Coeliac Aware Staff and Kitchen. Famous for buttermilk crispy fried chicken, but they also do the cutest kid sized waffles or pancakes, pulled pork waffle burgers, onion rings, sweet potato fries and more coeliac safe food.
Lab Food has a shared kitchen but the only gluten during service time is pre-made bread, which is kept separate. The team are all trained and coeliac aware. The chefs serve up a seasonal creative menu of fresh, delicious all day breakfast, lunch & snacks including salads, bowls, burgers, house made cakes & raw slices, all with no set times so if you want a burger for breakfast or eggs for lunch they’ve got you sorted! They cater to all dietary requirements, whether it be gluten or dairy free, vegan or more & you can even skip the queue & order takeaway online if you’re in a rush.
View menu here
A note from the owners in regards to cross contamination minimisation:
All our staff are trained in the safe handling practices of coeliacs and chefs take extra precautions whilst preparing a coeliac dish (wiping down sections of the kitchen and using new boards etc). We use the oven for toasting all Gluten free bread and our Salamander for all other breads and buns during service which are stored away from GF bread. The only flours used on service are gluten free which includes all items that go into our fryers, meaning our fryers are 100% gluten free. We do use regular flour for a couple baking products, however this is never stored in our kitchen and not used during service (whilst food is cooking). When ordering we ask that you tell the team it’s coeliac not just gluten-free for extra precaution (although we do treat all GF items with extra care). Given that we do have bread products there is always a small risk, however we do have lots of coeliac’s dine with us as our menu is majority Gluten Free including things they normally can’t indulge in and so far had no reported incidents of anyone having a reaction.
Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.
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For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?
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