Miller & Carter

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility. This means there is some inherent cross-contamination risk to consider, especially if items are cooked in shared equipment.
• Fryer practices appear to be location- and item-dependent. Some guests report separate fryers for GF items or clearly labeled GF chips, while others mention mixed-use fryers or changes over time. Because fryers and shared cooking surfaces are a common cross-contact vector, it’s prudent to:
• Confirm at the table whether a given GF item will be prepared in a dedicated fryer or on separate surfaces.
• Ask how sauces and sides are prepared and whether any cross-contact safeguards (like dedicated utensils) are in place.
• While there is substantial positive evidence (including Coeliac UK accreditation and recent guest reports of careful service), the variability in fryer practices means the risk is not uniformly eliminated.