Introduction: IgE-mediated food-allergy is a leading cause of allergic reactions in children, with clinical patterns and implicated allergens varying by geographic region. Objectives: To describe the clinical and demographic characteristics of children with IgEmediated food-allergy presented at a tertiary-pediatric allergy service. Methods: Retrospective data from children diagnosed with IgE-mediated food-allergy from 1 August 2024-31 January 2026 at a tertiary-pediatric allergy service. Results: A total of 125 children were included; 64.8% (n=81) male, mean-age 8.14±4.13 years, with a mean-age of allergyonset 5.5±4.05 years. The most common allergens were red meat (63.2%, n=79), dairy (57 .6%, n=72; of which 94.4% represented secondary-dairy allergy), and gelatin (29.6%). Overall, 94.4% (n=118) of children were allergic to either red meat, dairy , gelatin, or their combinations. Other allergens included crustaceans (2.4%, n=3), cashew (1.6%, n=2), wheat (1.6%, n=2), chicken (0.8%, n=1), and eggs (0.8%, n=1). Anaphylaxis occurred in 67 .2% (n=84), most frequently to dairy (n=45,53.6%) and red meat (n=44,52.4%). Cutaneous (96%), gastrointestinal (42.4%), respiratory (64%) and cardio-vascular (13.8%) manifestations were noted. Symptoms developed