About Us

I founded Food Allergy Aware in 2013 due to the lack of knowledge and training in food service outlets when providing for the Coeliac, food allergy and food intolerant customer. I am passionate about encouraging food businesses to provide for the FreeFrom customer and encouraging them to take training, especially face to face, where they can learn to enhance their communication skills and offer a positive customer journey.

I have a personal interest in this area, my son and I are both gluten and dairy free. More often than not our choices when dining out are restricted, and often disappointed to have no dessert! I am really wowed when I can walk into a restaurant and get positive and accurate responses to my queries from members of staff, and when I am offered a choice of starters mains and desserts I am keen to share the venue so others in the FreeFrom world can discover the restaurant for themselves. And the sharing of information in this way is very apparent in the FreeFrom community.

By drawing on my own experience plus the passion I have in moving the food services industry forward with their FreeFrom provision, I have been able to develop a range of training solutions which offer something for all your food allergy and food safety training requirements.

In addition to being registered training centres for HABC and CIEH, with a wide range of training training courses on offer, in collaboration with Sally Trice, we produced all the training content and resources for Level 2 Award in Identifying and Controlling Food Allergy Risks. We have also written and produced our own a level 1 online training module which encompasses coeliac disease, food allergies and intolerances and looks at how to communicate positively with the FreeFrom customer rather than just covering backs with compliance and disclaimers statements.

Currently I am developing a food allergy booklet which can be used as an inexpensive training aid, we are planning to produce a hard copy booklet, which staff can retain as a permanent reference point to ensure they can refer back should they need clarification issues. The booklet is used as an Induction/Introductory level training aid, the booklet we are producing is based on our own in-depth online training but can be used as a viable alternative. It can be used alongside the online training module or independently, as either a 1:1 training tool with managers or for the staff member to use autonomously.

As well as being specialists in delivering and designing training solutions I enjoy speaking at and supporting external events.

When the NEW EU Food Information Regulations (FIR) 2011/1169 were introduced in December 2014 I was at the forefront spreading the word throughout the food service sector. I organised a seminar in 2013 with expert speakers from the FSA, Anaphylaxis Campaign and businesses with positive examples within the industry.

As a subject matter expert and ambassador I have gone on to speak at various events as well as running workshops for many industry organisations such as Bidvest 3663 & the Universal Infants Free School Meal (UIFSM), Professional Association for Catering Education (PACE) and Skills for Chefs 2013. I have also spoken at and produced articles for both the Garden Centre Forum and EduCatering Forum. Other events have included Food Matters Live, where I presented in 2014 on one of their panel sessions, and the Bournemouth Hotel Catering & Retail Show presenting in 2017.

I have been asked to attend the Horticultural Trades Association Catering Conference for the 2nd year running as a key note speaker and to run workshops for their members.

I am a keen advocate of awards which celebrate the positive steps being made in FreeFrom provision. I was privileged to be asked to help with judging the Free From Eating Out Awards in 2016 and am proud to have had winning clients as well. In 2016, University of Winchester and Hampshire County Council, won Gold and La Polenteria (LEGGERO) won silver and the Horse and Jockey was Highly Commended in 2015 was Highly Commended in 2015

Having worked closely with exhibition organisers over the last few years, referring suppliers, contacts and services, I have developed good relationships within the industry. These relationships and the events I have supported have helped build a solid network of contacts which I use to support both FreeFrom suppliers and food service businesses in being able to provide an appropriate solution.

I have produced and supported numerous articles in food service industry magazines including The Caterer, Hospitality and Catering News , Morning Advertiser, Essentially Catering, Big Hospitality and The Craft Guild of Chefs – Stockpot

I have also worked with AllergyUK in support of their Allergy Accreditation Scheme for Caterers and we are pleased to support caterers wishing to take part in the scheme.

In summary, my aim is to help the food service industry improve the experience of dining out for those customers who have coeliac disease, food allergy and food intolerance. With my in-depth knowledge of the catering industry, along with years of experience in the training and organisational world, I am perfectly suited to push forward and give food businesses an insight as to how they can increase their business turnover and customer base by 25%. Check out Dominic Teague at One Aldwych he has done just this

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Food Allergy Training