Coeliac UK, the national charity for people with coeliac disease, has called on chefs to enter this year's Coeliac UK Gluten-free Chef of the Year competition.
For the fourth year, the competition is being run in association with the Institute of Hospitality and the Craft Guild of Chefs. Judging will once again be headed up by Coeliac UK's Food Ambassador Phil Vickery. Deadline for entries is 4 November 2013.
The competition is for professional cooks and catering college students to design a three course gluten-free meal for two people. Entrants' menus must include at least two courses which include a gluten-free element, such as pasta, pastry, sponge, cake, bread, batter etc, which must be made from scratch on the day of the live cook-off by the three finalists in each group. The cook-off will take place at the Unilever Food Solutions Culinary Business Development Centre in Leatherhead, Surrey on Tuesday 19 November 2013.
Vickery said: "Last year we raised the bar for entrants to take on the challenge of incorporating at least two courses that include a gluten-free element to prove just how delicious gluten-free can be. The results were excellent and we hope for even better this year. 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. I urge chefs of all experience to enter this excellent competition."
Written submissions must:
• Be suitable for casual dining/bistro/brasserie style service
• At least 2 courses must include a gluten-free element, such as pasta, pastry, sponge, cake, bread, batter etc, made from scratch on the day
• Must be seasonal - is it a winter/spring/summer/autumn menu
• Be innovative, but practical to serve in the time allocated
• Photographs of dishes to be included with entries.
For help with developing gluten-free recipes, Coeliac UK has plenty of hints and tips www.coeliac.org.uk
Gluten-free Chef of the Year
A week long stage at Gleneagles working under two-Michelin-starred chef, Andrew Fairlie, with accommodation included.
Up and Coming Gluten-free Chef of the Year
A week long stage at Michelin-starred The Pass at South Lodge with chef Matt Gillan, with accommodation included.
Additional prizes, provided by Sodexo and 3663, include generous gift vouchers and knives, and all finalists will receive a year's Membership to the Craft Guild of Chefs.
For more information go to www.coeliac.org.uk/gfchefoftheyear