Start with the actual requirement
Tell us the relevant dietary requirement and how many portions would need it. Keep this separate from general food preferences such as choosing wraps or avoiding a particular side. You do not need to send guest names or medical histories. The purpose is to establish whether a defined food arrangement can be expressly accepted.
Understand the cross-contact boundary
Allergens are handled in the kitchens and mobile units, and cross-contact can occur. Ingredient and allergen information can support a discussion, but there is no allergen-free guarantee. Guests should not be told that a separate menu choice, a different bread roll or a staff conversation at the buffet removes that boundary.
Treat labels with care
Gluten-free rolls can be requested, but their availability does not establish allergy or coeliac suitability. A vegan recipe is also not a promise of suitability for a food allergy. Coeliac requirements must not be treated as an ordinary intolerance request or assumed accepted because a gluten-free bread option appears on the menu.
Record only confirmed arrangements
Where an intolerance arrangement is expressly agreed, check the exact food provision and portion count on the final booking form. Report any subsequent change promptly so it can be reviewed. Do not replace the agreed wording with a broader phrase such as 'all dietary needs covered', and do not expect a new requirement raised at service to be accommodated.
Your next decisions
- Discuss dietary requirements before making a booking.
- Do not proceed on the assumption that allergies can be catered for.
- Seek express agreement for the exact intolerance arrangement requested.
- Raise coeliac requirements separately from ordinary intolerance requests.
- Check confirmed requirements and portion counts on the final booking form.
- Send relevant requirement details without guest names or medical histories.