Allergen Policy

Our cooking classes use a wide range of ingredients, including common allergens such as nuts, dairy, gluten, eggs, soy, and shellfish. While every effort is made to minimise cross-contamination, all dishes are prepared in shared kitchens, therefore we cannot guarantee any product is completely allergen-free.  Guests are responsible for informing us at least seven (7) working days prior to their class of any allergies or intolerances.

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Participants with severe allergies should consider whether a shared cooking environment is suitable before booking.