HAVEN

What this means for you

This venue declares a shared kitchen with dedicated cross-contact protocols — separate preparation areas, equipment, trained staff or a dedicated fryer. Always tell staff you are coeliac so they can follow their protocols.

Kitchen protocols, as declared by the venue

• Dedicated gluten-free preparation area
• Dedicated gluten-free fryer
• Separate utensils, boards and equipment
• Staff trained in coeliac disease and cross-contact
• Dedicated gluten-free menu

Accreditation: No formal accreditation available in Cambodia — allergen protocols designed by a Swiss food engineer and former food hygiene consultant.

In their words

“Our team follows strict protocols, including in-depth instruction on food hygiene, celiac disease and cross-contact prevention for all trainees and kitchen staff. When guests inform us of allergies during booking, our team prepares designated tools and clean stations prior to arrival. Walk-ins are possible, but may take a little longer as we thoroughly prepare our designated areas to ensure complete safety before cooking.”

— HAVEN, venue submission to Elios Table