Low FODMAP
Tell us known triggers and where you are in the FODMAP process.
Dietary
information.
Use the service enquiry to tell us what a guest needs. We will discuss suitability before confirming the booking.
What to include
Tell us what
your guests need.
Tell us what each guest needs and about any allergy concerns. We will be honest about suitability and cross-contact.
Gluten-free
Tell us if the request relates to coeliac disease or an allergy so preparation can be discussed.
Allergies
Name the allergen, severity and affected guest.
Halal
Tell us the standard you require so sourcing can be confirmed.
Vegetarian or vegan
We compose plant-forward options as complete arrangements.
Mixed groups
We can discuss separation, labelling and presentation.
A useful note
Every request is confirmed personally.
Add dietary requests to the box, table or workshop enquiry, including the number of guests affected. The kitchen is not a strictly allergen-free facility, so we confirm suitability and cross-contact before booking.