25 July 2013

For the fourth year, the competition is being run in association with the Institute of Hospitality and the Craft Guild of Chefs with the judging to be once again headed up 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. Entrants’ menus must include at least two courses which include agluten-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 competition comprises two categories; ‘Gluten-free Chef of the Year’ for those who cook for a living and are over 23 and the ‘Up and Coming Gluten-free Chef of the Year’ for those who are training and under 23.

Read more about the competition and enter online.