Food Allergy & Safety

Last Updated: February 2026

Cross-Contamination Policy

Our kitchen is a busy working environment where ingredients such as nuts, gluten, sesame and dairy are used daily. While we take care to prepare food safely, we cannot guarantee a completely allergen-free environment. Please inform your server of any allergies before placing your order.

Common Allergens in Our Dishes

Please be aware that the following ingredients are commonly used in Turkish cuisine:

• Sesame: Found in hummus, tahini, bread and many sauces.
• Nuts: Pistachios, walnuts and hazelnuts used in desserts such as baklava.
• Gluten: Present in bread, pide, pasta and some marinades.
• Dairy: Cheese, yoghurt, butter and cream used in various dishes.
• Eggs: Found in pastries, cakes and some breakfast dishes.
• Soya: We use soya bean oil for frying and marinating meat. SOYA is present in fried foods and marinated meat dishes.
• Mustard: Found in dressings, marinades and sauces.
• Fish: Used in certain starters and sauces.
• Crustaceans & Molluscs: Present in seafood dishes such as prawns, mussels and squid.
• Celery: Used in soups, stocks and salads.
• Sulphites: Sulphites are only present in preserved or processed items such as olives, vine leaves, sucuk, and doner meat.
• Lupin: Occasionally used in speciality baked goods.

Severe Allergies

If you have a severe or life-threatening allergy, please contact us in advance so our kitchen team can take extra care when preparing your meal.

Phone: 0161 833 9942