CATERING students from Barnsley College recently took part in the regional heats of a prestigious national competition.
Amelia Jones-Osborne and Freya Roper competed in the Nestlé Professional Toque d’Or Competition 2025 where they created a spinach and wild mushroom quiche with a spicy potato salad, and a Munchies-themed brownie for dessert.
The National Heats were held over four days at The Grand Cookery School in York.
The competition offers ambitious catering students, both front and back of house, a unique opportunity to showcase their creativity in front of top industry experts.
Amelia said: “We did a cooking demonstration where we had 40 minutes with a cooking partner and had to plan a main meal and dessert using Nestlé products and pair a wine and coffee to go with it and then serve it. It was a really good experience in a high-pressure environment which will set me up for the future.”
Freya added: “Preparing the food according to specific instructions was exciting and challenging. I would recommend entering the competition to anyone interested in getting into the catering industry.”
This year the competition is celebrating 37 years of culinary excellence and innovation! And gives the students a chance to sharpen their skills, explore the latest trends, and learn about regenerative farming for a sustainable future.
