The menu consistently uses dietary labels such as [GF] for gluten free, [VG] for vegan, [V] for vegetarian, and [Kd] for kids options throughout all pasta categories. However, there is no full allergen matrix, no mention of cross-contamination warnings, and no certified halal or nut-free declarations despite the Prosciutto Salad containing crushed cashews.

The Coffee Club acknowledges allergen information is available and directs customers to a dedicated Allergens Page, with a disclaimer that all items may contain traces of allergens and staff can be consulted for further details. However, the drinks menu itself does not include item-level allergen labelling, and several items such as pistachio-based drinks contain notable allergens like nuts without explicit on-menu warnings.

The menu consistently uses a clear inline labelling system (GF, GFO, V, VO, VG) throughout all sections, making it straightforward to identify gluten-free and vegan/vegetarian options. However, there is no dedicated allergen matrix, no mention of staff allergen training or chef consultation, and key allergens such as nuts and shellfish are present in multiple dishes without explicit warnings.

The menu consistently labels gluten-free dishes with 'GF' throughout all sections, and includes a footer note advising customers with food allergies to inform staff before ordering. However, many dishes contain nuts, dairy, and other common allergens without consistent individual labelling, and there is no full allergen matrix or certified halal/vegan designation.

The menu consistently uses dietary tags (V, VG, VGO, GF, GFO, NF, NFO, DF, DFO) across most items, indicating a solid allergen labelling system throughout. Some items lack tags entirely and no formal allergen matrix or chef consultation process is explicitly mentioned.

The menu consistently uses allergen labels (GF, GFO, V, VG) throughout all food sections, and guests are explicitly directed to speak with staff about allergen concerns before ordering. Gluten-free options are available across snacks, mains, salads, and sides, though no dedicated fryer or full allergen matrix is mentioned.

The menu uses GF, V, DF, and asterisk labels consistently throughout, and explicitly notes that individual dietary requirements can be catered for via staff. However, the asterisk notation warns that some GF-labelled dishes may not be suitable for coeliacs, indicating partial rather than certified gluten-free provision.

The menu uses clear inline labels (GF, V, VE, and optional variants gfo/vo/veo) throughout, and includes a general allergen warning that the kitchen regularly uses milk, eggs, wheat, nuts, and shellfish. Guests with allergies are directed to notify staff, though no allergen matrix or chef consultation process is explicitly detailed.

The menu consistently uses allergen and dietary labels (GF, GFO, V, VG) throughout and includes a footer key explaining each symbol. Guests with allergies are directed to speak with staff before ordering, though no full allergen matrix or certification is provided.

The menu uses V, VG, and GF labels throughout and includes a general allergen warning noting the presence of prawns, peanuts, tree nuts, soybeans, sesame, fish, eggs, milk, and gluten, with a prompt to speak to staff. However, allergen labelling is inconsistent across items and no full allergen matrix or dedicated fryer information is provided.

The menu consistently uses inline allergen and dietary labels (v, gf, df, vegan) across most dishes, with some items offering gf as an option and asterisks indicating potential modifications or caveats. No halal certification or full allergen matrix is provided, but the labelling approach is clear and reasonably thorough.

The menu uses a clear allergen labelling system (GF, DF, NF, SF, EF, V) consistently across most dishes, making it relatively easy for diners to identify suitable options. However, the restaurant explicitly states it cannot cater to coeliac requirements due to high flour use in a small kitchen, and despite GF labels, all dishes may contain traces of gluten.

The menu uses clear labels throughout (GF, DF, V, VG, GFO, DFO) and explicitly warns that GF-labelled items marked with an asterisk are cooked in a shared fryer, and that the kitchen may contain traces of gluten, nuts, and other allergens. Staff are asked to be notified of allergies, though no full allergen matrix or chef consultation programme is mentioned.

The menu consistently uses a clear shorthand labelling system throughout (gf/gfo, df/dfo, v, vg, vo) to indicate gluten-friendly, dairy-free, vegetarian, and vegan options. However, there is a notable caveat that pizzas may not be suitable for coeliacs due to flour on cooking surfaces, and no full allergen matrix or chef consultation service is explicitly mentioned.

The menu uses a '*' symbol throughout to denote dishes available as gluten-free upon request, providing consistent labelling across all sections. However, many dishes contain peanuts, shellfish, egg, and fish sauce, and there is no full allergen matrix or chef consultation service explicitly mentioned.

The menu consistently uses V and GF labels throughout, and includes a footer note asking guests to advise staff of dietary requirements and allergies. However, there is no full allergen matrix, no dairy-free or vegan labelling, and nut warnings are absent despite several nut-containing dishes.

The menu uses a clear allergen labelling system throughout (gf, df, vg, v and option variants), and explicitly warns that all products are produced in kitchens handling peanuts, tree nuts, seafood, soy, milk, egg, sesame, wheat, lupin and sulphites. The gluten-free pizza base is explicitly noted as not celiac-friendly, showing good transparency, though no full allergen matrix or chef consultation is mentioned.

The menu consistently uses [v], [gf], and [gfo] labels throughout, and pizza bases are available in gluten-free, no soy, no wheat, no egg, and no dairy variants. However, there is no full allergen matrix, no mention of staff allergen training, and dairy-free or nut-free labelling is largely absent despite several nut-containing dishes.

The menu uses clear V, Vg, GF and option-available labels throughout, and explicitly flags nut-containing dishes such as the haloumi shakshuka, pollo insalata fresca and Mediterranean lamb cutlets. However, a blanket disclaimer warns that all food items may contain traces of peanuts or tree nuts, and staff consultation is encouraged for allergen concerns rather than a full allergen matrix being provided.

KOBA uses inline menu labels (V, VO, VE, GF, GFO) to indicate vegan, vegetarian, and gluten-free options throughout the menu, and guests are asked to inform staff of dietary restrictions. However, allergen labelling is inconsistent as many dishes list no allergen tags despite containing common allergens such as nuts, shellfish, eggs, and dairy.

The menu consistently uses dietary labels (gf, gfo, v, ve, veo) throughout and directs guests to scan a QR code for full allergen information. However, the kitchen handles a wide variety of ingredients and explicitly warns of cross-contamination risk, and no dedicated allergen matrix or chef consultation process is formally described.

Cafe Mimosa consistently labels dishes with allergen and dietary codes (GF, GFO, DF, V, VG, VGO) throughout all menu sections including brunch, set menu, and functions. While allergen labelling is clear and thorough, there is no mention of a full allergen matrix, chef consultation service, or dedicated fryer for gluten-free items; peanut butter also appears as a menu item, so the kitchen is not nut-free.

The menu consistently uses dietary labels such as GF, GFO, V, VG, VGO and VO across most items, indicating a solid level of allergen awareness. However, no dedicated allergen matrix, chef consultation option, or staff training mention is provided, and the menu explicitly states no modifications are allowed.

The menu uses consistent allergen labels throughout (GF, V, VE, VEO, N, DF, O) and guests are asked to inform staff of dietary requirements. However, there is no full allergen matrix, no mention of dedicated fryers or chef consultation, and the kids menu lacks any allergen labelling.

The menu consistently uses dietary labels (V, VG, GF, GFO) throughout both the breakfast and lunch sections, and gluten-free bread/bun is available as a paid modification. However, there is no full allergen matrix, no mention of staff allergen training or chef consultation, and some items containing common allergens like nuts, dairy, and shellfish are not explicitly flagged.