In light of the evolving COVID-19 situation we stepped up our standard health and safety measures to keep our staff and customers safe. Our procedures include but not limited to:

  • Staff temp check twice a day

  • Use of Safe Entry contact tracing to enter and leave the shop

  • Wash hands and sanitise upon entry

  • All staff must wear masks

  • Sanitise high touch areas regularly including door, fridge and oven handles

  • Wash hands and sanitise in between each order 

  • Clean gloves for every order

  • Increased frequency of cleaning and sanitising all work surfaces, floors, bins, mops, brooms etc 

  • Vitamin C supplies for staff 

  • Any employee appearing unwell will be sent for testing immediately

  • Contactless deliveries available upon request

  • We are not taking any grazing table orders during this period and not encouraging large gatherings


We take food safety very seriously. To acquire a food hygiene certificate the following aspects have been covered:

  • The Effect of Food-Borne Illness - looking at what food-borne illnesses are and how they may impact us from a personal and legal responsibility.

  • Food Law - food often has a long journey from growth and harvesting, through to delivery and preparation and finally through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and food safety.

  • Hazards and Contamination - How food becomes contaminated, exploring food safety hazards and hygiene risks and how they arise or how they may be prevented and controlled.

  • Food Preservation, Food Storage and Temperature Control - How to control contamination through safe temperatures and storage

  • Personal Hygiene - this section looks at why personal hygiene is so important when working with food hygiene in catering. From hand washing, health, first aid, protective clothing and appearance.

  • Hygienic Premises and Equipment - this section looks at what part the premises and equipment design play in maintaining hygienic, pest-free conditions for food caterers.

  • Hazards Analysis and Critical Control Point (HACCP) - it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section explains how to control food safety hazards at critical control points using a HACCP based Food Safety Management System.