The menu uses consistent GF, VG, and V labels throughout and explicitly notes nut-containing items, while also referencing a dedicated allergen and nutritional information resource. Staff are encouraged to assist with dietary customisations including vegan swaps, indicating a good level of allergen awareness and menu adaptability.

The menu uses consistent GF, VG, and V labels throughout and explicitly notes nut-containing items, while also referencing a dedicated allergen and nutritional information resource. Staff are encouraged to assist with dietary customisations including vegan swaps, indicating a good level of allergen awareness and menu adaptability.

The menu uses consistent GF, VG, and V labels throughout and explicitly notes nut-containing items, while also referencing a dedicated allergen and nutritional information resource. Staff are encouraged to assist with dietary customisations including vegan swaps, indicating a good level of allergen awareness and menu adaptability.

The menu uses consistent GF, VG, and V labels throughout and explicitly notes nut-containing items, while also referencing a dedicated allergen and nutritional information resource. Staff are encouraged to assist with dietary customisations including vegan swaps, indicating a good level of allergen awareness and menu adaptability.

Noodle Box provides a comprehensive allergen matrix covering a wide range of allergens (wheat, fish, crustacean, mollusc, egg, milk, lupin, peanut, tree nuts, sesame, soy, sulphites, and more) across all menu categories, with clear symbols for 'contains' and 'may contain traces'. The menu also includes a dedicated allergen information guide, cross-contamination warnings, vegetarian/plant-based labelling, and instructs customers with allergies to notify staff when ordering.

Noodle Box provides a comprehensive allergen matrix covering a wide range of allergens (including wheat, fish, crustacean, mollusc, egg, milk, lupin, peanut, tree nuts, sesame, soy, barley, oats, rye, and sulphites) across all menu categories, with clear symbols distinguishing confirmed allergens from trace risks. The document explicitly acknowledges cross-contamination risks from shared cooking and storage facilities, and instructs customers with allergies or dietary requirements to advise staff when ordering.

The menu uses consistent GF, VG, and V labels throughout and explicitly notes nut-containing items, while also referencing a dedicated allergen and nutritional information resource. Staff are encouraged to assist with dietary customisations including vegan swaps, indicating a good level of allergen awareness and menu adaptability.

Noodle Box provides a comprehensive allergen matrix covering a wide range of allergens (wheat, fish, crustacean, mollusc, egg, milk, lupin, peanut, tree nuts, sesame, soy, sulphites, and more) across all menu categories, with clear symbols for 'contains' and 'may contain traces'. The menu also includes a dedicated allergen information guide, cross-contamination warnings, vegetarian/plant-based labelling, and instructs customers with allergies to notify staff when ordering.

Noodle Box provides a comprehensive allergen matrix covering a wide range of allergens (wheat, fish, crustacean, mollusc, egg, milk, lupin, peanut, tree nuts, sesame, soy, sulphites, and more) across all menu categories, with clear symbols for 'contains' and 'may contain traces'. The menu also includes a dedicated allergen information guide, cross-contamination warnings, vegetarian/plant-based labelling, and instructs customers with allergies to notify staff when ordering.

Noodle Box provides a comprehensive allergen matrix covering a wide range of allergens (wheat, fish, crustacean, mollusc, egg, milk, lupin, peanut, tree nuts, sesame, soy, sulphites, and more) across all menu categories, with clear symbols for 'contains' and 'may contain traces'. The menu also includes a dedicated allergen information guide, cross-contamination warnings, vegetarian/plant-based labelling, and instructs customers with allergies to notify staff when ordering.

The menu uses GF and V labels consistently on applicable dishes and includes an allergy disclaimer acknowledging cross-contamination risks in the kitchen. However, there is no full allergen matrix, no mention of staff training or chef consultation, and dairy-free, nut-free, and vegan options are not explicitly identified.

The menu clearly labels gluten-free (gf) and vegetarian (v) options throughout, and notes that some vegetarian dishes can be made vegan on request. Allergen coverage is limited to GF and vegetarian indicators with no detailed allergen matrix or mention of common allergens such as nuts, dairy, or shellfish beyond what is implied by dish descriptions.

The menu consistently uses allergen and dietary shorthand labels (GF, NF, DF, V, VG, P, and their 'option' variants) across nearly all dishes, demonstrating a solid level of allergen awareness throughout. However, no dedicated allergen matrix, chef consultation service, or formal certification is mentioned, keeping the score below the highest tier.

The menu consistently uses inline dietary labels (gf, v, vg, r) across all food sections, providing clear gluten-free, vegetarian, and vegan identification throughout. However, there is no dedicated allergen matrix, no mention of cross-contamination protocols or staff allergen training, and nut/shellfish/dairy-free labelling is not explicitly addressed.

The menu consistently uses allergen labels (v, vg, gf, df) throughout food items, and notes gluten-free options with an asterisk where a modification is available. However, no allergen matrix, chef consultation process, or fryer separation information is mentioned.

The menu clearly labels vegan and vegetarian dishes and includes an important gluten free base disclaimer warning about cross-contamination in the pizza oven. Some allergen indicators are present (e.g. fish, pork labels) but a full allergen matrix or comprehensive labelling across all items is not provided.

Ooze & Tang takes allergies seriously and encourages guests to communicate dietary needs in advance, ideally a couple of days before booking, so the kitchen can customise accordingly. However, they are transparent that the small, fast-paced kitchen cannot guarantee zero cross-contamination and may not be ideal for guests with multiple or very severe allergies.

NEHO consistently labels dishes with allergen/dietary codes (v, gf, df, dfo, gfo, vo) throughout both the dine-in and takeaway menus, and advises guests to inform staff of dietary requirements. However, the restaurant explicitly states it cannot guarantee the absence of trace allergens, and nuts (peanuts) appear in multiple dishes without a broader nut-free guarantee.

The menu clearly labels dietary options throughout using v, vg, gf, and option (o) tags, with a note advising guests to inform staff of dietary requirements including Coeliac Disease. However, the kitchen explicitly warns that fresh pasta is made on-site with flour present in the air, making it unsuitable for those with severe gluten intolerance or Coeliac Disease despite gluten-free options being listed.

Bacetto explicitly states that gluten-free, vegan, and dairy-free options are possible and requests that customers notify them of allergies or coeliac status. Two desserts are labelled GF on the menu, and modifications appear available across the menu.

The menu consistently uses dietary labels (VE, V, GF, DF, N, GFO, VEO) throughout all sections, and includes a repeated allergen disclaimer noting that nuts, seafood, shellfish, sesame seeds, wheat flour, eggs, fungi and dairy are handled on premises. Gluten-free options are further distinguished between certified GF and GF* (cooked in shared fryer), showing a meaningful level of allergen awareness, though no full allergen matrix or chef consultation service is advertised.

The menu uses a clear inline labelling system (gf, gfo, vg, vgo, v) applied consistently across food items, and explicitly instructs guests to advise waitstaff of all dietary requirements including Coeliac Disease. However, there is no full allergen matrix, certified allergen-free claims, or mention of staff allergen training, placing awareness at a solid but not comprehensive level.

The menu uses inline labels (v, gf, vegan, nuts) throughout and includes a general allergen disclaimer noting gluten-free items are made in-house but may contain traces of gluten. Guests are prompted to notify staff of allergies, though no full allergen matrix or dedicated allergen section is provided.

The menu consistently uses (GF) and (GFO) labels throughout to indicate gluten-free and gluten-free option dishes, and one dessert is labelled both GF and DF. However, there is no full allergen matrix, no mention of staff allergen training, and nut-containing ingredients (walnuts, almonds, almond milk) appear without explicit allergen warnings.

Bar Amelie uses consistent gf, gfo, v, and vo labels throughout the menu and explicitly advises customers with gluten sensitivities or allergies to speak with staff before ordering. However, shared cooking and preparation areas are noted, so cross-contamination is a risk for those with severe allergies.