Now into its 23rd year, the Nestlé Toque d'Or](http://nestle-toquedor.co.uk/) competition for student caterers will kick off the first of its regional heats at Hotelympia on 28-29 February.
"Significant changes" are promised for this year's contest, which will challenge teams of three to prepare, cook and serve a two-course, healthy lunch for six covers. Student chefs will need to use Nestlé Chef (and, optionally, Maggi) products in the main course while desserts will use Nestlé's Kit Kat, Rolo or Aero chocolate lines.
Further regional heats will be hosted at Glasgow College (6 March), Birmingham College (26 March), Sheffield College (28 March) and the Craft Guild of Chefs Wessex Salon in Brockenhurst (3 April), leading to the grand final on 17-20 May and awards ceremony at London's Dorchester hotel on 29 June.
By Angela Frewin
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