Fed By Plants

Fed By Plants is a 100% vegan restaurant ('completely plant-based', 'entirely possible to cook high quality, tasty, delicious food made from plants'). No animal products are present on the premises; the entire menu (burgers, pizzas, cakes, desserts, coffee milks) is plant-based. Structural impossibility of non-vegan cross-contamination satisfies Tier A path (i).

Fed By Plants is a 100% vegan kitchen where no meat or fish is served. The restaurant is verifiably safe for vegetarians by structural default.

As a 100% vegan kitchen, no dairy is present on the premises. Coffee is served exclusively with oat or soya milk. All cheeses are vegan (cashew-based). Structural cross-contamination with dairy is not possible.

The kitchen is 100% vegan, so no eggs are present on the premises. The tofu scramble, vegan bacon, and all baked goods are egg-free by structural fact.

As a 100% plant-based kitchen, no meat is present. 'Tofish' is tofu-based, not fish. Structurally safe for pescatarians.

A number of dishes on the menu are marked as gluten-free, such as bean and lentil fritters, nachos, a superfood salad, a mixed bean and beetroot salad, buckwheat waffle with grilled tofu, fried plantain, a portion of chips, a buckwheat waffle dessert, and mango passion fruit cheesecake. The kitchen also makes gluten-containing items, including pizzas with Neapolitan dough, sourdough bread, wraps, and battered tofu. No dedicated gluten-free fryer, separate preparation area, or coeliac accreditation is mentioned. A gluten-free beer (DEYA Happy Pills Gluten Free) is listed. Cross-contamination risk in a shared kitchen is not excluded.

Several menu items contain nuts, including nachos with homemade cashew cheese sauce (marked nuts and soya), a cashew ricotta pizza, a mango passion fruit cheesecake with a cashew base (marked GF, nuts), and a Biscoff cheesecake also with a cashew base (marked nuts). Allergen notes on these dishes allow individual avoidance, but cashews appear pervasively and the kitchen is shared. No nut-free preparation area is mentioned. The risk of anaphylaxis is noted, and further clarification should be sought.

Soy (soya) is present throughout the menu and is flagged consistently in allergen notes on individual dishes, including tofish, wraps, burgers, pizzas, sausages, waffles, and several desserts. Coffee milks include soya milk as an option. The menu marking enables dish-level awareness, but soy is used kitchen-wide and shared-kitchen cross-contamination risk is high. No dedicated soy-free prep area is mentioned.