Allergens

In compliance with UK law, Leigh Cookery School follows strict guidelines to ensure the safety and well-being of all participants. The 14 major allergens that must be declared by law are outlined below. It is essential that you inform us of any allergies or intolerances at the time of booking, in writing, by emailing leighcookeryschool@gmail.com. This allows us to document your needs and prepare as necessary.

MAJOR UK ALLERGENS

Celery

Found in stalks, seeds, leaves, and often in salads, soups, and stocks.

Cereals containing gluten

Includes wheat, barley, rye, and oats, present in bread, pasta, cakes, etc.

Crustaceans

Such as crabs, lobster, prawns, often in seafood dishes.

Eggs

Used in many recipes, including cakes, mayonnaise, pasta.

Fish

Common in sauces, dressings, and condiments.

Lupin

Found in some flour-based foods, including bread and pastries

Milk

Present in dairy products such as cheese, cream, and butter.

Molluscs

Includes mussels, squid, and oysters, typically found in shellfish dishes.

Mustard

Often in marinades, sauces, soups, and processed meats

Nuts

Includes almonds, hazelnuts, walnuts, and others (not peanuts); common in desserts and spreads.

Peanuts

Found in peanut butter, cakes, and sauces.

Sesame seeds

Used in baking, salads, and as a garnish

Soya

Common in sauces, tofu, and vegetarian dishes.

Sulphur dioxide

Used as a preservative in dried fruits, wine, and soft drinks

Our Commitment to Health and Safety

Leigh Cookery School upholds the highest standards of health and safety. Allergen management is a priority, and we implement strict procedures to prevent crosscontamination. Our kitchen space is professionally cleaned before each class, and our team is trained to handle allergens safely.

Please note: Leigh Cookery School operates a strict ‘no nut’ policy in all classes. While we make every effort to minimise cross-contamination, our kitchen is not an allergen-free environment. Participants with severe allergies are advised to discuss their needs with us prior to booking.

Client Responsibility: Informing Us of Allergies and Intolerances

To provide a safe and enjoyable experience, it is crucial that clients inform us in writing, via email to leighcookeryschool@gmail.com, of any allergies, intolerances, or dietary needs at the time of booking or at least 10 days before a class. This enables us to make necessary adjustments where possible and provides documented communication that can be referenced if needed. Leigh Cookery School is not liable for any unreported dietary requirements, and no refunds or compensation will be offered if information is not disclosed in writing prior to the specified period.