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During the Heat's Dessert Challenge, the competitors got creative with our versatile range of Nestlé Professional Branded Dessert Ingredients 🍫

Masterclass in progress...☕ 🍽️

What a week 🙌 Please ensure to tag us in any photos you took during Heat's week 📸

Behind the scenes of filming for our Toque d'Or YouTube Channel at Heat's Week with Tom Booton 📹

The countdown is on to #toquedorfinalsweek 🙌 🍽️ We'll be posting daily updates of what the competitors get up to on all our social channels 👀

We are so excited for the Toque d'Or Finals to begin on Monday 🍽️ Make sure to follow all our social channels to keep up to date with the action 📸

The competitors headed to E.J Barker & Sons Farm today, where they learnt the importance of regenerative agriculture. The group then headed to Wyken Vineyards, where the FOH competitors enjoyed a wine masterclass while BOH had a pizza workshop with Pizza Pilgrims 🍕

Today, the competitors visited St Bartholomew's Hospital, where they created a nutritious soup, bread, & beverage while taking into account allergens, calorie content, & nutritional value. Followed by a food tour in Borough Market 🙌

During Finals Week, FOH visited The Alchemist and participated in a mocktail and cocktail challenge. Meanwhile, BOH visited Greene King Pubs to complete a menu challenge, which required them to create a menu, calculate its costs, and present their ideas to the judges.

The competitors learnt all about the hospitality sector and how it can positively impact and uplift local communities through sustainable practices and engagement during their time at E.J Barker and Sons Farm.

On the last day of the finals, BOH took part in a Fine Dining Challenge, where Adam Handling, tasked them with creating their own three-course sustainable menu. Whilst, FOH was in charge of sourcing a sustainable English wine that suited the BOH cuisine.

The BOH students had hands-on training in stretching pizza dough with the Pizza Pilgrims team, focusing on the techniques that enhance both texture & presentation. Meanwhile, FOH gained in-depth knowledge about grape cultivation, including the growth process & winemaking.

The competitors chose their ingredients from a fully stocked pantry and created their delicious soup during the NHS Challenge at the finals. Our Maggi Coconut Milk Powder is an excellent ingredient for adding authentic Sri Lankan coconut flavours to a variety of recipes.

The BOH competitors learnt how to cost recipes to ensure profitability, focusing on ingredient sourcing, portion control and overhead considerations during Finals week. They had to then create an innovative menu whilst considering ingredient costs & pricing.

The FOH competitors acquired the foundational skills in the cocktail and mocktail challenge during their time at The Alchemist. Focussing specifically on innovative techniques to elevate standard recipes into unique and exceptional creations 🙌 🍹

The finalists visited Frog by Adam Handling, where they enjoyed his Michelin-starred tasting menu and wonderful five-star service. The menu showcased the finest of what Britain has to offer from all throughout the country.

The BOH competitors had to execute a sustainable menu that highlights seasonal ingredients & minimises environmental impact during the fine dining challenge. Whilst FOH had to select, research and present a wine pairing, demonstrating their knowledge & appreciation of the wine.

This year, the Toque d'Or 2025 competition is honoured to partner with Nestlé Professional Green Spatula Award. The prize reflects a commitment within the industry to reduce impact & promote sustainable sourcing, waste reduction, & carefully considered cooking methods.

We are so excited for the grand reveal of the Nestlé Professional Toque d’Or 2025 winners and Green Spatula winners today 🙌 🏆 Keep up to date with the action on our socials 👀

We are delighted to announce the Toque d’Or 2025 Winners, Katie Blundell and Thomas Brassington 🏆 They are set to go on a once-in-a-lifetime culinary trip to Italy next month, where they will get to immerse themselves in the vibrant gastronomic scene.