ALLERGENS &
FOOD INTOLERANCES
our processes
Although we produce food in a kitchen that handles allergens we make every effort to ensure that no cross-contamination takes place. Paul & Rachel both hold Level 2 Food Hygiene certificates and have undergone allergy training.
All of our ingredients and prepared food is kept in clearly labelled, lidded containers and we have allocated utensils, pans and a separate toaster for making gluten free food. We also keep a separate store of napkins and packaging for gluten free food to prevent cross contamination.
Dedicated tongs are used for serving gherkins, and each variety of brownie.
Utensils are cleaned and dried between uses with separate, dedicated cloths in a sink that has been cleaned prior to washing up.
It goes without saying that thorough cleaning of surfaces and our hands takes place before the preparation of food, between orders when required and frequently throughout the day in the case of our hands.
MILKS
Our cow's milk and our Oatly Barista non-dairy milk is contained in two separate, dedicated receptacles that fit onto the coffee machine's single milk frother nozzle.
After each milk is used, the nozzle is flushed through with hot water to clean it, and then wiped with a cloth to keep cross-contamination to a minimum.
Unfortunately it cannot be completely eliminated with our current machine.
CHAT TO US
We love to talk about our food, ingredients and what we can offer or adapt for you; your comments, requests, queries and feedback are welcome.
extra information
-We use Flora Sunflower Oil to cook with.
-Flora Plant Based spread is used instead of butter.
-Rachel grows our garlic and kale used in the bubble and squeak, at home in the garden. She also makes a fab nettle soup which is available when in season.
-Paul makes all of our burgers and of course, our amazing brownies!
