Hidden Crumbs & Consequences with Tara Taylor & Sonny Wells

Gluten is a nightmare to navigate in hospitality. From hidden ingredients to the constant risk of cross-contamination, even small mistakes can lead to severe consequences for customers and businesses alike. This session cuts through the confusion and exposes the real points of failure in everyday operations.

Led by sector experts with lived experience of a gluten-free life, Sonny Wells and Tara Taylor bring practical, frontline insight into what safe gluten-free service actually looks like. Sonny, founder of Sonny’s and creator of the UK’s first gluten-free fast food chain, shares what it takes to build a truly safe operation at scale after more than a decade living with coeliac disease. Tara, founder of multi-award-winning organic bakery Good Grain Bakery, brings her expertise in gluten-free production and her passion for real, honest ingredients.

Together, they reveal where gluten is really hiding, how cross-contamination happens, and what changes must be implemented to ensure you are genuinely keeping your customers safe.