Before attending any of my workshops or demos, please let me know if you have any food intolerance or allergies.
I use the following ingredients on most of my events:
eggs
flour (gluten)
vegetable powders (may contain nuts due to being packaged where nuts are also processed or packaged)
Additional may include but not limited to the following:
garlic
onions
tomatoes
fresh herbs
olive oil
Parmesan cheese (milk – dairy)
chili peppers
tahini (sesame)
My classes are not suitable for those with coeliac disease and egg allergies as I cannot guarantee cross-contamination won’t happen. My classes are held at restaurants, cafes and other venues that handle allergens that I have no control over.
If you book me in for a private class, the pasta sauce will be tailored. Please ask for allergen information before choosing one.
If you have any questions or concerns about the ingredients, please contact me to enquire.
(Updated: 13th May 2024)
