Ben's Fast Food

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

Ben's Fast Food operates a dedicated gluten-free kitchen — no flour, no wheat, no fryers — used exclusively by their team. The entire menu is gluten-free by default, built around naturally GF ingredients like millet, brown rice, and legumes. The founder designed the menu around his wife's gluten allergy. While the venue is not third-party certified, the kitchen is structurally dedicated (no gluten-containing ingredients on premises) and multiple coeliac reviewers report zero reactions across repeated visits. Some risk factors exist: shared building-level storage with other kitchens, supplier handling of both GF and gluten-containing products, and third-party delivery variables. The venue is transparent about these limitations.

confidence 0.80 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

The venue states that every dish is 100% dairy-free, and the menu is built without dairy ingredients. Multiple customer reviews corroborate that the food is dairy-free and safe for dairy-intolerant diners. The kitchen is dedicated to gluten-free and dairy-free preparation, with no dairy ingredients used. However, no third-party accreditation for dairy-free exists, and the venue does not explicitly state a separate dairy-free protocol beyond ingredient selection.

confidence 0.70 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

The venue's structured data and multiple pages state that the entire menu is 100% soy-free. The kitchen is dedicated to gluten-free, dairy-free, and soy-free preparation. Customer reviews corroborate that the food is soy-free. No third-party accreditation for soy-free exists, but the structural claim is consistent across official sources.

confidence 0.70 ·

Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.

The entire menu is plant-based by default — all bowls, sides, and sauces are vegan unless the customer chooses to add chicken, pork, or beef. The venue explicitly markets itself as having vegan options and many vegan customers report positive experiences. However, the kitchen is not fully dedicated to vegan preparation (meat proteins are handled), and there is no third-party vegan certification. The tier is B because the menu is structurally vegan-by-default, but cross-contact with meat proteins in the same kitchen is possible.

confidence 0.70 ·

Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.

The entire menu is plant-based by default, with vegetarian options available without modification. The venue explicitly markets vegetarian options. However, the kitchen handles meat proteins (chicken, pork, beef), so cross-contact is possible. The tier is B because the menu is structurally vegetarian-by-default, but the kitchen is not dedicated to vegetarian preparation.

confidence 0.65 ·

Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.

The venue states that all menu items are free of added sugar, refined sugar, and artificial sweeteners. The menu is built around whole ingredients with no added sweeteners. Customer reviews mention the food is sugar-free. However, no third-party certification exists, and the venue does not explicitly test for naturally occurring sugars. The tier is B because the founder's wife's dietary needs (which include no added sugar) drive the menu design, but the kitchen is not structurally dedicated to sugar-free in the same way as gluten-free.

confidence 0.50 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

The venue offers plant-based bowls that are suitable for pescatarian diets, but there is no specific pescatarian menu or protocol. The kitchen handles meat proteins (chicken, pork, beef), and no fish or seafood is mentioned on the menu. The tier is D because while plant-based options are available, the venue does not specifically accommodate pescatarian needs.

confidence 0.60 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

The venue offers garden bowls that are suitable for low-carb and keto diets, and customers can customize bowls by choosing base, protein, and toppings. The venue explicitly markets keto-friendly options. However, there is no dedicated keto menu, no keto-specific protocols, and the kitchen is not designed around keto requirements. Cross-contact with carb-heavy ingredients (rice, millet, legumes) is possible in the shared prep environment.