Nestlé Professional has revealed the winners of the 38th edition of its prestigious hospitality competition, Toque d’Or, following an inspiring Grand Finals Week.
Nathan Derek Short from City of Glasgow College has been crowned back-of-house (BOH) champion and Declan Sloan from Ayrshire College from has taken the front-of-house (FOH) title. The winners were announced at a celebratory awards lunch at Church House, London.
Each winning college received an additional £1,000 in prize funding, awarded through the Savoy Educational Trust’s wider £21,200 grant. Shared across all colleges that participated in this year’s National Heats and Grand Finals, the grant will support catering education and help nurture the next generation of hospitality talent.
This year also saw the return of the Nestlé Professional Green Spatula Award, launched in partnership with The World Association of Chefs’ Societies (Worldchefs), recognising finalists who demonstrated exceptional commitment to sustainability and environmentally responsible hospitality practices. Lewis Mclemen from Loughborough College received the BOH award, while Joshua Trott from Loughborough College was awarded the FOH accolade.
Mentored by a distinguished panel of judges, spearheaded by renowned chef Sally Abé and hospitality expert Andy Downton, the final 12 showcased their creativity, technical skills and passion across four days of immersive industry challenges. Designed to reflect the realities and future of hospitality, Grand Finals Week, which took place from 11 - 14 May, focused on sustainability, English provenance, innovation and guest experience.
The week began at Lyndon Estate, farmed by the Conant Farming Company, where finalists explored regenerative agriculture, food provenance and sustainability-focused hospitality practices. Set within the estate’s events venue, Picks Barn, competitors worked in BOH and FOH pairs to prepare and serve a seasonal two-course lunch, demonstrating their understanding of sustainable sourcing, wine pairing and guest engagement.
The following day, competitors stepped into live events hospitality during a challenge hosted at The O2 in partnership with Levy UK and Bubble CiTea. BOH finalists created both venison and plant-based dishes, while FOH competitors developed and presented innovative drinks menus inspired by Bubble CiTea products, incorporating ingredients including Carnation, Nescafé and Maggi. The challenge also gave students direct insight into large-scale venue hospitality through masterclasses and career talks from industry professionals.
Wednesday’s challenge took finalists to Electric Shuffle London Bridge, hosted in partnership with Red Engine, where competitors were pushed to demonstrate creativity, commercial thinking and innovation. FOH finalists crafted two signature cocktails and an original mocktail, including one drink featuring Nescafé Espresso Concentrate. Meanwhile, BOH competitors tackled two high-energy culinary briefs: creating an innovative pizza dough dish suitable for the Flight Club or Electric Shuffle concept, followed by a loaded fries dish designed to test creativity, flavour and commercial appeal.
The final event was the prestigious Fine Dining Challenge at Jamie Oliver’s Cookery School. Working in BOH and FOH pairs, finalists delivered a three-course modern British menu alongside carefully selected sustainable English wines, with competitors also challenged to replicate a dessert from Sally Abé’s own recipe. The menu was served in a fine dining restaurant setting to a room of industry experts, including Steve Munkley, vice president of the Craft Guild of Chefs, Jupiter Humphrey-Bishop, winner of the 2023 Gold Service Scholarship and footman at The Royal Household, Gary Schofield, industry manager for hospitality & catering at City & Guilds, and Graeme Colley, associate director of catering & events at King’s College London.
BOH competitors were challenged to communicate the sustainability credentials behind their ingredient choices, while FOH finalists presented their wine pairings and shared ideas for improving sustainability across hospitality businesses, colleges and local communities. Judges assessed culinary execution, beverage knowledge, teamwork and the overall guest experience delivered by each team.
The judging panel, led by Sally Abé and Andy Downton, featured leading hospitality professionals, including chef Kate Austen and 2025 Toque d’Or winners Tom Brassington and Katie Blundell, alongside guest judges representing Toque d’Or’s partners. Throughout the week, finalists gained invaluable mentoring and insight from hospitality leaders while experiencing the breadth of opportunities available across the sector.
Partners who provided challenges, learning experiences and industry expertise throughout this year’s competition included Lyndon Estate, Picks Barn and The Conant Farming Company, The O2, Levy UK, Bubble CiTea, Red Engine, Electric Shuffle and Jamie Oliver Cookery School, alongside a range of hospitality operators and suppliers committed to supporting the next generation of talent.
Sally Abé, Chef and Owner of Teal by Sally Abé, Hackney said: “Spending time with the Toque d’Or finalists this year left me feeling genuinely optimistic about the future of hospitality. The standard was exceptionally high, but what impressed me most was their curiosity, resilience and willingness to push themselves outside their comfort zones. Programmes like Toque d’Or are so important because they give young people real world experience, build confidence and showcase the incredible opportunities our industry can offer. It was a privilege to play a small part in their journey.
Andy Downton, Owner & Founder, Burnt Chocolate Consultancy said: “It has been a real privilege to be part of Toque d’Or 2026 and to witness the passion, professionalism and dedication shown by every competitor throughout the competition.
Seeing the growth from the Semi-Finals to the Grand Finals was truly inspiring. The confidence, skill and maturity displayed by the competitors reflected their commitment to learning, developing and embracing every challenge.
Choosing a winner was incredibly difficult, as the standard was exceptionally high throughout. Every finalist should be immensely proud of their achievements.
After seeing the talent on display, I can say with confidence that the future of the hospitality industry is in very good hands. I would like to congratulate all the competitors, wish them every success for the future, and say how much I look forward to watching their careers continue to grow.”
Lorenzo Viganò, Managing Director of Nestlé Professional UK&I, said: “Toque d’Or is about far more than competition. It’s about giving young people the confidence, experience and industry insight to thrive in hospitality careers. Throughout Grand Finals Week, this year’s competitors showed remarkable professionalism, creativity and determination, while embracing the challenges and opportunities shaping the future of our industry.
“It’s incredibly rewarding to see how much the finalists grow over the course of the competition, and we’re proud to work alongside our partners to help nurture the next generation of hospitality talent. Congratulations to all this year’s finalists and, of course, to our two outstanding winners.”
Suneet Sachdeva, CEO of Bubble CiTea said: "It was an honour and privilege to take part in the Nestle Professional Toque d’Or Grand Finals. Being able to support and engage with the next generation of hospitality professionals is something we value deeply. I started Bubble CiTea at a similar age to many of the competitors, so I feel a real connection to their journey. We were genuinely inspired by the talent, passion and creativity shown by all the finalists and I believe they all have such a very bright future ahead."
BOH winner: Nathan Derek Short, City of Glasgow College: “I didn’t expect it at all – I’m just incredibly happy to have won. Cooking is something I’m really passionate about, and this experience has given me the chance to explore different styles of cheffing and food cultures – there’s so much out there to learn. Hospitality means everything to me, and I chose this career to see how far I could go. I’d like to thank my lecturers, my friends, my family and everyone who has supported and taught me along the way. This is such an amazing moment.”
FOH winner: Declan Sloan, Ayrshire College: “Winning FOH means a huge amount to me. From the Heats through to the Finals, the whole experience has been incredible and has given me a really clear sense of the path I want to take in hospitality. I always hoped for the best, but to come away with the win is something I’m really proud of. It’s been an amazing journey and one I’ll never forget.”
This July, the 2026 Toque d’Or champions will embark on a culinary trip across Scandinavia, visiting Denmark, Sweden and Norway. The winners will immerse themselves in some of the world’s most forward-thinking food destinations, exploring innovative hospitality concepts, sustainable gastronomy and regional culinary traditions.
For more information on Nestlé Professional Toque d’Or 2026, please visit here.
