The Editor's Hospitality Blog

Well done to the team from Blackpool and the Fylde College for triumphing in this year's Nestlé Toque D'Or competition, which reached a climax last Friday at the Dorchester Hotel in London.

As ever, Nestlé's Martin Webster treated guests to a slick and pacy show, and guest presenter James Martin did a good job of hosting proceedings, even if his scatalogical references to chocolate puddings threatened to put the gathered throng off its lunch.

As he opened the gold envelope to reveal the winning team's identity, Alastair Sykes, Chairman and Chief Executive of Nestlé pulled off a dramatic pause that Brucie would be proud of on Strictly Come Dancing.

If you've ever been to a Toque D'Or final, you'll know just how bonkers the winning team goes when it hears its name announced. This year's winners were no different - and who can blame them? As well as the thrill of being crowned the best college brigade in the country, they get to enjoy a study tour at the Johnson & Wales University in North Carolina, USA.

Much screaming and punching of the air later, we settled down to a suitably lavish lunch created by Henry Brosi to mark the occasion:

* Seared scallops with cauliflower pureé, parmesan crisp and sherry vinaigrette

* Roast fillet beef with red onion marmalade and ravioli from shank, seasonal vegetables, horseradish mash, burgundy jus

* Citrus fruit granité with rosemary cream cheese sabayon and vodka sorbet cannelloni

If the rosemary sabayon sounds odd, take my word for it: it worked really well.

Time is running out for colleges wishing to enter the Nestlé Toque d’Or 2008, whose 2007 winners, the team from Blackpool and the Fylde College, are pictured. The deadline for entries to the UK’s most prestigious college catering competition is 14th January.

Colleges and students have much to gain from entering the competition, now in its twentieth year, as Nestlé FoodServices' Marketing Director, Martin Lines points out:

“The Nestlé Toque d’Or is the only event of its kind offering support, mentoring and guidance as entrants begin the transition from the theory of the college classroom to the reality of a competitive commercial kitchen. This is a real opportunity for students to win an accolade which will impress prospective employers, out in industry."

To enter, colleges must select a team of four chefs and two front of house team members, create an original dining concept and design a three-course lunchtime menu using stipulated Nestlé Foodservices product ranges. From this paper entry stage, sixteen teams will be invited to create their restaurant concepts and cook in front of thousands at Hotelympia 2008.

After that, five teams will go forward to the final at an international event (yet to be confirmed), where they will be asked to serve 100 diners under the watchful eyes of a highly experienced judging panel that will be looking for high-quality food, great atmosphere and warm, efficient service.

For more information, or to download an entry form, go to www.nestlefoodservices.co.uk or contact the Nestlé Toque d’Or team on Tel: 0208 667 5530.

Tuesday night's Academy of Culinary Arts Annual Awards of excellence dinner at Claridge's brought another hectic summer events season to a close. Well done to all of the winners. I was sat beside Newcastle chef-proprietor Terry Laybourne, who told me about some of the culinary books that have inspired him during his career. Top of his list was Quentin Crewe and Anthony Blake's Great Chefs of France, which he says he still rereads from time to time. What food-related books do you most cherish?

Last week's Springboard summer fundraising event was also a roaring success, with Pride of Britain's Peter Hancock hosting proceedings with his usual steady hand and witty turn of phrase - his "prick with a fork" gag was a personal highlight. In her welcome speech, Springboard chief executive Anne Pierce introduced guests to the latest addition to the Springboard team - Catey - which provided a proud moment for all on the Caterer and Hotelkeeper table.

Also, last week, there was the climax of this year's Nestle Toque D'Or competition, which saw a team from Carlisle College beat all comers in the battle to be proclaimed the best catering college team in the country. This year's winners would have had to look no further for inspiration than their own city centre, where 2004 winner, James Hill, now runs his own restaurant, the Bijou. Earlier this year, James, who followed his Toque D'Or success with a stint in Angela Hartnett's kitchen at the Connaught in London's Mayfair, told the Caterer that the competition gave him a "really good insight into the whole concept of catering that has helped me in the running of my own business.  I realised that running a restaurant is more than just cooking and serving up dishes - it's about what your business represents, how to plan it successfully and the messaging you wish to place behind it." Well done to Nestle Professional for facilitating such a valuable educational process, and congratulations to the team from Carlisle College for its tremendous success.

Congratulations to the team of young chefs from North Devon College, which last Friday won the 2009 Nestlé Toque d'Or awards.

Event organisers celebrated the competition's 21st anniversary in true style with a lavish bash at the O2 Arena attended by industry movers and shakers as well as by parents and friends of members of the five college teams that had reached the grand final.

Over the years, some 5000 students have entered the Toque d'Or competition, in which teams create a restaurant concept, set up their themed restaurant at a live event and serve a three-course lunch to 100 paying guests.

This year's event, which was again hosted by TV presenter, Mark Durdon-Smith, featured a Dragon's Den-style line-up of judges quizzing finalists onstage about burnt tuiles, early mornings and menus delivered by a rapper. Under cross-examination, one team told judges how it had had a problem with fish that took too long to defrost. "We're not used to such good fridges", one team-member admitted.

Meanwhile, the maitr' d of another team paid tribute to her fellow team-members for coping after she got sick and had to drop out of service. "Was that after tasting your own meal?" asked the ever-cheeky Durdon-Smith.

As the team from North Devon College celebrated wildly, Durdon-Smith asked one of them which of their prizes they were more excited by: VIP tickets to see Beyonce at the O2, or a stage in Anton Mosimann's kitchens. "His kitchen", she said shyly, pointing at the bow-tied maestro who had handed her the trophy only a moment before. Correct answer.