What's the difference between gluten free and no added gluten?
Our kitchens make meals that do contain gluten as well ones that do not contain gluten. Because we handle all types of ingredients in the same facility, we must now label all our gluten free dishes as No Added Gluten.
Please rest assured that we have the strictest standards of hygiene in our kitchens and our team of chefs know how to safely manage meals and ingredients to prevent contamination. In fact, we are an accredited HACCP supplier. HACCP is a food safety standard, Hazard Analysis and Critical Control Point, and has been designed for businesses to identify and control potential hazards that may occur in food operations. Our staff are properly trained in food handling techniques and our kitchens are audited for HACCP re-accreditation on an annual basis.
Having said all that, we understand that if you're a coeliac, you can't take any chances! Please be aware that whilst we do have plenty of happy coeliac customers, we do handle gluten-containing ingredients in our kitchens and the possibility of cross-contamination must be considered by you. As a coeliac or if your're highly intolerant to gluten, you would need to weigh up the risks for yourself before consuming our meals.