From December 2014, all food businesses had to be able to provide information on 14 allergens (listed below) for every recipe/food they produce. These allergens are defined as foods that have most commonly been reported to cause an allergic reaction in people.
• Cereals containing gluten
• Crustaceans (e.g. prawns)
• Nuts (e.g. almond, cashew, Brazil nuts)
• Sesame seeds
• Suphur dioxide (used as a preservative e.g. in dried fruit)
• Molluscs (e.g. mussels)
This information is clearly displayed on all of our menus, if you are unsure please ask a member of the catering team as each kitchen has allergen information about all the food served.
Each member of the kitchen team has received Allergen Awareness training.
Click here for more information on medical diets.