Blue Anchor Inn

The food that I did have was superb but unfortunately the whole meal fell short of expectations. We had booked in for a works Christmas lunch and provided our menu choices in advance. I am gluten free and was told I could be catered for. Unfortunately all this meant was parts of my meal were missing with no alternative. Soup served with no bread roll (GF bread is readily available in supermarkets); turkey meal - no stuffing or pig in blanket which meant I had a very sorry looking plate of turkey (again could be bought in); biscuit missing from my dessert and no alternative. When the mince pies came out - again not catered for. Very disappointing. We were the only ones in the dining room that day so it wasn’t like the kitchen was over worked. I was still charged the same as everyone else even though my dinner was less.

The location, although far from nearby cities and towns, is perfect for this restaurant set in an old thatch-roof cottage. The food tasted good as usual and was very stylishly presented. The waiting staff provided great service. But what I cannot understand is how this otherwise excellent restaurant cannot move with the times and provide what should be offered as standard for gluten-free/coeliacs in such a high-class place. The menu for people who cannot eat gluten has improved a lot in the years that I have been coming here. Before they used to only have one or two dishes that were acceptable. Now there is at least one completely gluten free starter/main course/dessert and several options that can be "adjusted" to make them gluten free. It's been quite a while since I visited and I was excited by this "improvement". But when I ordered the mezze starter to share with one portion of gluten free bread for me and one ciabatta for a member of my party I was shocked to find that they don't have gluten free bread. I then asked about the other meals that can be "adjusted" to be gluten free and the way they do it *is to take away the thing that is gluten*! There are so many gluten free products that are stored in separate packaging and can be frozen and refreshed when needed. Ciabatta for the mezze starter. Different types of bread, sourdough, tiger bread, standard sliced bread, etc. for the other meals. Shortbread for the crème brûlée dessert. Those are just a few ideas that come to mind. There is no need for such a high class restaurant to force gluten intolerant or coeliac people to pay for less than everyone else is getting when the kitchen can just buy and store a certain amount of gluten free replacements. It is just bad customer service. Please reconsider your stand on this. It is not helpful to make something gluten free by taking away the gluten product and making the customer pay the same price as everyone else for less food! Anyway, the waiting staff allowed me to swap a side portion of chips for the bread so I could go ahead with the order (something impossible for coeliacs because the restaurant fries chips in the same oil as gluten products) and I made the best of the meal. I thank the staff for their flexibility and hope the management will improve. I will come back if a member of my family strongly wants to visit to have the mussels they like do much. But I won't return of my own volition unless the management sorts out their gluten free issue.