Roving Larder Cooking School

Caters for people who use a wheelchair.

Caters for people with allergies and intolerances.

Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)

Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)

Have a wheelchair accessible toilet / shower and change room

Have an accessible public toilet which is unlocked

Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high)

Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)

Have grab rails in the bathroom

Have lifts with enough space for people using a mobility aid to enter and turn around to use the lift buttons. Buttons are at accessible height.

Have step free access to restaurant, lounge and bar

Have step free access to the conference or function room

Have step free outdoor pathways (includes picnic areas, barbecues and shelters)

Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)

Offer a range of contact methods for receiving complaints

Offer multiple options for booking - web, email, phone

Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)

Provide seating in common areas including reception area

Train your staff to respond to allergic reactions

Use floors/coverings which are slip resistant, firm and smooth

Use non-slip tiles in the bathroom or slip resistant matting

Website meets WCAG 2.0 accessibility standards