The Goshawk

⚠️ Risks & cross-contamination

• The establishment is not dedicated gluten-free. This raises the baseline risk for cross-contact.
• Menu notes indicate not all ingredients are listed and that the kitchen uses gluten and other allergens, meaning there is a non-negligible risk without direct confirmation on every dish.
• One diner reported that staff described a designated GF fryer, which is a positive signal, but another part of the evidence emphasizes cross-contamination risks in a mixed-kitchen environment. Relying on staff questions and specific preparations is essential.