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 or prepping each type of food.
Utensils are thoroughly cleaned and dried between uses with separate, dedicated cloths.
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.
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 immediately flushed through with hot water to clean it, and then wiped with a cloth to keep cross-contamination to a minimum.
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.
Did you know?
-Rachel grows garlic, kale and tomatoes at home in the garden and we use these in our recipes whenever we can. She also forages and makes a fab nettle soup which is available when in season.
-Paul is the man behind our homemade burgers and of course, our amazing brownies!
