Chef's top tip.

11 March 2016

Chef's top tip.

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Chef's top tip.

In the world of dietary requirements, allergies and food intolerances the hospitality industry has come on in leaps and bounds. Just 10 years ago a restaurant would stand out for including an 'N' next to a dish containing nuts. Intolerances like coeliac disease were almost unheard of.
As times are changing and we are better informed, kitchens are more structured to cater for all these food allergies without the risk of cross contamination.

At All Nations Centre, be rest assured that we have all the right procedures set in motion. Chef and her Food & Beverage staff are fully compliant, and have great understanding of food allergies, intolerances and are aware of serious allergies and how to handle customer queries.
Our conference staff when booking an event will always enquire as to the delegates dietary requirements and Chef is more than happy to assist and advise in anyway she can.

So Chef's top tip: when organizing your conference, make sure you ask all of your delegates whether they have any special dietary requirements, and then don't forget to pass that information onto your venue.

 

 


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The team at The All Nations Centre were fantastic and gave us lots of flexibility in the lead up to our healthcare conference , and the catering on the day was superb!

Melissa O’Connor Event Manager, NHS
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