Harlow

Harlow is a 100% dedicated gluten-free kitchen. The official website states the cuisine is 100% gluten-free, and the menu lists every dish as gluten-free, with gluten-free versions of pasta, bread, tortillas, bagels, granola, croutons, and bagel chips. FindMeGlutenFree lists both locations as dedicated gluten-free, and dozens of coeliac reviewers report zero reactions. HappyCow describes it as an all vegetarian and gluten free restaurant. Wikipedia confirms Harlow is a gluten-free chain. No gluten-containing ingredients are used anywhere on the premises.

Harlow is a vegetarian restaurant. The official website describes the cuisine as '100% gluten-free, dairy-free, plant-based'. HappyCow lists the venue as 'Vegetarian' and 'Vegan-friendly'. Wikipedia identifies it as a 'vegetarian' cafe chain. No meat or fish is served. Eggs are available as optional additions, but the core menu remains entirely plant-based.

Harlow is a vegetarian/vegan restaurant with no fish or seafood on the menu. The official website states 'plant-based cuisine'. HappyCow and Wikipedia confirm it is vegetarian. No fish is present in the kitchen.

Harlow operates as a 100% dairy-free kitchen. The official website describes the cuisine as "dairy-free." Menu items incorporate vegan cheese (Daiya), rice milk, almond milk, oat milk, and coconut milk. No menu item lists any dairy ingredient. FindMeGlutenFree reviewers consistently note that the restaurant is "good for dairy-free." HappyCow confirms that no dairy is used on the premises. Eggs are available as optional add-ons, but dairy is completely absent.

Harlow is a plant-based restaurant with no shellfish or any seafood on the menu. The official website states 'plant-based cuisine'. HappyCow and Wikipedia confirm it is vegetarian/vegan. No shellfish is present in the kitchen.

Harlow describes itself as 'vegan forward' and the vast majority of the menu is vegan by default. The official website states 'plant-based cuisine' and 'dairy-free'. HappyCow lists it as 'Vegan-friendly' and nearly all reviews confirm vegan options dominate. Eggs are available as an optional add-on to some dishes (scrambles, bowls), and some items contain honey (e.g., bee pollen on turmeric latte, honey in lemonade). The kitchen is not 100% dedicated vegan, but the default state of nearly every dish is vegan, and the owners/chefs clearly prioritise plant-based cooking.

Eggs are available as an optional add-on to many dishes (scrambles, bowls, sandwiches). The menu states 'choice of farm fresh eggs*, or smokey tempeh, or seasoned jackfruit'. The default for most dishes is egg-free (vegan), but eggs are present in the kitchen and can be added. There is no dedicated egg-free prep area. HappyCow reviewers note 'every dish is available vegan' and 'they have optional eggs'. For strict egg allergy, cross-contamination risk exists.

The menu includes several nut-based ingredients: walnuts appear in pancakes, pesto, granola, and a chorizo quesadilla; almonds are used in parmesan, butter, and milk; cashews show up in sauces and hollandaise; and the kitchen also uses peanut butter, almond butter, and coconut. A FindMeGlutenFree reviewer noted that the restaurant has a sheet at the counter labeling other allergens, such as nuts, in menu items. The official menu lists walnuts, almonds, cashews, and peanuts explicitly. There is no dedicated nut-free kitchen. For a nut allergy, cross-contamination is a significant risk.

The menu contains soy in several forms: tempeh (soybean-based), tofu, tamari (soy sauce), and edamame. A FindMeGlutenFree reviewer notes the venue is 'good for soy-free'. However, the official menu does not mark soy content explicitly. There is no dedicated soy-free kitchen. For soy allergy, cross-contamination risk exists.

No sources discuss low-FODMAP accommodations. The menu contains high-FODMAP ingredients like garlic, onion, beans, cashews, and wheat-free but high-FODMAP grains. A FindMeGlutenFree reviewer with IBS noted they enjoyed the food but did not mention FODMAP-specific accommodations. There is no evidence of staff training or a marked menu for low-FODMAP.

No sources discuss sugar-free options. The menu contains maple syrup, agave, honey, dates, fruit juices, and other natural sweeteners. No evidence of sugar-free marked items or staff accommodation exists.

No sources discuss keto-friendly options. The menu is grain-heavy (rice, quinoa, GF pasta, GF bread, pancakes) and includes high-carb ingredients like bananas, dates, and maple syrup. It is not suitable for a standard keto diet without significant modification.