This study looks at the ability of retail food outlets to provide suitable meals for those with special dietary needs. Thus, some food allergies are described briefly and the personnel involved in food preparation and service are examined. Groups of owners of catering outlets were interviewed to discover from them their knowledge of food allergies and how readily they could feed such sufferers. The results of the surveys are reported. All establishments serving food in a small town and its surrounding area were considered, and many were then included in the sample. In addition, some restaurants and hotels in a seaside holiday resort were questioned. The results showed that the knowledge of allergies was varied, as was the ability to provide suitable meals. The food outlets in the holiday resort had staff so well-trained that special needs would be reported to management. The proprietors recognised a need for greater education, but many did not perceive it to be a training issue, and suggested other potential providers. (Contains 6 tables.)