At Safetoeat We prepare a range of fabulous foods, perfect for people excluding key food allergens from their diet. This includes hearty soups, pasta sauces, curry sauces, Far Eastern sauces, and Chutneys. With more recipes arriving soon.
Our Story
Safe-to-eat was founded by Martin Hopkins, a trained engineer and chef. The inspiration for Safe-to-eat was his partner Lucy.
Here is Martin’s story.
I first met Lucy in 1999. On our first date we went out for a meal. Lucy appeared nervous, was it my rugged good looks, or was I being too keen?
Actually it was neither. Lucy has a severe peanut and tree nut allergy, where just one nut could kill her. As a result she was terrified of ‘eating out’.
From that moment a whole world of food allergy and intolerance opened up for me; something Lucy has had to deal with since she was 2.
I found that most restaurants just could not understand how important the questions she asked were. When we visited friends and family they tended to be absolutely paranoid.
I felt I had to do something, so I began cooking everything from basic ingredients. My chef training helped, and I developed some soups and sauces I was proud of. Friends and family who tasted them liked them, and started asking for some to take home. Lucy then suggested that we make some to sell. And that’s how Safe-to-eat began
The Safe-to-eat promise
We know that it's impossible to make every one of our products allergy free for everyone. It’s a fact of life that we are all different and so are our allergies. However, we can make as many of our products as safe for as many people as possible, also we can make sure that these products only contain what we say they contain.
You will never see “may contain traces” or “made in a factory that uses” on our labels
Martin Hopkins
Founder and Chef, Safe-to-eat
