Fraser’s Fish & Chips have held Gluten Free Accreditation at their Penzance location since it opened in 2016 and since 2021 at their Helston location. Hear from them on the process, benefits and impact of Gluten Free Accreditation.
Since their opening, providing gluten free food for those who need it has been important to Fraser’s Fish & Chips. They’ve held Gluten Free Accreditation at their Penzance location since it opened in 2016 and since 2021 at their Helston location. By following our standards for serving up safe gluten free food, Fraser’s Fish & Chips are able to provide an inclusive dining experience for their customers.
Hear from Tom, Head of Operations, below.
How was the process of achieving your Gluten Free Accreditation?
We knew what we wanted to do, so before we even opened the doors it was a lot of learning and liaising to make sure all the equipment and storage was up to the required standard. We were lucky to start from scratch. Once up and running it was a lot simpler.
Why is Gluten Free Accreditation important to you?
We had a co-worker many moons ago, and I remember a story about her having to get her food via prescription. Not just suffering from coeliac disease – a whole other slew of allergies to boot. So they never went out to eat anywhere, ever.
That’s what put the idea in our heads when we were opening the first Fraser’s Fish & Chips in Penzance almost 10 years ago. It may only take one or two bad experiences to put people off for a long time, if not permanently. We knew that there were whole families avoiding takeaways and restaurants because a family member or friend would be missing out.
How have your customers responded to your Gluten Free Accreditation?
Very positively. It has had a reassuring effect.
Has Gluten Free Accreditation helped you reach new customers?
It has definitely helped turn us into a bit of a destination for people. New customers who use Coeliac UK for advice on where to eat do mention it when they’re ordering. It doesn’t just help with attracting people with coeliac disease, other people in their group also become first timers to the shops – an eight-person order will only have one gluten free fish and chips on it.
Do you have any advice for those considering Gluten Free Accreditation?
Use the resources and the training. Think about what you want to offer – it will help you grow and make people feel safer.
Interested in Gluten Free Accreditation? Find out more.