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The following allergens are frequently handled in our kitchen:
- cereals containing gluten
- peanuts
- nuts
- soya
- celery
- mustard
- sesame seeds
- sulphur dioxide
The following allergens are not handled but may be present in traces in incoming ingredients (usually due to manufacturing methods), which will be indicated on food labels:
- eggs
- fish
- molluscs
- crustaceans
- milk and dairy products
- lupin
Procedures are in place to prevent cross-contamination, however we cannot guarantee any item is totally free from traces.
L. Andrews 18/11/20