The Sands Bistro

The co-owner, Karen, has coeliac disease and manages the kitchen with strict cross-contamination protocols. These include separate prep areas, colour-coded utensils, dedicated fryers and cookware, storage separation, and separate serving areas for gluten-free dishes. The menu does not mark individual items with GF codes, but the website clearly states that gluten-free is a speciality and staff are trained. Several reviews from coeliac diners on FindMeGlutenFree report no reactions and describe the chef as coeliac. No third-party accreditation was found, so the tier is A (strongly trusted) rather than A+.

The bistro has a dedicated Vegan and Vegetarian menu, and Karen, the co-owner, holds the title of "Green Cuisine Maestro," with deep experience in plant-based cooking. Cross-contamination protocols cover separate preparation areas, dedicated cookware, and colour-coded utensils for vegan dishes. Ingredients are verified with suppliers for vegan status. Several reviews confirm good vegan options. No formal accreditation exists, but the structural setup is strong.

The same as vegan: a dedicated Vegetarian menu exists, separate prep areas and cookware are used, and the kitchen is highly attuned to dietary needs. Staff are trained and the menu is clearly signposted.

The bistro's allergen safety protocols cover general allergen awareness, and FindMeGlutenFree reviews mention it is 'good for dairy-free'. No specific dedicated equipment or separate prep areas for dairy-free are detailed, however, and dairy is present in many dishes, including cheese melts and lasagne. Options are best confirmed with staff.