Planning an Event? Here’s Why Food Allergy Awareness Should Be On Your Radar
- Concerto Catering
- 5 days ago
- 5 min read
Food Allergy Awareness Week (11–17 May 2025) sits at the heart of Food Allergy Awareness Month - a timely reminder that catering for dietary needs is not just a nicety, but an essential part of modern hospitality. At Concerto Catering, we believe that inclusive catering should never mean boring or bland. In fact, creating allergy-friendly dishes is one of the most creative and rewarding parts of what we do.
Being allergy-aware isn’t simply about ticking boxes - it’s about showing care, professionalism and respect for every guest. This is something we understand on a personal level too: our Senior Chef, Oliver Harrhy - also Fiona’s eldest son - has lived with a gluten intolerance for many years, so we know first-hand how important it is to get it right.
Food Allergies in the UK
Food allergies are on the rise in the UK, with around 6% of adults now affected, according to the Food Standards Agency. A major study by Imperial College London found that diagnoses in England more than doubled between 2008 and 2018, with young children the most affected - nearly 4% of under-fives now live with a diagnosed allergy.
Despite this, one in three people at risk of a severe reaction don’t carry an adrenaline auto-injector (EpiPen), highlighting a concerning gap in preparedness. Researchers point to several factors behind the rise, including environmental influences, genetics, diet and skin exposure to allergens.
In response, food safety legislation has strengthened. Natasha’s Law, introduced in 2021, requires full ingredient labelling on all pre-packed food for direct sale - a vital step towards protecting those with allergies and raising awareness throughout the food industry.
Back to basics: What are the 14 allergens?
90% of allergic reactions are triggered by just eight foods (cow’s milk, eggs, fish, peanuts, shellfish, tree nuts, soya and wheat). That said, any food has the potential to cause an allergic reaction, depending on the individual.
Event caterers must legally declare the presence of these allergens in any food provided:
Celery: Includes stalks, leaves, seeds, and celeriac.
Cereals containing gluten: Includes wheat, rye, barley, and oats.
Crustaceans: Prawns, crabs, lobsters, scampi, etc.
Eggs: Common in cakes, sauces, pasta, and more.
Fish: May appear in sauces, dressings, and processed foods.
Lupin: Found in flours, pastries, and pasta.
Milk: Butter, cheese, cream, yoghurt, and most dairy.
Mollusc: Mussels, oysters, squid, and other shellfish.
Mustard: Often used in sauces, dressings, and marinades.
Peanuts: A legume that can cause severe reactions.
Sesame: Found in seeds, oils, and baked goods.
Soya (soybeans): Tofu, soy milk, and processed foods.
Sulphur dioxide / sulphites: Preservatives in dried fruits, wine, and some meats.
Tree nuts: Almonds, walnuts, cashews, hazelnuts, etc.
Severity matters
Allergic reactions vary greatly between individuals. While some may experience mild itching or stomach upset, others face rapid and life-threatening reactions, such as difficulty breathing or loss of consciousness. That’s why thorough planning, accurate labelling and open communication with guests are vital.
Understanding the difference: Allergens vs. Dietary Requirements
When planning an event, it’s important to distinguish between food allergies and dietary requirements - both matter, but they require different approaches in catering.
Allergen (definition): An allergen is a substance that causes an adverse immune system reaction, which can range from mild symptoms (like itching or hives) to life-threatening anaphylaxis. These reactions happen even with trace amounts of the allergen, so strict avoidance is essential.
Dietary requirement (definition): A dietary requirement refers to a person’s specific eating needs or preferences, which may be due to health conditions, intolerances (e.g. lactose), lifestyle choices (e.g. vegan), or religious beliefs (e.g. halal, kosher). These do not usually trigger an immune response, but should still be respected for health, cultural or ethical reasons.
"We always try to make sure that there are alternatives for those with both dietary restrictions and allergy sufferers. Choice is removed for so many people with allergies, it is not just a case of wanting to take something out of your diet, it is a necessity with huge and serious health implications if you don’t. I think that is important to understand the difference between those who make a choice and those who don’t have any." - Fiona Harrhy, Head Chef & Founder, Concerto Catering
Allergy-Aware Event Hosting
Being allergy-aware is no longer a "nice-to-have" - it’s an essential part of modern event planning. Whether you're organising a corporate lunch, wedding, wake or private dinner, here’s how to keep guests safe while still delivering a delicious and memorable experience.
Talk to Your Guests Early
Ask guests to share any food allergies or intolerances well in advance - ideally when RSVPs are returned.
Be clear in your invitation or booking form: “Please let us know about any allergies or dietary requirements.”
If you're working with a caterer (like us!), pass on this information as early as possible so we can tailor the menu accordingly.
Allergy-Aware Planning Checklist
Before the event:
Collect all allergy and dietary information from guests.
Choose a caterer who can confidently accommodate allergens.
Ask your caterer about cross-contamination controls.
Label food clearly - especially at buffets or shared platters.
Have signage or a printed menu that highlights allergens.
Ensure serving staff are briefed and know who to ask if unsure.
If possible, designate separate serving utensils for allergen-free dishes.
On the day:
Keep allergy-friendly meals separate and well-labelled.
Avoid “may contain” confusion - if in doubt, don’t serve it.
Make sure someone on site knows where to find an EpiPen if a guest carries one, and understands how to use it (if trained).
Tips for Preparing Allergen-Friendly Meals
If you’re cooking or prepping food yourself:
Clean all surfaces and utensils before and after preparing allergy-friendly dishes.
Use separate chopping boards, knives and pans.
Check ingredient labels every time - recipes and brands can change.
Store allergen-free items separately to prevent cross-contact.
Avoid bulk garnishing - for example, don’t scatter nuts or sesame seeds over shared dishes.
Taking the time to plan for allergies doesn’t just show care - it’s a mark of true hospitality. It reassures guests, avoids avoidable risks and ensures everyone can enjoy the event with confidence.
Fiona's favourite allergen-free recipe: Butternut Squash, Chickpea and Spinach Curry
As well as a tasty recipe, this blog also covers a personal allergen experience for Concerto Catering founder, Fiona, and looks at the problem with the supermarket's 'Free From' range.
In the news
Such is the importance of food allergies that major news outlets like the BBC have dedicated entire sections to the topic - including a 'Food Allergies' news category covering everything from personal stories to policy changes.
Comments