Winners of Gluten-free Chef of the Year announced

The two joint winners were Vanessa Scott of Strattons Hotel in Norfolk for her recipe Twice-Baked Binham Blue & Potato Souffle, and Christine Bailey, a chef trainer and journalist from Reading, who devised an Apricot and orange Polenta Cake. An additional presentation was also made for outstanding achievement, which went to Sophie Haskins, a catering student from Bristol College, for her dish, Oshi Sushi. Locatelli explained: "Through the innovative use of gluten-free ingredients, a wide range of both sweet and savoury recipes can be created, which are not only tasty but also suitable for people with coeliac disease to eat. "Congratulations to all the winners and I hope that more chefs will learn and understand the importance and gain the aptitude, for providing tasty, interesting gluten-free options on their menus." The competition launched earlier this year as part of the Awareness Week: Food Without Fear campaign, which aims to raise awareness and highlight the need for increased of gluten-free menu options.