Mercure Salisbury White Hart Hotel
St John Street, Salisbury SP1 2SD
At a glance
City-centre hotel on St John Street, a few minutes' walk from the Cathedral, with the Squires restaurant and a daily breakfast service.
Gluten-free options
Breakfast is where this hotel is strongest. There is a separate gluten free table set away from the main buffet, carrying bread, cereals and cereal bars, with a completely separate toaster. If you would rather not go near the hot buffet at all, the chef will cook a fresh hot breakfast in the kitchen instead, specifically to avoid cross-contact from shared serving utensils. In the kitchen, separate knives and boards are kept for gluten free preparation. For lunch and dinner the hotel holds allergy sheets for every menu it serves, updated whenever a supplier changes a product, and the chef will adapt dishes where he can — flour is rarely used in the sauces.
Before you order
This is a hotel kitchen that handles gluten, not a gluten free one. Say you are coeliac when you book or check in, so the kitchen can cook your breakfast to order rather than leaving you to the buffet — that is the offer here, and it is worth taking. Nothing has been said about the fryer, so ask about anything fried before you order it. The hotel confirmed all of the above directly in August 2026.
Worth asking?
Can the kitchen cook my breakfast fresh rather than from the hot buffet? Is there a separate fryer for gluten free items?
What this means for coeliacs
The hotel has described what it actually does: a gluten free breakfast table away from the main buffet with its own toaster, a cooked-to-order breakfast on request so you need not use shared serving utensils, and separate knives and boards for gluten free preparation in the kitchen. Allergy sheets are kept for every menu and updated when suppliers change a product. The kitchen still handles gluten and nothing has been said about the fryer, so tell them you are coeliac and ask about fried items.
Last checked:
This information is researched but not guaranteed — menus and kitchen practices change. Always tell staff you are coeliac.