Do cafés legally have to list allergens on the menu?

Not on the menu itself. UK law requires that accurate information on the 14 regulated allergens is available for every non-prepacked item you sell, but it can be provided in writing (on the menu, a chart or a folder) or verbally by staff — provided there is a written notice telling customers where to ask. FSA best practice recommends easily available written information supported by a conversation; a matrix is one possible format.

Is a verbal-only allergen policy compliant?

Verbal information is only compliant if it is accurate, consistent, and signposted in writing — for example a menu note or counter notice saying 'Please ask our staff about allergens'. Without the written signpost, verbal-only is not compliant. Staff must give accurate information. FSA best practice recommends written information supported by a conversation.

What about takeaway and delivery orders?

For distance sales (phone, website, delivery apps), allergen information must be available before the customer completes the purchase and again when the food is delivered — for example on the website or app listing, then on a sticker, receipt note or enclosed sheet at handover.

Guide · Menus & allergen info

Do cafés need an allergen menu?

Short answer: you don't have to print allergens on the menu itself — but you must have accurate allergen information available for everything you sell, and signpost where to ask if you provide it orally. Below are practical formats and the distinction between law and best practice.

What the law actually requires

For food sold loose or made to order (not prepacked), UK food information law requires you to provide information on any of the 14 regulated allergens used as ingredients, for every item. The law lets you choose the format: written on the menu, written somewhere else the customer can consult, or given verbally by staff — but if it's verbal, there must be a written signpost (a line on the menu or a counter notice such as "Food allergy or intolerance? Please ask our team about ingredients before ordering.").

Two situations have stricter rules: food prepacked for direct sale (grab-and-go items packed before ordering) needs a full ingredient label on the pack — menu information alone doesn't cover it — and distance sales (phone or online orders) need allergen information available before purchase and again at delivery.

The three compliant setups

Allergens on the menu. Each dish carries its allergens ("contains: milk, egg"). Clear for customers, but every menu reprint risks going out of date, and specials boards get forgotten. Works best for short, stable menus.
A written allergen matrix at the counter or in a folder, signposted from the menu. One page covers the whole range, it's cheap to reprint when a recipe changes, and it can be a useful format for cafés, bakeries and delis — and it's what the free matrix builder prints.
Verbal information with a written signpost. The legal route requires accurate information and a clear notice telling customers where to ask. Train staff to check reliable, current records. A matrix is useful, but is not a universal legal requirement.

Whichever you choose, consistency is the test: the information a customer gets must match what's actually in the food today — after the recipe tweak, after the supplier swap.

Law and best practice are different

The FSA published non-prepacked allergen best practice in February 2025 for England, Wales and Northern Ireland. It recommends written allergen information that customers can easily access, supported by a conversation. This guidance does not make a particular matrix format compulsory.

Keep written information aligned with recipes and supplier changes, and make sure staff can explain it. A blank chart works for handwritten records; the editable matrix helps you update and print a small menu.

Setting one up in ten minutes

List every item you sell — including sauces, sides and regular specials — in the free allergen matrix builder.
Mark contains and may contain from your recipes and ingredient labels (see our guide to when "may contain" is appropriate).
Print it, date it, keep it where staff serve — and add the signpost line to your menu.
Brief the team: answers come from the matrix, never from memory. Our staff training guide has a 15-minute briefing checklist.

This guide is general information, not legal advice. Requirements differ slightly across UK nations and can change — check current Food Standards Agency guidance, and ask your local Environmental Health team if you're unsure.