The 14 food allergens
- Cereals containing gluten
- Crustaceans
- Eggs
- Fish
- Peanuts
- Soybeans
- Milk
- Nuts
- Celery
- Mustard
- Sesame seeds
- Sulphur dioxide and sulphites
- Lupin
- Molluscs
Important information
Recipes and suppliers may change. Cross-contact can occur in a shared kitchen. If you have an allergy or intolerance, tell our staff before ordering and request the current information for the selected dish.
Where allergens may occur
The examples below preserve and clarify the practical information from the restaurant’s previous allergen page. They are not exhaustive and no food should be assumed safe without checking the current label, recipe and preparation method.
Nuts and peanuts
Nuts may occur in sauces, desserts, biscuits, bakery products, ice cream, marzipan, nut pastes, butters, extracts and oils. Peanuts may also appear as ground nuts, peanut flour, butter, oil or protein and in sauces, cakes and desserts. Severe reactions may begin within minutes, and cross-contact between peanuts and nuts is possible.
Milk
Milk may occur in yoghurt, cream, cheese, butter, milk desserts, instant products and lactose-containing additives. Plant-based substitutes can contain other allergens, including soy or nuts, so their labels must also be checked.
Crustaceans and molluscs
Crustaceans include prawns, shrimp, crab, crayfish and lobster. Molluscs include clams, cuttlefish, octopus, squid, mussels and oysters.
Soy and egg
Soy includes tofu, soy flour and concentrated or isolated soy protein and may occur in ice cream, sauces, desserts, soups, canned foods and vegetarian dishes. Egg may occur in cakes, confectionery, cream desserts, sauces, pasta, quiche, mayonnaise and meat products.
Fish
Fish allergens are commonly associated with species such as cod, salmon and tuna. Fish may be present in dressings, fish sauce, Worcestershire-style sauces and dishes from different cuisines.
Gluten-containing cereals
Gluten may occur in wheat and its forms, barley, rye, oats, malt and couscous, as well as bread, bakery and baking mixes, pasta, breadcrumbs, biscuits, some meat products, sauces, soups, cocoa drinks and muesli. Rice, buckwheat, corn, potato, tapioca, quinoa, chickpea, seed or nut flours may be alternatives only after their own allergens and cross-contact have been checked.
Lactose and gluten intolerance
Lactose intolerance is caused by reduced lactase activity and may cause digestive symptoms such as bloating, gas, diarrhoea or discomfort; it is not the same as a milk-protein allergy. Gluten intolerance and coeliac disease require avoiding gluten, while wheat allergy may involve wheat components other than gluten. Tell our staff before ordering and request the current recipe and preparation information.