Finney’s: Leading the Way in Gluten-Free Fish and Chips

As part of Coeliac Awareness Month, we’re spotlighting Finney’s—a Coeliac UK-accredited shop that has become a benchmark for how fish and chip businesses can successfully and safely cater to gluten-free customers.

Finney’s began offering gluten-free options in 2014 after customer demand revealed a clear gap in the market. What started with a simple sign ‘GF’ (Originally standing for ‘Golden Fry’, the shop’s name in 2014) soon became a conversation point with customers asking whether gluten-free options were available. Recognising the growing need, Finney’s took the decision to develop a dedicated gluten-free menu—and haven’t looked back since.

By 2016, they had invested in a gluten-free batter so good that most customers couldn’t tell the difference. It’s now become a cornerstone of their menu, with gluten-free choices available across a wide range of items, including fish and chips, southern fried chicken, halloumi, sausage, fish bites, onion rings, curry sauce, and more.

Crucially, Finney’s has implemented rigorous procedures to prevent cross-contamination. This includes a completely separate fryer, dedicated prep areas, separate utensils, and designated storage for gluten-free ingredients. All staff are trained to understand the seriousness of coeliac disease and how to maintain safe practices in a busy service environment. Finney’s is also accredited by Coeliac UK—giving added reassurance to their gluten-free customers.

The response from coeliac diners has been overwhelming. Many have shared how meaningful it is to be able to enjoy traditional fish and chips again, in a setting where they feel safe and included. One customer described it as the first time in years they’d been able to eat with their family without worry. Others travel significant distances just to visit.

Finney’s commitment to quality and safety has earned them a loyal following and consistently high praise. Reviews frequently highlight not only the breadth of gluten-free choices but the taste, and quality of the food itself.

For shops considering a similar move, Finney’s offers clear advice: “Do it properly. Invest in proper separation and staff training, and ensure your gluten-free options match the quality of your main menu. Accreditation from Coeliac UK can also build customer confidence and trust.”

Gluten-free doesn’t have to mean second best—and Finney’s proves that it can be a major strength for fish and chip businesses that are willing to go the extra mile.