Allergy, intolerance and dietary preferences
As you are probably aware with the media coverage and recent changes within the Law, we have a requirement to ensure all our staff and customers are aware of the allergen content of the food we produce.
If any of your party have a specific dietary requirement, please let us know before your visit. We will cater to that need and do everything we can within our control to avoid cross contamination of allergens by separating food preparation areas and utensils.
However, we do need your assistance in the following:
- In advance of your visit - Please provide us with all the dietary information from your group. including accompanying staff/ adult members. We will need names alongside the requirements please to enable us to identify the persons.
- On arrival - Please confirm that all visitors requiring special dietary needs are attending.
- At mealtimes - It is important that we can identify our visitors requiring different dietary requirements to ensure they are given the correct food. Please ensure that they are made known to the servery staff each mealtime as our staff may change during your visit. Group staff/teachers must monitor the servery and self-selection bar to ensure suitable choices are made.
We can produce meals to suit most requirements and will make each mealtime as inclusive as possible to encourage our visitors to take part in the full educational residential experience.
We try to discourage parents from sending in their 'own food' however, if this reduces anxiety it may be possible but must be done under strict temperature control and storage guidance to comply with The Food Safety and Hygiene Regulations 2013. If you have any allergen identified guests within your group these 'own foods' and any 'additional snacks' bought to site must be allergen free and must not be shared amongst the other guests.
Allergy, intolerance and diseases chart
Lactose
Lactose is a sugar found in milk. It cannot become absorbed by the body unless is gets changed into more simple sugars. Any food that contains milk, or a form of milk such as cheese, yoghurts, chocolate, pastry, butter, sunflower spread, dressings, and cakes could cause the affected person to have reactions or symptoms. Please note people tend not to eat egg with this intolerance, so please check with the individual.
Coeliac disease or Gluten free
Coeliac disease mainly affects the small intestine (part of the gut). It can occur at any age. Coeliac disease is caused by a reaction of the gut to gluten. Gluten is part of certain foods - mainly foods made from wheat, barley and rye. These individuals need to avoid wheat, barley, oats or rye. These foods are found in breads, some pasta, cakes, pastries and some cereals, thickeners, vinegar and premade sauces (Worcestershire sauce). The foods that can be eaten as an alternative are- Potatoes, rice, maize, corn, fruit, dairy products and soya based foods are fine.
Eggs
Can be avoided but please check with the staff for ingredients of cakes and pastries. Avoid Mayonnaise.
Nuts and peanuts
All our food is nut free; however, we cannot guarantee all our foods have come from a factory that doesn't handle nut products.
Fish and shellfish
Can be avoided as we use very little. Avoid tuna or prawn sandwiches and fish fingers if they are on the menu.
Celery and celeriac
Can sometimes be hidden in bouillon, please check with staff if you are unsure.
Mustard, sesame, sulphur dioxide, lupin and molluscs
These ingredients are used very infrequently but if you are in any doubt please ask a member of the catering team to advise you.
Glycemic index foods (common for diabetics)
High GI foods provide a quick burst of energy whereas low GI foods provide long-lasting energy. Low GI foods are broken down slowly, trickling glucose into your system over time, providing a stable energy level.
Low GI foods - meat, eggs, cheese, fish, milk and dairy products, fruits, nuts, seeds, whole wheat products, fried or fatty foods reduce the GI levels in food also i.e. crisps lower than mash potato.
High GI foods - Potatoes, white bread, white pasta.
Phenylketonuria (PKU)
This is a rare genetic condition that is present from birth. The body is unable to break down a substance called phenylalanine. Phenylalanine is an amino acid, which is a 'building block' of protein. It is found in high-protein foods. Phenylketonuria is usually treated with a diet that avoids high protein foods, for example: meat, fish, eggs, cheese, milk. As long as a person with PKU sticks to a low-protein diet throughout childhood and their phenylalanine levels stay within certain limits and their natural intelligence levels stay unaffected.
Prada Willi syndrome (PWS)
This is a complex genetic disorder that typically causes low muscle tone, short stature, incomplete sexual development, cognitive disabilities, problem with behaviours, and a chronic feeling of hunger that can lead to excessive eating and life-threatening obesity. It is apparent that people with this never feel full; they have a continuous urge to eat that they cannot learn to control. People with PWS need less food than their peers without the syndrome because their bodies have less muscle and tend to burn fewer calories. We can help by being aware of the problem and taking away the food out front earlier than usual or giving less option to that individual.