I have coeliac disease, which means even small amounts of gluten or cross-contamination can make me sick.
Could you please help me quickly check a few things with the kitchen?
Dedicated fryer
Is the fryer dedicated gluten-free, or used for foods that contain gluten?
Prep area & utensils
Are gluten-free meals prepared with separate utensils/equipment or in a separate prep area?
Sauces & ingredients
Do the sauces, marinades, or seasonings used in this dish contain gluten?
Loose wheat flour
Is loose wheat flour used in the kitchen (such as for pizza or baking)?
Need to ask the kitchen?
Scan to take these questions with you.
Thank you for helping keep my meal safe.
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