Our second podcast recorded in front of a live audience at #FoodMattersLive, with Ruth and Quentin. This week we find out how to cope with allergy customers from two award-winning restaurateurs, discuss the proposed #OwensLaw (expect to be surprised!), and debate why the 14 listed allergens is only the beginning. Dominic Teague, Executive Chef at the famous Indigo One restaurant @OneAldwych turned his hotel gluten and dairy-fee, re-designed all his dishes, changed the culture & approach of his staff and became a more creative chef. Sara Wren founded the UK's first gluten free restaurant, Oscar and Bentley's @OscarBentleys in Canterbury, and Sue Garlick is Head of Technical Services at food ingredients tracking company, @Erudus. Creating an allergy-safe place to eat whilst making customers feel normal, avoiding cross-contamination and keeping staff trained and motivated - this could be the new normal, and it's catching on! Our audience @FoodMattersLive ask questions too.