Brighton Fish and Chip Shop Goes Entirely Gluten-Free in Landmark Move

A Chef's Journey to Understanding Coeliac Disease

Ramiz Khalil, owner of popular Brighton takeaway Nano Fish & Chips, has taken an unusual and thoughtful approach to his business. With over 20 years of experience as a professional chef working in British and Mediterranean kitchens, Khalil encountered regular requests from customers seeking gluten-free meals long before opening his own establishment. These conversations sparked a genuine interest in understanding coeliac disease and gluten-free cooking practices.

From Menu Option to Full Commitment

When Nano Fish & Chips opened in 2015, Khalil was determined to combine traditional British fish and chips with his accumulated expertise in gluten-free preparation. Within months, he introduced gluten-free options using a dedicated fryer—a crucial step in preventing cross-contamination. Importantly, Khalil didn't approach this as simply another menu item. Instead, he wanted gluten-free customers to enjoy the same authentic experience as everyone else.

Before serving any gluten-free food, Khalil completed Coeliac UK training and passed the required assessment. His commitment didn't stop there. He continued learning about the condition and proper kitchen practices because he believed understanding coeliac disease properly was essential, not just a commercial consideration.

The Science Behind Safe Gluten-Free Preparation

When asked about the importance of dedicated fryers, Khalil explains that if gluten-free food is cooked in the same oil as food containing gluten, cross-contamination makes it unsuitable for those with coeliac disease. Even small amounts of gluten can cause problems for those with the condition, making dedicated equipment and rigorous kitchen practices just as vital as the ingredients themselves.

Developing a quality gluten-free batter proved challenging. Khalil spent years testing and refining his recipe, determined that it should look, taste and crisp up like a traditional batter. The result is a dairy and egg-free batter that allows customers to enjoy proper traditional fish and chips without compromise.

A Decade-Long Decision

Last month's announcement that Nano would become a dedicated 100 per cent gluten-free kitchen didn't come overnight. The decision developed gradually over ten years of serving gluten-free customers and understanding what they needed. It was also a significant business commitment, requiring new suppliers, replacement ingredients, acceptance of higher costs, and difficult decisions about removing popular menu items.

Khalil's journey reflects a genuine desire to serve his community better. Rather than viewing gluten-free customers as a niche market, he has built his business around ensuring they can enjoy traditional fish and chips with complete confidence and peace of mind.

Source: Meet the owner of popular fish and chip shop that has become entirely gluten-free