For further info see external websites such as FSA.

If you have any allergy to any of the 14 allergens listed here or if you have any other allergies, intolerances or conditions that could be triggered by eating, ingesting, manipulating, and/or by proximity to certain foods/ingredients, please notify us when you sign up for a class.

Once in class speak up with us again about any allergy, doubts, or concerns to minimize any risk.

Each class description has a list of the main allergens identified in the class and a link to this page. Some ingredients might vary seasonally so checking with the staff at booking and at the beginning of the class will help to avoid any problem.

If you suffer from allergic reactions (regardless if minor or extreme and/or life threatening) these classes are not recommended, because 100% control of contamination/cross contamination cannot be guaranteed.

In the locations where the foods are prepared/pre-prepared and the site where the classes take place any food and/or allergens may be present or might have been used. Therefore, food prepared in these locations might be contaminated, even if the specific allergen/ingredient is not used directly, due to location manufacturing processes.

Some ingredients might also not be suitable for allergic individuals even if the specific allergen/ingredient is not used directly, as specified in the labels due to manufacturing processes and allergens present in the same plant.

The 14 allergens are:

celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios and macadamia nuts).