Nestlé Professional has announced the 12 students progressing to the Grand Finals of its prestigious Toque d’Or competition, after an exceptional round of intense and competitive action at the National Heats in York. The competition is supported by industry partners, including Russums and the Savoy Educational Trust, who help champion the development of emerging talent across the hospitality sector.
Led by chef, Kate Austen, and renowned hospitality professional, Andy Downton, the expert judging panel selected the finalists for showcasing incredible levels of passion, skill, and professionalism under pressure. As well as competing across a series of challenges, Grand Finals week will offer an immersive learning experience for the 12 competitors – an opportunity for them to sharpen their skills; explore emerging food trends influenced by cultural fusion, diversity and innovation; and learn about the future of regenerative farming practices. The two champions will win the prize of travelling around Scandinavia later this year, exploring the forward-thinking food scenes of Copenhagen, Denmark and Helsingborg, Sweden.
The Front-of-House (FOH) and the Back-of-House (BOH) competitors advancing to the Grand Finals in May are:
FOH:
• Joshua Trott - Loughborough College
• Brittany Juma - Cheshire College South & West
• Cameron Symon – UHI Perth
• Taya Allen – UHI Perth
• Amelia Osborne - Barnsley College
• Declan Sloan - Ayrshire College
BOH:
• Ioan Duffield - University College Birmingham
• Daniel Horsley - University College Birmingham
• Nathan Derek Short - City of Glasgow College
• Daisy Knight - Westminster Capital City College
• Viacheslav Marynychenko - Newcastle & Stafford Colleges Group
• Lewis Mcleman - Loughborough College
Lorenzo Viganò, Managing Director, Nestlé Professional UK&I, said: “The calibre of competition on show at this year’s Heats has been exceptional. The creativity, skill, and professionalism demonstrated by each competitor highlights the strength and enthusiasm of young talent within our industry. Toque d’Or is designed to give students meaningful, real-world experience as well as the confidence to push themselves further. Our 12 finalists have earned their place through hard work and determination, and I look forward to seeing how they build on this success during Finals week.”
The Heats welcomed 24 BOH and 24 FOH competitors, offering each the opportunity to put their skills to the test in challenges designed to reflect real-world hospitality scenarios and the evolving demands of the industry. Austen tasked BOH competitors to create a standout main course dish inspired by Scandinavian flavours and food culture, tying in to the prize trip to Denmark and Sweden, where the champions will get the chance to immerse themselves in Nordic culinary traditions. The finalists chose from at least one Maggi foodservice product alongside a larder of fresh ingredients supplied by Creed Foodservice.
BOH competitors also showcased their skills in a dessert challenge led by Country Style Foods, which saw them create a meringue roulade inspired by one of Nestlé’s branded dessert ingredients: KitKat, Aero, Milkybar, Munchies, or Rolo.
A group of industry experts joined Kate Austen on the BOH judging panel, including Nestlé Professional Development Chef, Paul Hawkins, Channel Manager for branded desserts ingredients James Candy, and Country Style Food’s Senior Development Chef, Chris Brown. 2025 BOH finalist Olivia Cartlidge also supported the competitors throughout the Heats.
Reflecting on the calibre of competition at this year’s Heats, Kate Austen said: “The standard of talent we’ve seen at this year’s Heats has been incredibly impressive. The competitors demonstrated real passion, creativity and determination, and it’s clear they all have bright futures ahead. Toque d’Or is such an important platform for young industry talent, providing students the opportunity to challenge themselves, hone their skills, and build their confidence. I’m really looking forward to seeing how the finalists continue to grow as they prepare to push themselves even further during Grand Finals week.”
Andy Downton engaged FOH competitors in several tasks focused on restaurant leadership, the positive impact front-of-house teams can have on the environment, and how attentive water service – using San Pellegrino and Acqua Panna – can elevate the guest experience. This was followed by a short quiz to assess what they had learned . FOH competitors also explored the world of speciality coffee through a hands-on brewing challenge. Using Starbucks blonde espresso roast, Starbucks espresso roast and Seattle's best coffee Henry's blend, they learned the principles, history and techniques behind the AeroPress, Cafetière, and V60 brewing methods.
Andy Downton was joined on the FOH judging panel by last year’s FOH winner, Katie Blundell, and Nestlé Professional Coffee Training Specialist, Jo Walsh. Andy added: “The level of professionalism, enthusiasm and attention to detail from the front-of-house competitors has been fantastic to see. Competitions like Toque d’Or play a vital role in supporting and inspiring the next generation of hospitality professionals, giving them the confidence and experience they need to succeed in their careers. I’m incredibly proud to be part of this journey and look forward to watching our finalists build on their achievements as they head into the Grand Finals.”
Joining the judging panel for Grand Finals week will be Sally Abé, who recently announced the launch of her own restaurant 'Teal by Sally Abé' which opens it’s doors on 26 March. The 38th edition of Finals week will take place from 10 to 14 May 2026, with the winners announced during an Awards Lunch on 12 June 2026.
To stay updated and see the full list of finalists, click here.
