Tom Kerridge shares dramatic seafood allergy discovery
- Tom Kerridge experienced his first allergic reaction to seafood while working in a kitchen in his early twenties.
- He now manages his seafood allergy while serving various seafood dishes at his restaurants.
- Kerridge emphasizes the importance of accommodating food allergies in the restaurant industry and highlights concerns about its future.
In England, chef Tom Kerridge revealed in a recent interview how he discovered his seafood allergy while working in a professional kitchen in his early twenties. The revelation came when he experienced allergic reactions after consuming lobsters, langoustine, and crab, indicating that he was allergic to molluscs and crustacea. Despite now facing these allergies, Kerridge effectively incorporates seafood into the menus at his Michelin-starred restaurants, including The Hand and Flowers and The Coach. He mentioned the change in the restaurant industry regarding allergens, noting that many establishments now accommodate customers with specific dietary needs. Furthermore, he highlighted a community shift towards better communication about food allergies and the importance of understanding the complexities involved in preparing meals for those with allergies. Kerridge also shared his concerns about the future of the restaurant industry, particularly in light of rising operational costs as awareness of food allergies continues to grow. The conversation came at a time when The Times launched its Christmas charity appeal for The Natasha Allergy Research Foundation, aimed at increasing awareness and research into food allergies, particularly following the death of a young woman named Natasha due to an allergic reaction. Kerridge's story serves as a reminder of the significant impact that food allergies can have on individuals and highlights the essential need for restaurants to adapt to changing demands for safer dining experiences.