Allergens

Per-dish information

Per-dish allergen information is being written down with the chef. Until every dish is signed off, this page carries the kitchen statement above and nothing more. So please tell us about any allergy when you ring, or write it in your email.

Tonight that is every one of the 93 dishes on the menu. Until a dish is signed off we will not print an allergen list against it, because a half-written list is worse than none.

The allergen filters switch on once every dish has been checked with the kitchen. Until then, ring us and ask.

Ordering with an allergy

Tell us about any allergy when you ring, or write it in your email. We cook in one kitchen that handles nuts, milk, gluten and shellfish.

On the phone we will read it back to you before we take the order. In an email, put it at the top, and we will reply before we cook. For anything serious, please ring: 01288 359994, or the second line, 01288 352504. An email is not the same as a conversation with the person cooking.

Call 01288 359994Email us

Busy? Try 01288 352504.

Open 17:00 – 23:30, closed on Tuesdays from 1 October to 1 April.

What we will not tell you

We will not tell you a dish is free of anything. One kitchen, shared pans, shared oil, shared surfaces. We can tell you what goes into a dish and we can leave things out where the recipe allows it, but we cannot promise a dish has never met a nut.

An allergy and an intolerance are different things

An allergy is the immune system reacting to a food. It can start within minutes, a trace can be enough, and at its worst it is anaphylaxis, which is a medical emergency.

An intolerance is the body struggling to digest a food. It can make someone genuinely unwell for a day or two, and how much they eat usually matters.

Tell us about either. If you can, say which one it is and what happens when it goes wrong — that is the part the kitchen needs to hear.

The fourteen

UK law names fourteen allergens. These are they: celery · cereals containing gluten · crustaceans · eggs · fish · lupin · milk · molluscs · mustard · nuts · peanuts · sesame · soya · sulphur dioxide.

Celery

Celery stalks, leaves and seeds, and celeriac. It is also used in stocks, soups and some spice mixes, where you cannot see it.

Cereals containing gluten

Wheat, rye, barley and oats, and anything made from them — flour, bread, breadcrumbs, batter, pastry and semolina.

Crustaceans

Prawns, king prawns, shrimp, crab, lobster and scampi, and pastes made from them.

Eggs

Whole egg and what is made with it — mayonnaise, some batters, some pastry, and egg used to glaze or bind.

Fish

Fish of any kind, and things made from it such as fish sauce, fish stock and Worcestershire sauce.

Lupin

Lupin seeds and lupin flour. It is uncommon in Britain and turns up mostly in imported bread and pastry.

Milk

Cow's milk and everything made from it — butter, ghee, cheese, cream, yoghurt and milk powder.

Molluscs

Mussels, clams, oysters, scallops, squid and snails, and oyster sauce.

Mustard

Mustard seed, mustard powder, mustard oil and made mustard, including where it sits inside a marinade or a spice mix.

Nuts

Tree nuts: almonds, hazelnuts, walnuts, pecans, cashews, pistachios, Brazil nuts and macadamia or Queensland nuts. Peanuts are named separately, below.

Peanuts

Peanuts and groundnuts, peanut flour and peanut oil. A peanut grows underground and is a legume rather than a tree nut, which is why the law names it on its own.

Sesame

Sesame seeds, sesame oil, and pastes made from them such as tahini.

Soya

Soya beans and what is made from them — soy sauce, tofu, soya flour and soya oil.

Sulphur dioxide

Sulphur dioxide and sulphites above ten milligrams a kilogram, used to preserve dried fruit, some vinegars, some pickles, and wine and beer.

Vegetarian and vegan

Vegetarian dishes are marked on the menu. Vegan is a harder question here — our pilau rice is cooked in vegetable ghee and our paratha is fried in it.

Dishes marked vegetarian are marked by the restaurant. We have not yet confirmed which of them are vegan, or whether the vegetarian sides are made with dairy or ghee, so ring us and ask before you order.

Last updated

This page was last reviewed 28 September 2026. The restaurant has not yet signed off allergen information for individual dishes.

See the menu