Forth Valley College will once again be offering a gluten free option on their menus to promote Coeliac Awareness Week 2019.
From Monday 13 till Friday 17 May the staff and students in the kitchens at all three FVC Campuses and the Gallery restaurant, will be serving up delicious gluten free dishes to highlight the condition in partnership with the Forth Valley Group of Coeliac UK.
Coeliac disease is a lifelong autoimmune disease caused by intolerance to gluten and it’s thought as many as one person in every hundred is a sufferer. Once diagnosed it is treated by following a gluten free diet for life.
Craig Anderson, FVC’s Hospitality Business Development Manager, said: “We have linked up with the Forth Valley Group to run this successful promotional week for the last 11 years and we are now looking forward to highlighting the condition once again. Hopefully we can show just some of the tasty gluten free dishes that are available and teach our cookery and front of house students all about food intolerance that some customers may have.”
Marion Smith, Membership Secretary, Forth Valley Coeliac UK Group, said: “We are delighted to be working with Forth Valley College once again to raise awareness of this condition. I am delighted that we have managed to keep this relationship going for eleven years.”
The photograph shows (back row) Simon Calley FVC’s Chef de Partie and Level 2 Professional Cookery student Sam Blyth (17) from Alloa, (front row) Craig Anderson and Marion Smith.
For more information on Coeliac Disease please visit https://www.coeliac.org.uk/home/