Radnor Arms
Radnor Arms, Salisbury, SP5 4HS
At a glance
Independent, gastro-leaning country pub in Nunton, about three miles south of Salisbury. An ambitious menu of tapas, salads, grills and Sunday roasts, with a large garden.
Gluten-free options
The pub runs a dedicated gluten free menu, printed as the full carte with anything containing gluten shown in red to avoid, so you can see your whole choice on one sheet rather than asking dish by dish. It reaches every course. Tapas include sardines, gambas al ajillo, chorizo a la cidra, patatas bravas, Spanish chicken wings, garlic and thyme mushrooms, hummus and whipped feta, with gluten free bread and oil to add. Salads, the lemongrass tofu meatballs, the Barnsley lamb chop, pork belly, sirloin steak and the ploughman's with gluten free bread are all available. The classics section includes battered fish of the day with Koffman's chunky chips, which the kitchen makes with cider rather than ale and cooks in its gluten free fryer, and there is a children's battered cod too. Chips, petite fries, polenta-coated sweet potato fries and the house salad are all on.
Before you order
Ask for the gluten free menu when you sit down; it is a separate sheet and it is what starts the kitchen's separate preparation. The red print is the part to read carefully, because several dishes are gluten free only once a component is dropped: the croutons come off the Caesar, the granary bread off the prawns, the onion rings off the steak and the hoisin off the pork belly bites. The shortcrust pie, the Radnor burger, the spanakopita, the salmon linguine, the squid and the whitebait are out altogether. The menu's own footer asks anyone with coeliac disease to speak to a staff member before ordering. The pub is clear it is not a gluten free kitchen.
Worth asking?
Is the gluten free fryer in use today, and kept only for gluten free frying? Which desserts can be done gluten free?
What this means for coeliacs
The pub issues a dedicated gluten free menu covering every course, with gluten-containing items printed in red, and the proprietor has described the handling directly: a separate prep area with colour-coded boards and utensils extending to plating, separate storage, and a gluten free fryer using cider-based batter. She is equally clear it is not a dedicated gluten free kitchen and holds no accreditation, so the grade rests on evidenced process rather than a dedicated facility.
Last checked:
This information is researched but not guaranteed — menus and kitchen practices change. Always tell staff you are coeliac.