Its’ often a challenge to eat out in the UK if you’re gluten intolerant/or have celiac disease. Very often gluten free choices aren’t marked on the menu, so you have to put your trust in the waiting staff. This usually involves a bit of to and froing between table and kitchen to check with the chef if your choice is suitable, which is not only a hassle for you, but also your fellow diners who are held up by the lengthy decision making process.  For sufferers of celiac disease it must be really annoying as there really isn’t a choice in the matter, and for them, eating gluten can have serious consequences.

I’m fortunate that I only have intolerance, but nevertheless, if I eat something with gluten in it, I can feel pretty ill.

Eating out is an occasion and shouldn’t be an uncomfortable experience and marred by the ‘will I/won’t I be ill?’ feeling.

Some restaurants are enlightened and either mark their menus with ‘GF’, so you can make an easy choice or have a dedicated Gluten Free menu.

Ask Italian- Horsham
Unit 2. Olde Kings Head Hotel Carfax/East Street Horsham, RH12 1EE. Tel: 01403 242002.

A very prompt and cheerful waiter, we were shown to our table very quickly.
The gluten free menu was provided promptly on request.
Fantastic menu with lots of choice.

 I had a Caprina Pizza with a gluten free base, which was delicious. 


I didn’t have a dessert, because I wasn’t hungry, but again there was plenty of choice.  I would definitely return again, and perhaps save some room for dessert!


Coconut and Raspberry Ice Squares -around 45 pieces

If you like sweet things, then this is for you. I’ve added freeze-dried raspberries between each layer- they look pretty and make a nice contrast to the sweetness. Your sweet tooth will thank you, but your dentist might not!

375g sweetened condensed milk
375g icing sugar, sifted, plus extra for dusting
300g desiccated coconut
Pink edible food colouring
2 tbsp. freeze dried raspberries (If you are in the UK, you can buy them from Waitrose in the baking section)

  • In a large bowl mix together the condensed milk and icing sugar with a wooden spoon, until fully combined and very stiff.
  • Divide the mixture in two and add a small amount of food colouring to one half.
  • Dust a board with icing sugar, and shape each half into an equally sized rectangle.
  • Sprinkle the raspberries on one of the halves, and then place the other half on top.
  • Roll with a rolling pin, reshaping into a neat rectangle as you go, until you have a neat rectangle about 3cm thick.
  • Leave to set, uncovered on the board for at least 3 hours.
  • Cut into squares with a sharp knife.

They can be stored for up to a month in an airtight container and make a lovely gift, presented in a cellophane bag or pretty box.