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The tragic death of 12-year-old Mia St Hilaire, who suffered a fatal allergic reaction after consuming a milkshake contaminated with tree nut residue, has sparked calls for improved food allergy management ratings in eateries. Mia, who had a known tree nut allergy, experienced anaphylactic shock after drinking a Twix milkshake at the Pop Inn Cafe in Bermondsey, south-east London, in August 2023. An official inquest later revealed that the blender used to prepare Mia’s drink was not washed after making a Kinder Bueno milkshake, which left behind hazelnut traces.
Following the incident, the cafe and its owner, Baris Yucel, faced legal consequences. In January 2025, the establishment was fined £18,000, and Yucel received 100 hours of community service after admitting to six criminal offences under the Food Safety Act. These charges included failing to provide allergen information to customers, inadequate control of allergen contamination during food preparation, and serving food that contained undeclared allergenic ingredients. Evidence from CCTV footage confirmed that the blender had not been cleaned prior to making Mia’s milkshake.
Assistant coroner Briony Ballard conducted the inquest at London Inner South Coroner’s Court, subsequently issuing a narrative conclusion regarding the circumstances of Mia’s death. In a statement read after the hearing, Mia’s parents, Adrian St Hilaire and Chanel Spence, emphasized the urgent need for safer practices for individuals with food allergies when dining out. They advocated for a distinct, visible rating system dedicated specifically to allergy management in food businesses, separate from existing food hygiene ratings, to help consumers with allergies make safer dining choices.
Tanya Ednan-Laperouse, founder of Natasha’s Foundation, which was established after her own daughter died from a food allergy, highlighted the dangers of allergies as “a serious, unpredictable medical condition.” She remarked that the inquest into Mia’s death highlights the ongoing need for greater awareness, better understanding, and improved regulation of food allergies across society. The foundation continues to collaborate with businesses, educational institutions, communities, and government bodies to promote knowledge and prevent similar tragedies in the future
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