AllergensLast updated 6 October 2026
Allergens, in full.
Every item, all 14 named allergens, before you order. If you have a severe allergy, call 020 7946 0583 and we'll talk you through exactly how your food is cooked. Example data · to be confirmed by the shop
Gluten-free fryer days
Mondays and Tuesdays, all day.
- A dedicated fryer with fresh oil every Monday morning and its own baskets and tongs.
- Gluten-free batter is rice and maize flour. It's mixed first thing, in its own tub, before any wheat batter is made.
- Every fish, the banana blossom "fish" and the kids' cod bites can be done gluten-free on those days, for 50p more.
- Chips are gluten-free every day: no batter, breadcrumb or meat ever goes in the chip range.
- If a Monday is a bank holiday, the gluten-free fryer moves to Wednesday that week.
- Malt vinegar contains barley. Ask for spirit vinegar, which doesn't.
Month
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|
Gluten-free fryer on Closed Bank holiday hours
The oil
Rapeseed oil in every range. No beef dripping, no groundnut oil. No peanuts or tree nuts are used anywhere in the kitchen.
The batter
Classic: wheat flour, water, raising agent. No egg, no milk, no beer. Gluten-free: rice and maize flour, water, raising agent.
Shared ranges
Sausages, goujons, scampi and halloumi fry in the fish range, so they share oil with battered fish. If that matters to you, tell us and we'll fry yours fresh in the gluten-free fryer on a Monday or Tuesday.
The allergen table
● contains · GF = contains gluten in classic batter, none in gluten-free batter (Mon & Tue). Malt vinegar, if you add it, contains gluten (barley) and sulphites.