The challenge was part of Toque d’Or Grand Finals week (11-15th May), comprising a series of real-life industry challenges focused on sustainability and how hospitality plays an important role in supporting local communities.

Throughout the week, competitors were presented with the opportunity to hone their skills while exploring the latest culinary trends, enabling them to bridge the gap between classroom learning and the fast-paced nature of the foodservice and hospitality industries.

This year’s NHS culinary challenge offered the 12 finalists – six back-of-house (BOH) and six front-of-house (FOH) – an opportunity to plan, prepare and serve a grab-and-go style lunch to more than 100 frontline staff at the St Bartholomew’s Hospital café.

Before service commenced, the finalists gained a deeper understanding of the Trusts’ catering provision, including its partnership with contract caterer Elior UK, which enables its five hospitals to provide nutritionally-considered, restaurant-quality meals to 1.5 million patients a year and to its 21,000 staff members every day.

The talk was led by Mel Crawford, associate director of patient catering & food services at Barts Health Trust.  She demonstrated the vital role food and drink plays in ensuring the nutrition, hydration and wellbeing of patients and staff across the hospital. The talk also helped competitors learn more about the breadth of roles available in NHS catering, as well as prepare them for the competition.

The BOH finalists were tasked with creating a nourishing soup for staff to enjoy alongside freshly-baked bread and the FOH competitors had to pair the food with a beverage of their choice.

After selecting their ingredients and creating their drinks, the FOH finalists worked together to set up the café for lunch service, before offering a warm welcome to the hard-working staff at St Bartholomew’s Hospital. The lunch provided a way for the hospital to thank colleagues, offering them a well-deserved break and a chance to re-energise during their busy shifts.

Crawford said: "The NHS depends on talented and dedicated foodservice professionals who want to make a real difference to people's lives every day. It was incredible to see the enthusiasm and professionalism of this year’s Toque d’Or competitors – they delivered a fantastic service and I hope this experience has opened their eyes to the breadth of roles available in NHS catering and the many rewarding career pathways on offer.

“Who knows, maybe one day they’ll be working in one of our Trusts. It’s been a lovely day being able to show appreciation for our hardworking hospital teams – offering them a delicious and nourishing meal as a small but heartfelt thank you for everything they do.”

Judging the finalists were Paul Hawkins, Nestlé Professional development chef; plus, from the NHS Tim Radcliffe, net zero food programme manager and Mel Crawford.

Competitors were also supported and judged by Nick Vadis, UK culinary director at Compass; and Elior UK’s operations manager James Barrington and catering manager Lisa Graham. After briefing and judging at last year’s NHS Chef of the Year competition, 2024 Toque d’Or BOH and FOH winners Geraldine Sierra Torres and Jasmine Ferdinando were also in attendance to support the finalists throughout the challenge.

Louise Bawden, senior partnerships & events planning lead at Nestlé Professional, added: “This challenge perfectly embodies community spirit, which is at the heart of this year’s Toque d’Or.

“Not only have our finalists showcased tremendous skills and creativity under pressure – in a completely new environment – but they have also given back to the people who do so much for us every day. We’re incredibly proud of them and grateful to our NHS partners for helping us create such a special and meaningful experience for our final 12.”