How Ceres Gluten Free Batter Redefined Fish & Chips at Beryl's

In the heart of Deventer, the Netherlands, beside the iconic Lebuïnus Church, you'll find a small, welcoming restaurant with big ambitions. Beryl's isn't just a name—it belongs to the co-founder whose vision helped reimagine fish and chips for a new generation of Dutch diners. Alongside her partner Jürgen, Beryl set out to create something different: a gluten-free twist on Britain's most nostalgic dish.

The idea for Beryl's was born thousands of miles from home. While travelling through Southern Africa, Beryl and Jürgen had a revelation: fish and chips could be light, crisp and exciting. Nothing like what they were used to in the Netherlands. That one experience planted the seed for a restaurant.

Back home, they began scouting for a location. In 2017, they found the perfect spot on Grote Kerkhof square. Surrounded by cafés, lunchrooms and fine dining, Beryl's would be just different enough to stand out—and just welcoming enough to feel like home.

From day one, Beryl was adamant: the menu should be inclusive without sacrificing taste. That meant no meat and a strong commitment to gluten-free options. However, finding the right batter mix proved to be much harder than expected.

"We tested several gluten-free batters," Beryl says. "Most were too greasy or inconsistent. Ceres Gluten Free Batter Mix was the only one that delivered the crispness and lightness we wanted. Even our non-gluten-free guests love it."

One reason the Ceres Gluten-Free Batter Mix works so well is that it's designed with real kitchens in mind.

"It's one part mix to two parts water. That simplicity helps us train staff quickly and ensures consistency even on our busiest days. If something's off, we can tell instantly."

The batter's reliability reduces waste, speeds up service and supports the high standards Beryl's has become known for.

Beryl and Jürgen bring a unique mix of experience to the table: she comes from a background in hospitality and education, while Jürgen has experience in Michelin-starred restaurants and sales. That combination helps them strike a balance between precision and warmth.

They opened Beryl's in 2019, just before the pandemic. With resilience, they pushed through Covid, built a loyal customer base, and now serve up to three full seatings in their 22-seat space on busy nights. The team has grown from three to 14 members, with most on flexible contracts to match the restaurant's changing operational needs.

Beyond fish and chips, Beryl's is known for its vegan menu. The aim? To pleasantly surprise people.

"We don't serve meat, so people assume we're a vegetarian café. Then they try our vegan fish and chips or burgers and can't believe the flavour. We love challenging expectations."

And it works. Guests routinely leave glowing reviews, especially about the batter and the staff. The Google rating is an impressive 4.9 stars.

"Sometimes people say, 'I haven't had fish and chips in 20 years.' That touches us."

Despite rising shipping fees post-Brexit, Beryl's continues to import its Ceres batter from the UK. "It's a non-negotiable for us.

"We stopped importing drinks because of cost, but the batter? That's our main ingredient. We couldn't do what we do without it."

Expansion remains part of Beryl's long-term vision, although quality always takes priority. They're in talks with local authorities, but rising property costs mean it's a slow and considered process.

"We started Beryl's to grow it into more locations eventually. But we'll only expand if we can protect what makes us special—authenticity, hospitality, and great food."