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Inspiring the caterers of tomorrow


On 07/06/13 by Brigid Simmonds (Chief Executive)


I attended the Nestlé Toque d’Or Awards Dinner, to congratulate those high achievers being presented with awards as a result of the catering competition, which is celebrating its 25th Anniversary. The competition has a reputation for challenging and inspiring chefs and front of house teams of the future. Anton Mosimann was its first winner and still plays an active part. One part of the prize is to spend a week at his establishment. The winners this year came from South West College, Dungannon Northern Ireland.


With the huge increase in food now served in pubs - who now serve one billion meals a year and more food than in restaurants - the ability to attract good chefs and food and beverage specialists is hugely important. There is a need for us to do more with catering colleges; enthusing the chefs of the future with the ability to run your own business or premises in a pub. This year M & B provided one of the judging challenges which was to make a sweet for a pub meal. The teams are tested not only on their cooking and presentation skills, but also on costs, profit margins and the commercial skills which are, of course, so very important.


Nestlé are Associate Members of the BBPA and have worked with a number of members, particularly around coffee and the professional services they offer. They are also interested in environmental services, particularly around waste.


The awards were inspiring and hugely enjoyable. They epitomised the sort of standards we are looking for in the future and hopefully more pubs will be interested supporting the Toque d’Or awards in future.



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