Allergies and Dietary Restrictions Advice

Allergies and Dietary Restrictions Advice

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. Please call the school to discuss any relevant allergies with a member of staff. We must speak to you before your visit if you have a severe allergy, mild allergy, severe dietary intolerance, or are unable to consume any meat or animal products.

We will be as flexible as possible, when we can, so as to be inclusive to all students. It is sometimes possible to remove a specific ingredient from a student’s recipe and/or substitute another ingredient. However it is not usually possible to remove that ingredient from the recipe of every student in the kitchen and so the class will not be suitable for a student whose allergy means they are unable to be in the same room as an allergen.

  • Rosemary Shrager's Cookery School does everything it can to reduce the risk of any student consuming an allergen which might lead to an allergic reaction.
  • Food handling staff have had allergen awareness training.
  • We have trained staff available to respond to emergencies in the event of an allergic reaction taking place.

Rosemary Shrager's Cookery School is not able to guarantee a completely allergen free environment. All of our kitchens are multi-purpose and allergens may therefore have been used in previous classes. Unfortunately this makes our kitchens unsuitable for students with severe and possibly life-threatening allergies

Our kitchen staff are trained to deal with allergens effectively. However, where classes require students to handle their own ingredients, we are unable to guarantee that students will not cause cross-contamination, even though every effort to supervise and avoid this is made.

Major Allergens: Celery, cereals that contain gluten (including wheat, rye, barley and oats), crustaceans (including prawns, crabs and lobsters), eggs, fish, lupin (lupins are common garden plants, and the seeds from some varieties are sometimes used to make flour), milk, molluscs (including mussels and oysters), mustard, tree nuts – such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios, macadamia nuts, peanuts, sesame seeds, soybeans, sulphur dioxide and sulphites.

Please read our full Terms and Conditions here.

If you have any queries regarding our allergy and dietary restriction advice, please contact us at or by using the contact details set out on our Contact Us page.