Egg mayonnaise and chive (v)

Contains Cereals containing Gluten

Ingredient Specification

Boiled Egg [EGG, brine (water, salt, Acidity regulator: Lactic Acid E270, Preservative: Potassium Sorbate E202).], Bread Malted 14 + 2 800g [WHEAT Flour [WHEAT Flour. Calcium Carbonate, Niacin, Iron, Folic Acid, Thiamin*], Water, Malted WHEAT Flakes (9.9%), WHEAT Bran (2.8%), Yeast, Malted BARLEY Flour (0.9%), Salt, WHEAT Protein, Spirit VInegar, Emulsifiers [E471, E472(e)], Malted WHEAT Flour, Rapeseed Oil, Flour Treatment Agent [E300], WHEAT Flour.], Sauce Mayonnaise Heinze 10Lt [Rapeseed oil (70%), water, spirit vinegar, pasteurized EGG yolk* (5%), sugar, salt, thickener (xanthan gum), antioxidant (calcium disodium EDTA) *from free range EGGS], Fresh Chives 50g, Salt Table BEF 6Kg [Salt, Anti-caking Agent: E535.]

University of Strathclyde - Delivered Catering 2026

Our menus are designed to complement your content and delight your delegate’s experience. The Allergen Information provides you with detailed allergen information from our range of delicious and healthy meals. We do substitute ingredients so you must always make us aware of your allergy/dietary requirements so that we can provide you with up to date/accurate information. This will allow us to take particular care with the preparation of your meal to avoid cross contamination with allergens.
We may able to adapt a dish to remove/substitute a particular ingredient if you discuss your requirements with us before booking your catering. The information provided relates to allergens which are intentional ingredients in our menu items and is created using data provided by our carefully selected suppliers. If you require further information on any of the ingredients please talk to one of the catering team on the day of your event. We do handle most allergens in our busy production kitchens so we cannot guarantee that a dish is allergen free. However we will take particular care and precautions to avoid cross contamination of foods if you alert us to your allergy.