The 2025 Nestlé Professional Toque d’Or finalists travelled to the heart of the Suffolk countryside for a hands-on farm challenge celebrating two of life’s simplest luxuries, pizza and wine.
Held at Wyken Vineyards and hosted in partnership with Pizza Pilgrims and Nestlé’s partner farm EJ Barker & Sons, the challenge offered a stunning backdrop for 12 rising stars of hospitality – six back-of-house (BOH) and six front-of-house (FOH) finalists – to deepen their knowledge of provenance, produce and service.
The challenge was part of an action-packed Toque d’Or Grand Finals week (11-15 May), comprising a series of real-life industry challenges focused on sustainability and how hospitality plays an important role in supporting local communities. Throughout the week, competitors were presented with the opportunity to hone their skills while exploring the latest culinary trends, enabling them to bridge the gap between classroom learning and the dynamic, fast-paced nature of the foodservice and hospitality industries.
The day began with a tour of EJ Barker & Sons’ Linking Environment and Farming (LEAF) accredited farm, where farmer Patrick Barker gave the competitors a deep dive into sustainable agriculture. From soil health to biodiversity, students learned how farming practices are evolving to better support the environment and local communities.
From there, competitors travelled to the picturesque Wyken Vineyards – a seven-acre family-run vineyard set within 1,000 acres of farmland – for the main event. Against this idyllic backdrop, BOH finalists stretched, topped and cooked their own signature ‘Pizza of the Day’ using fresh, seasonal ingredients including herbs from Wyken’s gardens. Meanwhile, FOH competitors toured the vineyard and sampled the estate’s wines, before being tasked with recommending the perfect wine pairing for their BOH partner’s pizza.
Pizza Pilgrims brought their trademark, high-energy pizza ‘Pilgrimage’ culture to the challenge. BOH competitors received a hands-on dough-stretching masterclass guided by one of the brand’s expert pizzaiolos, before creating their dish for a curated table of local community guests. The FOH competitors welcomed and hosted the group of guests with a relaxed-yet-professional vineyard service experience, combining storytelling, product knowledge and the all-important wine recommendation.
Stacey Spring, People Partner at Pizza Pilgrims, said: “It was amazing to see the finalists embracing the true art of pizza-making. From stretching their own dough to selecting the best toppings and serving them with pride, they all brought passion and creativity to the table. At Pizza Pilgrims, we believe food has the power to bring people together – and this challenge captured that spirit perfectly.”
The finalists were assessed by an expert judging panel including Paul Hawkins, Nestlé Professional Development Chef; Stacey from the Pizza Pilgrims team; Sam Carlise, Wyken Vineyards Owner; and Patrick Barker from Nestlé’s partner farm. 2024 Toque d’Or BOH and FOH winners Geraldine Sierra Torres and Jasmine Ferdinando were also in attendance to support the finalists throughout the challenge.
Sam Carlisle, Owner of Wyken Vineyard, added: “We were delighted to host this challenge at Wyken. We’ve always been a place that looks to champion young people at the start of their careers, so playing a part in this year’s Toque d’Or is a natural fit. There’s something really special about pairing food and wine in the very place it’s grown. We hope that what we have shared with them around using seasonal produce and delivering hospitality in a sustainable way is something they will take with them throughout their careers.”
Louise Bawden, Senior Partnerships & Events Lead at Nestlé Professional, commented: “This year’s theme – hospitality’s role in supporting communities – is perfectly embodied by the Farm Challenge. We’ve seen our final 12 celebrate sustainability, showcase great teamwork skills, and give back to the community through food. It’s what Toque d’Or is all about. Thank you to our partners for helping us create such a special learning experience for our competitors."
