The worst version of this is familiar to anyone who has one: a room full of food, and one person holding a plate they are not sure about, asking a stranger what is in it.
Most of it is solved before anyone cooks. We ask about allergies when you book, not on the day, because the answer changes what the kitchen does rather than what goes on the table. Named allergies are cooked around; nut-free is available as standard rather than as a special order.
Everything is labelled. Every dish carries its dietary markers, so the information is on the table rather than in somebody's head, and a guest can read a spread without announcing themselves to the room.
The part that matters most is the least visible: vegan, vegetarian, gluten-free, dairy-free, keto and low-carb run through the menu as dishes in their own right. Nobody is handed the same meal with something removed from it.
What we will not do is promise more than a kitchen can. Tell us what the allergy is and how severe, and we will be straight with you about what we can guarantee and what we cannot.
