ACKNOWLEDGMENTS
The authors would like to acknowledge the late Dr Marta Krawiec who unfortunately passed away before the publication of the article. We are very grateful for Dr Krawiec's valuable contributions to the run of day‐to‐day study visits and we deeply regret her absence during the publication process. The authors would like to thank the Seal Clinical Research Facility Team, especially Helen Willis, Harriet Woodhead and other research nurses for help with study visits; Yasmin Abdat, Isabelle Olson and Georgia Hill for study coordination; Ewa Pietraszewicz and Joanna Craven for support with data management; Charlotte Stedman for help with food challenges and other dietary aspects; Lucia Jimeno‐Nogales from ALK‐Abello for providing allergen extracts for SPT and BAT; Thermofisher Scientific for providing some reagents for specific IgE and IGG4 determinations; Sanovo Technology Group for providing the egg powder used in the baked egg challenges; and the Department of Health via the National Institute for Health Research (NIHR) comprehensive Biomedical Research Centre award to Guy's & St Thomas' NHS Foundation Trust in partnership with King's College London and King's College Hospital NHS Foundation Trust, for supporting the Flow Core Facility. The authors would like to thank Dr Gary Stiefel and Dr Zaraquiza Zolkipli for their contributions and support as members of the data and safety committee of the BAT2 study.