Last Updated: 3rd May 2024

Ham, Cheese & Pickle Baguette

OwnWhite Cheddar : Natural : Sliced (Cheddar Cheese(**Milk**, Salt, Rennet, Starter Culture).), Brakes Sweet Pickle (Sugar, Onion (21%), Water, Carrot (11%), **Barley** Malt Vinegar, Cauliflower (4.5%), Courgette (4.5%), Tomato Puree, Modified Maize Starch, Spirit Vinegar, Salt, Acidity Regulator(Acetic Acid), Dates, Apple Pulp, Garlic Puree, **Barley** Malt Extract, Colour(Caramel), Onion Powder, Ginger Powder, Cinnamon, Clove Powder, Preservative(Sodium Metabisulphite, **Sulphur dioxide**),), Flora Sunflower : Soft Spread (Plant oils (sunflower, rapeseed, palm1, linseed), water, salt, plant based emulsifier (sunflower lecithin), vinegar, natural flavourings, vitamin A.), Hobbs Baguette : Paysanne : 18" (French **Wheat** flour (with added calcium carbonate , iron,niacin,thiamin) water salt yeast), Sliced Cooked Ham 500g (Pork leg, Salt, Emulsifiers: E451(I) & E450, Preservatives: E250 & E251, Antioxidant E301)

 Contains

  • Barley
  • Gluten
  • Milk
  • Oats
  • Rye
  • Sulphur Dioxide
  • Wheat

 May Contain

  • Almonds
  • Brazilnuts
  • Cashews
  • Eggs
  • Hazelnuts
  • Macadamia
  • Pecan
  • Pistachio
  • Soya
  • Tree Nuts
  • Walnuts

 Does not contain

  • Celery
  • Crustaceans
  • Fish
  • Lupin
  • Molluscs
  • Mustard
  • Peanuts
  • Sesame

  • Vegan
  • Vegetarian

Energy 1148kj 274kcal
13.72%
Fat 23.6g
33.71%
Saturates 9.42g
47.12%
Sugars 6.85g
7.61%
Salt 1.36g
22.75%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)114813.72
(KCal)27413.72
Fat (g)23.633.71
of which saturates (g)9.4247.12
Carbohydrates (g)7.853.02
of which sugars (g)6.857.61
Protien (g)7.915.8
Fibre (g)0.680
Salt (g)1.3622.75
Weight (g)75-

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.