Allergic contact dermatitis to garlic is described in caterers and can be an important occupational hazard.Our department serves an area with a large Bengali population. We noted a relatively high number of curry chefs and housewives have hand dermatitis. We wanted to see whether garlic was an important sensitiser in this group.We use diallyl disulphide to test for garlic sensitisation. We reviewed the notes of all patients who had been patch tested to this over a 12 month period. We recruited further curry chefs by visiting local restaurants. We also asked local GPs to refer suitable patients for patch testing.We identified 26 patients who were patch tested to diallyl disulphide. Of this group, 13 were curry chefs and 11 housewives. 4 patients were found to have an allergic reaction to diallyl disulphide – all were chefs. All had presented with dermatitis of the non‐dominant hand. 1 was atopic.Advice was given on avoidance of contact with garlic and onion (a cross‐reactant). Unfortunately this proved difficult in practice. 1 patient required acitretin with a good result. 1 patient responded well to hand PUVA.Previous studies have shown a high incidence of occupational garlic dermatitis but some of these have tested with garlic plant or extract which can be a powerful irritant and produce misleading Results: Diallyl disulphide, allylpropyl disulphide and allicin have been identified as the allergens in garlic. Diallyl disulphide is considered the main allergen. This study shows the importance of testing for garlic allergy in caterers.