NHS catering in the spotlight for Nestlé’s Toque d’Or
Opportunities for a career in NHS catering were in the spotlight as Barts Health hosted one of the finals of a prestigious student culinary competition.
On Tuesday (May 13), St Bartholomew’s Hospital provided the backdrop for the Toque d’Or Grand Finals week as participants learnt about the importance of hospital catering in a bespoke NHS culinary challenge.
Before the challenge commenced, finalists were able to gain an understanding of how the trust prepares meals for the 1.5million patients we treat every year and our almost 21,000 strong workforce.
Mel Crawford, associate director of patient catering and food services at Barts Health NHS Trust, spoke about the vital role food and drink plays in ensuring the nutrition, hydration and wellbeing of patients and staff within the Trust, as well as the variety of roles available in NHS catering.
She said: “Hospitality is about service, care, and attention to detail. Healthcare—especially in patient support services like catering, portering, and facilities—relies heavily on these same qualities. In the NHS, these roles are not just about logistics or food; they are about enhancing patient recovery, comfort, and experience.
“Think of hospital catering: it’s not just about feeding patients; it’s about nutrition, dignity, and care - all core attributes to enhancing a patient’s journey.”
Mel added: “Young people interested in hospitality don’t need to limit themselves to hotels or restaurants. The NHS offers apprenticeships, entry-level roles, and structured development paths in areas such as support services. There’s room to grow into team leadership, operational management, or even specialist healthcare roles if interests shift over time.
“There are also personal rewards, working in the NHS gives you the chance to make a difference every single day, combining the practical, fast-paced skills of hospitality with the meaningful impact of healthcare.”
Run by Nestlé Professional, the Toque d’Or is a hospitality competition for college and university students.
As part of the challenge, the finalists planned, prepared and served a grab-and-go style lunch to more than one hundred staff members.
The six back-of-house competitors were tasked with creating a nourishing soup for staff to enjoy alongside freshly-baked bread. Meanwhile, the front-of-house finalists had to pair the food with a delicious and healthy beverage of their choice.
After selecting their ingredients and creating their drinks, the FOH finalists worked together to set up the café for lunch service, before offering a warm welcome to staff at St Bartholomew’s Hospital.
“It’s definitely been a treat and refreshing for us when you have been working hard,” said Charmaine, a cardiac physiologist at B arts Heart Centre.
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