Enter Coeliac UK's competition for the chance to get your recipes seen by renowned Michelin starred chef, Raymond Blanc OBE, and be in with a chance to win a sabbatical at a Michelin starred restaurant.

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 recipes for 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."

The recipe competition comprises two categories; 'Gluten-free Chef of the Year' and the 'Up-and-Coming Gluten-free Chef of the Year'.

Coeliac UK 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 starred 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 starred 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 prizes from Raymond Blanc OBE at his multi award 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 cereals that contain gluten
• Taste and texture - for example, can you tell it is gluten-free?
• Balance of flavours across the three course meal
• Seasonality - is the entry a spring/summer/autumn/winter menu?