Louise Wagstaffe, Chef Director, Delicious by Design
With more than 25 years of culinary experience, Louise Wagstaffe has become one of the UK’s leading voices in gluten free catering and inclusive dining. As Chef Director of Delicious By Design Limited, she has dedicated her career to helping hospitality businesses create safe, high-quality dining experiences for people with coeliac disease and gluten intolerance. Her expertise has earned industry recognition, including the Craft Guild of Chefs’ Culinary Hero Award and the Public Sector Catering Alliance Chair’s Award. Drawing on decades of practical experience and a passion for improving standards across the sector, she has written a new book designed to help chefs and restaurateurs confidently navigate the challenges and opportunities of gluten free hospitality.
Free options across hospitality and what inspired you to write your book?
The rise in demand is down to increased diagnosis of coeliac disease, greater awareness of food intolerances, and growing expectations around inclusive dining for those who are gluten free.
A friend was diagnosed with coeliac disease 25 years ago, and I saw her struggles in finding places to eat. Many establishments were not addressing gluten free dining, not because they didn’t care, but because they didn’t understand how to do it safely.
The industry has improved, but many establishments are still avoiding or mismanaging gluten free options because of a lack of understanding, and so I wrote this book; by a chef, for chefs and restauranteurs.
How serious are the risks of cross-contamination in a busy kitchen, and how can they be managed?
While many kitchens now stock gluten free products, the real risk often lies in preparation. Gluten free ingredients do not automatically create a safe gluten free dish, because in practice, cross-contamination is where many of the problems happen.
My advice is to treat gluten as you would raw chicken. If you do, you won’t go far wrong.
Systems for managing gluten should include dedicated preparation areas, separate fryers, utensils, and equipment, clear front and back of house communication, and robust cleaning procedures.
What are the essential training points every kitchen team should understand?
One of the biggest mistakes operators make is assuming allergen awareness is only the responsibility of chefs. Front of house teams are absolutely critical.
Key training areas should include understanding coeliac disease and gluten intolerance, preventing cross-contamination, communicating clearly during service, understanding the seriousness of all dietary requirements, and following consistent recipes and procedures.
With staff turnover across hospitality, training cannot be a one-off exercise. It needs to become part of kitchen culture.
Which ingredients are most commonly overlooked as hidden sources of gluten?
Soya (contains wheat) and HP Brown Sauce (contains barley and rye), gravy powders and bouillons, spice blends and seasoning mixes.
Look out also for sausages, processed meats, and oats that are not certified gluten free.
What are your go-to alternatives to wheat-flour?
For baking I use a plain or self-raising gluten free blends, adding xanthan gum if necessary to help with the structure.
How do different gluten-free flours perform in terms of texture, flavour, and structure?
There is no single gluten free flour that behaves exactly like wheat flour. The key is understanding what each flour contributes.
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