Burger kitchen boss defends turning away people with allergies
Summary
A small burger business called Bun X in Norwich refuses to serve customers with certain food allergies because its kitchen is too small to avoid cross-contamination. The owner, Jeff Taylor, says this rule is fair and clearly explained to customers before they book.Key Facts
- Bun X operates out of two pubs in Norwich and has a small kitchen.
- The business cannot safely serve customers with gluten, nut, soya, or sesame allergies.
- Bun X’s buns are made in a bakery that handles nuts, and the kitchen uses soya oil and sesame seeds, increasing cross-contamination risk.
- The owner sends customers terms and conditions before booking that explain the allergy policy.
- The Food Standards Agency says food businesses must inform customers if allergen-free food cannot be guaranteed.
- Some customers have left negative reviews after being refused service due to allergies.
- Supporters say Bun X is open about its policy, but some experts say the business could do more to manage allergens.
- Jeff Taylor says serving customers with allergies creates extra pressure for his small team in a busy kitchen.
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