Pig and Whistle Hotel

⚠️ Risks & cross-contamination

• The facility is not described as a dedicated gluten-free operation.
• The kitchen handles a broad range of allergens (nuts, seafood, shellfish, sesame, wheat, eggs, mushrooms, dairy), which introduces cross-contact risk.
• While there are strong positive signals around GF practices (e.g., dedicated GF fryer), the evidence is not a formal GF-certification or facility-wide designation.
• If you have celiac disease, you should explicitly communicate dietary needs and confirm current kitchen practices (including fryer oil changes and separate equipment) before ordering.