The free from market is ‘exploding’ and diners now expect more than a token gluten-free option. They want creative, safe, high-quality dishes that feel like the main menu.
The two day masterclass will show chefs how to make free from food that is high quality, cost effective, operationally efficient and innovative enough to set you apart from your competitors. The masterclass will be led by:
- Claire Clark MBE – international pastry chef and consultant
- Lee Maycock FCGC – founder of UCFF and head of Tewinbury Cookery School
- John Feeney – founder of UCFF and culinary innovator
A spokesperson for Food Allergy Aware, said: “Whether you’re developing new menus, reinventing classics, or future-proofing your offering, this chef-led practical course will show you how to turn inclusive dining into a commercial advantage.”
The organisers say the event is the ‘perfect opportunity’ for chefs looking to upskill and innovate. If you’re responsible for menu development, operational consistency, customer experience, or business growth this event is designed for you.
There are only 12 workstations available (maximum of 24 chefs). To find out more about the cost and for more information, visit here.