Food Information Regulations

Food Information Regulations 2014

It is our duty to now provide all our guests with information on what’s in our food, to help you decide whether you can eat it.  As many as 1/3rd of the population now have food allergies, and it’s important for you to be able to decide for yourselves, what you can and can’t eat.  There will be a dedicated “Champion” on the staff who will be able to answer any questions that you may have.  We will provide you with information on the following 14 food allergens.

The 14 allergens are:

  • eggs
  • milk
  • fish
  • crustaceans (for example crab, lobster, crayfish, shrimp, prawn)
  • molluscs (for example mussels, oysters, squid)
  • peanuts
  • tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamia nuts or Queensland nuts)
  • sesame seeds
  • cereals containing gluten (such as wheat, spelt, Khorasan (wheat/Kamut), rye, barley, oats, or their hybridised strains).
  • soya
  • celery and celeriac
  • mustard
  • lupin
  • sulphur dioxide and sulphites (at concentration of more than ten parts per million)

    Please note that that Tree Nuts doesn’t include Water Chestnuts, Sweet Chestnuts, Coconut, Pine Nuts.  They are not covered by this guide, if you are allergic to any of these, please advise us as they are in regular use at Cedar Manor.

We will review and reproduce this data with every menu change, but from time to time there may be other updates and occasionally the circumstances in which a product is made, packaged or stored may change without our knowledge.


Within our kitchens we handle food products containing peanuts, tree nuts, sesame, fish, egg, shellfish (both molluscs and crustaceans), milk, cereals containing gluten, celery/celeriac, soya, mustard and sulphites. Also, we occasionally use lupins.  There may be derivatives of these allergens also in use.  It’s impossible to fully guarantee separation of these allergens at all times, from any other ingredient in storage, preparation or cooking – at any point trace amounts could be transferred.  This is called cross-contamination.  All our menus are prepared in areas where allergens are present therefore there is a risk that ingredients used in your meal have accidentally come into contact with an undeclared allergen (including gluten, tree nuts and peanuts), at any point in time. 
Cooking equipment and food preparation areas may be shared and fried items containing different allergens may be cooked in the same frying oil.  Please ask if you require any further information on our cooking methods and possible cross-contamination.

If you have concerns regarding cross- contamination or are likely to experience a serious allergic reaction to trace amounts of any allergen, please contact us prior to dining or speak to our management at Cedar Manor.

The Food Information Regulations 2014 only identifies 14 allergens, there could be other ingredients that you are allergic to, please do advise us of all food allergies.  (but not Likes and Dislikes)

Please note that some items containing gluten can be served gluten free –   see full menu below.

**Cheese – gluten free crackers can replace carrs water biscuits (traces of sulphites and nuts/peanuts still present)
Ice Cream – biscotti can be removed, please ask for flavours as they can contain nuts/gluten

Menu Item

Allergen Information

Nuts and Cheese Biscuits

Nuts - Contains a mixture of tree nuts
Cheese Straws – contains gluten, dairy (parmesan cheese) and seeds – sesame or poppy, herbs and olives

Pre-Starter -
Bread and Soup

Bread - contains gluten (gluten free bread is available on request), speciality bread of the day may contain nuts and diary
Soup – may contain dairy and other allergens, please enquire.



Ham Hock

Celeriac/Celery/Mustard in the hock.  Gluten free ciabatta available


Egg, Milk, Mustard are all part of the dish.  Sesame in the dipping sauce.

Hazelnut Gnocchi

Eggs in Gnocchi, Dairy and Sulphites in sauce, parmesan in garnish, Nuts in gnocchi and hazelnut garnish.

Haddock Mousseline

Egg, Dairy, Fish, Crustaceans and Sulphites are used to make this dish.

Spinach Mousse

Egg and Milk is used for the recipe, goats cheese is an accompaniment, pine nuts are a garnish (can be removed)

Potted Shrimp

Crustaceans and Butter are the main ingredients, Dressing may contain mustard and sulphites

Main Courses


Fish and Chips

Fish (main ingredient), batter is gluten free.  Egg may be used in tartar sauce.

Fillet of Brill

Fish and poached in Coconut milk (can be cooked plain)


Celery/Celeriac (can be exchanged), Sulphites in sauce, Dairy in vegetables (can be exchanged)


Nuts are in the sauce (Romesco). Dairy on vegetables.  (dairy can be left out)  Plain chicken is available on request.

Rib Eye Steak

Dairy in kale (can do plain steak and diary free veg.)

Aubergine Tagine

Chestnuts are in the tagine.  Couscous contains gluten.  (can serve rice instead of couscous)


Popadom has gluten (can be left off), Dairy in Riaita (can be left off)


Gluten and Egg in pasta (can be switched for potatoes) Sulphites in sauce.


Gluten, Soya and Sulphites can be found in the burger, burger bun has gluten, salad may have sulphites in dressing

Falafel Burger

No allergens in burger.  Gluten in bun.  Sulphites and mustard in dressing.

Fish Pie

Contains various fish and shellfish, diary, eggs.  Butter on vegetables.  Mash may contain trace of gluten.

Cottage Pie

Mash contains diary, vegetables have dairy. Mash may contain trace of gluten.  Will contain celery/celeriac and sulphites.



Panna Cotta

Dairy is used to make the panna cotta.  100%.

Sticky Toffee Pudding

Gluten Free, Butterscotch made with butter and ice cream is dairy.

Chocolate Fondant

Dairy – double cream, eggs and gluten in fondant.  Soya in chocolate and sulphites in cherry puree. Ice cream is diary.


Dairy free crumble, gluten free topping available.  Custard contains diary.  (can serve with coconut milk ice cream instead)

Ice Creams

Dairy produce, sometimes contains Gluten and Nuts


Dairy and Sulphites (chutney), Gluten in crackers.