Food Information Regulations

Food Information Regulations 

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)

Allergen Information

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.




Walnuts are used as garnish (can be left off plate). Cheese (Dairy), Port Syrup (sulphites) Can us gluten free ciabatta


Salmon (fish), Crème Fraiche (Diary – used in coleslaw) Salmon marinade contains soy.  Celeriac used in coleslaw


Prawns (crustaceans), Soy used in marinade.

Haddock Mousseline

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


Egg and Cheese (dairy).  Sulphites and soya are in the dressing.


The aubergine is allergen free (from the above list). The raita contains walnuts and diary.

Main Courses


Fish and Chips

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


Fish (main ingredient) Crustaceans and Bread crumbs (garnish/topping) (Eggs and diary are in the hollandaise sauce) 


Sulphites are in the sauce.  Dairy is in the dauphinoise.


Dairy on vegetables and in sauce.  Can be modified as necessary to avoid dairy.

Rib Eye

Celeriac puree – celeriac and dairy.  Sulphites in sauce


Chestnuts are a main ingredient.



Banana and Peanut

Egg and Milk is used in the banana cake, parfait and ice cream.  Peanut in parfait. Candied peanuts as garnish

Panna Cotta

Egg and Milk are used for the panna cotta and ice cream


Egg and Dairy is used in the recipe (crumble and custard).  Gluten, nuts and butter in topping.

Choc Mousee

Egg and Dairy is in the recipe. Soya is also used in the mousse.

Ice Creams

Dairy produce, sometimes contains Gluten and Nuts


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.