Suggested searches
Preview:
If you or someone you love lives with food allergies, this blog is for you. We’re sharing real stories, practical tips, and expert advice to help you dine out safely and confidently.
Proof:
Featuring insights from allergy advocates like Mia Horton, Designer and Consumer Representative, Caroline Benjamin, Founder of Food Allergy Aware, and Sterling Crew, Strategic Advisor at Shield Safety and Food Safety Expert, this post is packed with lived experience and professional know-how.
Let’s dive into what you need to know.
—
“I wish eating out would be a relaxing, enjoyable experience”: Mia’s Story
Imagine planning a night out with friends and wondering if you’ll have to sit alone in a private room—or worse, skip the meal entirely. That’s the reality for Mia Horton, Designer and Consumer Representative, a designer with severe airborne nut allergies.
“I’ve had to sit in a separate room at a Michelin-star restaurant. Although it was accommodating of them, I should be able to enjoy the ambiance in the restaurant like everyone else. It felt like I was causing issues, and I would never return to that restaurant again.
” Mia shared.
Her story is a powerful reminder that food allergies aren’t just medical—they’re emotional, social, and deeply personal.
—
Whether you’re dining solo or with a group, here are some practical steps to protect yourself:
– Check the menu online before booking. If it’s not available, call the restaurant.
– Ask to sit in a corner or away from high-traffic areas to reduce exposure.
– Speak to the server—and if needed, the chef—about your allergies.
– Look for signs of confidence: staff who write down your allergies, check with the kitchen, and explain cross-contamination risks.
> “When they say, ‘You can’t have the chips because we fry almonds in the same oil,’ that gives me some confidence, because they at least are aware of the fact that they used the same fryer.
On this topic, there’s nothing worse than when you go to a steak restaurant looking forward to a nice steak and chips and they tell you that they can only serve me the steak as the rest isn’t safe… ” Mia said.
“I have also been told “the ingredients are a ‘company secret’ in the past too”!
Caroline Benjamin, Founder of Food Allergy Aware, founder of Food Allergy Aware, says many restaurants still don’t have visible allergen policies.
> “If I can’t have a starter, no one at my table will. That’s £30 lost. Multiply that by dessert, and you’re missing out on £80 or more,” she explained.
She recommends:
– Hosting allergen policies online
– Training staff to handle more than just the legal 14 allergens
– Offering inclusive menus that don’t rely on disclaimers like “may contain”
Food allergy safety is evolving—and that’s good news for consumers. Here are some of the most promising developments discussed during the Allergen Awareness Week webinar:
? New Treatments Offer Hope
The FDA has approved the first immunotherapy drug for food allergies. While it’s currently expensive and not widely available, it represents a major step forward. As Sterling Crew, Strategic Advisor at Shield Safety and Food Safety Expert explained, this could be a game-changer—similar to how vaccines transformed COVID-19 risk management.
? Portable Detection Technology
New detection systems using paper microfluidics are being developed. These allow consumers to test food for allergens using devices as small as a mobile phone. This innovation could empower people with food hypersensitivities to verify their meals in real time, offering peace of mind before taking a bite.
? AI for Allergen Management
Artificial intelligence is being adapted to improve allergen control across supply chains. This means better visibility for consumers and more informed choices when dining out. Imagine your phone providing instant insights into a restaurant’s allergen practices—this future is closer than you think.
? Owen’s Law and Written Allergen Info
A proposal known as Owen’s Law is under review by the UK government. It would require allergen information to be provided in writing—on menus, allergy matrices, or digital platforms. While verbal communication is still encouraged as best practice, written documentation would offer an extra layer of confidence for diners with allergies.
? Near-Miss Reporting and Shared Learning
Caroline Benjamin, Founder of Food Allergy Aware and Jackie McPeake launched a near-miss reporting database to capture incidents that don’t result in fatalities but still pose serious risks. This initiative helps businesses learn from mistakes and prevent future harm. Consumers can also report issues anonymously, contributing to a safer dining landscape.
That’s a wrap on our guide to safer dining.
What’s one thing you’ll do differently next time you eat out?
Share this blog with someone who needs it. Let’s make dining safer for everyone.
Q: What should I ask when I arrive at a restaurant?
A: Ask if they’ve trained staff on allergens, and whether they can speak to the chef about your specific needs.
Q: Is “may contain” a red flag?
A: Often, yes. It’s used to avoid liability, not to help you make safe choices.
Q: What if my allergy isn’t one of the 14 legal allergens?
A: You still deserve clear answers. Ask for full ingredient lists or speak directly to the kitchen.
Q: Can I report unsafe practices?
A: Yes. Schemes like Safe to Trade allow consumers to report concerns and trigger investigations.
