For the second year, the competition is being run in association with the Institute of Hospitality and the Craft Guild of Chefs. The competition is for professional cooks and catering college students to design a three course gluten-free meal for two people, with a live cook-off for three finalists in each group, which will take place at the Unilever Food Solutions Culinary Business Development Centre in Leatherhead on 8 November 2011. Entries Written submissions must: • Be suitable for casual dining/bistro/brasserie style service • Be innovative but simple and practical to serve • Consider profitability of the dishes • Consider taste and texture – for example, can you tell it is gluten-free? • Balance of flavours across the three course meal • Be seasonal – is the entry a spring/summer/autumn/winter menu. Phil Vickery will be joined by other catering industry experts to judge the competition. The top chef is Coeliac UK's food ambassador and has worked with the charity for a number of years including judging last year's competition and also writing two gluten-free cookbooks. "I'm passionate about improving knowledge in the food industry and the necessity for more gluten-free cooking as more and more people are diagnosed, and urge chefs of all experience to enter this excellent competition." 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. The recipe competition comprises two categories; 'Gluten-free Chef of the Year' for those who cook for a living and the 'Up and Coming Gluten-free Chef of the Year' for those who are training. The winner will be rewarded a week stage at the award winning restaurant in Gleneagles working under Michelin starred chef, Andrew Fairlie with accommodation included. The Up and Coming Gluten-free Chef of the Year will win a week stage at Michelin-starred Latymer Restaurant at Pennyhill Park with chef Michael Wignell with accommodation included. The deadline for written entries is 7 October. Three entrants will be shortlisted for each category, and will be notified by 21 October for attendance of the live cook off at 9am on 8 November.