Allergen safety depends on the conversation at the table as much as the work in the kitchen. Under UK food information law, food businesses must provide information on the 14 major allergens, such as peanuts, gluten-containing cereals, milk, eggs, sesame and shellfish, and staff must be able to give accurate answers. Servers should ask about allergies at the start of every order, record them clearly on the ticket and confirm with the kitchen rather than guessing or relying on memory. If a kitchen can't guarantee a dish is safe, perhaps because of shared fryers or cross-contact, saying so honestly is the right answer, even if it disappoints.
Allergy dishes should be prepared and run separately, clearly identified at the pass and delivered by someone who knows the details. Menu changes, supplier substitutions and specials are high-risk moments, so allergen matrices must be updated and briefed. Guests should never feel awkward asking. Getting it wrong can be fatal, and getting it right builds deep trust.
What we ask on the show
- How does your venue make sure allergy information is never guessed?
- Have you ever had to tell a guest you couldn't serve them safely?
- Where do allergen mistakes usually happen?
- How do you brief the team when a supplier changes a product?