A taste test aboard the Orient Express gauges how tolerant its chefs are of gluten-free passengers
Chefs are not the most tolerant of tribes. They tend to get irked by lots of things but reserve a special dislike for vegetarians and food allergies. Back in the heyday of luxury train travel in the 1930s and 1950s chefs didn’t have to worry too much about “fussy” diners, mainly because there weren’t any.
Today, however, it’s a different story. An invite to eat out, be it to a business breakfast or an informal family supper, is invariably accompanied by a polite request to predetermine any “dietary requirements”.
So occasionally in the name of research, if travelling with a