What You Need to Know for Toque d’Or 2018

Tuesday, December 5, 2017

For the Toque d’Or 2018 digital entry on 10 January, we’re asking you to develop a recipe for a non-vegetarian dish based on our theme ‘Good Food, Good Life’. It is up to you to decide on how the dish meets the theme.


Entering Toque d'Or? Learn entree tips here

We’ve sourced some information that supports the theme ‘Good Food, Good Life’. Make sure you read the below articles as not only will they be helpful to your dish creation, but the content might also be of use when it comes to answering the question in January’s entry!


Move over salt. Experiment with umami 

Looking for another taste to please the palate? Try the flavour-boosting power of umami, the so-called fifth flavour (after sweet, salty, sour and bitter). 



What’s in season: November 

The November frost brings with it some fantastic produce, and we go back to basics as the real winter vegetables begin to come into their own.



Fat: the facts 

Too much fat in your diet, especially saturated fats, can raise your cholesterol, which increases the risk of heart disease. 



Designed with health in mind 

A psychological approach to helping consumers make healthier choices in foodservice. 



Introduction to healty eating 

Healthier menus can improve public health and can be profitable for businesses. 

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UK diners willing to support British producers

Almost a quarter of diners would be willing to spend 25% more for their meal if they know it included regional produce.

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Catering for food allergies

Restaurant owners have spoken out about the steps they’ve taken to comply with allergen legislation

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How do you manage your leftover food?

Operators might recognise the importance of waste management, but many don’t have the equipment or processes to deal with it.

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