Award-Winning Chef Louise Wagstaffe Launches Gluten Free Catering – A Practical Playbook Built for Professional Kitchens

This February, award-winning chef and foodservice consultant Louise Wagstaffe is launching her first book; Gluten Free Catering, delivering the industry’s first chef-to-chef operational framework for safe, scalable gluten-free food delivery in professional kitchens.

Written specifically for chefs working under pressure, the book addresses real-world challenges commercial kitchens face when serving gluten-free diners including, cross-contamination risk, legislative compliance, menu confidence, speed of service and customer trust.

Unlike consumer-focused gluten-free cookbooks, this is a working manual designed for the realities of volume catering, where safety, consistency and reputation are non-negotiables.

Drawing on over 30 years of industry experience across education, healthcare, contract catering and hospitality, chef Louise combines deep culinary expertise with operational knowledge gained from working directly with professional kitchens. The result is a practical system that works in real service conditions, where staff turnover is high and operational margins are tight.

The  book equips chefs with clear explanations of gluten, coeliac disease and contamination risks, alongside proven systems for kitchen workflow, menu design, production flow and service communication. Professional recipes have been developed specifically for volume catering, ensuring consistency and efficiency without compromising quality. Legislative guidance is presented in accessible language, giving chefs the confidence to navigate compliance requirements without the need for legal expertise.

Louise Wagstaffe comments: “Chefs don’t fail at gluten-free because they don’t care – they fail because they’ve never been given clear, practical systems that work in real kitchens. This book is about confidence, clarity, and doing the job properly, without fear. Through working with operators, I know that staff turnover and training time are huge issues, meaning guidance needs to be simple, actionable and deliver results. Gluten Free Catering was built to solve those problems.”

The book has been endorsed by leading industry figures including Steve Munkley, Anthony Warner and Gary Schofield, with a foreword by Marco Pierre White, underscoring its credibility and relevance to today’s professional kitchens.

Purchase NOW on Amazon HERE

About the Author

Louise Wagstaffe is an award-winning chef, culinary consultant and founder of Delicious by Design. With over three decades of experience across professional kitchens and foodservice, she supports chefs to deliver safe, inclusive and commercially viable food. A recognised industry judge, speaker and long-standing consultant to Coeliac UK, Louise is known for her practical, chef-first approach to inclusive catering.