Grown

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which introduces inherent cross-contamination risk.
• Some reports indicate separate kitchen areas were used to reduce cross-contamination, but this is not guaranteed across all visits or items.
• Occasional menu items or stock may be unavailable, leading to substitutions or changes that affect what’s safely ordered.
• While many diners report positive experiences and knowledgeable staff, the lack of a dedicated GF facility means there is still risk compared to fully GF-certified environments.