Why the Work of Natasha’s Foundation Matters to Hospitality

A few years ago, I saw Nadim and Tanya Ednan-Laperouse speak at a conference about the death of their daughter, Natasha.

I was aware that food allergies could be serious, but hearing them explain what happened opened my eyes to the reality of living with an allergy that might kill you. Every meal away from home requires trust: trust in the information provided, the person taking the order and the people preparing the food.

For most of us, ordering in a restaurant is an enjoyable and fairly routine experience. For somebody with a severe food allergy, a mistake involving one ingredient can be fatal.

Natasha’s story

Natasha Ednan-Laperouse was 15 when she died in July 2016 after eating a baguette bought at Heathrow Airport. Sesame seeds had been baked into the dough, but they were not listed on the packaging and could not be seen.

Natasha was travelling with her father, Nadim, and a friend. When she suffered a severe allergic reaction during the flight, Nadim administered two adrenaline auto-injectors, but they were unable to stop the reaction. Natasha died in hospital in Nice shortly after the plane landed.

Following Natasha’s death and the subsequent inquest, her parents discovered a serious gap in the food-labelling regulations. Food that was prepared and packaged for sale on the same premises did not have to carry a complete ingredients list.

Nadim and Tanya campaigned for the law to be changed. Their work led to the introduction of Natasha’s Law, which came into force across the UK in October 2021.

The law requires food that is prepacked for direct sale to display a full ingredients list, with any of the 14 regulated allergens clearly emphasised.

It was an important change that has made buying food safer for millions of people. However, better labelling is only one part of the work needed to protect people with allergies.

The reality of living with a food allergy

A serious food allergy is not a dietary preference. It cannot be dealt with by simply removing an ingredient from the plate once the food has been prepared.

Cross-contamination, incorrectly labelled ingredients, shared utensils and misunderstandings between customers, serving staff and kitchen teams can all create a genuine danger.

The curry industry needs to be particularly aware of this. Many dishes may contain ingredients such as milk, nuts, sesame, mustard or cereals containing gluten. Ingredients can also appear in spice blends, pastes, sauces, breads, desserts and garnishes where customers may not expect to find them.

Nobody working in a restaurant should guess whether a dish contains an allergen. If the information is not available or there is a risk of cross-contamination, the customer needs to be told honestly.

A member of staff who takes an allergy enquiry seriously can make someone feel safe and welcome. Somebody who appears dismissive, uncertain or irritated can destroy that confidence immediately.

What is Natasha’s Foundation?

Nadim and Tanya established The Natasha Allergy Research Foundation in 2019. It is now generally known as Natasha’s Foundation.

Its mission is to improve the lives of people living with food allergies through research, education, awareness and campaigning. Its long-term aim is to prevent and ultimately eradicate allergic disease.

The charity funds medical research into the causes, prevention and treatment of food allergies. It also campaigns for stronger laws and policies, raises public awareness and provides educational resources for schools, families and communities.

Its achievements extend beyond Natasha’s Law. The Foundation continues to campaign for better allergy care, safer schools, improved access to specialists and a coordinated national strategy for allergies.

It has also established Allergy School, which provides free educational films, training and practical resources. These materials can help people understand allergies, recognise the risks and respond more safely.

What hospitality businesses can do

Natasha’s Law created a clear legal requirement for food prepacked for direct sale, but good allergy management should go further than basic legal compliance.

Restaurants and food businesses should make sure that:

• Staff receive regular allergen awareness training.
• Ingredient and allergen information is accurate and easy to access.
• Recipes and supplier information are updated whenever an ingredient changes.
• Allergy enquiries are passed clearly from front-of-house staff to the kitchen.
• Procedures are in place to reduce the risk of cross-contamination.
• Nobody gives an assurance unless they are certain it is correct.
• Customers are treated seriously and respectfully when they ask about allergens.

This is not about making unrealistic promises. Some kitchens may be unable to guarantee that a dish is free from a particular allergen. The important thing is to understand the risk, explain it clearly and never guess.

Allergy safety depends on people as well as paperwork. A beautifully prepared allergen folder is no use if staff cannot find it, do not understand it or fail to follow the procedures during a busy service.

Support Natasha’s Foundation

Natasha’s Foundation has already changed food law and public understanding, but there is much more work to do.

You can support the charity by donating, organising a fundraiser, sharing its educational material or joining its campaigns. Restaurants could also consider a workplace fundraiser or use the Foundation’s resources as part of staff training.

Visit the Natasha’s Foundation support page to find out how to donate or fundraise.

For general enquiries, email info@narf.org.uk or use the contact page.

If you own or work in a restaurant, take a few minutes to read Natasha’s story and share it with your team. Allergy procedures can easily become another item on a compliance checklist, but behind them are real people placing their trust in your business.

Hearing Natasha’s parents speak changed my understanding of that responsibility. Their work deserves the support of everyone involved in preparing and serving food.