The Caterer Allergen Summit

It has never been more important for hospitality businesses to be one step ahead when it comes to allergens. Consumers are increasingly looking for information to help them make informed decisions about what they choose to eat, and the consequences of getting it wrong severe.


The Caterer’s Allergens Summit is a half day (12.30pm-5pm) dedicated to equipping F&B, operations and marketing professionals with the knowledge and best practice to set a strategy that keeps your customers and staff safe and informed.


Leading allergen experts, including Dr Robert Boyle of Imperial College London and the Food Standards Agency will give an insight into what operators should be prepared for in 2020 and beyond, including key risks and responsibilities. Plus, food safety experts and forward-thinkers from some of the UK’s most prominent operators will discuss their strategies, the steps they’ve taken and how they communicate to customers effectively.

Topics covered include:

  • Why are food allergies increasing globally, what to expect in the years ahead and how to plan a strategy that keeps your customers and staff safe
  • The Food Standards Agency outlines your responsibilities, including what you are required to provide by law and how this might change
  • How Pret became an industry leader in serving guests with allergen requirements following the tragic death of Natasha Ednan-Laperouse
  • Allergen Accreditation's Julian Edwards on how to create an allergens culture in your business
  • Signposting, discussion or full labelling: what are the best ways to communicate with your customers?
  • How can you effectively train your staff to be allergen aware and protect your customers and reputation?
  • Allergen experts from the UK's leading operators share their best practice, top tips and lessons learned

*The price of a supplier ticket is £295 + VAT (20%)

Speakers:

Culinary director
Sodexo
Consultant paediatric allergist
Imperial College London
Nutritionist
Bidfood
Founder
Allergen Accreditation
Deputy Director
Food Standards Agency
News editor
The Caterer

Agenda

The Caterer Allergens Summit
Registration and lunch
The future for allergens

Allergen expert Dr Robert Boyle will outline the scale of the allergy challenge, explain why we’re seeing such an increase in allergen sufferers and explore what operators might expect to cater for in future.

Dr Robert Boyle, consultant paediatric allergist

Learning lessons

Following some high-profile allergy cases in hospitality businesses, this session will explore why the issues arose, what operators can learn from them and how they should react.

Supply chain safety

Nutritionist Samantha Elliot will detail the importance of working together along the supply chain to deliver safe, clear and accurate information, particularly with changes to legislation on allergen labelling information for Prepacked for Direct Sale (PPDS).

Samantha Elliot, nutritionist, Bidfood

Refreshment break
Allergen communication

The Food Standards Agency’s deputy director Michael Wright will outline what is expected of operators and how future regulations and legislation will affect hospitality businesses. He will address how the agency expects allergen information to be relayed to guests and what safeguards operators should have in place.

Michael Wight, deputy director, head of food safety policy, Food Standards Agency

Panel: Engaging your teams and menu development

Experts from the UK's leading operators share best practice, top tips and lessons learned, including how allergen awareness has changed team engagement, menu development and overall operation.

Tim Foster, founder, Yummy Pubs

David Mulcahy, culinary director, Sodexo

Dominic Teague, executive chef, One Aldwych

Mitigating allergen risk

An exploration of the wider challenges posed by allergens and how technology can be used to mitigate risk. Stewart Maranello will call on the industry to work together to harness the power of technology and collaboratively establish an industry-wide code of best practice.

Stewart Maranello, senior solution consultant, Fourth

Creating an allergen culture

Julian Edwards outlines how to ensure allergen culture is part of your business model. He will explain who should be trained and what they need to know to safeguard both your guests and your business.

Julian Edwards, director, Allergen Accreditation

Close

Venue

Soho Hotel

4 Richmond Mews

London W1D

Surrounded by some of London's best restaurants and vibrant cafes, The Soho Hotel's theatre is the perfect location to learn how to protect your reputation and your guests at The Caterer's Allergens Summit.

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Contact Us

For event enquiries:


Anna Dymond

anna.dymond@jacobsmediagroup.com

+44(0)207 881 4850