Vickery is an ambassador for Coeliac UK and will lead a series of gluten-free masterclasses in the Knorr kitchen throughout June and July, offering practical advice and insight into how chefs are coping with allergen legislation.
Leon Mills, category manager, Knorr sauces said: “We are delighted to be working with such an experienced chef as Phil. His specialist expertise will be invaluable in helping us to provide chefs with the support they need in catering for gluten-free diners.
“It’s important chefs can cater for Coeliacs and those avoiding gluten so they don’t feel second best. But how do they do that without compromising on taste or adding extra complexity to their kitchen? Knorr gravy helps chefs to make great tasting gluten-free dishes that everyone can enjoy.”
Phil Vickery said: “I’m passionate about improving understanding in the food industry on the need for more gluten-free cooking. Many operators have made great progress over the past few years, but eating out can still be a challenge for people with coeliac disease.
“As more and more people are diagnosed, and an increasing number of people choose to remove gluten from their diet, both chefs and Coeliacs can benefit from providing more gluten-free dishes – and it can be easier than a lot of chefs think.”