From the 24 college teams and 48 apprentices who competed in the national heats, 12 finalists have been chosen.
The competition, now in its 31st year, aims to inspire the next generation of chefs by linking education with industry.
Mick Burke, chair of judges at Toque d’Or 2019 and fellow of the Master Chefs of Great Britain says he was astounded by the standard of food served during the heats, making the process of selecting the finalists a tough one.
“I’m very much looking forward to seeing how they cope with our toughest trials yet and can’t wait to see what they produce,” he says.
“If the standard so far is anything to go by, it’ll be worth the wait.”
This year the competition is centred on “sustainable futures”, which for the college teams meant creating a three-course vegetarian meal with wine pairing during the heats that they then had to serve to a table of eight diners plus the competition judges.
Katya Simmons, managing director at Nestlé Professional UK&I, says she is pleased by the level of enthusiasm shown by competitors towards this year’s theme.
“It’s clear that sustainability will become even more of a key factor in the foodservice industry in coming years and lead to exciting new trends,” she says.
“In fact, our latest research shows that the industry considers sustainable eating to be one of the most exciting opportunities for foodservice in the future.”
The finalists are:
- City of Glasgow College
- Southern Regional College
- University College Birmingham
- University of Derby
- Westminster Kingsway
- Dmitri Zihharko, Connect Catering
- Megan Baldock, Goldman Sachs
- Kathleen Davie, Upper Shirley High
- Jack Baldwin, The Bruce Arms
- Lily Stock, Boodles
- Drew Dawson, The Ned