Venues of all sizes are striving to make their events welcoming spaces, where everyone is made to feel safe and valued as an individual. From inclusive design to bespoke, immersive experiences, the industry at large is embracing diversity.
When it comes to catering, these principles are front and centre, with the bulk of companies adapting their menus to suit the dietary needs of everyone, from vegan and halal dishes, to non-alcoholic beverages and allergy-aware alternatives.
However, given this widespread awareness of the vital needs of guests, why do so many venues insist on still serving dishes with peanuts and tree nuts, which are two of the most common life-threatening allergies out there?
As a peanut allergy sufferer at the extreme end of the scale, where the slightest ingestion can induce anaphylaxis that could kill, eating at events can be a minefield.
From food stations to waiters roaming the room with platters, the frequency at which I encounter satay chicken or bite-size hors d’oeuvres smothered in peanuts is alarming.
Recently, I went to three evening events in a row – two of them on consecutive nights – where the cuisine offering was all excellent quality and well-presented yet loaded with peanuts.
Of course, there was variety and nut-free options in the room, but it’s a risky practice for caterers. At one of those events, it was so hard to get to the safe options, I ended up leaving hungry and had to get a post-event meal elsewhere.
I always carry an Epi-Pen with me to cover a potential worse-case scenario – many venues stock them on their premises, too – and I am always vigilant about foods that could contain nuts, but given the high-profile nature of peanut and other tree-nut allergies, including cases of deaths from anaphylaxis, I don’t understand why venues take the risk.
Of course, there should be onus on personal responsibility for what an individual puts in their mouth, but during the hubbub of a busy event, especially one where alcohol is served, mistakes can happen. Then there’s the potential for cross-contamination and the fact that airborne particles from peanuts can be enough to set someone off.
Some people may argue this principle could apply to other food allergies such as wheat or seafood – with plenty of merit – but given these are part of broader food groups, it is more restrictive for caterers to adhere to, even though many already do.
When it comes to nuts, surely it is easier to eliminate the risk and just not serve them at all. Do we really need prawns smothered in crushed nuts, or satay skewers en masse?
Given the fact we’re talking potential life or death, putting them on menus seems a bit, well, nuts.
