Q&A with Ramiz Khalil from Nano Fish & Chips, Brighton's only 100% gluten free chippy

Ramiz Khalil of Nano Fish and Chips

Popular Brighton fish and chip takeaway Nano near London Road station announced last month that it was moving its entire menu and kitchen to be gluten free. Nick Mosley talks to owner Ramiz Khalil to find out more.

Tell us a bit about yourself…

I've been a chef for over 20 years, working mainly in British and Mediterranean kitchens. Wherever I worked, I regularly received requests from customers looking for gluten-free meals. Those requests encouraged me to learn more about coeliac disease and gluten-free cooking long before I opened Nano Fish & Chips. Over the years, I developed a good understanding of gluten-free cooking, cross-contamination and the challenges people with coeliac disease face when eating out.

What led you to opening Nano?

When I opened Nano Fish & Chips in 2015, I wanted to combine traditional British fish and chips with the experience I'd gained over many years in professional kitchens.

Only a few months after opening, I introduced gluten-free fish and chips using a dedicated gluten-free fryer. From the beginning, I wanted gluten-free customers to enjoy the same traditional fish and chips as everyone else, rather than treating gluten-free as just another menu option.

The decision wasn't driven by personal experience of coeliac disease, and it didn't begin as a commercial decision either. It developed naturally over many years of listening to customers, learning about coeliac disease and understanding how difficult it could be to find traditional fish and chips that people with coeliac disease could enjoy with confidence.

Before serving any gluten-free food, I completed Coeliac UK training and passed the assessment. That was only the beginning. I continued learning about coeliac disease and cross-contamination because I wanted to understand the condition properly, not simply offer another menu option.

In 2018, I expanded the gluten-free range and introduced a dedicated gluten-free menu. Over the following years, the trust of my gluten-free customers, together with everything I'd learned, gradually led me towards transforming Nano into a dedicated 100% gluten-free kitchen.

For the benefit of our readers, why is it important that gluten-free items aren't fried in the same oil as non-gluten-free items?

If gluten-free food is cooked in the same oil as food containing gluten, it can no longer be considered gluten-free because of cross-contamination. Using dedicated fryers is essential for people with coeliac disease, as even small amounts of gluten can cause problems. That's why dedicated equipment and good kitchen practices are just as important as the ingredients themselves.

What is the secret to a good gluten-free batter?

I don't think there's a secret ingredient. The secret is not accepting that gluten-free batter has to be different. I wanted it to look, taste and crisp up like a traditional fish and chip batter. That took years of testing and refining. The batter is also dairy and egg free, but most importantly I wanted customers to enjoy proper traditional fish and chips without feeling they were missing out.

Last month you announced that Nano would become a dedicated 100% gluten-free fish and chip shop. What was the reason behind that?

Becoming a dedicated 100% gluten-free kitchen wasn't a sudden decision. It developed over ten years of serving gluten-free food and understanding what customers were looking for.

It was also a major decision for the business. It meant finding new suppliers, replacing many ingredients, accepting higher ingredient costs and removing some popular menu items that no longer fitted a dedicated gluten-free kitchen.

One of my biggest priorities was making sure customers could still enjoy proper traditional fish and chips. I wanted people with coeliac disease to enjoy the same experience as everyone else, while making sure customers who don't follow a gluten-free diet enjoyed the food just as much.

Despite the additional costs, I was determined to keep Nano Fish & Chips affordable and avoid passing those costs on to customers wherever possible.

One of the final inspirations came after reading how difficult it can be for people who are both vegan and coeliac to find suitable food. That led me to spend months developing vegan alternatives that fitted naturally alongside traditional fish and chips without changing the character of the shop.

Compared with much of the UK, why do you think Brighton hospitality is so allergen aware?

Brighton has always been a city that welcomes people from different backgrounds and lifestyles, and I think that openness is reflected in its food scene. Many local businesses recognise that catering for different dietary requirements is simply part of offering good hospitality.

Anything else you'd like to add?

I hope Nano Fish & Chips shows that traditional fish and chips can be enjoyed by everyone without compromise. If someone with coeliac disease can walk into Nano with complete confidence and enjoy the same experience as anyone else, then I've achieved what I set out to do.

Nano Fish & Chips, 74 Beaconsfield Road, Brighton BN1 6DD

01273 558 546 • www.nanofishandchips.co.uk