New Toque d’Or 2021 inspiring cookbook features sustainable recipes from the UK’s hottest young talent

Friday, October 8, 2021

Front cover of the Toque 2021 Recipe Book

We are proud to have launched Taste the Future – a collection of food and drink recipes and inspiration from the UK’s finest up and coming talent.

A cookbook full of recipes inspired by the Toque d’Or® 2021 Competition 

Featuring locally sourced and seasonally inspired dishes and drinks, the recipe book is compiled using sustainable food recipes from FOH and BOH finalists from this year’s prestigious Toque d’Or Competition. To inspire menus and budding foodservice superstars across the UK, Nestlé Professional has made the Toque d’Or cookbook available online.

This year’s Toque d’Or Competition was focused on creating the recipe book. Under the theme ‘sustainable futures’, the competition covered elements including nutrition, health, food waste and seasonality. In a series of challenges, competitors were tasked to develop recipes that met these criteria, using seasonal and locally sourced produce where possible.

Past winner turned food writer and influencer, Julie Jones, was on the judging panel. With her bestselling The Soulful Baker as inspiration for the book, she provided tips on developing an authentic voice through biographies and recipes. Finalists also learned how to stage and capture enticing food shots while boosting their Instagram and Facebook presence with help from creative media specialists, Shuttersmith. 

The result is a mouth-watering collection of 22 sustainable recipes, spanning mains, desserts, coffee-based digestifs and Jasmine-tea infused refreshers.

Discover the delicious local produce recipes in our cookbook

Finalists took inspiration from their hometowns and regions, developing dishes that paid homage to local produce:

  • Mackerel & Rhubarb - inspired by fishing trips to Dover pier by London-based, Sarah Morton (BOH Winner).  
  • Botanical Brasile – a coffee-based mocktail with Scottish alcoholic-free spirit, Feragaia, by Sophie Taylor from Edinburgh (FOH student Winner).
  • Brummie Honey Tart by Rebecca Bourne from Birmingham (BOH student Finalist).
  • Pink 6 – a Jasmine green tea refresher made with Sheffield honey and raspberries, inspired by Sheffield’s snooker championships by Jessica Nicholson (FOH Student Finalist).

Katya Simmons our Managing Director said,

“As ever, we’ve been blown away by the standard of the dishes and skills of the contestants.

“Toque d’Or is continually evolving in response to industry needs. We equip entrants with a wide array of hospitality skills, but we also keep a nose to the ground, to make sure that they’re learning fresh skills that are valuable and relevant.

“Social media has transformed the landscape for foodservice professionals. Now it’s easier than ever to broadcast your recipes to a global audience, but there’s only one chance to make a first impression. That’s why skills like photography, and writing recipes and biographies are now vital.

“We’re delighted to have this book as a lasting reminder of the 2021 finalists and their involvement in the competition. As our entrants keep telling us, the real reward for entering Toque d’Or are the skills you develop and the people you meet.”

To be inspired by the finalist biographies and recipes by downloading their cookbook now!



Learn more about Toque d’Or 2021 here.

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