As the 37th Toque d’Or competition gains momentum, Nestlé Professional is delighted to announce the shortlist of students who have made it through to the National Heats. Scheduled to take place at The Grand Cookery School in York from 10 to 13 March, the Heats will welcome 48 Back of House (BOH) and Front of House (FOH) competitors.
To see the names of the 48 colleges with shortlisted students for the Heats, please visit:
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A total of 415 students from 45 colleges registered for this year’s competition, showcasing their talent and passion for hospitality in a competitive entry process. This year, participants faced challenges designed to highlight sustainability and innovation, set by Nestlé Professional’s team of experts and industry leaders.
BOH entrants created and presented a dish using fresh ingredients alongside at least one of the provided Maggi products — Coconut Milk Powder, Rich & Rustic Tomato Sauce, or Béchamel Sauce. Their dish was designed to reflect their local area while supporting a charity of their choice, accompanied by a menu description, visuals and a campaign poster promoting their dish for the charity.
FOH entrants were tasked with crafting a unique hot or iced coffee using NESCAFÉ Azera, along with designing a campaign poster to promote their creation for a community charity of their choice.
Katya Simmons, Managing Director of Nestlé Professional UK&I, said:
“Every year, Toque d’Or inspires and celebrates the next generation of hospitality talent. The creativity and dedication shown by this year’s entrants is truly inspiring, and I’m thrilled to see what they will achieve during the Heats. Competitions like Toque d’Or are vital for equipping students with the skills, knowledge and confidence to excel in this industry.
"Sustainability is at the heart of everything we do at Nestlé Professional, and it’s fantastic to see the students embracing this ethos by creating dishes and drinks that not only showcase their technical skills, but also highlight their awareness of responsible sourcing, waste reduction, and giving back to their communities."
The judging panel at this year’s Heats is set to include industry stars such as Tom Booton, Steve McClarty and Jupiter Humphrey-Bishop as well as last year’s BOH and FOH winners Geraldine and Jasmine. Nestlé Professional’s development chef Paul Hawkins, channel manager for branded desserts ingredients James Candy, coffee training specialist Jo Walsh, Nestlé coffee trainer Emilia Flajszer, and Cherrytree Bakery’s new product development manager Martin Hargreaves will also be on the panel.
BOH judge Tom Booton, Head chef, The Grill by Tom Booton, inside The Dorchester Hotel, said:
“Toque d’Or is an incredible opportunity for young professionals to challenge themselves in a real-world setting. Success comes down to preparation—practicing until everything feels second nature, having a detailed plan with extra time built in, and staying focused by keeping a clean and organised section.
“It’s also about teamwork and communication, whether you’re BOH or FOH—supporting each other makes all the difference. I encourage our competitors to bring their own personality, ask plenty of questions, and enjoy every moment. You’ll meet like-minded people who may become future colleagues, so always be kind and just make the most of the experience. I’m excited to see this year’s competitors rise to the challenge.”
FOH judge Jupiter Humphrey-Bishop, winner of the 2023 Gold Service Scholarship and footman at The Royal Household, said:
"Having worked in the Royal Household and luxury five-star hotels, I truly understand the importance of exceptional service and the lasting impact it has on the guest experience. Toque d’Or is an incredible opportunity for young professionals to develop their skills, gain confidence, and immerse themselves in the industry.
“I’m thrilled to be part of this year’s competition; to once again have the opportunity to witness the passion, precision, and dedication of some of our industry’s future stars. It’s a privilege to support the next generation of hospitality professionals as they continue to raise the bar."
BOH judge Steve McClarty, Chef Patron, Sharkbait & Swim said:
“It’s always brilliant seeing young chefs throw themselves into something like this, giving it everything they’ve got. Toque d’Or isn’t just about cooking—it’s about handling pressure like a pro, thinking on your feet when things go sideways, and putting real passion onto the plate. It’s the kind of experience that toughens you up, sharpens your skills, and shapes careers. I can’t wait to see what this year’s young chefs bring to the table—it’s gonna be a belter!”
The Heats will provide participants with invaluable learning experiences, focusing on sustainability, innovation, and excellence in service and culinary skills, while offering them the chance to impress some of the industry’s most respected figures.
Nestlé Professional will also be hosting a second hangout session exclusively for the shortlisted students and lecturers where they can gain valuable insights and top tips ahead of the heats.
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