Toque d’Or reveals 2026 finalists

Nestlé Professional has unveiled the 12 students progressing to the grand finals of its Toque d’Or competition.

 

Twenty-four back of house (BOH) and 24 front of house (FOH) competitors took part in the national heats at the Grand hotel’s cookery school in York on 9-12 March.

 

The contest offered 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.

 

Led by chef Kate Austen and hospitality professional Andy Downton, the judging panel selected the finalists for showcasing passion, skill and professionalism under pressure.

 

A group of industry experts joined 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.

 

Austen tasked BOH competitors to create a main course inspired by Scandinavian flavours and food culture, tying into a prize trip to Denmark and Sweden, where the champions will get the chance to immerse themselves in Nordic culinary traditions. The finalists had to choose from at least one Maggi foodservice product alongside a larder of fresh ingredients supplied by Creed Foodservice.

 

BOH competitors 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.

 

Downton was joined on the FOH judging panel by last year’s FOH winner Katie Blundell and Nestlé Professional coffee training specialist Jo Walsh.

 

He 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, Starburst 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.

 

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.”

 

Downton added: “The level of professionalism, enthusiasm and attention to detail from the front-of-house competitors has been fantastic to see. 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.”

 

The Toque d’Or 2026 finalists

Front of House

Joshua Trott – Loughborough College

Brittany Juma – Cheshire College South & West

Cameron S Symon – UHI Perth

Taya Allen – UHI Perth

Amelia Osborne – Barnsley College

Declan Sloan – Ayrshire College

 

Back of House

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

 

Nestlé Professional UK and Ireland managing director Lorenzo Viganò said: “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 38th edition of finals week will take place from 10-14 May 2026, with the winners announced during an awards lunch on 12 June 2026. Joining the judging panel will be Sally Abé who recently announced the launch of her own restaurant, Teal by Sally Abé, which opens its doors on 26 March.

 

The two Toque d’Or 2026 champions will win a prize of travelling around Scandinavia later this year, exploring the food scenes of Copenhagen, Denmark and Helsingborg, Sweden.