Finalists unveiled in Gluten-free Chef of the Year competition

The entrants will now go forward to the cook off on Friday 25th November 2011 to be judged by celebrity chef and food ambassador of Coeliac UK, Phil Vickery and a panel of industry experts. For the second year, the competition is being run in association with the Institute of Hospitality and the Craft Guild of Chefs. The contest is for professional cooks and catering college students to design a three course gluten-free meal for two people, with a live cook-off for three finalists in each group, which will take place at the Unilever Food Solutions Culinary Business Development Centre in Leatherhead. The competition is comprised of two categories; 'Gluten-free Chef of the Year', for chefs over the age of 23 and the 'Up and Coming Gluten-free Chef of the Year', for catering students and trainee chefs under the age of 23. After an extensive first round of blind judging the following have been named as the three finalists from each category: • Jason Church, from Chessington in Surrey, chef and owner of RED Private Dining • Tallis Baker-Voakes, from Islington, London, chef de partie at Roka Restaurant, London • Rob Lewis from Dartmoor, Devon, general manager & executive chef at Moorlands House & Dandelion Cafe • Eleanor Tuck from Grimsby who is studying NVQ Professional Cookery level 3 at Grimsby Institute of Further and Higher Education • Perry Langley from Northampton who is studying Professional Chef Award level 2 at Northampton College • Valerio Grimaldi-Plant, from Wolston near Coventry who is studying VRQ level 2 diploma in professional cookery at Stratford-upon-Avon College in Rugby. The judges said: "We were once again very impressed with the quality of entries this year. After spending a day reviewing and deliberating all the entries, the six we have shortlisted for the cook off demonstrated both creativity and a clear understanding of what people with coeliac disease would like to see on a menu when eating out. "We are looking forward to seeing these finalists for the live cook off and tasting their creations to choose the winners for each category of the competition." Prizes Gluten-free Chef of the Year A week stage at award winning restaurant in Gleneagles working under Michelin starred chef, Andrew Fairlie with accommodation included. Up and Coming Gluten-free Chef of the Year A week stage at Michelin-starred Latymer Restaurant at Pennyhill Park with chef Michael Wignell with accommodation included Additional prizes for winners and runners up have been kindly supplied by Sodexo and 3663 and all six finalists will receive membership to the Craft Guild of Chefs. Coeliac disease is an autoimmune disease caused by intolerance to gluten. Damage to the gut lining occurs when gluten is eaten; there is no cure or medication for the condition and the only treatment is a strict gluten-free diet for life.