Our Focus on Special Diet Inclusivity
Inclusivity is a core value at Edinburgh Food and Drink Academy, and this extends to supporting the dietary needs and choices of everyone who trains here or who visits with us.
Choices for everyone
‘Free from’ pioneers
Our Executive Chair, Lucinda Bruce-Gardyne, founded Genius Foods and brought the first gluten-free bread to market. She has authored books on catering for special diets, using alternative ingredients and managing allergies responsibly within the food and drink sector.
With Lucinda’s expertise informing our approach, we are committed to setting high standards in allergen awareness and special diet provision. Our aim is to lead by example and ensure that our culinary education meets the needs of all learners and guests.
36% of the UK adult population report experiencing some level of a food allergy or intolerance – Food Standards Agency, 2024
Experts in allergens
We believe it is crucial that these individuals feel safe and supported when going out to cook, eat or drink. This is why our kitchen staff are all trained, qualified and highly knowledgeable on catering for allergens, and special diet and allergen education is incorporated heavily into our Professional Courses.
Our approach
What you’ll learn
We are responsible for training the next generation of chefs and culinary professionals – our modern curriculum ensures they can confidently cook for food allergies, intolerances and dietary preferences to the highest level. This is a skill of increasing importance, aiding in our student’s high employability post-course and giving them skills to delight their customers no matter their dietary requirements.
Allergen focused classes
We carry everything we teach on our Professional Culinary Courses, through to how we deliver our year-round calendar of workshops, events and experiences. Not only do we offer special diet specific classes – such as our Plant Based Cooking, Gluten Free Baking, and Vegetarian Feast – but we make every possible accommodation to include those with restricted diets in our other classes.
Allergens in a professional setting
Our Professional Course curriculum highlights potential substitutions in every recipe, equipping you with allergen knowledge, skills and understanding across every class. For those with severe touch-based allergies we will accommodate ingredient swaps and alternate recipes wherever required.
Support with your allergies
We are always happy to discuss special requirements, what is possible and the accommodations our staff can make to make you feel safe in our kitchens. Ingredient swaps are common, and you would be surprised what we are able to do.
Questions about allergies?
If you are ever in doubt, please get in touch and we can talk you through how we can cater to your dietary restrictions and ensure you can cook delicious food safely.