Thomas Brassington from Loughborough College has been crowned back-of-house (BOH) champion and Katie Blundell from Hugh Baird College has taken the front-of-house (FOH) title, after an action-packed grand finals week (11-15 May).
Each winning college has been awarded an additional £1,000 in prize funds as part of the £21,200 grant provided by the Savoy Educational Trust, which has been rewarded to all colleges who participated in this year’s national heats and grand finals.
This year’s competition also marked the introduction of the Nestlé Professional ‘Green Spatula’ Award. An accolade set up by the foodservice team at Nestlé, in partnership with The World Association of Chefs’ Societies (Worldchefs), to recognise one BOH and one FOH finalist for showcasing exceptional levels of commitment to sustainability and environmental practices.
Serin Hassan from Westminster Kingsway College scooped the special BOH prize for recognising the importance of sustainability in their ingredient choices and cooking methods, while Victoria Royer from Coleg Cambria took the FOH award for showcasing an exceptional understanding of sustainability’s role within the hospitality industry.
Mentored and guided by a distinguished panel of judges, including Michelin-star chef Adam Handling MBE and his FOH director George Hersey, the final 12 showcased their skills, creativity and passion across five days of real-life challenges focused on sustainability, covering topics such as food provenance, regenerative agriculture and how hospitality plays an important role in supporting communities.
A key highlight of the week was a bespoke NHS culinary challenge held at London's Bartholomew's Hospital, where finalists served a grab-and-go style lunch to more than 100 frontline staff. BOH competitors prepared a soup with freshly-baked bread and FOH finalists paired the food with a beverage of their choice.
A talk, led by Mel Crawford, associate director of Patient Catering & Food Service at Barts Health Trust, showcased the vital role food and drink plays in contributing to patient and staff wellbeing, as well as the breadth of roles available in NHS catering.
Katya Simmons, managing director of Nestlé Professional UK&I, said: “Every year Toque d’Or raises the bar, and 2025 is no exception. Our final 12 showcased their talent and creativity but also a real understanding of the issues shaping the future of our industry, from sustainability to community impact.
“We’re immensely proud to support the next generation of hospitality professionals, working hand-in-hand with industry partners to give students meaningful, real-life experience. Seeing their passion during finals week in such a high-pressure environment has been truly inspiring. A heartfelt thank you to everyone who helped make this year’s competition another success, and huge congratulations to our brilliant winners Thomas and Katie.”
This year’s winners, Thomas and Katie, are now set to embark on an ‘extraordinary culinary trip’ to Italy next month. The duo will have the unique opportunity to explore Italian cuisine, taste regional specialities and immerse themselves in the country’s renowned gastronomy and culinary traditions.
For more information on Nestlé Professional Toque d’Or 2025, please visit: Toque d’Or® Hospitality Competition | Nestlé Professional.