Last Updated: 12th August 2022

Guinness Braised Short Ribs, Crispy Onions

Jacobs Ladder : 1-2kg : Split : UK, Potatoes : Baker : 50's (Jacket Potato), Carrots (Carrot), Dark : Mild : Keg, Cabbage : Sweetheart (Pointed Cabbage), Celery (**Celery**.), Wessex Mill Plain Flour (), Broccoli : Red Tractor, Vegetable Oil : Extended Life (REFINED RAPESEED OIL, ANTIFOAMING AGENT: DIMETHYL POLYSILOXANE), Milk Semi Skimmed (Semi Skimmed **Milk**), Creme Fraiche (Cream ( **milk** ), Modified Starch, Thickener (Guar Gum), Lactic Acid, Preservative (Potassium Sorbate).), Carrots, Maple Syrup : Info: Plastic Bottle (Maple Syrup.), Beans Fine, Crispy Fried Onion (Onion (76%), Palm Oil, **Wheat** Flour, Salt.), Onions, Eggs : Free Range : Medium, Horseradish (Horseradish), Lemon : PP, Thyme (Thyme), Chives : Large (Chives), Professional : Beef : Bouillon Jelly (Concentrated beef bouillon (62%) [water, beef extract], salt, flavourings, yeast extract, onion juice concentrate, gelling agents (xanthan gum, locust bean gum).), Sea Salt (SEA SALT), Whole : Black Peppercorns (Whole Black Pepper.), Bay Leaves (Dried Bay Leaves.), Table Salt (Salt, Anti-caking Agent E535.)


  • Barley
  • Celery
  • Eggs
  • Gluten
  • Milk
  • Wheat

 May Contain

  • Oats
  • Rye

 Does not contain

  • Almonds
  • Brazilnuts
  • Cashews
  • Crustaceans
  • Fish
  • Hazelnuts
  • Lupin
  • Macadamia
  • Molluscs
  • Mustard
  • Peanuts
  • Pecan
  • Pistachio
  • Sesame
  • Soya
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts

Energy 6042kj 1444kcal
Fat 83.65g
Saturates 32.44g
Sugars 48.63g
Salt 1.86g
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)604272.2
Fat (g)83.65119.51
of which saturates (g)32.44162.19
Carbohydrates (g)102.5339.43
of which sugars (g)48.6354.03
Protien (g)68.19136.39
Fibre (g)13.570
Salt (g)1.8630.93
Weight (g)1058.5-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.