Cinder - Belsize Park

Both menus mark several dishes as VE (vegan), including Nocellara olives, grilled Romano peppers, hispi cabbage, charred carrot, and roasted squash. The kitchen is shared and no dedicated vegan prep area is mentioned, so cross-contamination is possible. Staff are well-informed and can guide choices.

The menu lists dishes marked V for vegetarian, including house focaccia, beetroot with herb ricotta, charred carrot, and triple-cooked potatoes. No separate vegetarian preparation area is noted, and the kitchen cooks everything over a shared fire. Staff can advise on suitable choices.

The menu marks several dishes with GF codes (Nocellara olives, beetroot, charred carrot, stone bass crudo, and others), but the kitchen uses flour heavily for bread baking and can't guarantee any dish is 100% gluten-free. Cross-contamination risk is openly stated. Staff are described as relaxed and well-informed; tell them about any allergies when ordering.

Multiple dishes contain nuts (chilli nut crunch, pine nuts, hazelnuts, dukkah), and the menu marks them N. The kitchen is small and shared, with no dedicated nut-free prep area mentioned. Cross-contamination risk is acknowledged. Staff can provide advice.

The menu contains dairy in multiple dishes, including whipped beurre noisette, herb ricotta, pecorino, parmesan whip, and yoghurt-based sauces. A dedicated dairy-free preparation area is not noted. Staff can advise on possible modifications, though cross-contamination remains likely in the shared kitchen.