Modern Gastronomy.
Rooted in Suffolk.
Naturally Gluten-Free.

Mavis Lavis is your destination for premium, triple-tested recipes that celebrate the integrity of local ingredients. Born from an East London spirit of resourcefulness and refined in the rural landscapes of Suffolk, we specialise in elevating gluten-free cooking through the lens of the seasons.

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sweet

Impossible Pie

So called because it forms its own crust. You put the ingredients into a blender and then pour into a pie dish and voila after 30 mins in the oven you have an actual pie!

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Claude’s Favourite Banana Bread

This was the very first recipe I attempted after Claude became intolerant to wheat. I simply substituted the wheat flour for a gluten-free blend, and it worked perfectly! It is incredibly simple to make, and clearly delicious—Claude managed to eat nearly half of it before I could even find the camera. A Quick Tip for Gluten-Free Baking Since gluten-free flour can sometimes be a bit "thirsty," if you find the loaf is ever too dry, you can add an extra splash of milk or another half-mashed banana next time to keep it extra moist.

savoury

Baguette de Tradition sans Gluten

The French baguette is more than just bread; it is a cultural icon defined by its specific dimensions, textures, and the simplicity of its ingredients. To be considered traditional, it must adhere to a strict balance of a shatter-crisp exterior and a light, aerated interior.Appearance and TextureA classic baguette is instantly recognisable by its long, thin shape and the characteristic grigne—the sharp, diagonal slashes on the top crust that bloom during baking.The Crust: It should be a deep golden-brown, offering a distinct "crackle" when squeezed. This firm exterior provides a toasted, nutty flavour profile.The Crumb: Inside, the bread (the mie) should be pale ivory, soft, and "open," meaning it features large, irregular air bubbles rather than a tight, uniform sponge.The Senses: A fresh baguette carries the sweet, yeasty aroma of fermented dough and a hint of caramelised wheat.

The "Mavis Lavis" Seasonal Calendar

From the first spears of Waveney Valley asparagus to the rich, earthy game of the autumn harvest, join our community of food crafters in rediscovering the art of the seasonal larder.

SPRING

Asparagus & Samphire

Tempura Asparagus with a light rice-flour batter and lemon aioli.

SUMMER

Chicken & Berries

Lavender-infused Sutton Hoo chicken with a summer berry glaze.

AUTUMN

Apples & Venison

Venison loin with celeriac purée and a tart cider-reduction sauce.

WINTER

Cheese & Root Veg

Sophisticated GF "Suffolk Gold" cauliflower gratin with walnut crust.

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Modern Gastronomy.Rooted in Suffolk.Naturally Gluten-Free.