Last Updated: 17th April 2024

House chopped Salad with Stilton

Lemon (Lemon), Lettuce : Little Gem (Lettuce : Little Gem), Cucumber : Large (Cucumber), Tomatoes : Loose (Tomatoes : Loose), Ardo : Avocado Halves, Beechwood Eggs : Free Range : Medium, Stilton : Quarter (Pasteurised Cow's **Milk**, Salt, Vegetarian Rennet, Cheese Culture, Penicillium Roqueforti.), Onions : Red (Red Onion.), KTC Pomace : Olive Oil : Blend (Pomace Olive Oil (52%), Rapeseed Oil (48%)(Rapeseed Oil, Anti-foaming Agent(Dimethylpolysiloxane)).), Extended Life : Vegetable Oil (Rapeseed Oil, Antifoaming Agent (Dimethylpolysiloxane).), White Wine Vinegar (White Wine Vinegar, Preservative(Potassium Metabisulphite).(Acidity 6%).), Chives (Chive), Parsley (Dried Parsley.), Maldon Sea Salt (SEA SALT), Whole : Black Peppercorns (Whole Black Pepper.), Brakes Table Salt (Salt, Anti-caking Agent E535.), Colman's Dijon Mustard (Water, **Mustard** seeds (26%), spirit vinegar, salt, acid (citric acid), preservative (potassium METABISULPHITE).)

 Contains

  • Eggs
  • Milk
  • Mustard
  • Sulphur Dioxide

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Fish
  • Gluten
  • Hazelnuts
  • Lupin
  • Macadamia
  • Molluscs
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Soya
  • Tree Nuts
  • Walnuts
  • Wheat

Energy 1150kj 275kcal
13.75%
Fat 28g
39.99%
Saturates 7.16g
35.8%
Sugars 42.44g
47.16%
Salt 1.18g
19.65%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)115013.75
(KCal)27513.75
Fat (g)2839.99
of which saturates (g)7.1635.8
Carbohydrates (g)153.6959.11
of which sugars (g)42.4447.16
Protien (g)29.1158.22
Fibre (g)3.720
Salt (g)1.1819.65
Weight (g)1871.8-

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.