Giggling Squid - Horsham

The menu lists allergens per dish, making it straightforward to spot naturally gluten-free options, the chicken and beef Thai Red, Green, and Paneang curries, the Red Duck Rising Star, and most rice sides show no cereals with gluten. A full allergen guide is available on request and can be browsed online before a visit. Staff have a reputation for allergen awareness, and one diner reported GF-stickered plates being brought to the table. That said, the kitchen is shared with gluten-containing ingredients and the venue explicitly states that cross-contamination risk exists and dishes cannot be altered. It is not suitable for anyone who reacts to traces.

Vegan dishes are labelled on the menu and filterable online. Options include vegan Pad Thai, vegetable Drunken Noodles, Jasmine and Sticky Rice, Garlic Pepper Steamed Noodles, Pak Choi & Tenderstems, Salt & Pepper Chilli Mushrooms, Tamarind Mushrooms & Greens, and several other sides and starters. Multiple diners eating vegan consistently report positive and consistent experiences. The kitchen is shared with meat and fish, but the clear labelling makes navigation easy.

Vegetarian dishes are clearly labelled throughout the menu, with a solid range across starters, curries, noodles, and rice. The online menu filter lets you show only vegetarian options. Kitchen is shared with meat and fish.

A broad selection of fish and seafood dishes is available, including Sea Bass, Salmon, Hake, Prawn, and mixed seafood options, alongside a good range of vegetarian and vegan dishes. The allergen-marked menu makes it straightforward to navigate both categories and avoid meat-only dishes.

Milk appears in some starters (Golden Money Bags, Salt & Pepper Squid) and stir-fries, but many mains — particularly the Thai curries and most vegan-labelled dishes — contain no dairy. The per-dish allergen lists make it possible to identify dairy-free choices. Shared kitchen with cross-contamination risk.

Eggs feature in Pad Thai, some stir-fries, and Egg Fried Rice, but many dishes, including the classic curries and most vegan-labelled items, are egg-free. Per-dish allergen markings make identifying safe options straightforward. Shared kitchen.

Soya features in a large proportion of Thai dishes, but the per-dish allergen listings make it possible to identify soya-free options, dishes like the Red Duck Rising Star, Lamb Shank Massaman, Chilli & Lime Sea Bass, and Chicken Satay list no soya. Soya is pervasive in the kitchen so trace risk is real; checking the online allergen guide before visiting is advised.

Crustaceans and molluscs are listed separately on each dish. Shellfish-free choices are plentiful — chicken and beef curries, duck dishes, and vegetarian or vegan items generally contain no shellfish. Shared kitchen means cross-contamination risk exists.

Nuts and peanuts are a core ingredient in the kitchen, and the restaurant openly states it cannot guarantee any dish is free from them. Numerous menu items contain peanuts or tree nuts directly, Pad Thai, Satay, Massaman curries, and Classic Papaya Salad are examples. Many other dishes carry 'may contain' warnings for both. Anyone with an anaphylactic nut allergy should not eat here.