therefore been really positive for me to see how much effort the Chefs and the kitchen teams around the English Lakes group put into catering for people like me”.

Gluten Free Haunch of venison with beetroot puree, polenta and beetroot jus.

Gluten Free Haunch of venison with beetroot puree, polenta and beetroot jus.

English Lakes has been raising awareness and conducting training amongst our kitchen and restaurant teams on how to cater most effectively for food intolerances. We do appreciate that it can be daunting for guests to keep checking if meals are truly ‘free from’ but we welcome such questions and our Chefs are more than happy to discuss specific requirements. Often small changes to a particular dish, for example a sauce ingredient or flavouring can make the dish suitable. All our menus are now marked with gluten free options.

Passion fruit Royale with mango compote with chilli syrup

Gluten Free Passion fruit Royale with mango compote with chilli syrup

The Midland in Morecambe has gone one step further and has now introduced specific Gluten Free Lunch and Dinner menus as well as a specific Vegan menu. With 150 million people worldwide allergic to one or more type of food* we do not claim to know everything there is to know on the subject of allergies. However, it is our desire to take the stress out of travelling for our guests by providing meals that will ensure they have a ‘stay food-safe’ time at our family of hotels. * Elucidare study based on demographic statistics from World Bank

Gluten Free Menu

  • Written by: David Neale, Commercial Director at English Lakes

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