College Students Compete in Prestigious Toque d’Or® Culinary Heats

Two City of Glasgow College students recently represented the College at the heats of the prestigious Toque d’Or® 2026 Back of House Culinary Competition, gaining valuable experience and demonstrating their skills alongside some of the UK’s most promising hospitality students.

Jamie Robb and Nathan Short, both studying HND Professional Cookery, were selected from more than 300 entrants across the UK to progress to the heats held in York on 9–10 March. Sponsored by Nestlé Professional, the competition is widely regarded as one of the hospitality industry’s leading student contests and offers participants the opportunity to develop their skills.

The event began with a visit to Nestlé’s Research and Development facility in York, where the students took part in interviews, icebreaker sessions and workshops focusing on nutrition and the role of research and development within the food industry. The sessions provided a valuable behind-the-scenes look at how new products are developed and tested before reaching professional kitchens.

A highlight of the evening was meeting guest judge Kate Austen, who shared insights into her career and what it takes to achieve two Michelin stars. The students enjoyed the opportunity to speak with her and gain advice from someone operating at the very top of the profession.

The following morning saw students take part in two masterclasses, focusing on Scandinavian cuisine and roulade techniques, before being challenged to prepare a two-course meal in just two hours alongside a Front of House partner. Desserts were required to incorporate Nestlé products and reflect skills learned during the sessions.

Both students rose to the challenge. Jamie prepared pan-seared haddock with celeriac fondant, pickled shallots and beurre blanc, while Nathan created seared haddock with roasted artichokes, pickled shallots and creamed spring onions. For dessert, all competitors produced a roulade, with Nathan opting to make his own caramel sauce, while Jamie created a salted caramel version featuring KitKat and Aero.

Following the heats, Nathan progressed to the national finals—an outstanding achievement—while Jamie also performed strongly, with reaching this stage being a significant success.
Lecturer of Professional Cookery, Gemma Slater, said:

“Jamie and Nathan have shown exceptional commitment and professionalism throughout. To be selected among the top 24 students in the UK is a fantastic achievement, and I’m excited to see what the future holds for both – with Nathan progressing to the Toque d’Or® finals and Jamie preparing to compete at the SECC next week.”

The students were supported throughout by Gemma. Their success continues the College’s strong track record in Toque d’Or®, following Josh Kerr’s Front of House win in 2022.