We use saturated fats and oils rather than saturated whenever possible

Fats and oils used are free from hydrogenated fats

The use of fats and oils is kept to a minimum

When making our own base curry sauces (gravy) we use minimal oil and drain off any excess fat

We offer lower-fat options on the menu

Efforts have been made to reduce the amount of fat used

Where fish is on the menu, oily fish is available at least once per week

Where meat is on the menu, we use lean meat and skinless poultry