Nestlé Professional has officially crowned the winners of the 37th Toque d’Or competition, shining a spotlight on the next generation of hospitality talent in the UK. The 2025 champions are Thomas Brassington from Loughborough College (Back-of-House) and Katie Blundell from Hugh Baird College (Front-of-House).
A Platform for Real Skills and Real Careers
This year’s event proved once again that Toque d’Or is more than just a competition — it’s a full-scale showcase of professional potential. Over five packed days, the 12 finalists tackled real-world challenges in live settings, from farm visits and fine dining service to NHS catering and pub menu development.
Nestlé Professional worked closely with industry partners to give finalists an experience that reflected the breadth and depth of the hospitality sector. Michelin-star chef Adam Handling MBE and FOH director George Hersey led the judging, alongside names from the NHS, Greene King, The Alchemist, and more.
Sustainability Takes Centre Stage
A major theme of Toque d’Or 2025 was sustainability. Nestlé introduced a new ‘Green Spatula’ Award, created in partnership with Worldchefs, to recognise one BOH and one FOH finalist who showed exceptional commitment to environmental responsibility.
- BOH Green Spatula Winner: Serin Hassan, Westminster Kingsway College — for sustainable ingredient use and waste reduction.
- FOH Green Spatula Winner: Victoria Royer, Coleg Cambria — for integrating sustainability into hospitality service.
These awards show how seriously the competition takes the future of foodservice, from sourcing to service.
A Full Week of Challenges
Each day of Grand Finals Week pushed the finalists to apply their learning in dynamic ways:
- Regenerative Farming & Vineyard Pairings: Finalists visited a Nestlé partner farm in Suffolk and Wyken Vineyards, creating a pizza-and-wine lunch pairing for local guests.
- NHS Grab-and-Go Challenge: At London’s St Bartholomew’s Hospital, BOH finalists made soups with fresh bread while FOH paired drinks for NHS staff.
- Greene King Pub Menu: BOH contestants designed full seasonal menus, including costings, while FOH candidates learned modern mixology at The Alchemist.
- Fine Dining at CORD: Final teams served a three-course sustainable meal with English wine pairings for the judging panel.
Every task linked back to sustainability, community, and real-world hospitality pressure.
Industry Leaders Show Support
Adam Handling said: “The energy, the drive, and the commitment these young people showed was seriously impressive. Competitions like this are where careers are made.”
George Hersey added: “They embraced the challenges and showed that hospitality can change communities, improve lives, and help shape a better future.”
Other judges included:
- Emmanuel Lorieux, Nestlé Global Executive Chef
- Paul Hawkins, UK Development Chef, Nestlé Professional
- Antonia Macfarlane, 2018 FOH Toque d’Or winner
- Jupiter Humphrey-Bishop, Gold Service Scholar 2023
They were joined by guest judges from Compass Group, Elior UK, Only A Pavement Away, and more.
The Winners Reflect
Both Thomas and Katie now look forward to a culinary trip to Italy — an exclusive winner’s experience exploring Italian cuisine, regional specialities, and hospitality traditions.
Thomas Brassington said: “It means a lot. This was my first solo competition. The experience has been outstanding.”
Katie Blundell added: “Winning means everything. I learned so much about what I’m capable of. The growth I’ve had in just one week is incredible.”
Supporting the Future of Hospitality
Each college involved in the heats and finals received part of a £21,200 grant from the Savoy Educational Trust. The extra £1,000 for the winning colleges helps continue the cycle of investment in future talent.
Katya Simmons, Managing Director at Nestlé Professional UK&I, said: “2025 raised the bar again. These students didn’t just show talent—they showed real understanding of the issues shaping hospitality, from sustainability to community impact.”
Nestlé Toque d’Or continues to position itself as one of the most relevant, hands-on competitions for young people entering the hospitality trade — where skills are sharpened, futures are formed, and careers are launched.
