[Trigger Warning]
The family of a 12-year-old girl who died from anaphylaxis after drinking a milkshake prepared in an unwashed blender is calling for a separate allergy safety rating system for food businesses.
As we had reported previously, Mia-Shay St Hilaire, who had a known tree nut allergy, died in August 2023 after consuming a Twix milkshake contaminated with hazelnut residue at the Pop Inn Cafe in Bermondsey, southeast London. An inquest determined that the cross-contact occurred because the blender had not been cleaned after being used to prepare a Kinder Bueno milkshake—which contains a hazelnut cream—immediately beforehand.
Mia-Shay was visiting the cafe for a treat with her sister and aunt when she suffered the fatal reaction. She was rushed to the hospital, where she died two days later. CCTV footage showed that the owner failed to clean the blender before preparing her drink, causing cross-contact contamination.
Following the conclusion of the inquest at London Inner South Coroner’s Court, Mia’s parents, Adrian St Hilaire and Chanel Spence, called for significant regulatory reform. Remembering their daughter, they said: “We hope that lessons will be learned from Mia’s death and that changes will be made to prevent other families enduring the devastation that we now have to live with.”
At the heart of the family’s proposal is a dedicated rating system reflecting how effectively food establishments manage allergens.
“Consumers rely on food hygiene ratings when deciding where it is safe to eat, but they do not tell us anything about the way a food business runs allergy management systems,” Mia’s parents explained. “There should be a separate, clearly displayed rating dedicated to allergy management, like the food hygiene rating. This would mean that people with allergies could make more informed choices about where they eat.”
The cafe has already faced legal penalties. In January 2025, Pop Inn Cafe was fined £18,000, and operator Baris Yucel was sentenced to 100 hours of community service after pleading guilty to six food safety offenses. These included failing to control allergen contamination, failing to provide accurate allergen information, and failing to ensure food safety for allergic customers.
The family’s campaign has drawn support from Tanya Ednan-Laperouse, founder of Natasha’s Foundation, which was established after her 15-year-old daughter, Natasha, died in 2016 from an allergic reaction to sesame in a Pret A Manger baguette. Ednan-Laperouse emphasized that food allergies remain “a serious, unpredictable medical condition,” adding that Mia’s death highlights “just how far we still have to go to improve awareness, understanding and regulation of food allergies.”
The UK Food Standards Agency (FSA) also responded to the inquest, extending condolences to the family. Rebecca Sudworth, director of food policy at the FSA, said: “Food businesses must take allergen risks seriously, every time. People have the right to know exactly what is in their food and drink, and it is a business’s legal duty to provide accurate allergen information.” Sudworth noted that the agency has issued updated guidance on cross-contact risks, provides free allergy training resources, and continues to review its regulatory policies.
Once again, we extend our deepest condolences to Mia-Shay’s family and hope the conclusion of the inquest brings them some measure of closure. We wish them much success in their advocacy efforts in memory of their daughter.
Please understand that even trace amounts of an allergen can cause life-threatening anaphylaxis. We urge you to discuss your allergies with the management of cafes and eateries and to leave if you are not sure your allergies can be accommodated safely.
Anaphylaxis can strike at any time. If you have been prescribed epinephrine, be sure to carry two doses everywhere, every time, and administer the first as soon as you suspect anaphylaxis.
