Further to some complaints I have received following my recent appearance on Saturday Kitchen, I have the following statement:

I am a coeliac and like others, I need to control my intake of gluten. My understanding of this disease is that different people have different levels of tolerance, and I am one of the “lucky” ones who can succumb to a craving for pasta or the occasional croissant, once in a blue moon. This is how I personally deal with my condition, and I now regret sharing this private information on Saturday Kitchen as a few individuals have said they found it misleading about the disease itself. My remarks were never made to cause offence, offend or belittle, in fact quite the opposite. My intention was to produce a gluten-free dish that would be delicious and achievable by the viewer. I strive in all my restaurants to produce food which accommodates coeliacs, enabling my employees to understand the disease. The way I deal with my disease is my choice and my comments were not intended as advice. I apologise for causing any offence, and for being perceived as handing out bad advice, or for allegedly underplaying the seriousness of this condition. As a chef, I believe that coeliacs can enjoy a vast range of good flavours and foods, and I will continue to strive to serve superb gluten free dishes in all my restaurants.