Margot Robbie's artisan gin brand Papa Salt has been turned away by leading London bars and restaurants over concerns about its shellfish allergen content.
The spirit, which carries a "warning: contains molluscs" label, has proven too problematic for hospitality venues already stretched thin by industry pressures.
One bar owner who declined to stock the product told the Guardian: "In order to stock her gin, we would have to train all our staff to ask guests if they have a shellfish allergy when they ordered a G&T. It is simply not worth the time or the risk."
A restaurant manager echoed similar sentiments, stating: "We are dealing with enough at the moment, it is a tough time for restaurants, we don't want to have to ask people if they are allergic to molluscs when they order a gin."
Australian actress Margot Robbie launched a gin brand with her husband
| GETTYPapa Salt is filtered through oyster shells, a technique the Australian actress hoped would capture the essence of the coastal dunes where she spent her childhood.
However, this distinctive production method means the gin poses a genuine health threat to anyone with a shellfish allergy.
Although distillation typically removes most shellfish proteins, trace amounts can persist when oysters are involved in the process.
For individuals with severe allergies, even minimal exposure could trigger anaphylaxis – a potentially fatal reaction requiring immediate medical intervention.
The gin, which launched in the UK in 2024, is currently available at retailers including Harvey Nichols and Waitrose, both of which display allergen warnings to customers.
The product continues to be marketed as containing "Australian botanicals like wattleseed, wax flower, and oyster shell."
Reports indicate that Ms Robbie and her husband Tom Ackerley have been personally visiting London establishments in recent months in an attempt to persuade them to carry the spirit, but these efforts have been unsuccessful.
A spokesperson for the actress confirmed that Papa Salt is undergoing a recipe overhaul in response to the feedback received directly from restaurateurs.
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The reformulated version will eliminate oyster shells from the botanical blend entirely, with the change already underway in Australia.
British consumers can expect the oyster-free gin to arrive before the close of 2026.
The spokesperson emphasised that engaging with the hospitality sector remains central to the brand's philosophy, noting that such direct feedback has been instrumental in driving this decision to adapt the product.
Spirits expert Greg Dillon, who operates the Great Drams website, suggested the oyster shells contribute little to the actual taste profile.
A spokesperson for Margot Robbie's gin brand has confirmed that recipe adjustments are being looked at
| GETTYHe explained to the Guardian that the shells are primarily composed of calcium carbonate and, when crushed for filtration purposes, merely soften the spirit slightly through interaction with acids and impurities.
"In practice the effect on flavour is minimal," Mr Dillon noted. "Techniques like this often serve more as brand story than a defining flavour step."
Richard Legg, a consultant at Distilled Knowledge, highlighted the regulatory framework behind the labelling requirement.
While UK food information regulations from 2014 exempt most distillates from allergen declarations – including those derived from cereals or nuts – no such exemption exists for molluscs.
Mr Legg observed that ensuring the complete removal of potential allergens from oyster-based production would be extremely difficult, making declaration unavoidable.