Eating Safely: Owen’s Law - Telling the server isn’t enough? - Episode 3

In this third episode, we go beyond training and ask what truly keeps customers with food allergies safe. Awareness alone doesn’t save lives, safety culture does. Real change comes from systems designed around people with food allergies, not goodwill.

Chef Dominic Teague explores how embedding allergen safety into daily routines turns it from a compliance task into a shared value, while Iain Ferris challenges whether safety should be backed by stronger legal requirements like Owen’s Law. Together, they examine what it really takes to create a food business where safe service isn’t optional — it’s simply the way things are done.

Read the articleOwen's LawThe Case for Written Allergen Information in Every Food Business

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