Key challenges took place in two contrasting hospitality environments – the agricultural setting of the Lyndon Estate and The O2 – bringing together six Back of House (BOH) and six Front of House (FOH) finalists for hands-on experiences reflecting key trends within modern foodservice and hospitality.

Now in its 38th year, the competition continues to bridge the gap between education and industry by giving students real-world opportunities to develop technical skills, confidence and commercial awareness.

This year’s competition themes of cultural fusion, diversity and innovation were woven throughout the challenges, encouraging competitors to explore new flavours, perspectives and service concepts. 

The first challenge of the week saw finalists travel to the Lyndon Estate, where they were immersed in learning about regenerative farming, food provenance, viticulture and sustainability-focused hospitality practice.  

Working in BOH and FOH pairs, competitors were tasked with preparing and serving a two-course lunch using seasonal ingredients, while demonstrating knowledge of wine pairing, guest engagement and sustainable hospitality practices.

Finalists were assessed on technical ability, teamwork, communication and their capacity to deliver a ‘memorable’ guest experience, with judges looking for calm leadership, attention to detail and an understanding of sustainability from sourcing through to storytelling at the table.

The following day, finalists stepped into the fast-paced world of live events hospitality during a challenge hosted at The O2, in partnership with Levy UK and Bubble CiTea. 

BOH competitors were tasked with producing two dishes, one venison-based and one plant-based, showcasing versatility, seasonality and strong technical execution, while balancing hot and cold preparation methods. 

FOH finalists were challenged to create and present a four-drink menu inspired by Bubble CiTea, incorporating products including Carnation, Nescafé and Maggi. Competitors were required to demonstrate both creativity and commercial thinking. 

Judges assessed finalists on flavour, presentation, consistency and communication, alongside their ability to respond to the pressure and pace of a major events environment.

Lorenzo Viganò, managing director at Nestlé Professional UK&I, said: “Grand Finals Week is designed to challenge and inspire our finalists. The two experiences highlight the breadth of opportunities available across hospitality and foodservice, while reinforcing the importance of adaptability and collaboration across both BOH and FOH roles.

“From more sustainable dining experiences through to high-volume events operations, finalists were encouraged to think beyond traditional hospitality settings and consider how innovation and sustainability are shaping the sector’s future. 

“The standard throughout the competition has been exceptional, and these are invaluable experiences for our finalists to build their confidence, broaden their perspectives and make meaningful industry connections.” 

The competition will culminate at the Nestlé Professional Toque d’Or Awards Ceremony on 12th June 2026, where a BOH and FOH winner will be crowned. 

The ceremony also sees the return of the Nestlé Professional Green Spatula Award, launched last year in partnership with World Association of Chefs’ Societies. The accolade recognises one BOH and one FOH finalist who has demonstrated an outstanding commitment to sustainability.