The competition has got tougher this year because entrants are asked to showcase their skills by including gluten-free substitutes such as bread, pasta cooked from scratch at the live final.
For the third year, the competition is being run in association with the Institute of Hospitality and the Craft Guild of Chefs, with the judging once again led by celebrity chef and Coeliac UK’s Food Ambassador Phil Vickery.
The competition is for professional cooks and catering college students to design a three-course gluten-free meal for two people. The deadline for entries is October 19th.
This year, 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 live cook-off will take place at the Unilever Food Solutions Culinary Business Development Centre in Leatherhead on November 12th.
All entrants will also be entered into a free draw for the opportunity to win one of two online catering courses recently launched by Coeliac UK.
Phil Vickery has worked with Coeliac UK for a number of years and has also written three gluten-free cookbooks: “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 - there should be at least one gluten-free choice on every menu,” he said.
For further information on entry requirements, prizes and to view a video of last year’s final please see: www.coeliac.org.uk/glutenfreechefoftheyear2012.