Owen's Law: allergen information on menus, and what to do now

Owen's Law is a campaign to make UK restaurants, cafés and takeaways show allergen information in writing on their menus. As of 11 October 2026, it is not law. The legal minimum is unchanged: you can give allergen information in writing or verbally. But since February 2025, the Food Standards Agency's (FSA) best-practice guidance has asked businesses to provide written allergen information, backed by a conversation. That guidance is voluntary. This page explains where things stand, and how to meet the higher standard now.

" under dishes; "Ask us about allergens" signpost)

This guide is general information, not legal advice. Check the FSA and your council for anything that applies to your business.

Who was Owen Carey?

Owen Carey was 18 when he died in April 2017, on a birthday meal out in London. He had a severe dairy allergy and told staff. The grilled chicken he ordered had been marinated in buttermilk, which the menu didn't mention. A coroner's inquest in 2019 found he died from a food-induced anaphylactic reaction.

His family started the Owen's Law campaign. They argue that a menu that looks "safe" can reassure a guest more than a conversation with busy staff, and that the information should be on the menu in writing.

What does Owen's Law ask for?

The campaign wants it to be a legal requirement for food businesses selling non-prepacked food (meals in restaurants, cafés, pubs and takeaways) to:

• show allergen information in writing, for example on the menu, and
• back it up with a conversation between staff and the guest.

Today, the law lets you give allergen information verbally, as long as you have a clear sign telling customers to ask staff. Owen's Law would remove the verbal-only option.

Is Owen's Law law yet?

No. Here is the timeline, with what each step means.

Why it matters anyway: the FSA is a non-ministerial department, so ministers decide whether to legislate. The evaluation of the 2025 guidance is meant to inform that decision. If uptake is low, legislation is more likely. Getting ahead now costs little.

What the law says today (UK, October 2026)

For food that isn't prepacked:

• You must be able to tell customers if a dish contains any of the 14 allergens.
• You can do it in writing (menu, chalkboard, allergen folder) or verbally.
• If verbal, you need a clear, visible sign telling customers to ask staff.
• For online, phone and delivery orders, allergen information must be available before the order and at delivery.

For food packed before the customer orders, Natasha's Law already requires a full ingredients label.

What the FSA's best-practice guidance says (voluntary)

The February 2025 guidance applies in England, Wales and Northern Ireland. It isn't legally binding. In short:

1. Have written allergen information available without the guest having to ask, where you can. On the main menu, in an allergen booklet or in an allergen matrix.
2. Back it with a conversation. Staff should ask about allergies and be able to answer.
3. Signpost it. If the detail isn't on the main menu, show a clear message, such as "We have a menu with allergen information, please speak to staff who will be happy to provide it."
4. Name the specific cereal or nut in words, such as "wheat" or "walnut". A single group symbol is fine if staff can name the specific allergen.
5. Use symbols carefully. Include the allergen name in the symbol, or give a key.
6. Online, keep it close: no more than "one click away", before ordering and at delivery.
7. Digital formats are fine, but have an alternative way to get the information, and a back-up if the digital version fails.
8. Train staff, and decide who handles allergy orders (often a supervisor or head chef).
9. Use "may contain" only after a risk assessment, and name the allergen. A kitchen statement such as "We use peanuts, nuts, soya and wheat (gluten) in our kitchen" can help guests decide.

Owen's Law vs Natasha's Law

How to show allergen information on your menu now

You don't need to wait for a law. Meeting the FSA's best practice protects guests, reassures your team and is easy to show an inspector during an EHO inspection.

On a printed menu

• Add a short line under each dish: "Contains: milk, egg, wheat (gluten)".
• Or use letters or icons with a key at the bottom of each page.
• Put a signpost line at the top: "Allergies? Please tell us before you order. Full allergen information is available."
• Keep a full allergen matrix at the till as the master record.

Our free menu templates include an allergen line and signpost wording.

On a digital or QR menu

A digital menu is one of the easiest ways to meet the "written, without asking" standard. Good practice:

• Allergens on each dish, not in a separate PDF guests have to find.
• Name the specific cereal or nut in the text, not just an icon.
• Icons with words. Never rely on symbols or colour alone.
• One click away at most for full details, before the guest orders.
• Same information everywhere. Your QR menu, website, collection orders and delivery apps should match.
• A printed back-up for guests without a phone, or if the Wi-Fi drops.
• A "talk to us" prompt so the digital menu supports the conversation rather than replacing it.
• Change control. When a recipe or supplier changes, update the menu the same day.

How Menuthere helps

With Menuthere, one menu powers your QR code menu, table ordering, collection and delivery. Tag each dish with any of the 14 allergens, its calories and a halal mark, on every plan including Free. Guests see the allergens when they open a dish, in every menu layout and in the digital menu booklet, before they order. That's written allergen information without the guest having to ask. The tags use the 14 group names (such as "Gluten" or "Tree nuts"), so name the specific cereal or nut in the dish description too. Pair it with a printed matrix by the till as your back-up. Our free allergen chart maker builds one and can load your dish allergens from Menuthere.

Put written allergen information in front of every guest, on every order. Free plan: QR codes, unlimited items, allergen tags, 0% commission.

Create your free ordering pagebook a demo (opens in a new tab)

Owen's Law checklist: get ready now

• Allergen information for every dish, in writing, accurate today
• Specific cereals and nuts named
• Signpost line on menus, boards and your website
• Allergen details on your online menu and delivery app listings
• Printed allergen matrix as a back-up
• Staff trained to ask about allergies and to never guess
• One person per shift responsible for allergy orders
• Recipe and supplier changes trigger a same-day menu update
• "May contain" used only after a risk assessment, naming the allergen