11 venues in Horsham rated S to B for coeliac · gluten-free, every tier backed by cited sources.
Coeliac UK accredited and listed on the Coeliac UK venues page. The menu marks GF and GFO items, and a dedicated fryer is used for chips. Staff are trained, and gluten-free dishes arrive flagged. The kitchen is shared, but the chain's gluten-free process is well-documented.
The restaurant holds Coeliac UK accreditation and is listed on that organisation’s venue directory. It has a dedicated gluten-free fryer, a dedicated kitchen space, and staff trained on coeliac safety. The menu clearly marks GF and GFA items. Multiple coeliac diners report no symptoms across visits. Food is prepared in a shared kitchen with cross-contamination controls, but the venue has robust protocols including separate preparation areas and flagged orders.
Bill's runs a full suite of dedicated gluten-free menus — separate GF sections for breakfast, brunch & lunch, dinner, desserts, a kids' GF menu, and GF set menus. The venue's own statement explicitly singles out gluten as the one allergen whose absence they can guarantee, stating that processes ensure all GF-marked dishes are made to recipes free from gluten. Multiple symptomatic celiacs report knowledgeable staff, flagged dishes, and no reactions. A dedicated fryer has been confirmed by community reviewers at this location. The kitchen is shared overall (standard menus carry gluten), but the structural GF setup — marked menus, dedicated fryer, trained staff, and a formal GF process guarantee — is among the strongest for a mainstream British chain. Tell your server you're coeliac when you sit down so the GF protocol is triggered.
There is a dedicated 'Non-Gluten Dishes' section on the menu with a solid range of options: non-gluten fusilli Bolognese and Lentil Ragu, non-gluten pizzas (Margherita, Primavera, Stromboli, Salami Misti, Truffle Funghi, Pollo Coppa e Funghi, Fiery Trio di Carne, and vegan versions of several), and a Non-Gluten Frutti di Mare. A Non Gluten Vegan Happy Face Pizza also appears on the kids' menu. The bar stocks a gluten-free Peroni. That said, this is a shared kitchen producing wheat-based pasta and stone-baked bread and pizza throughout. The venue uses the term 'non-gluten' rather than certified 'gluten-free', and cross-contamination risk is real. Anyone with coeliac disease should tell their server before ordering and ask to see the full estate allergen guide, which the restaurant holds.
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.
Reported to offer a gluten-free menu with GF curry options. A coeliac reviewer noted an extensive choice of GF curry dishes and felt safe after speaking with the manager, though serving staff awareness was mixed. The kitchen is shared rather than dedicated, so cross-contamination risk exists. Confirming directly with the manager when ordering is advisable.
Gluten-free items (pizza, pasta, risotto, garlic bread) are marked on the menu and staff explain options carefully. A coeliac reviewer reports pasta and pizza are cooked separately, and the Atly listing notes gluten-free bases are made offsite to prevent cross-contamination. The kitchen is shared, not dedicated, so cross-contact risk exists. Best to confirm protocols with staff each visit.
The kitchen is shared with wheat-containing dishes and is not a dedicated gluten-free facility. The menu states that gluten-free pizza bases and pasta are available on request for an extra charge, and staff receive training on allergens and cross-contamination precautions. A coeliac diner reported a positive experience with staff 'on it with your allergy', though the official disclaimer warns the establishment is not dedicated gluten-free. No independent accreditation from Coeliac UK or a similar body was found.
The venue publishes a dedicated allergen menu showing per-dish codes (GF, GFO, DFO, V, VG) and asks guests to speak to the Duty Manager before ordering. However, the kitchen is shared and they explicitly state they cannot guarantee the absence of allergens. There is no dedicated gluten-free kitchen, fryer, or Coeliac UK accreditation noted. This is a reliable marked-menu setup in a shared kitchen – suitable for mild gluten sensitivity but not for autoimmune coeliac who need zero cross-contamination.
Several dishes are marked gluten-free on the Deliveroo menu, though the kitchen is shared and no dedicated equipment is noted. Confirming with staff before ordering is recommended.
The pub offers gluten-free options and staff are described as knowledgeable and accommodating. Multiple Atly community reviewers mention gluten-free availability without incident, and one notes the waiter explained GF options in detail. No evidence exists of a dedicated gluten-free kitchen, separate fryer, or accredited coeliac certification. Sunday lunch requires two weeks' advance booking. For coeliac safety, calling ahead to confirm cross-contamination procedures for specific needs is advisable.