Food Information Regulations 2014

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.

Trace

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.  Its 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 menu’s 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)

 

Allergen Information

Late Summer/Autumn Menu 2016
 

Menu Item

Allergen Information

Pre-Starters
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.

Starters

 

Dhansak   

Gluten is in the Puri (can be left off the plate), Diary is found in the Labneh (can be left off the plate)

Gravadlax

Celeriac and Mustard are used to make the remoulade, Fish is the main ingredient

Ham Hock

Walnut Oil is in the Pease Pudding, Mustard is in the Piccallili, Ciabata can be replaced with gluten free ciabatta

Gnocci

Gluten free is available, all contain butter, eggs and celeriac.  We can leave the nuts off the plate

Risotto

Contains Butter, Mussels and Sulphites (wine), not removable.

Main Courses

 

Hake

Fish is main ingredient, dairy and sulphites are used in the sauce, can be left off.

Chicken

Diary is in the sauce and crust, pine nuts and pasta can be removed/substituted

Lamb

Butter on vegetables can be left off.

Rib Eye

Butter on vegetables and sauce.  Both can be left off.  Mustard and sulphites are also in Café du Paris Butter

Veggie Burger

Egg and cheese are used to make burger along with nuts. 

Desserts

 

Coconut Financier

Dairy and egg and gluten is used in this recipe. Celeriac can also be found

Parfait

Made with cream and eggs (dairy) are in the recipe.  Hazelnuts are removable as are the churroz and tuile containing gluten.

Cobbler

Nuts are used in the recipe but can be left off the final plate. (no diary or gluten)

Panna Cotta

Eggs are used in a garnish and can be left off.  Cream (diary) is the main ingredient.  Sulphites are in the granite.

Ice Creams

Dairy produce, sometimes contains Gluten and Nuts

Cheese

Dairy and Sulphites (chutney), Gluten in crackers

 

 

Please note that some items containing gluten can be served gluten free –
**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