Starters

Garlic bread
(G, D, E)

Garlic bread with cheese
(G, D, E)

Carrot and cucumber sticks

Tomato soup with roll and butter
(SD, CELERY, G, D)

Prawn cocktail with crusty bread
(E, C, G, D, SB, CELERY)

Mains

*CHIPS & FRIES MAY CONTAIN TRACES OF GLUTEN, PLEASE CHECK WITH YOUR SERVER

Pork sausage with mash, peas and gravy
(G, D)

Penne pasta with tomato sauce and grated cheese
(v, SD, G, CELERY, D)

Chicken goujons with chips* and baked beans
(G, SB, E)

Battered haddock fillet with chips* and peas
(F, G, SD, E)

Beef burger with fries* and salad garnish
(G, D, E, SD, M)

Desserts

Chocolate brownie sundae
(G, D, E)

Strawberry, chocolate and vanilla ice cream
(D, SB)

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    
S
= Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free,  ‘df’ dairy free)