Twelve

⚠️ Risks & cross-contamination

• The venue is not a dedicated gluten-free facility, which inherently carries a risk of cross-contamination.
• At least one account referenced a mismatch between gluten-free instruction and kitchen execution (broccoli cooked in butter instead of oil), highlighting potential practice gaps.
• There is evidence of gluten-free bun usage for at least one dish, suggesting GF substitutions are possible, but not guaranteeing safety across all orders or menu items.
• Staff appear knowledgeable and often check with the kitchen, but variability between visits means consistency cannot be assumed.