Phil Vickery and Knorr provide gluten-free inspiration

By Emma Eversham contact

- Last updated on GMT

Phil Vickery and Knorr provide gluten-free inspiration

Related tags: Tortilla

Chef Phil Vickery has joined forces with Knorr to help provide inspiration for chefs looking to create more gluten-free dishes.

Since 2011 there has been a three-fold increase in gluten-free items in restaurants according to a YouGov survey and last year UK sales of gluten-free products reached £184million, yet 28 per cent of operators still don’t offer gluten-free items on their menu. 

According to research from Knorr gravy 65 per cent of catering professionals would like to offer more gluten-free dishes, but say finding new inspiration can be a challenge. 

The gluten-free opportunity

Leon Mills, Knorr marketing manager said: “We are delighted to be working with such an experienced chef as Phil. Knorr gravy doesn’t just contain gluten-free ingredients, it’s also manufactured using a gluten-free production process.

"Products like this help operators to easily meet consumer needs without compromising on taste and can help chefs make the most of a missed business opportunity.”

Masterclass series

To demonstrate to caterers that gluten-free doesn’t have to be complicated, Knorr has been running a masterclass series with Vickery across the country which has so far been attended by more than 100 catering professionals. 

The classes include recipe demonstrations from Phil and a presentation from Coeliac UK, with insight from Knorr into how chefs are coping with gluten-free catering. 

Watch Vickery create a gluten-free turkey marinade for a gluten-free roast which can be served with Knorr's gluten-free gravy in this video: 


Gluten-free guide

Knorr and Vickery have also put together a useful gluten-free guide. Packed with insight, recipes and practical information, the guide offers plenty of inspiration and tips to help chefs with simple swaps to make dishes gluten-free.

For example, wheat tortillas can be swapped for gluten-free corn tortillas and normal breadcrumbs for polenta crumbs. The guide also gives a breakdown of what different labels mean, making it easy for chefs to understand which products really are gluten-free and which aren’t.

To find out more and to download the KNORR gluten-free guide visit www.knorrglutenfree.co.uk

Related topics: Business, Restaurants, Hotels, Pubs & Bars, Food

Related news

Show more

Related products

show more

Creative development in the kitchen

Creative development in the kitchen

Nestlé Professional | 19-Jun-2019 | Technical / White Paper

Produced by Restaurant magazine in partnership with Nestlé Professional’s CHEF® brand, Creative Development in the Kitchen explores how high-profile chefs...

Increase revenue with a container bar or café

Increase revenue with a container bar or café

ISO Spaces | 30-Oct-2018 | Product Catalog

Leading providers of container conversions, ISO Spaces have curated a catalogue of container bars, cafés & catering units. Choose from 9 designs &...

The Future of Flexible Work

The Future of Flexible Work

Adia | 17-Jul-2018 | Technical / White Paper

By paying particular attention to the hospitality, retail and industrial sectors, we will explore how companies can reduce recruitment costs and improve...

Related suppliers


Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers