A TEENAGER has been left “humiliated and embarrassed” after being told to leave a restaurant after pointing out her severe allergies to staff.

Alison Oliver says her 14-year-old daughter Charlotte was asked to leave TGI Friday’s at Brighton Marina after highlighting her nut and seed allergies.

Charlotte was at the restaurant celebrating her best friend's birthday – an annual trip.

Her mother said she has spent years building up her daughter’s confidence to ensure Charlotte informs staff of her serious allergies.

“This has been a challenge as she doesn’t want to appear awkward or different, however at last I felt that we were in a good place and Charlotte was more confident to articulate her allergies when she went to a restaurant without either parent with her,” Alison said.

Charlotte notified the front of house staff and the waitress of her allergies – as requested on the TGI Friday’s website and menu – and their order was taken.

Alison said that a few moments later it was explained that "unfortunately as Charlotte was allergic to sesame seeds, they would have to ask her and her friend to leave the restaurant as they were unable to serve her any food”.

She said: “Charlotte was humiliated and embarrassed and left the restaurant with her friend, extremely upset and phoned me in a devastated state.”

According to Alison, the restaurant refused to serve Charlotte due to the recent introduction of Natasha’s Law.

The new food safety law requires full ingredient and allergen labelling on all food made on premises and pre-packed for direct sale.

The law, which came into effect on October 1, followed the death of Natasha Ednan-Laperouse who died from anaphylaxis after eating sesame in a baguette from Pret a Manger.

The Argus: TGI Friday's in Brighton Marina TGI Friday's in Brighton Marina

A TGI Friday’s spokeswoman said they have since apologised to Charlotte.

"The experience the guest had at our Brighton restaurant is not in line with our allergen management procedures and we have opened an internal investigation to look into why this happened, and to prevent it from happening again,” she said.

“We have reached out to the guest directly to apologise and to keep them updated on the ongoing investigation."

Alison said she now faces the tough task of convincing Charlotte it is worth pointing out her allergies to restaurant staff in the future.

“TGI Friday’s have an allergy menu online and encourage diners to inform the waiting staff of any allergies, which is positive, but clearly this is not supported in reality,” she said.

“Charlotte has stated that it would be much easier and less stressful if she didn’t tell restaurants. This situation could have a life-threatening effect on her.

“I’m absolutely appalled and disgusted that a company that states online that it can accommodate allergies would ask two vulnerable 14-year-old girls to leave their restaurant in front of all the other diners, making them feel alienated and as if they have done something wrong.”

Charlotte, from Reigate, was carrying an EpiPen and Piriton allergy tablets. She had to wait for two hours before being picked up from the restaurant.

“As the girls were being picked up by the father of Charlotte's friend, the situation the staff put my daughter in left two vulnerable 14-year-old girls in Brighton Marina on their own for two hours,” Alison added.

“The humiliation and embarrassment as a consequence of turning away my daughter will remain with her for a long time and may even prevent her letting someone else know of her severe allergies, which would likely have devastating consequences.

“I want to ensure that no one else has to endure the humiliating situation my daughter faced.

“Restaurant staff need to be made aware of appropriate use of legislation, including Natasha’s Law, to ensure that customers can be kept safe, and any condition or disability will be supported and not discriminated against.”

The Anaphylaxis Campaign. a charity that supports people at risk from severe allergic reactions, said food businesses are not obliged by law to serve or sell food to a consumer.

“But we believe by developing a good understanding of food allergy and training members of staff to develop strategies to manage risk, all food businesses should be able to safely serve allergic consumers,” a spokesman said.

“The Anaphylaxis Campaign continues to work closely with the food industry and other key stakeholders to raise awareness of severe allergies and improve the quality of life of those living with the condition.”