We generally try to cater for all guests but do have limitations as everything is prepared fresh and we are a small team with a relatively small larder. You MUST inform us of allergies in advance especially if you are at risk of anaphylactic shock or extreme reactions to any food. We'll try to accommodate you if we think we can but may not accept any booking at our sole discretion if we feel we can’t deal with the allergy or intolerance to our satisfaction. Our food offering is a set menu or fixed tasting menu (not à la carte) and it is much to late to tell us about allergies on arrival, though we may still check. We don't compute calorie or energy or carbon values in any dishes. We may be able to adapt group menus for allergies if you tell us sufficiently in advance. We can make vegan & vegetarian dishes avoiding animal products, but MUST have adequate prior notice please. If in doubt, please ask us.
Nuts: we use groundnut (peanut) oil for deep frying. We use almond flour and flakes in numerous products, such as baking, tarts and pastries. Cashew and Macadamia nuts are sometimes used, as are pine nuts. We rarely use peanuts except for their oil. We do not usually use walnuts or brazil nuts (chef is allergic) but may do.
It's not viable to produce "off menu" dishes: so if your group wants gluten free we can do that, but we can’t economically bake a gluten free loaf or cake for just one person without a significant premium charge to cover special ingredients and extra labour etc. We can possibly leave ingredients out for some dishes but don’t have preparation or service capacity to do a different dish or sauce for individual preferences or dislikes, especially without notice.
It's impossible to guarantee no trace cross contamination of ingredients and we do not do so. For example, we buy stone ground flour from a well-known superb organic mill, and they also produce gluten free flours by the sack. We can’t be 100% certain that it's zero gluten as we rely on the Mill. We don’t make gluten free bread, pasta, cakes, biscuits or crackers unless it is for the full group and prearranged. Price supplements will apply.
Stocks & sauces are made in house with onions, celery, herbs & spices, flour & alcohol and potentially meat, dairy and nut products. Gluten free sauces may be thickened with potato starch or cornflour. We use eggs extensively in baking, ice cream, custards, pastry, cakes and sauces. Dairy produce is in butter, custards, ice cream, some sorbets, crème fraîche, yoghurt, cheese etc and contains lactose. Fermented, cured & baked products contain wild or other yeast.