The 37th annual Toque d’Or competition is gaining steam, and Nestlé Professional has just announced the shortlist of 48 talented students advancing to the National Heats. Scheduled for March 10 to 13 at The Grand Cookery School in York, this year’s event will bring together the brightest up-and-coming stars in Back of House (BOH) and Front of House (FOH) roles. With a spotlight on sustainability and creativity, the competition is poised to highlight the skills and ideas shaping the future of hospitality.

This year’s event drew an impressive 415 students from 45 colleges across the UK, each vying for a spot through a highly competitive entry process. After careful review, Nestlé Professional seleced 48 standout participants. The full list of colleges represented in the Heats is available on the official Toque d’Or website, showcasing the diverse talent pool driving innovation in the industry.  

Sustainability takes center stage

The 2025 challenges put sustainability front and center, reflecting a growing priority in modern hospitality. BOH competitors were tasked with crafting a dish inspired by their local area, using fresh ingredients and at least one Maggi product—options included Coconut Milk Powder, Rich & Rustic Tomato Sauce, or Béchamel Sauce. Each dish was paired with a campaign poster promoting a charity of their choice, merging culinary skill with a commitment to community impact.

FOH entrants, meanwhile, designed a unique hot or iced coffee using NESCAFÉ Azera, complete with a promotional campaign for a community charity. These tasks highlight how creativity and responsibility can blend seamlessly, offering fresh inspiration for those navigating today’s hospitality landscape.

Katya Simmons, Managing Director of Nestlé Professional UK&I, praised the participants’ efforts. “Toque d’Or celebrates the next wave of hospitality talent,” she said. “The creativity and passion on display this year are remarkable, and I can’t wait to see what unfolds at the Heats. Sustainability is a core value for us, and it’s exciting to see students embrace it through dishes and drinks that also support their communities.”

A star-studded judging panel

The National Heats will feature a lineup of industry heavyweights, including Tom Booton, head chef at The Grill by Tom Booton in The Dorchester Hotel, and Jupiter Humphrey-Bishop, a 2023 Gold Service Scholarship winner and footman at The Royal Household. Joining them are Steve McClarty, Chef Patron at Sharkbait & Swim, and last year’s BOH and FOH winners, Geraldine and Jasmine. Nestlé Professional experts like development chef Paul Hawkins and coffee training specialist Jo Walsh will also weigh in.

Booton emphasized the competition’s real-world relevance. “Toque d’Or pushes young professionals to perform under pressure,” he said. “It’s about preparation, teamwork, and letting your personality shine. I’m looking forward to seeing what these competitors bring.” Humphrey-Bishop added, “This event builds confidence and precision—qualities that leave a lasting mark on guest experiences. It’s a privilege to watch these future stars in action.”

A proving ground for talent

The Heats offer more than just a competition; they’re a learning lab for sustainability, innovation, and excellence. Participants will gain hands-on experience with industry-standard products like Maggi and NESCAFÉ Azera, while rubbing shoulders with some of hospitality’s most respected names. Ahead of the event, Nestlé Professional is hosting an exclusive hangout session. Gathering shortlisted students and lecturers, it is an opportunity for sharing insights to help them refine their craft. Steve McClarty summed up the stakes: “Toque d’Or isn’t just about cooking—it’s about handling pressure, thinking fast, and pouring passion into every plate. It’s the kind of experience that shapes careers. I can’t wait to see what these young chefs deliver.”

What’s next

As the National Heats approach, anticipation is building for a display of skill and ingenuity that promises to inspire the hospitality world. from sustainable dishes to inventive coffee creations, these students are set to leave their mark. Keep an eye out for updates from York in March, when the industry’s newest talents step into the spotlight.