‘The mindset now in restaurants, whether it’s the owners and the staff - it’s one of fear,’ says the Coeliac Society’s incoming chairperson

For the majority of people, eating out is relaxing, but for coeliacs it can be anxious, frustrating and even illness-inducing. Being diagnosed as coel(...)

Sinéad Tarmey, Wicklow Hospice, and Therese Tyrrell with  photographs of her late sisters Nora and Bernie

1) A night of “music and fun” is planned for Brooklodge Hotel, Aughrim, on Sunday (May 20th) in aid of Wicklow Hospice. The event is organised by Ther(...)

Mash Direct director Tracy Hamilton says: “The entire company is gluten-free now and that’s very important to a lot of our customers.”

Gabriel Scientific Gabriel Scientific took the 2012 overall Innovation Award for its Sleep Angel pillow which significantly reduces exposure to allerg(...)

BFree: the challenge was to create a new product

This week in our profiles of the finalists in The Irish Times InterTradeIreland Innovation awards we look at three top innovators in the agrifood sect(...)

Casual buffet-style suppers work really well. Guests can help themselves rather than have a meal served to them. That way everyone is in control of their portion sizes and the breadth of foods they wish to enjoy. Photograph: Thinkstock

What is it about families and their Christmas traditions? We love regaling each other with seasonal time-honoured rituals: how we prepare the ham, (...)

Lucy Hutchinson: Full of energy and no longer pale and tired, Lucy is thriving on a gluten-free diet since being diagnosed with coeliac disease.

When seven-year-old Lucy Hutchinson made her First Communion last Saturday she was the first child in the church to receive the host – for a reason(...)

Quinoa salad. Photograph: Cyril Byrne

The word “coeliac” is derived from the Greek word koiliakos, which means suffering in the bowels. The condition was first described more than 1,800 ye(...)