Found 53 images in this gallery

Knorrs Kitchen

Gluten-free Chef of the Year Winners trophy

Up and Coming Gluten-free Chef of the Year winners trophy

All finalists and judges with Martin Bates and Ben Woodhouse

Kathryn Holmes serving up her starter of French onion soup.

Kathryn Holmes - French onion soup with gluten-free croutons

Kathryn Holmes preparing her main course to be served to the judges.

Kathryn checking food temperature

Kathryn Holmes - Mediterranean salmon kebabs with quinoa and tomato concassé

Kathryn Holmes' main course being judged.

Kathryn Holmes - Gluten-free pancakes

The judges tasting Kathryn Holmes' dessert.

Jonathan Farmer preparing his starter.

Jonathan Farmer - Charred watermelon, cucumber textures, watermelon granita, pine nuts

The judges tasting Jonathan Farmer's starter.

Jonathan Farmer preparing the butternut squash for his main course.

Jonathan Farmer making the duck ravioli for his main course.

Jonathan Farmer - Duck leg ravioli served with butternut squash purée in a spiced duck broth

Judges tasting Jonathan Farmer's main course.

Jonathan Farmer preparing the raspberries for his sorbet.

Jonathan Farmer using the ice cream maker for raspberry sorbet served with his chocolate torte dessert.

Jonathan Farmer - Chocolate torte served with raspberry sorbet, a chocolate crumb, pear and chilli

Christopher Bridge - Cream cheese and smoked salmon stuffed choux buns with beetroot purée and lemon and dill foam.

The judges tasting Christopher Bridge's starter.

Daniel Ayton & Christopher Bridge

Christopher Bridge - Cumberland herb pudding, nettle scented dauphinoise potatoes, cherry tomato compote, fresh pesto and balsamic syrup.

Christopher Bridge plating up his dessert for the judges.

Christopher Bridge - Sticky toffee pudding, butterscotch sauce, vanilla ice cream and brandy snap basket.

Carol Salisbury using a pasta machine to make fresh gluten-free pasta for her starter of roast pepper tortellini.

Carol Salisbury - Roast pepper tortellini

Judging Carol Salisbury's starter.

Carol Salisbury - Top crust of gluten-free pastry with tender prime beef and mushrooms.

Carol Salisbury's main course being judged.

Carol Salisbury cooking up the beef for her beef and mushroom pie main course.

Carol Salisbury - Lemon soufflé with fruit compote and Chantilly cream

Thomas Fallows plating up his starter to present to the judges.

Thomas Fallows - Baccala fritters in an autumnal salad with balsamic syrup.

Judges tasting Thomas' starter

Thomas cooking

Thomas plating up his main

Thomas Fallows - Wild rabbit stuffed with porcini, wrapped in pancetta with polenta and parmesan triangles, served on a bed of cavolo nero and topped with parsnip crisps.

The judges tasting Thomas Fallows' main course.

Thomas Fallows - Pumpkin and squash crostatina topped with a sage meringue with a hazelnut grappa syrup.

Judges deliberating

Malcolm Emery, Jonathan Farmer, Thomas Fallows, Adam Gray, Daniel-Ayton

Judge Adam Gray with the competition winners

Adam Gray and Up and Coming Gluten-free Chef of the Year Winner Jonathan Farmer

Adam Gray and Gluten-free Chef of the Year Winner Thomas Fallows

Malcolm Emery, runner up Kathryn Holmes, Adam Gray, Daniel Ayton

Malcolm Emery, winner Jonathan Farmer, Adam Gray, Daniel Ayton

Malcolm Emery, Christopher Bridge, Adam Gray, Daniel Ayton

Malcolm Emery, Carol Salisbury, Adam Gray, Daniel Ayton

Malcolm Emery, winner Thomas Fallows, Adam Gray, Daniel Ayton.