Raymond Blanc to judge Gluten-Free Chef of the Year competition

Coeliac UK, the national charity for people with coeliac disease, in association with the Institute of Hospitality has launched a competition for chefs throughout the UK to design a three course gluten-free meal.

Raymond Blanc, one of the judges said: "Gluten intolerance is more common than many people think and yet it is still not taken seriously by far too many chefs. We all need a few really good gluten-free recipes in our repertoire; each of my businesses has for a long time been catering for people with coeliac disease and I hope more restaurateurs will do the same."

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. Without a gluten-free diet, the disease can lead to other conditions, such as malnutrition, osteoporosis, bowel cancer and also can cause infertility problems.

At least one in 100 people in the UK has coeliac disease; representing a potential £100 million market.

The recipe competition comprises two categories; 'Gluten-free Chef of the Year' and the 'Up-and-Coming Gluten-free Chef of the Year'.

The Charity is calling on all chefs, from those who are well established to trainees, to design recipes for an innovative three course gluten-free meal.

Prizes include a one-week placement at Gleneagles with Michelin-starred chef, Andrew Fairlie and one-week at The Vineyard, Stockcross with Michelin-starred chef, John Campbell. Accommodation is included.

Additional prizes for winners and runners up are to be supplied by 3663 and Sodexo.

Winners must be free to attend a presentation to receive their prize from Raymond Blanc at his restaurant, Le Manoir aux Quat' Saisons, Great Milton in Oxfordshire on 26 November 2009.

Submissions will be judged on:

• Innovation – for example, use of different grains to replace gluten containing cereals
• Taste and texture – for example, can you tell it is gluten-free?
• Balance of flavours across the three course meal
• Seasonality – is the entry a spring/summer/autumn/winter menu?

Deadline for the written entries: Friday, 6 November 2009.

For more information go to: www.coeliac.org.uk/glutenfreechefoftheyear

Words: Clare Riley

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