A WEALTHY restaurateur took every step to ensure his food was to a high standard – and the meal that caused the death of peanut allergy sufferer Paul Wilson was not due to him cutting corners, a jury heard.

The trial of Mohammed Zaman, who denies the manslaughter of Paul Wilson, of Helperby, near Thirsk, by providing him with a curry containing peanuts in January 2014, heard Zaman had a trusted team of managers and chefs who dealt with the daily running of his Indian restaurants.

Alistair Webster, QC, said the prosecution’s assertion that Zaman tried to cut costs by using illegal workers and cheaper mixed nut ingredients instead of ground almonds, was not credible.

He said because Zaman had rental properties which brought in a profit of £120,000 a month, he was not struggling financially.

“The prosecution says the decision to change the almond to mixed nut product was a deliberate one to save money – putting profit before safety.”

Mr Webster said Zaman had a tried and tested, successful system of allowing managers and chefs run his establishments – and his restaurants had provided 156,000 meals a year.

He said: “It is a fact that the chef was trained to understand allergens – and that the order slip from the waiter said, “no nuts.”

“His restaurants used vast amounts of fresh meat – making the cost of almond powder insignificant.”

Judge Simon Bourne Arton QC will conclude his summing up tomorrow (Friday, May 20) at Teesside Crown Court, after which the jury is expected to start its deliberations.