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.”
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:
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