The Campus Kitchen team prides itself in its food safety systems which includes allergen management. The allergens listed are those included in the food item; however allergens are used within our food preparation areas and we have taken all reasonable steps to prevent cross contamination.
Please speak to a member of staff to find out what allergens our dishes may contain. These are the top 14 allergens:
Celery, Cereals containing gluten, Crustaceans, Egg, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame, Soya, Sulphites.