Coeliac UK launched its third gluten-free chef of the year competition at Hotelympia, searching for chefs to prepare dishes using gluten-free substitutes.
Professional cooks and catering college students are required to design a three-course gluten-free meal for two people. At least two courses must include a gluten-free element, such as pasta, pastry, sponge, cake, bread or batter.
Coeliac UK food ambassador Phil Vickery said: “Every year the standard of entries improves so we’re raising the bar for entrants to take on the challenge and prove just how delicious gluten-free can be. More and more people are being diagnosed with coeliac disease and in today’s difficult times it’s a market the industry can’t afford to ignore and I urge chefs of all experience to enter this competition.”
At least 1 in 100 people in the UK have coeliac disease, representing a potential £100m market among those diagnosed with the condition.
The competition is being run in association with the Institute of Hospitality and the Craft Guild of Chefs and the live cook-off will take place at Unilever Food Solutions in Leatherhead on 12 November.
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