Does anyone know if there are legal implications of a restaurant stating a dish as gluten free when it may not be?
I recently eat in Giraffe and obviously chose a GF option from the menu. However I did get ill immediately after eating it and when I wrote to the restaurant to complain the main thrust of their reply was thus
'We will always try to cook and prepare food in separate areas, pans and fryers where possible and will always aim to avoid any contamination. However, I hope you can appreciate that we can't 100% guarantee this in a restaurant environment.'
Which makes the whole labelling/checking exercise pointless doesn't it?