Bill's

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contamination remains a theoretical risk, especially during peak times.
• Reported positive practices include separate gluten-free menus, allergen labeling on plates, and manager involvement in orders, plus mentions of dedicated fryers in some reviews and Coeliac UK accreditation in several accounts.
• Negative experiences exist, including cases where guests felt they were not protected from cross-contact or experienced gluten exposure, even with precautions in place. This highlights that safety can vary by location, staff, and momentary kitchen workflow.
• Best practice during a visit: request to speak with a manager about specific cross-contamination safeguards for your order, confirm which items are prepared with dedicated equipment, and ensure your dish is clearly labeled as gluten-free before it leaves the kitchen.