Allergens
In truth, any ingredient can cause an allergic reaction, however the FSA lists 14 commonly known allergens most likely to be the cause for a potential allergic reaction. Further details about each of these is listed below. Whilst not all of these ingredients are present in our dishes, we cannot guarantee against their presence due to manufacturing processes within the factories where some ingredients used in our dishes are made.
The safety of our customers is of the utmost importance, and when it comes to the control of allergy causing ingredients, we take our obligations very seriously. We follow strict guidelines and processes to minimise the inclusion and contamination of foods from allergens, and to ensure cross contamination is kept to an absolute minimum. We list specific allergy advise against each item on our menu where we believe an allergen to be present.
If you require information regarding the presence of allergens in any of our food or drink, please ask. Whilst a dish may not contain a specific allergen, due to the wide range of ingredients used in our kitchen, foods may be at risk of cross contamination by other ingredients.
Celery
Celery can be hard to avoid, as it is often hidden in many other products and ingredients, such as soups and stocks. If you have an allergy to celery, you should also avoid Celeriac, a root vegetable closely associated with celery.
Crustaceans
Crustaceans includes Crab, crayfish, langoustine, lobster, prawn, shrimp and scampi. See 'Fish' for further details.
Fish
Intolerance to fish can be wide ranging, and includes both freshwater and sea fish, as well as all forms of shellfish. It's difficulty in detection comes from the fact it can be present in unexpected places such as sauces, casseroles and many other dishes. See also 'Crustaceans' and 'Molluscs'
Cereals containing gluten
Food containing gluten as well as wheats and cereals are in more food products than almost any other allergen and should be carefully avoided by those with mild to severe symptoms. The list of foods containing gluten, grains and cereals is extensive and you should seek advise from your GP for more details.
Eggs
As such a common ingredient present in so many foods, egg can be hard to avoid. Thankfully, allergy to egg is often mild, but in rare cases can be more severe, up to and including the onset of anaphylaxis.
Lupin
The seeds from some lupin species can be cultivated as food. These are normally used to make lupin flour, which might be used in baked goods such as pastries, pies, pancakes or in pasta.
Milk
As an ingredient present in so many places, milk and milk containing products such as butter and cheese can be hard to avoid. Milk can cause both allergic reactions and intolerances, so is best avoided if you have any doubt. Thankfully, many milk alternatives are now available to make avoiding this ingredient easier than ever.
Mustard
As an ingredient present in the manufacture of so many food products, such as sauces and marinades, mustard can be hard to avoid and can appear in the most unexpected of places. It's effects can also be present in foods from the brassica and cruciferas family such as cabbages, kohlrabi, cauliflower and Brussels sprouts amongst others.
Sesame
Products that were never intended to contain sesame may nowadays have traces of the allergen due to manufacturing practices and the inclusion in foods like cakes and breads. Hummus, Tahini and Halvah are three of the most common sesame containing products.
Molluscs
Molluscs include Abalone, clams, cockles, mussels, octopus, oysters, periwinkles, scallops, snails, squid, whelks and sea urchin. Whilst some people may not be allergic to fish, they may still have an intolerance or allergic reaction to foods from the molluscs family. See 'Fish' for further details.
Peanuts
Peanuts are a common cause of food allergy, and can cause severe allergic reaction (anaphylaxis) in some, and milder reactions in others. As a legume and not a true 'nut' some peanut allergy suffers can still consume tree nuts. See 'Tree Nuts' for further details.
Soybeans
As many as 60% of manufactured foods contain soya so it can therefore be difficult to avoid. The soya bean belongs to the legume family, which also includes fresh and dried peas, beans, liquorice and peanuts.
Sulphur Dioxide and Sulphites
Not a common allergy, however it is known that sulphites can cause allergy-like symptoms in people with underlying asthma and allergic rhinitis. There are a wide ranging number of potential sources, but they include wines, beers and cider, vegetable juices, as well as some soft drinks.
Tree Nuts
Tree nuts grow on trees, rather than on the ground. It is possible to be allergic to one or more types of tree nuts as they have similar proteins. The term Tree Nuts includes almonds, brazil nuts, cashews, hazelnuts, macadamia, pecans, pistachios, shea nuts and walnuts.
What can you do to avoid risk?
In all cases, it is best to seek advise from your GP if you suspect you may have an intolerance or allergy to a food substance. Your GP can arrange tests to determine if an allergy or intolerance is present and the severity of the reaction. We will do all we can to support your needs whilst dining with us, but due to the processes used in creating and making our dishes, we cannot guarantee against contamination.