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Byron burger death: Owen Carey misled into believing there were no allergens in meal, coroner rules

A teen with a dairy allergy who suffered a deadly response after consuming a burger at a London department of Byron was misled into believing there were no allergens in the meal, a coroner has dominated.

Owen Carey, 18, informed employees he was allergic to dairy however suffered the response after consuming grilled hen coated in buttermilk on the restaurant on the O2 Arena, in Greenwich, in April 2017.

In a written conclusion, assistant coroner Briony Ballard, sitting at Southwark Coroner’s Court, mentioned: “The deceased made serving employees conscious of his allergic reactions.

“The menu was reassuring in that it made no reference to any marinade or potential allergenic ingredient in the meals chosen.

Owen Carey, died on April 22, 2017, after struggling an allergic response to a burger on the Byron restaurant chain (PA)

“The deceased was not informed that there were allergens in the order.”

Mr Carey died from “a severe anaphylactic reaction”.

Mr Carey, of Crowborough, East Sussex, collapsed lower than an hour after first experiencing the allergic response.

Immediately after the ruling on Friday, Byron chief govt Simon Wilkinson mentioned in an announcement: “We take allergic reactions extraordinarily significantly and have strong procedures in place and though these procedures were in line with all of the rules and pointers, we prepare our employees to reply in the suitable means.

Owen Carey, died on April 22, 2017, after struggling an allergic response to a burger on the Byron restaurant chain (PA)

“It is a matter of nice remorse and disappointment that our excessive requirements of speaking with our clients were not met throughout Owen’s go to.

“We believe we always did our best to meet our responsibilities but we know that this will be of no comfort to Owen’s family.”

Mr Wilkinson went on: “We have heard what the coroner mentioned about the necessity to talk about allergic reactions and it’s clear that the present rules and necessities are usually not sufficient and the trade must do extra.

“We will make it our precedence to work with our colleagues throughout the restaurant trade to make sure that requirements and ranges of consciousness are improved.”

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