Back in the summer of 2013, Marc Warde and his friend and business partner Adrian Morgan set out to serve British food with a modern twist, with everything made in our kitchen onsite and a focus on bakery products. Baking our own fresh bread, cakes and pastry-based treats, Niche was born.

Early on however, Marc was diagnosed as Coeliac and it became clear that he had to make some big changes to his life. As part of that, we decided to be bold and turn Niche into London's first completely (and at the time only) 100% gluten-free restaurant. It would work on exactly the same principles as before – great food in a great atmosphere, all made on site. Over the years, this also evolved into removing nuts and sesame from our menus and creating dishes without dairy and other dietary options to satisfy a growing demand in the emerging free-from market that we were attracting. Our strap line is 'gluten-free but you wouldn't know it' because we decided early on, that we wanted to be a gluten-free restaurant that is also just a good restaurant with good food!

Changing and adapting our menu was not as straight-forward as you might first think however, as it is not as easy as taking out wheat and replacing with gluten-free flour. Anyone who has tried much of the gluten-free food on the market will tell you that most of it just isn’t nice.  Marc wanted to create food that’s tasty and our existing customers wouldn’t be able to tell the difference. It really is a different method of cooking and it took some study, some science, lots of trial and it’s fair to say quite a few errors before we came to a menu we are delighted with. And for us, the best thing is that people visit us are often completely oblivious that we are gluten-free at all.

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