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.  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

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

 

Pigeon

Walnuts are used as garnish (can be left off plate).  Mustard is used in the dressing.  (can be left off dish also)

Blue Cheese Risotto

Dairy (cheese) is an integral part of this recipe.  Sulphites are in Port Glaze (can be left off dish)

Goat Cheese “stumpie”

Dairy (Cheese) is the main ingredient.  Egg is used as a glaze (can be left out).  Pine Nuts are used as a garnish.

Haddock Mousseline

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

Spinach Gnocchi

Egg and Dairy is used.  Almonds are used a garnish (can be left off)

Mackerel

Fish is the main ingredient, dairy is also used.  Ciabatta bread is included and a gluten free version is available.

Main Courses

 

Fish and Chips

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

Hake

Fish (main ingredient) Crustaceans (garnish) – may be left out.

Venison

Sulphites are in the sauce, Dairy is in the mash. (dairy free can be prepared)

Duck

Dairy on vegetables (can be dairy free), Sulphites in sauce (can be left off plate)

Rib Eye

Diary on potatoes (can be substituted or left off)

Subji

Dairy is in raita.  Popadom contains gluten but can be left off.

Desserts

 

Blueberry Cheesecake

Dairy and Gluten are used.  Egg is in the meringue garnish and can be left off.

Treacle Tart

Egg, Dairy, Gluten and Nuts are all used in this dish.

Crumble

Egg and Dairy is used in the recipe (crumble and custard).  Gluten is in the topping, there is a gluten free version available

Choc Pave

Egg and Dairy is in the recipe.  Nuts are used in chocolate garnish but can be removed.

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 th