Our mission has always been to make it easy for everyone to eat well and live well, and that means creating good fast food that as many people as possible can enjoy. We were the first on the high street to display free-from information on our menus, and safely managing allergens has always been a huge part of what we do.
We take allergens very seriously and you can find a summary of the allergens present in our dishes on our menu boards and on our website.
If you want to understand every ingredient in our dishes, including those dishes which do not contain dairy*, you can ask for the Foodie Fact Sheet at our counters or download a version here.
Notwithstanding that, when ingredients are in the same kitchen it is impossible to guarantee that your dish will be 100% allergen-free. There is always a very small risk that an allergen in the building will end up in a dish it’s not meant to be in.
Which is why, if you do have a serious or life-threatening allergy, we have to ask you to carefully consider whether you choose to dine with us. Here are some thoughts from John, our co-founder and CEO, if you’d like to read more.
* All of our menu boards follow guidelines set by the EU on how to communicate allergens. For legal reasons the EU will not allow us to make a ‘Dairy Free’ claim and the ‘DF’ symbol no longer appears on our menus. We can still claim ‘Gluten Free’, as well as create plant-based dishes suitable for people following a vegan or vegetarian diet.
WHEAT FREE – click here to see all our wheat free dishes
For a number of reasons, wheat has become a problem for many people. Modern wheat is very different from traditional ‘ancient’ grains such as millet, spelt or kamut. It has been bred to be easier to harvest and higher yielding and now contains much more gluten than these traditional grains. Among other things, wheat can leave those intolerant to it feeling sluggish with flu-like symptoms.
GLUTEN FREE – click here to see all our gluten free dishes
At the extreme, gluten intolerance manifests itself in Coeliac disease. But many people without the disease now steer clear of gluten, which is becoming more common in our food.
VEGETARIAN – click here to see all our vegetarian dishes
These dishes are entirely meat-free. The secret to life is to be able to make vegetables taste good. Succeed in this and the world is yours. You will eat better, more cheaply, and stress out the planet a little less.
These dishes do not contain any animal products whatsoever. No milk, no egg, no nothing. We are always looking to introduce as many plants into our menu as possible.
These dishes have nuts in. We create many dishes that are nut free, and take segregation very seriously in the kitchens however, we cannot guarantee a nut free environment for those with severe allergies.
LOW GLYCEMIC LOAD
We use the tick symbol to denote dishes that have a low Glycemic load. The GL refers to the extent to which a food raises ones blood sugar levels as it is digested. Initially, the concept became known as the Glycemic Index (GI) which measured food on a sugariness scale relative to glucose (which was given a score of 100) – all foods with a score above 50 were seen as bad news. More recently this has been modified to the idea of the Glycemic Load, which recognises the effect of the whole food not just how sugary the carbohydrate element of the food is. We give any dish wish a GL of 11 or under a tick.
GOOD FOR YOUR GUT – click here to see all our good for your gut dishes
These dishes contain live probiotics, the good bacteria that allows our guts to flourish, or are a source of fibre.