Why allergens need planning
At most events, at least a few guests have a food allergy or intolerance. For some it’s a mild reaction. For others it can be life-threatening. A good host doesn’t need to be an expert, but it helps to know what the rules say, what to ask your caterer, and how to make sure allergy information reaches the guests who need it.
This guide is general information for events in England. It isn’t legal advice, and the official guidance from the Food Standards Agency is always the place to check.
The 14 allergens
UK food law names 14 allergens that food businesses must be able to tell customers about:
- Celery
- Cereals containing gluten, such as wheat, rye, barley and oats
- Crustaceans, such as prawns, crab and lobster
- Eggs
- Fish
- Lupin
- Milk
- Molluscs, such as mussels and squid
- Mustard
- Tree nuts, such as almonds, hazelnuts, walnuts and cashews
- Peanuts
- Sesame
- Soya
- Sulphur dioxide and sulphites (above a set level)
Guests may have allergies to other foods too, so it’s always worth asking.
What caterers must do
Food that’s cooked to order and served at an event is “non-prepacked” food. Under UK rules, businesses selling or serving non-prepacked food must be able to give allergen information about the 14 allergens in each dish. This can be in writing, such as on a menu or chart, or given verbally, with a written sign telling customers where to find it. The Food Standards Agency’s allergen guidance for food businesses sets out the detail.
What about Natasha’s Law?
Natasha’s Law came into force in October 2021. It requires food that is “prepacked for direct sale” (PPDS) to carry a full ingredients list with allergens emphasised. PPDS food is packed on the same premises where it’s sold, before the customer orders it, such as sandwiches made and wrapped in a café that morning.
Food cooked to order at an event and handed straight to a guest usually isn’t PPDS, so Natasha’s Law mostly doesn’t apply to it. The general duty to provide allergen information for non-prepacked food still does. If a caterer pre-wraps food in advance for guests to pick up, the position may differ, and it’s the caterer’s job to get this right.
Allergens in Mexican food
Mexican street food can be a good choice for guests with allergies, because components are made separately and guests build their own plate. But some allergens do turn up:
- Cereals containing gluten: flour tortillas, beer and some seasonings.
- Milk: cheese, soured cream and crema.
- Peanuts, tree nuts and sesame: some mole sauces and salsas.
- Fish, crustaceans and molluscs: seafood tacos.
- Soya, celery and mustard: occasionally in sauces, stocks or plant-based products.
- Sulphites: some drinks and pickled ingredients.
Read Mexican food and dietary needs for more on each diet.
Cross-contact in a small kitchen
Cross-contact happens when an allergen gets into food that doesn’t contain it, through shared surfaces, utensils, oil or hands. A food truck or trailer is a compact kitchen, which makes keeping things apart harder than in a large restaurant kitchen.
Good practice includes separate utensils for each filling and topping, cooking allergen-aware orders separately or first, clean surfaces and gloves, and careful labelling. Even so, honest caterers won’t promise that an allergen handled in the kitchen can never reach another dish.
Allergies, intolerances and coeliac disease
These terms are often used loosely, but they’re different. A food allergy is a reaction by the immune system, which can be severe and, in rare cases, life-threatening (anaphylaxis). A food intolerance, such as lactose intolerance, doesn’t involve the immune system in the same way and is usually less dangerous, though it can make someone feel very unwell. Coeliac disease is an autoimmune condition triggered by gluten, where even small amounts can cause harm.
All three matter for an event menu. When you collect dietary requirements, ask guests to say which applies and how careful they need to be. That helps your caterer plan sensibly.
Our approach
We give allergen information for every dish and provide allergen-aware menus, including for nut allergies. We plan carefully and keep options separate. We can’t promise an allergen-free kitchen, so guests with severe allergies should talk to us before the event. Then we can explain what we cook, how we prepare it and what we can do for them, and they can make an informed choice.
A checklist for hosts
- Ask early. Include an allergy question on the invitation or RSVP form, asking for details.
- Pass it on. Send names, tables and allergies to the caterer a week or two before the event.
- Flag severe allergies. Put the guest in touch with the caterer directly, before the day.
- Check drinks too. Cocktails, beer and mixers can contain allergens.
- Think about other food. Wedding cakes, sweets and canapés from other suppliers need allergen information too.
- Know the plan. Make sure someone knows where the venue’s first aid is, and that guests who carry adrenaline auto-injectors have them.
Questions to ask your caterer
- Can you give me allergen information for every dish?
- How do you keep options for allergies separate?
- Which allergens are handled in your kitchen?
- Will staff at the serving point know the allergen information?
- Can a guest with a severe allergy speak to you before the event?
There are more in our list of questions to ask a Mexican caterer. When you’re ready, tell us about your event.
Quick answers
Do caterers have to label allergens?
For food cooked to order, caterers must be able to give allergen information for the 14 allergens, either in writing or verbally with a sign saying how to ask. Full ingredient labels under Natasha’s Law apply to prepacked-for-direct-sale food.
Can you make a dish completely allergen-free?
We plan carefully, keep options separate and give allergen information for every dish, but we can’t promise an allergen-free kitchen. Guests with severe allergies should talk to us before the event.
When should I tell you about allergies?
As early as possible, and with final details a week or two before the event. Severe allergies should be discussed with us before the day.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote for your event.