Thanks for all the advice. The worst thing for me is that I’ll be having very little control over how things are made. If i was cooking, and staying at home, things would be a lot. The only things i’d have control over are the gluten free things (sausages, yorkshire puds, stuffing) so i can try to be inventive with those.
But with regard to the coconut oil and caprylic acid, dvorge, perhaps i could take those and other anti fungals before and after the meal to try to limit the damage?