Somerset

⚠️ Risks & cross-contamination

• Fryers are not gluten-free, which introduces cross-contamination risk for fried items.
• Staff have demonstrated knowledge about celiac needs and, in some instances, have adjusted preparation (e.g., cooking in a pan instead of frying) to reduce cross-contact.
• There is no evidence of a dedicated gluten-free menu or facility, which means reliance on staff guidance and on-menu modifications is necessary.
• Most evidence for safety is recent and positive, but the absence of a dedicated GF setup means risk remains, especially for items prepared in shared equipment.