Last Updated: 12th June 2024

Vegan Cheese Ploughman’s Baguette

Cos : Lettuce (Lettuce - Cos), Tomatoes : (47-57) : (MM) (Tomatoes), Violife Cheese Slices : Vegan (Water, Coconut Oil (23%), Modified Starch**, Starch, Sea Salt, Flavourings, Olive Extract, Colour: B-Carotene, Vitamin B12, **Not to be confused with GMO (Genetically Modified) Ingredients), Flora Sunflower : Soft Spread (Plant oils (sunflower, rapeseed, palm1, linseed), water, salt, plant based emulsifier (sunflower lecithin), vinegar, natural flavourings, vitamin A.), Caramelised : Red Onion Chutney (Rehydrated Onions (51%)(Water, Red Wine Vinegar[Red Wine Vinegar, Preservative(**Sulphur dioxide**)], Kibbled Onion), Red Onion (20%), Demerara Sugar, Muscovado Sugar, Modified Tapioca Starch, Red Wine Vinegar(Red Wine Vinegar, Preservative(**Sulphur dioxide**)), Salt, Black Pepper.), Hobbs Baguette : Paysanne : 18" (French **Wheat** flour (with added calcium carbonate , iron,niacin,thiamin) water salt yeast)

 Contains

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

 May Contain

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

 Does not contain

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

  • Vegan
  • Vegetarian

Energy 923kj 221kcal
11.03%
Fat 19.91g
28.44%
Saturates 8.68g
43.38%
Sugars 5.79g
6.44%
Salt 0.89g
14.88%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)92311.03
(KCal)22111.03
Fat (g)19.9128.44
of which saturates (g)8.6843.38
Carbohydrates (g)11.734.51
of which sugars (g)5.796.44
Protien (g)0.741.47
Fibre (g)0.40
Salt (g)0.8914.88
Weight (g)106.7-

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.