Allergen Information

Please note that if you have food allergies or intolerances that may require specific catering adjustments, but especially those that are serious or life threatening, you must contact us at catering@rhul.ac.uk so that we can discuss your dietary needs and provide you with a safe dining experience. Alternatively, whilst you are in the outlets, please make sure you discuss your requirements with our staff or managers at the counters. We handle many allergens in our busy kitchens and the information provided here only relates to ingredients that are the most common allergens identified by the EC. We do not declare every ingredient used within a dish on this menu, and recipes may be subject to change. Therefore, even if you have chosen the item previously, please make sure that you check it each time you visit. Whilst good catering practice is in place to minimise cross-contamination, the ingredients we buy are manufactured, and our dishes are prepared, in environments where allergens are present and equipment is shared. We cannot therefore guarantee that any item on our menu is 100% allergen-free. Therefore it is imperative that you make contact with our staff and managers who are happy to help.

Allergen Information

Please note that if you have food allergies or intolerances that may require specific catering adjustments, but especially those that are serious or life threatening, you must contact us at catering@rhul.ac.uk so that we can discuss your dietary needs and provide you with a safe dining experience. Alternatively, whilst you are in the outlets, please make sure you discuss your requirements with our staff or managers at the counters. We handle many allergens in our busy kitchens and the information provided here only relates to ingredients that are the most common allergens identified by the EC. We do not declare every ingredient used within a dish on this menu, and recipes may be subject to change. Therefore, even if you have chosen the item previously, please make sure that you check it each time you visit. Whilst good catering practice is in place to minimise cross-contamination, the ingredients we buy are manufactured, and our dishes are prepared, in environments where allergens are present and equipment is shared. We cannot therefore guarantee that any item on our menu is 100% allergen-free. Therefore it is imperative that you make contact with our staff and managers who are happy to help.

MSC Battered Cod with Chips and Peas

Each Ptn contains

Energy

3589kJ
858kcal

42.89%

Fat

27g

37.96%

Saturates

7.7g

38.4%

Sugars

7.8g

8.64%

Salt

0.61g

10.17%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 520kJ / 124kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	520kJ 124kcal	3589kJ 858kcal	42.89%
Fat	3.9g	27g	37.96%
of which Saturates	1.1g	7.7g	38.4%
Carbohydrate	14g	97g	37.29%
of which Sugars	1.1g	7.8g	8.64%
Fibre	2g	16g	68.54%
Protein	7g	50g	100.86%
Salt	0.09g	0.61g	10.17%

* Reference Intake of an average adult (8400kJ / 2000kcal)

Ingredient Specification

Chips [Chips - Thick Cut [Potatoes (97%), palm oil.], Oil - Deep Fat Fryer Oil [Vegetable oil (Palm, Rapeseed), anitfoaming- agent(E900)]], MSC Battered Fillet of Cod [MSC Cod Fillets 5-6oz Skinless Boneless [Cod (FISH), water (as a protective glaze)], Batter Mix [WHEAT Flour (WHEAT, Calcium, Iron, Niacin, Thiamin), Raising Agents (E341(i), E500(ii)), Salt, SOYA Flour.], Lemons [Lemon], Flour - Plain [Wheat Flour (WHEAT flour, Calcium Carbonate (E170), Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1))], Sachets - Tartare Sauce [Rapeseed Oil, Water, Spirit Vinegar, Sugar, Gherkins 8% (contain Firming Agent Calcium Chloride). Capers 6%, Modified Starch, Salt, EGG Yolk Powder, Concentrated Lemon Juice, Preservative Potassium Sorbate, Thickeners Xanthan Gum, Guar Gum.], Oil - Cooking Vegetable Oil [Soyabean oil (produced from genetically modified soya), Anti-foaming agent (E 900).], Salt - Table [Salt, Anti-caking Agent E535.]], Garden Peas [Frozen Peas [Peas]]