Meet the Nestlé Professional Toque d’Or® 2026 Champions

The duo will embark on a culinary trip across Scandinavia this July. They will visit Denmark, Sweden and Norway, some of the world’s most forward‑thinking food destinations, while exploring innovative hospitality concepts, sustainable gastronomy and regional culinary traditions. Their colleges will receive an additional £1,000 from the Savoy Educational Trust. 

Lorenzo Viganò, managing director of Nestlé Professional UK&I said:

“Toque d’Or is about far more than competition. It’s about giving young people the confidence, experience and industry insight to thrive in hospitality careers.

 “Throughout Grand Finals Week, this year’s competitors showed remarkable professionalism, creativity and determination, while embracing the challenges and opportunities shaping the future of our industry. 

“It’s incredibly rewarding to see how much the finalists grow over the course of the competition, and we’re proud to work alongside our partners to help nurture the next generation of hospitality talent. Congratulations to all this year’s finalists and, of course, to our two outstanding winners.”

Sustainability recognition 

This year’s competition also saw the return of the Nestlé Professional Green Spatula Award, launched in partnership with The World Association of Chefs’ Societies, Worldchefs. We set up this accolade to recognise finalists who demonstrate exceptional commitment to sustainability and environmentally responsible hospitality practices. 

Lewis Mclemen from Loughborough College received the Back of House Green Spatula Award, while Joshua Trott from Loughborough College was awarded the Front of House accolade, showcasing their understanding of sustainability’s role within the hospitality industry.

Grand Finals Week 

Mentored and guided by a distinguished panel of judges, spearheaded by renowned chef Sally Abé and hospitality expert Andy Downton, our final 12 competitors showcased their skill, creativity and passion across four days of immersive hospitality challenges. 

Grand Finals Week took place from 11–14 May, giving finalists the opportunity to experience a range of real-world hospitality settings while learning directly from leading industry experts. 

The week began at Lyndon Estate, farmed by the Conant Farming Company, where finalists explored regenerative agriculture, food provenance and sustainable hospitality practices. Set within the estate’s events venue, Picks Barn, competitors worked in BOH and FOH pairs to prepare and serve a seasonal two-course lunch. 

Finalists then stepped into live events hospitality at The O2, in partnership with Levy UK and Bubble CiTea. BOH finalists created both venison and plant-based dishes, while FOH competitors developed innovative drinks menus inspired by Bubble CiTea products, incorporating ingredients including Carnation, Nescafé and Maggi. 

The following challenge took place at Electric Shuffle London Bridge, hosted in partnership with Red Engine. Competitors were pushed to demonstrate creativity, commercial thinking and innovation, with FOH finalists crafting signature cocktails and mocktails, while BOH competitors tackled two high-energy culinary briefs: creating pizza dough and loaded fries. 

The week concluded with the prestigious Fine Dining Challenge at Jamie Oliver’s Cookery School. Working in BOH and FOH pairs, finalists delivered a three-course modern British menu alongside carefully selected sustainable English wines, serving a room of industry experts and judges.