Allergen information in Jersey restaurants: what you can ask for

Jersey's new Food (Jersey) Regulations, which make written allergen information compulsory for food businesses, were passed in March 2026. As of October 2026 they have no start date. Until they do, what you get depends on the venue, and even after they start, not every kitchen will get it right first time. So it pays to know what to ask. If you're coeliac, our guide to eating out with coeliac disease goes into the gluten-specific questions.

For the detail of what the regulations require and who they apply to, see Jersey's food laws are finally catching up.

In the meantime, the existing 1966 law still applies. A St Helier restaurant was fined £10,000 in June 2026 after serving a customer with a sesame allergy a dish its menu said was sesame-free. (JEP)

These are the allergens UK law requires businesses to declare, and the ones Jersey's new regulations cover:

You don't need the law in force to ask. Most well-run kitchens will happily help:

• The allergen information for the dishes you're considering. Many venues keep an allergen folder or matrix. Asking to see it is normal and quicker than going dish by dish.
• A check with the chef. If the server isn't sure, ask them to check. A good kitchen won't mind.
• How it's prepared. Shared fryers, grills, toasters, boards and pans are where cross-contamination happens.
• Whether the information is current. Recipes and suppliers change, so ask whether the allergen sheet matches today's dish.

In the UK, the legal duty is to give you accurate allergen information. Restaurants don't have to cook you a special meal. Many Jersey venues will adapt dishes anyway, but it isn't guaranteed.

1. "Is the allergen information up to date for today's menu?"
2. "How is this cooked? Is there a separate fryer, pan or grill?"
3. "Can the chef confirm it?"
4. "Is there anything you can't guarantee?"

An honest "we can't promise there's no cross-contact" is a better sign than a confident answer that doesn't hold up. If the answers are vague, don't risk it.

• Name the allergen precisely. Say "cow's milk allergy", not "no dairy", and "coeliac", not "no gluten". It changes how seriously it's taken.
• "Vegan" doesn't mean allergen-safe. Vegan dishes can be cross-contaminated with milk, egg, fish or shellfish. Don't use the vegan label as a substitute for allergen information. See our dairy-free guide and vegan guide.
• "May contain" means possible accidental contamination. If you react to traces, treat it as a no.
• Check drinks too. Milk in coffees and smoothies, sulphites in wine, and cereals in some beers and spirits.
• Confirm when the food arrives, and carry your medication.

1. If you're unwell, get medical help first.
2. Tell the venue what happened, as soon as you can.
3. Report it to Environmental Health at the Government of Jersey: environmentalhealth@gov.je or 01534 445808 (Monday to Friday, 9am to 4.30pm). (gov.je)
4. Let us know if a SafePlate listing is wrong. Use the 👍 👎 on the dish or the feedback button, and we'll investigate.

The new regulations are aimed at food businesses, not one-off community events. Based on the examples in the proposition, cakes for a school fête, food for a wake or cultural celebration, a Scout barbecue, or treats brought into the office fall outside licensing and labelling. Sharing ingredient information is still a kind thing to do.

If you run a food business, now is a good time to get your allergen information written down and up to date before a start date is set. Listing your menu and allergen information on SafePlate is free. Get in touch.