Food should be fun! That’s the concept that won a team of Catering students from Blackpool and The Fylde College a coveted place in the Grand Finals of the Nestlé Toque d’Or contest.

Nestlé Toque d’Or is the UK’s premier student catering competition, attracting entries from colleges across the UK. The talented team of six students, studying on Level 2 and 3 Catering, have successfully made it to the final five from more than 40 original entries.

Adam Dobson, Natalie Dunnett, Scott Johnston, Jonathan Kay, Adam Kirby and Mike Worsnip wowed judges with their original menu, which featured Shellfish Verrine, their own twist on Lancashire Hotpot and Chocolate Delice, a mouthwatering Rolo salted caramel dessert with popcorn dust. In addition to cooking and serving the food, the team also had to present their business plan to the judges and produce a floor plan, theme, menu, decorations and cost out the whole activity.

Students chose a circus theme for their The Big Top restaurant, a concept inspired by their Blackpool roots. To add to the theme, diners are met by a circus master, entertained by jugglers and given popcorn, Blackpool rock and balloons as they leave. Over the coming months, the team will visit the Nestle head office in Maidenhead where they will receive group mentoring from the restaurant association. The team will then face their biggest challenge to-date at the final when they serve 100 covers at the BBC Summer Good Food Show on 16th June.

Team member Adam Kirby said:

“We’ve worked really hard preparing our menu and getting the concept right, so we’re really pleased to be in the Grand Final. It’s a bit scary to think we’ll be serving 100 covers at the Good Food Show but it will be really good experience for us and hopefully we’ll go all the way!”

With the regional heats having showcased some of the most exciting dishes to be prepared in the history of the competition Neil Stephens, Managing Director at Nestlé Professional said:

“this year looks set to be one of the most competitive and interesting Grand Finals we have ever experienced. The raw talent and level of skill is incredibly impressive. We have seen some incredibly talented individuals take part in the competition and go on to achieve real success in this dynamic sector.”

Tony Robertson, Head Judge said

“I have been blown away by what I have seen in the regional heats. One dessert in particular left me speechless. And with enthusiasm and fighting spirit in no shortage the Finals will be sure to impress.”

All teams will enjoy a VIP trip to London to attend the Gala Awards Lunch where the winning team will be announced. The prize for the successful team is a once in a lifetime European study tour, as well as £4,000 worth of catering equipment for their college. Runners up will also receive £2,000 worth of equipment per team courtesy of Néstle Toque d'Or.

If you want to sample the delicious menu for yourself, the group will be holding a series of practice sessions at Courtfields Restaurant, Bispham Campus, Ashfield Road ahead of the final. These will take place on Friday 13 May with sittings at 12.00 and 12.30pm, £6.50 per head or Tuesday 24 May and Thursday 9 June with sittings at 6.30 and 7.30pm, £10.00 per head for 3 courses plus coffee. Call 01253 504378 to book.