Chefs blow up over diet demands

Britain's caterers are increasingly tearing their hair out trying to cope with the vast array of special dietary requirements demanded by guests at corporate bashes, according to a survey.

Ethnic, vegetarian and vegan diets have been joined others: low-fat, gluten-free, no dairy produce, organic only - the list goes on. In some cases chefs may find themselves drawing up more than 20 different menus for one event.

The survey, by conference specialists Banks Sadler, found at least one in 10 conference delegates will specify some preference.

Reasons cited include a dislike of some kinds of meat, fish or dairy products, religious requirements such as Kosher or Muslim diets, or susceptibility to allergies.

"You can imagine what it's like when you are preparing 400 meals and have about 40 diners with different eating requirements," said David Campbell, Banks Sadler director.

At the champagne dinner for the Booker Prize for Fiction tonight, some 45 guests out of a total of 550 require special menus, organisers revealed.