Wagamama's, Nationwide

After a fairly mixed gluten free dining experience at Jamie's Italian, the following day we were having a much better time at Wagamama's at Heathrow Terminal 5. Obviously buoyed by the excitement of going to Thailand that day (more on that to come!), I tried to remain level-headed enough to write an impartial review.

I've eaten at Wagamama's quite a few times since being gluten free, but lately I think they've made some big improvements, so I thought it was time to put pen to paper. Until recently options were fairly limited, although always tasty. My 'usual' was Chicken Itame, a warming and spicy coconut broth, packed with Asian vegetables, chicken and rice noodles. It's one of the few dishes that was naturally gluten free. In recent times though, the gluten free options seem to have expanded and they seem better equipped to modify dishes.

Lollipop Prawns

The setting at T5 is pretty impressive with huge floor to ceiling glass overlooking the aircraft. We were given a comprehensive allergen menu to look through and the website also has similar dietary filters. We were told that because we had specific dietary requirements the manager would take our order. I guess this is a fairly simple way to ensure consistency in the level of service for those dining with allergens. I did initially go for the chilli salt squid for my starter but was told that that despite the dish not having any gluten containing ingredients it was fried in the same oil as other products rendering it unsuitable for coeliacs. I was impressed with their knowledge and he quickly pointed out some alternatives. Instead I had lollipop prawns which were awesome. Grilled beautifully leaving them sweet and succulent and bathed in flavours of lemongrass, lime and chilli and whetting my appetite for what was to come in Thailand. For my main course they've recently added a new curry. Surendra's chicken curry come's in a rich, thick and spicy green curry sauce with crispy sweet potato straws and perfectly cooked rice. It's a delicious dish and gluten free too.

Surendra's Chicken Curry

I've not had too many dishes adapted but I know they can substitute rice noodles in dishes such as the chilli chicken men. I think if they committed to using gluten free soy sauce throughout the restaurant (it is available for gluten free diners) and had separate fryers for certain dishes they would exponentially increase the number of gluten free dishes. Until then, we'll just have to make do with the delicious ones they have on offer at the moment.

Nobu, Berkeley Street, London

With this blog, I think I'm going to have to leave the pictures to do the talking. The tasting menu that Nobu, in the heart of Mayfair, creatively put together to cater for my gluten free needs stretched to 12 courses. 12 courses of some of the finest Japanese inspired food I have ever eaten, but I'll admit I was struggling to keep up with all the descriptions! There is a fusion with South American ingredients in many of the courses such as Yellowtail Sashimi with Jalapeno. I would struggle to do justice to the complex flavour combinations and subtle balance that these dishes carried. Some real highlights were a beautiful lamb cutlet in a fiery red chilli sauce, oven baked prawns with spinach, truffle oil and parmesan and some beautifully cooked savoy cabbage with truffle. The only dish that wasn't to everyones taste was the sweet shrimps and scallops.

They catered incredibly well for my gluten free needs. The four of us opted to have a tasting menu, which our waitress said wouldn't be suitable for coeliacs. Instead, they put together a bespoke menu selecting dishes which would be suitable and on the odd occasion mine was served separately (using gluten free soy sauce). It was a Saturday night, and the bustling, dimly lit restaurant had a great atmosphere with people enjoying sensational japanese cuisine. It's perfect food to share and talk about and all the dishes certainly ensure your palette is kept on it's toes. We opted against having the dessert courses for some more savour, they were incredibly flexible and creating a magnificent dining experience.

Yellowfin Tuna with jalapeno and yuzo

Sweet shrimp and scallops

Pickled salmon rolls in green chilli

Oven baked prawns with spinach, truffle oil and parmesan

Cabbage steak with truffle

Chilean Sea bass Yasai Zuke

Roast white fish with truffle

Waygu Beef with Enoki mushrooms

Tuna and Salmon Nigiri

Waygu with dried miso and crispy garlic

Chicken with dried miso

Pan Fried Scallops with Jalapeno

Japanese Feast!

Wagamama's is a fairly unique restaurant in the UK. Not many restaurants would get away with seating you on long, Victorian school dinner tables whilst serving you courses 'when they're ready', but you can certainly excuse it when the food is quick and tasty. Wagamama's has a limited choice for those on a gluten free diet, but the servers always come across as knowledgeable and can adapt certain dishes. However, it's not everyone's cup of sake, and a great way of having the food but without the novel experience is to 'do it yourself'.

Since we got the Wagamama's cookbook for Christmas my girlfriend has made some great Japanese food. Last night, we had home made Cucumber Maki Sushi and Chicken Miso Ramen which were both delicious. The home made sushi tasted fantastically fresh compared to the supermarket versions and the soup was full of flavours and textures.

Chicken Miso Ramen and Cucumber Maki

Girlfriend's Chicken Miso Ramen Recipe

Stir fry chicken (2 breasts, thinly sliced) and garlic (1 clove finely chopped) for 4 minutes. Add a large handful of beanspouts, 2 to 3 chopped pak choi for a final 2 minutes and add a splash of soy sauce (Tamari for those who are gluten free) and chilli oil. Meanwhile,  make up 320ml Miso Soup (2 sachets, you can get them in supermarkets, for those who are gluten free, be sure to double check the ingredients) and add 500ml chicken stock - bring to the boil and add 2 bundles of noodles (I've found the gluten free King Soba noodles the best) , until cooked. Put the noodles in bottom of a large bowl, ladle over the hot broth and top with the stir fry. Add sliced spring onions to serve.... ps. I like mine with a little kick so you can add chilli oil to taste after you've served it!

King Soba Noodles (Gluten Free)