Does eating gluten-free food that’s been deep fried in the same oil that gluten-i-fied food has been fried in make you ill?
I am asking because my previous post about The Soho Hotel’s Refuel restaurant has shocked me somewhat. Apparently they pride themselves on gluten- and dairy-free because their Director has these very same needs.
Initially they said they definitely hadn’t used gluten or cow’s milk in my food so they couldn’t take any responsibility for my reaction. When my other half asked “What about the frying oil?” the tumbleweed rolled and clanger of realisation dropped. Obviously the Soho lady had to ‘go and check’, which took a whole day of trying to think up a clever riposte.
As predicted, despite me asking the waiter to check if the oil was ok before I ordered, the oil was in fact used for all types of food. They said they had never even considered this could be a problem. My partner called it a “wheat marinade”. Mmmm, yum, just what my stomach needed.
This has made me feel like I’m going a bit mad – surely it’s logical that my food would be contaminated? Any comments or advice would be very gratefully received.