The butterfly and the pig
A dedicated gluten-free fryer is used, and multiple independent reports from coeliac diners confirm knowledgeable staff who understand cross-contamination risks. Menu items are clearly marked GF. The kitchen is not 100% dedicated, and while no current accreditation from a recognised body is cited, the combination of a dedicated fryer, marked menu, and consistently savvy staff—backed by a large sample of positive coeliac reviews over many years—makes this a strongly trusted choice for coeliac-safe dining in Glasgow.
| Mon | 08:30–00:00 (Tea Rooms 09:00–17:00; Restaurant 17:00–23:00) |
| Tue | 08:30–00:00 (Tea Rooms 09:00–17:00; Restaurant 17:00–23:00) |
| Wed | 08:30–00:00 |
| Thu | 08:30–00:00 |
| Fri | 08:30–03:00 |
| Sat | 08:30–03:00 |
| Sun | 10:00–00:00 (Tea Rooms 10:00–17:00; Restaurant 12:00–23:00) |
Per-allergen evidence
Coeliac · Gluten-free
confidence 82% ·
Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.
A dedicated gluten-free fryer is used, and multiple independent reports from coeliac diners confirm knowledgeable staff who understand cross-contamination risks. Menu items are clearly marked GF. The kitchen is not 100% dedicated, and while no current accreditation from a recognised body is cited, the combination of a dedicated fryer, marked menu, and consistently savvy staff—backed by a large sample of positive coeliac reviews over many years—makes this a strongly trusted choice for coeliac-safe dining in Glasgow.
Cited references
Vegan
confidence 76% ·
Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.
Multiple vegan options are available, including a vegan breakfast, vegan afternoon tea, a breaded aubergine burger, and weekly-changing vegan specials. HappyCow lists separate vegan and gluten-free deep fryers. However, the menu does not consistently mark vegan items, and the venue serves meat, so cross-contamination risk exists in a shared kitchen. Staff are reported as accommodating but the menu lacks per-dish vegan symbols.
Cited references
Vegetarian
confidence 70% ·
Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.
Vegetarian options are noted by community reviewers, and the menu includes items like vegetable frittata, soup, and halloumi salad. The venue serves meat in a shared kitchen and does not mark vegetarian items on the menu. Staff can accommodate requests.
Cited references
Dairy-free
confidence 65% ·
Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.
Multiple community reports on FindMeGlutenFree and HappyCow note the venue is good for dairy-free options, and staff can accommodate dairy-free requests. The menu marks GF items but does not consistently mark DF on every dish. A shared kitchen means cross-contamination is possible, but the venue has a dedicated gluten-free fryer which also serves dairy-free fries.
Cited references
Shellfish-free
confidence 68% ·
Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.
One knowledgeable customer report on HappyCow notes a server explained they have three deep fryers (one for everyone, one gluten-free, one vegan), and the reviewer felt safe with a shellfish allergy. Another FindMeGlutenFree review warns that fish comes from the same fishmonger bucket as prawns, which is a specific cross-contamination risk for shellfish. The venue does not mark shellfish on the menu.
Honest caveat: One community report warns that fish is sourced from the same fishmonger bucket as prawns, creating a shellfish cross-contamination risk.
Cited references
Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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