Starbucks

This review is based solely on Starbucks UK’s published allergen information. It reflects what Starbucks reports about the presence or possible cross-contact of the 14 major allergens. Please check Starbucks’ official allergen guides directly, as ingredients and preparation practices may change. Across Starbucks’ UK food and beverage menus, several allergens appear frequently. Gluten, primarily from wheat, barley and oats, is common in bakery items, sandwiches, toasties, buns, seasonal cakes and many breakfast products. Milk is widely used across both food and drinks, including in hot and iced coffees, Frappuccino beverages, whipped cream, chocolate-based drinks, bakery products, and many breakfast dishes. Egg features in a range of pastries, muffins, cakes and breakfast items. Soya also appears extensively, used in chocolate products, emulsifiers, plant milks, bakery inclusions and sauces. Treenuts occur in several beverages (e.g., toffee nut seasonal syrups, almond-based drinks), as well as in bakery items containing almonds or hazelnuts. Sesame appears in selected bakery products such as rolls or seeded breads. Seasonal beverages may also include barley-derived malt extract. Some food items include mustard or celery, particularly sandwiches, salads or savoury fillings. Sulphites are found in certain sauces, jams and fruit fillings. According to Starbucks’ allergen statements, all beverages and food items are handled, assembled or finished in shared environments where allergens are present. Starbucks explains that due to shared equipment, utensils and preparation areas, it cannot guarantee that any item is allergen-free, and cross-contact is always possible even when an allergen is not intentionally included in a recipe. The chain’s allergen guide notes that cross-contact may occur in shared preparation areas. Menu variability note: Allergen information may differ by region or location, so customers should verify details for their specific restaurant. Information reviewed as of: December 2025

They didn’t understand the risk of cross contamination when I mentioned it. It wasn’t until I spoke to an another member of staff they took me more seriously.

I personally avoid Starbucks as the staff are extremely inconsistent when it comes to handling allergens particularly when it comes to handling milks such as Almond or Dairy and using different jugs.