Pho

⚠️ Risks & cross-contamination

• There is at least one recent concern raised in a testimony about perceived unsafe practices in the kitchen. As with many GF-focused venues, the risk level can hinge on day-to-day kitchen operations.
• Overall, however, the bulk of evidence highlights allergy checks at seating and on ordering, clear GF labeling, and a strong safety culture. The restaurant’s dedicated gluten-free status and Coeliac UK accreditation further support a safety-forward environment.
• If you are extremely sensitive, it’s prudent to confirm which items are marked as non-GF before ordering and to reiterate your allergy needs when placing orders or obtaining meals.