Table 13

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility.
• There are explicit mentions that some sauces, such as gravy, contain gluten, while others may be gluten-free. This implies a real risk of cross-contamination if proper precautions aren’t followed.
• Historically, there are anecdotes about gluten-containing ingredients (e.g., rice flour usage by an earlier chef), which suggests a potential for gluten in some preparations, though recent experiences emphasize gluten-free options. This mixed history means careful staff communication is essential on a per-dish basis.
• The presence of gluten-free options and staff knowledge is encouraging, but the lack of a dedicated facility means ongoing vigilance is required.