The masterclasses, which will be held at Knorr’s development kitchen in Leatherhead, Surrey on 15 June, 20 July and 21 September will see Vickery demonstrate a variety of gluten-free dishes and provide tips for catering to special dietary requirements.
Vickery said: "There's a tendency for chefs to think you have to be really innovative to create tasty gluten-free food, but actually it can be a lot simpler than you think.
"Rather than treating gluten-free food as separate dishes, only suitable for coeliacs, we want to get chefs thinking 'gluten-free, so what?' and creating meals that are delicious enough for everyone to enjoy."
Operators interested in attending the masterclasses can find more details here
Growing importance
Catering for coeliac customers is becoming an increasingly important concern for operators, with charity Coeliac UK recently reporting that 1 in 100 Brits now have the disease, which is caused by intolerance to gluten.
Symptoms can include bloating, diarrhoea, nausea, wind and in more serious cases weight loss, hair loss, migraines and anaemia.
Leon Mills, marketing manager at Knorr, said: “According to Coeliac UK, caterers are missing out on approximately £100m worth of business from gluten-free diners and their friends every year – we want to help chefs make the most of this missed business opportunity.
“Our research showed that chefs in business and industry are starting to realise the value of offering gluten-free dishes, but are lacking in inspiration. That’s why we’ve put together this masterclass, to help get their creative juices flowing and give them the tips they need to create simple, cost-effective dishes that all customers can enjoy.”
You can read the Publican’s Morning Advertiser’s top tips for putting together a solid gluten-free offer here