Rockfish believe everyone should be able to enjoy the simple pleasure of our island’s fish and shellfish. For over a decade, they’ve been serving up the freshest seafood along the South West coast, whether you’re dining in or getting a takeaway. From the transparency of how their fish is caught sustainably to holding Coeliac UK’s Gluten Free Accreditation for over 10 years, trust runs through everything they do.
Below, we hear from Kirk Gosden, Chef Director at Rockfish, who has spent over a decade leading Rockfish kitchens alongside founder Mitch Tonks.
How was the process of achieving your Gluten Free Accreditation?
We first achieved Gluten Free Accreditation from Coeliac UK over a decade ago. At Rockfish, gluten free practices are embedded into our DNA. They are reflected in how we train our teams, operate our kitchens, and serve our guests every day. We go beyond what is required because that’s simply how we do things.
Why is Gluten Free Accreditation important to you?
Until only recent years, people with coeliac disease have felt a huge anxiety over enjoying a meal out, so we were very keen to relieve that stress entirely. We didn’t want our guests to have to choose between two menu items (or have no choice at all). Our ambition was to make the Rockfish menu as accessible as possible, allowing guests to enjoy the same experience as everyone else rather than feeling limited. We wanted guests to know that when they walk through our doors, they can trust our processes, trust our team, and feel safe eating with us. Most importantly, they can order what they genuinely want to eat and enjoy the simple pleasure of a great seafood lunch or supper without compromise.
Alongside Gluten Free Accreditation, we have also worked with KFE to develop and install dedicated filtration systems in both the UK and in Holland, where our ranges are built. We were pioneers in this area, becoming one of the first to introduce dual filtration systems within a single range, further reducing the risk of cross-contamination.
How have your customers responded to your Gluten Free Accreditation?
The response from our customers in the early days was genuinely quite touching. I had guests come up to the pass and thank me personally for allowing them to enjoy fish and chips again, something many of them hadn’t felt comfortable doing for years. Hearing how welcomed and included they felt made all the hard work worthwhile. Word got round pretty quickly after that, and people’s confidence in us grew. They started trusting us with something that mattered a lot to them (and that meant a lot to us too). Many of those early customers became regular guests, and to this day we continue to welcome people who return time and again because they know they can dine with us safely and with confidence. Some of our most memorable stories have come from guests travelling long distances to eat with us. That level of trust is incredibly humbling, and it reinforces why maintaining the highest standards for our gluten free offering remains so important to us.
Do you have any advice for those considering Gluten Free Accreditation?
It’s a real joy to be able to offer that level of hospitality. Many businesses assume that achieving Gluten Free Accreditation is complicated or difficult, but with the right commitment, processes and training, it’s far more achievable than people might think. The key is getting everyone involved, from the kitchen team to front of house, and creating a culture where looking after guests with dietary requirements becomes second nature. Partnering with Coeliac UK and working towards accreditation gives businesses the guidance, support and confidence they need to succeed. I would absolutely encourage anyone considering it to take that first step. The reward is not just achieving accreditation, but knowing you can provide a safe, welcoming dining experience that genuinely makes a difference to people’s lives.
Find out more about Gluten Free Accreditation