The Grand Finals Week will run from 11-15th May 2025. Finalists will engage in a variety of challenges designed to test their skills and knowledge. Winners will be announced at the Toque d’Or Awards on 6th June, receiving a once-in-a-lifetime culinary trip to Italy. 

Handling said: “It’s all about attitude. Someone who stays positive, adapts quickly, and has clearly put in the hours of practice will always stand out. Competitions are tough, but if you’ve practiced a lot and can stay composed under pressure, you’ll be in a good place. Most importantly, try to enjoy it. That energy shows.” 

“Ask the judges questions, that’s what we’re here for. Get inside our heads, pick our brains, and use this as a chance to learn. And don’t be afraid to play around with ideas you’re unsure about. This is the perfect time to push yourself and get feedback.” 

Sustainability remains central to this year’s competition, and both judges are keen to see it embedded into everyday thinking. For Handling and Hersey it’s not about being perfect, it’s about making better, more informed choices. They encourage competitors to prepare with seasonal, local ingredients, minimise waste through smart preparation, and always consider the provenance of what they use. 

Rather than viewing sustainability as a box to tick, the judges see it as an opportunity to be more thoughtful and creative. From using every part of an ingredient to repurposing offcuts, they believe sustainable practices can lead to innovative, high-impact results without compromising on quality or guest experience. 

Hersey added: “The most important thing, and something that will stick out to judges, is a positive attitude. Aside from being really creative and innovative – they’ve got to show off and be genuinely excited about doing something unique. Someone that is genuinely keen to learn, that takes in advice from the mentors and judges with a smile and a good attitude, that is clearly happy to be there, will absolutely stand out in the competition.” 

“Competitors should take in as much of the information given to them through the heats and hang out sessions online that they have before, taking advantage of their experience and making lots of notes so they can take them away and properly digest all the information.

“I’d also recommend bringing a notebook to the pre-competition dinner so they can gather all the experience and guidance given from the mentors and ask loads of questions – there really aren’t any stupid questions as everyone is there to learn and improve as much as possible.”