How We Handle Dietary Requirements & Allergens at Salt Wind Catering

How We Handle Dietary Requirements & Allergens at Salt Wind Catering

Food allergy management in catering is not optional and it is not a box-ticking exercise. The fourteen major allergens regulated under UK food law — celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, and tree nuts — can cause serious allergic reactions. Anaphylaxis is a medical emergency.

We take this seriously. Here is exactly what we do, and what you should expect from any caterer you book.

How do you collect dietary requirements before an event?

When you book with us, we will ask for a dietary requirements list from your guests. We ask for this before we finalise the menu because the requirements should inform the menu design, not be bolted on as an afterthought.

The information we need: guest name (so we can track who has which requirement at the event), the specific requirement (coeliac disease is different to a gluten intolerance preference — we need to know which), and the severity (a preference is managed differently to a diagnosed allergy).

The fourteen major allergens we specifically ask about: gluten (wheat, barley, rye, oats), dairy, eggs, fish, shellfish and crustaceans, peanuts, tree nuts, sesame, soya, celery and celeriac, mustard, lupin, molluscs, and sulphites.

We also ask about dietary preferences that affect the whole menu design: vegan and vegetarian requirements.

How are allergens managed during service?

Allergen-specific portions are prepared separately, clearly labelled, and served separately from the general food. We do not serve allergen-free food from the same serving dishes as food containing those allergens. Cross-contamination is a real risk that is managed by physical separation, not by careful serving.

Staff on site are briefed on every dietary requirement before the event. If a guest approaches the buffet table and asks about allergens, the person serving should be able to answer accurately. If they are not certain, they do not serve that guest from a dish they cannot vouch for — they come and find someone who knows.

For guests with severe allergies — particularly nut allergies, which can be triggered by trace contact — we will discuss the specific requirements in detail during the planning call. Some severe allergies require a separate catering approach that we will agree with you in advance.

How do you cater for coeliac guests?

Coeliac disease is an autoimmune condition triggered by gluten. It is not a food preference. For a coeliac guest, cross-contamination from a shared spoon or a shared surface is enough to cause a reaction.

When we cater for coeliac guests, we prepare their food in a separate preparation area, using separate utensils and serving equipment. Gluten-free portions are sealed and labelled and do not share serving space with gluten-containing food.

How do you handle vegan and vegetarian guests?

Vegan and vegetarian guests deserve a meal that was designed for them, not a meat-free plate assembled from sides. We build vegan and vegetarian options into the menu design from the beginning, not as substitutions.

For large events where a significant proportion of guests are vegan or vegetarian, we will often design a separate vegan menu rather than trying to modify a meat-based one. This produces better food.

What should I tell my caterer about dietary requirements?

The more specific the information you give us, the better we can plan. "One guest has a nut allergy" is less useful than "one guest has a diagnosed anaphylactic peanut allergy and carries an EpiPen."

We do not judge. We do not find requirements inconvenient. We find vague information inconvenient, because it makes it difficult to do our job properly.

Send us the dietary list as soon as you have it. Ideally at least two weeks before the event.

To discuss your specific requirements, call 01209 206255 or email [email protected].