Selection of Sandwiches
Smoked salmon and cream cheese
(G, F, D)
Roast turkey and cranberry sauce sandwich
Free-range egg mayonnaise and cucumber
(G, D, E)
Mature cheddar cheese and tomato
(G, D, E)
Homemade pork sausage roll
(G, E, D, SD)
Cinnamon dusted fruit scones (G, D, E, SDserved with clotted cream (D) and Tiptree Strawberry preserve (SD)
Homemade Cakes
Lemon Drizzle cake
(G, D, E)
Double Chocolate Brownie
(D, G, E)
Sticky orange cake with marmalade glaze
(G, SB)
Mini mince pies
(G, D, M, SD)
The 14 food allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
= Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free,  ‘df’ dairy free)