Raymond Blanc OBE to judge Gluten-Free Chef of the Year Competition for Coeliac UK

Citation

(2009), "Raymond Blanc OBE to judge Gluten-Free Chef of the Year Competition for Coeliac UK", Nutrition & Food Science, Vol. 39 No. 6. https://doi.org/10.1108/nfs.2009.01739fab.012

Raymond Blanc OBE to judge Gluten-Free Chef of the Year Competition for Coeliac UK

Article Type: Food facts From: Nutrition & Food Science, Volume 39, Issue 6.

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

One of the country's most respected chefs and judge of the competition, Raymond Blanc OBE says: “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:

Gluten-free Chef of the Year

One week placement at Gleneagles with twice Michelin Star chef, Andrew Fairlie, well known for his gifted approach to cooking and striving for simple cuisine that is brilliantly prepared. Accommodation for the week is included.

Up and Coming Gluten-free Chef of the Year

One week placement at The Vineyard, Stockcross with twice Michelin Star chef, John Campbell, known as the “cerebral chef” with a passion for the science of gastronomy. Accommodation for the week is included.

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

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

Entries:

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 is it 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