Zizzi Bankside – great food, great view 1

Since I last blogged, we have moved house. The new house needs a lot of work and we don’t really have what I’d call a proper kitchen. So we are eating out a lot more than normal. It’s not cheap but then neither is gas, electric or fresh ingredients, so in my head we are probably not that much worse off! My husband might disagree.

We are fans of Zizzi and since the move in April have visited several. We had a particularly good experience at St Katharine’s Dock in London and when they ‘created’ gluten free bread sticks for Zac. He gets sick of limp carrots and cucumber as his kids starter so I thought I’d ask if they could create something that looked like the ‘normal’ kids dough sticks.



Know your food families 10

Food allergy sufferers rarely have just one key trigger. Many allergies seem to go hand in hand and make day to day living and eating out, particularly difficult. It is not uncommon for a milk allergy sufferer also to be allergic to eggs and often nut allergy sufferers are allergic to several other items from the ‘top 14’.

I recently wrote a piece for Allergy Aware Kitchen on this subject. It was aimed at those in the food service industry – to remind them of the importance of knowing your food families when catering for allergy customers, but I also think it is worth sharing with a wider audience as some of the information here can help you puzzle out why you’ve had a reaction when you’ve eaten what you thought was a ‘safe’ meal or ingredient.


#14Allergens – new law, who’s getting it right? Reply

It’s almost a month since the new allergen law came in. At the start there was a flurry of press coverage about what this would mean for allergy sufferers. Our very first experience was a very positive one – at Winter Wonderland – followed by a ‘medium to good’ one at Zizzi’s.

Since then I’ve been reading lots of posts in various Facebook groups and through other social media of some very unsatisfactory experiences. Many of the chains are being named and shamed. Some are being praised – but people usually talk more about their bad experiences, so the picture is somewhat skewed. The main problem seems to be staff training and attitude – and it varies wildly from location to location. Much effort seems to being put into compliance with the law with regard to menu and labelling but the staff are just not getting it right and reputations are being affected.


New Year, New Resources – Allergy Cooking in 2015 Reply

I hope 2015 has got off to a good start for you all. As I mentioned in my last blog post I believe 2015 will be a big year for ‘allergy cooking’. In the three short years since I launched Feeding My Intolerant Child, I have noticed a massive increase in the amount of ready made food available to us but now we have more resources than ever to help us make more of our own.

As I suspected and hoped, many top chefs and TV cooks have now embraced the ‘lifestyle’ aspect of dairy free and gluten free ‘eating’ and have started to ‘clean up’ their recipes and publish articles and whole books dedicated to gluten free and dairy free cooking. Many of the food magazines now label their recipes with a variety of icons, e.g. dairy free, gluten free, vegan, low fat, low sugar so that you can scan through and at a glance find the ones most suited to you.


Our look back at 2014 – MRSA, new foods, new laws, new hope! 2

As the year comes to an end, it is normal and fun to reflect on all that happened. 2014 was a big year for the blog. So thank you all for the support, follows, comments and ‘shares’. I love hearing all of your stories and comments, so keep them coming. This month has been our biggest month ever in terms of visits and interactions. It coincides with a giant change in the ‘allergy world’ – the arrival of the new food regs.


I can’t help but think that 2015 will be an even bigger year for stories about allergy living, free from foods and the booming industry that has grown out of the need – and the increasingly trendy ‘lifestyle’.