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.


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

Spring Menu 2017

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.



Caesar Salad 

Anchovies (fish), Parmesan (Dairy), Dressing (Egg/Dairy), Croutons (gluten).  All can be left off/substituted

Crab Risotto

Crab (Crustaceans), and Butter is used in the risotto (Diary)

Goats Curd

Principal ingredient – Goats Cheese (dairy)

Pigeon Breast

Butter (to glaze meat), Toasted Hazelnuts (Nuts), Vinaigrette (mustard).  Can be modified in all cases.

Chicken Liver

Egg and Butter are used in the Parfait.  Pumpernickel bread – gluten free is available.

Main Courses



Brioche – contains gluten, egg, milk.  Glaze contains Mustard and Sulphites


Egg and Gluten in the Rissole.  Cream (Dairy) in the Dauphinoise.  Sulphites in the sauce.


Hake (fish), Cream (dairy), Clams (Crustaceans) Celery in the Chowder. (sulphites in the sauce)


Butter is in the fondant potato (dairy). Sulphites in the sauce

Lancashire Pie

Contains Cheese, Cream and Egg and is made with pastry (gluten)



Peanut Jelly

Dairy and egg are used, plus Peanuts.

Chocolate Nemesis

Made with cream and eggs (dairy) are in the recipe.  Egg in the eggnog and sulphites

Lemon Meringue

Gluten in the pastry, Eggs in the meringue, Eggs in the lemon parfait


Gluten is donuts, diary in Anglaise

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