Allergy cooking our speciality!
All our food is home made and so making it allergy friendly is never a problem. We use our own meat and eggs whenever possible, and vegetables from Andrew’s father who lives in the village and at nearly 94 keeps us and the rest of the Finnemore really well supplied. We buy and use lots of local produce too- Cornish Orchards juice (you’ll find it at breakfast and to welcome you to your cottage) and Cornish shortbread (in your bedroom or cottage) and lots more besides. Read what a recent visitor has to say about her experience with her severely allergic child.
“I have been interested in cooking for as long as I can remember and have always enjoyed the challenge of coming up with ways of making food taste delicious even when only limited or unusual ingredients can be used. When I started cooking for the families that stayed with us (now 16 years ago, time slides by horribly fast!) it didn’t seem strange to be asked if I could avoid dairy or gluten when I cooked I just worked round it, and applied the same rules that my Mum had taught me as a child when preparing raw chicken (she has always had a thing about raw chicken and cross contamination).
“Then about 6 years ago I had a phone call from a Mum who had a toddler with severe life threatening allergies and who was in and out of Great Ormond street hospital. The family was desperate for a holiday where they could have fun and hand the cooking over to someone else. It didn’t seem at all daunting as the Mum was so knowledgeable. I was confident that I could rise to the challenge and so my allergy friendly cooking began in earnest. The little girl who was the trigger of my determination to make food that all my guests could enjoy whatever their allergies, is now 9 years old and still stays with us every year.
I cater for guests with or without allergies in the same kitchen and so the need to avoid cross contamination is paramount. I understand cross contamination as does everyone who works for me.
These are the steps I follow:
I cook my food from scratch, with food sourced as locally as possible (although some of my allergy friendly ingredients are not so local!) the meat we use use is usually our own, the eggs always are.
I enjoy specialising in cooking allergy friendly food for babies, toddlers and small children and their parents too and undertake not to use any ingredient that may contain traces of your allergen when I cook for you. I am very happy to welcome you into my kitchen to look, watch or help, anytime I am cooking for you. Please feel free to ring for a chat if you are thinking of staying with us or feel there is something I have missed out here. We would love to have you to stay!
I meet with parents every morning in order to find out what their children will and won’t eat as well as what they can and can’t eat, this means I can always cook a meal that all the children staying will enjoy. Below is a selection of the most asked for meals, although some may not be suitable for your child.
I use sunflower pure spread, sunflower oil and vegetable stock (from the vegetables I am cooking) mostly to replace milk in savoury dishes. I use Doves farm plain and self raising flour.
I am very fortunate to be able to use beef and pork from the farm, and to have a father in law who, although over 90 years old, supplies me with fruit and vegetables from his garden regularly through the season.
I host a weekly twitter chat #allergyhour we meet every Thursday from 8.30pm to swap recipe ideas, ask and answer questions about allergy management and to support the parents of newly diagnosed babies and children. We would love to see you there. Just hop over to twitter and search #allergyhour to read what has been going on and to follow our live chat each week. We have guest experts answering questions every few weeks follow @allergyhour to keep up with who’s appearing next. Remember to introduce yourself and tweet with the #allergyhour each time so others can see you.
Thanks to ‘Yesnobananas’ who writes a brilliant blog on living with a food allergic child and who has allowed me to use some of her text and pictures (which she took whilst here on holiday last summer) for this page.”