Last year, VisitEngland warned that a lack of skilled chefs could severely limit the growth of the tourism and restaurant industry in the United Kingdom. With the sector estimated to be worth a staggering £106bn, any problems could stop companies from cashing in on a huge financial windfall.

With research indicating that a shortage of applicants in London and the South East was becoming increasingly common, the tourist board said that despite being proud of England’s growing foodie reputation “we need to ensure there is enough being done at a grassroots level to inspire young chefs to enter the industry.”

However, after an impressive turnout in the 2016 Toque d’Or, those fears have been allayed somewhat.

Run by Nestle, the Toque d’Or is a competition that gives student chefs and caterers the chance to win professional kitchen equipment for themselves and their place of study. Prizes range from the £30 given to all participants, up to £2,000 of catering equipment for the eventual victor.

There have been a record number of entrants this year as sixty-eight different colleagues and institutions will send 156 teams to the event, which begins next month.

Many within the catering and hospitality industry are seeing this as a sign that there is an exciting and passionate generation ready to burst onto the scene in the near future.

“The hospitality industry needs young people; they are the lifeblood of the industry,” said George Vezza, Nestle Professional’s managing director.

“More students than ever are recognising the opportunities Toque d’Or opens up for them and, based on the standard of entries we’ve received, this year’s judges will certainly have their work cut out.”

Previous entrants to the competition include world-famous chefs such as Anton Mosimann and Jamie Oliver.

During the event, students will experience a series of “real-life” scenarios that will test their skill.

“This is why competitions like the Toque d’Or are so important in nurturing talent for the future,” Vezza added.

This year, the scenarios are to be centred on the theme of health, nutrition and wellness.