Our founder, Julie Cleijne, was host of the Round table on

“Why is the exceptional growth of the free-from market not being reflected in Restaurant menus?”

Estimated at £837m in 2018, the UK free-from market has grown 133% from 2013 – 2018.

So with such unprecedented growth, why is this not reflected better in the Hospitality industry menu offerings? Why are hospitality businesses not catering better for customers who want to enjoy a dining out experience, that caters to their dietary needs? What are the barriers? Is it consumers not asking enough for what they need and want? Is it the skills and knowledge of kitchen teams? Are Front of House staff effectively trained in managing the specific queries from these customers? And will new allergen labelling regulations drive more restaurants and cafes to provide better free-from menu choices? But most importantly, what are the opportunities that exist for businesses who get it right?