Restaurant Request

I have a standard email that I send to restaurants in order to get them to make me something to plan. Lots of people have requested it, so I thought I'd put a copy here to make it easy to get.

Feel free to copy it and use whenever you're away on business, going out for dinner or just fancy a change.

Just delete any foods you don’t like and add your telephone number etc at the bottom. It’s worked really well for me so far. I usually phone first and check it out, then email the details using the email below. As long as you pick somewhere that cooks food from fresh using fresh ingredients, you should be fine.


Hello,
Thanks for catering for me on this special diet, I really do appreciate this, as I know it is extra effort for the kitchen staff.

My requirements are below – and I’m not fussy. Anything you put in front of me will be relished.


Permitted Veg & salad
Restricted Veg (up to 200g total max)
In addition
Spinach
Broccoli
Fennel
Samphire
Aubergine
Runner beans
Celery
Green pepper
Bean sprouts
Winter endive
Alfalfa
Garden cress
Cucumber
Any kind of lettuce, inc rocket etc
Turniptops (but not turnips)
Water cress
Beet leaves
Green part of spring onion
Sour gherkins

Courgettes
Red & yellow peppers
Cauliflower
French beans
Chicory
Turnips
Tomatoes (not cherry ones)
Asparagus
Sea aster
Sauerkraut
All sorts of mushrooms
Chinese cabbage
Paksoi
Radish
Red cabbage
purslane
1 Tbsp olive oil per day
Vinegar (except balsamic)
Mustard powder
Any dried spices
Any powdered or fresh green herbs (except garlic bulbs)






Here are a few recipes I’ve been using that should all be relatively easy to do on the night, just as ideas, not as special requests:

Stir fry veg:
1 Tbsp oil in a wok,
add chopped veg from unlimited list, green bit of spring onions, aubergine, broccoli, celery, green pepper, runner beans
and 200g from restricted list – courgette, red pepper, yellow pepper, mushrooms, Chinese cabbage or pak choi (there won’t be a lot, but the peppers add a bit of colour at least)
add 1 tsp Chinese spice and ½ tsp garlic powder
add a bit of water if it gets too dry
when almost ready, throw in some spinach and some fresh coriander and serve

Grilled veg salad
Griddle some fennel and aubergine slices, and courgette and pepper slices from 200g allowance
Marinade / toss in vinaigrette dressing made with 1Tbsp olive oil, 1 Tbsp white wine vinegar, pinch of mustard powder and salt & pepper
Serve on bed of green salad, with any leftover vinaigrette

Stuffed field mushroom
Griddle a large field mushroom (from 200g allowance)
Gently fry some fennel, tomatoes (deseeded, making up the rest of 200g allowance) and anything else from the unrestricted list that you have, in 1 Tbsp oil and seasoning. Add some spinach at the last minute, and allow to wilt
Put the mushroom on the plate and pile the rest on top. Garnish with fresh herbs.

I’m happy with anything though, so if chef wants to experiment, I’ll eat it!

Many thanks again – if you have any questions, please give me a call