Running an independent food business means wearing every hat at once. Chef, cleaner, buyer, bookkeeper, and the person who has to know what an EHO will ask for before they walk through the door.

Most food businesses want a ‘5-star’ Food Hygiene Rating, but many don't realise how achievable it really is when the basics are done well and done consistently.

There comes a point where you run out of desks. Labl.it has moved into a larger headquarters at Southampton Science Park, and while it's not a dramatic relocation, it's the kind of milestone that says something real about where the business is heading. 

With increased focus on allergens in recent years, you’ve probably heard terms like “Natasha’s Law” and “Benedict’s Law”. Both are rooted in tragic incidents and both are driving real change in how allergens are managed in a food business.

We're delighted to share that Labl.it has been shortlisted for Scale-Up Entrepreneur of the Year at the 2026 Allica Bank Great British Entrepreneur Awards.

Managing allergens isn’t just about good service, it’s a legal requirement. With around 2.4 million people in the UK living with a diagnosed food allergy, and many more with intolerances or coeliac disease, it’s essential that food businesses get this right.