Allergen Information on Restaurant Menus in the UK

By Chris Conaghan

Chris Conaghan

Guests do not want a compliance lecture. They want to know, quickly and clearly, whether a dish is safe for them to eat.

Providing accurate allergen information on menus UK restaurants serve is not just about avoiding enforcement action. It is about building trust.

The Food Standards Agency makes the baseline clear Food businesses must provide information on specified allergens, and written information supported by conversation works best for consumers.

This guide explains what the law expects, how it applies to dine in and takeaway, and how to present allergen information in a way that stands up to scrutiny and works in real service.

What the law expects: pre-packed vs non-prepacked food

The first step in understanding allergen information on menus UK businesses must provide is knowing the difference between pre-packed and non-prepacked food.

Pre-packed food

Pre-packed food is food that is packaged before being offered for sale. In hospitality, this includes retail products and certain grab and go items.

Under UK law, including the changes introduced by Natasha’s Law in October 2021, food that is prepacked for direct sale must carry:

• A full ingredients list
• Allergens clearly emphasised within that list

Natasha’s Law applies to PPDS food. If you prepare and package food on site before sale, you must ensure each item is correctly labelled. A general allergen chart is not sufficient for these products.

The Food Standards Agency provides detailed guidance on PPDS and Natasha’s Law requirements on its website.

Non-prepacked food

Most restaurant meals are classed as non-prepacked food. This includes:

• Food ordered from a menu
• Food served for immediate consumption
• Meals prepared to order

For non-prepacked food, the legal requirement is that you must provide information on the 14 specified allergens. This information must be available in writing and supported by conversation.

This is where your allergen menu for restaurants becomes central. Whether it is a printed matrix, a separate allergen booklet, or a QR code allergen menu UK venues now commonly use, the information must be accessible and accurate.

The 14 allergens and how customers expect to see them

Allergen information on menus UK operators provide must cover the 14 specified allergens defined in legislation.

They are:

• Celery
• Cereals containing gluten, such as wheat, rye, barley, oats, spelt and khorasan
• Crustaceans, for example prawns and crab
• Eggs
• Fish
• Lupin
• Milk
• Molluscs, such as mussels and squid
• Mustard
• Peanuts
• Sesame
• Soya
• Sulphur dioxide and sulphites above 10mg per kg or litre
• Tree nuts, including almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio and macadamia

The Food Standards Agency guidance explains these allergens and the expectation that food businesses can identify where they are present in recipes.

From an operational perspective, two points matter:

First, you must understand your recipes at ingredient level. If a sauce contains mustard or a dressing contains sulphites, that needs to be captured accurately.

Second, presentation matters. Guests do not want to decode a complex document. A clear allergen matrix, symbols with a key, or a structured digital allergen menu helps customers find what they need quickly.

Dine in: written information supported by conversation

For non-prepacked food, UK guidance is explicit. Allergen information must be available in writing and supported by conversation.

What counts as written information?

Written information can include:

• An allergen matrix available on request
• Allergen symbols on printed menus
• A dedicated allergen menu for restaurants
• A QR code allergen menu UK guests can access on their phone

What is not acceptable is relying purely on memory or verbal answers.

A notice that says “please inform us of any allergies” does not meet the requirement on its own. The written information must exist and be accessible.

Supported by conversation

Written information does not remove the need for trained staff.

Best practice includes:

• Ensuring staff know where allergen information is stored
• Training team members not to guess
• Having a clear process for escalating complex queries
• Confirming information back to the guest

The FSA states that written information supported by conversation works best for consumers. That means the system and the team must align.

Allergen information on menus UK restaurants provide should feel consistent. If the document says one thing and the staff say another, confidence is lost immediately.

Takeaway and delivery: two stage requirement and what to publish online

Allergen info takeaway delivery operations must think beyond the dining room.

For distance selling, allergen information must be provided at two stages.

Stage one: before purchase

Customers must be able to access allergen information before placing an order.

This means that if you sell food:

• Through your own website
• Via click and collect
• Through delivery platforms

Allergen information must be available at the point of decision.

A clear online allergen menu or integrated allergen details within your ordering system is the most practical solution. Customers should not have to place an order before discovering whether a dish contains milk, gluten or nuts.

Stage two: at delivery

Allergen information must also be available when the food is delivered.

This can be achieved through:

• Printed information on packaging
• A receipt or label referencing allergen details
• Clear signposting to where allergen information can be accessed

Consistency is key. The information provided online should match what the customer receives with their food.

Many businesses assume their dine in allergen menu covers delivery. It does not unless it is properly integrated into the online journey.

QR menus: what they solve and what they do not

The QR code allergen menu UK restaurants increasingly use has improved accessibility.

What a QR menu solves:

• Immediate access to written allergen information
• Mobile friendly filtering
• Easier updates than printed folders
• Reduced reliance on paper documents

What it does not solve:

• Inaccurate underlying recipe data
• Poor staff training
• Cross contact risks in shared kitchens
• Supplier substitutions that are not reflected in the data

Technology improves access. It does not replace process. Before introducing a QR allergen menu, ensure the data behind it is robust and regularly reviewed.

Multi site operations: maintaining consistency across locations

For multi site operators, allergen information on menus UK locations display must balance central control with local variation.

Challenges commonly include:

• Different regional suppliers
• Site specific specials
• Local recipe adjustments
• Variations in kitchen layout and cross contact controls

To manage this effectively, operators should:

• Maintain a central source of allergen data
• Clearly define who can update information
• Review allergen data after supplier or recipe changes
• Conduct periodic checks across sites

Without structure, small variations can lead to inconsistent information across the estate.Even for single site operators, assigning clear responsibility for allergen information reduces risk and improves confidence.

Checklist for restaurant operators

Use this checklist to sense check your current position.

Legal baseline

• Do you cover all 14 specified allergens?
• Are PPDS items labelled in line with Natasha’s Law?
• Is allergen information available in writing for non-prepacked food?

Dine in

• Is your allergen menu easy for guests to access?
• Are staff trained not to rely on memory?
• Is there a clear escalation process for complex queries?

Takeaway and delivery

• Can customers access allergen information before ordering online?
• Is allergen information available again at delivery?
• Is the information consistent across all channels?

Data control

• Do you review allergen information after recipe or supplier changes?
• Is responsibility for updates clearly assigned?

If you hesitate on any of these, it is worth reviewing your process against the Food Standards Agency guidance.

Frequently asked questions What is required for allergen information on menus UK restaurants provide?

You must provide information on the 14 specified allergens. For non-prepacked food, this must be available in writing and supported by conversation. For PPDS food, full ingredient labelling with allergens emphasised is required.

What is Natasha’s Law?

Natasha’s Law requires food that is prepacked for direct sale to carry a full ingredients list with allergens clearly emphasised. It has applied since October 2021 and is enforced in line with Food Standards Agency guidance.

Is verbal allergen information enough?

No. Allergen information must be available in writing. Conversation supports the written information but does not replace it.

Do takeaway and delivery orders require allergen information?

Yes. Allergen information must be available before purchase and again at delivery. This applies to online and distance selling.

Where can I find official guidance?

The Food Standards Agency website provides detailed guidance on allergen information for food businesses, including non-prepacked foods and PPDS requirements under Natasha’s Law.

Allergen information on menus UK restaurants provide should not feel like an afterthought. It is a core part of the guest experience.

When written information is clear, staff understand their role, and online and delivery channels reflect the same data, you are meeting both the legal standard and the practical expectations of today’s diners.