Cateys 2021 Categories

Click on each category name to see the criteria.

To enter the 2021 Cateys, you will need to have or create an account. To enter, select the checkboxes for the category or categories you would like to enter, then click "Process". You will be prompted to log in/register, then once your account is verified you will be taken to the Basket where you can complete your submission.

All Cateys nominations are free of charge.

Once you have completed your entries you can return to your account and amend your entry until the nomination closing date. For any help with nominations, please see our help page .

ENTRIES CLOSE ON WEDNESDAY 19TH MAY 2021

Cateys 2021 Categories 

This award recognises the operators going above and beyond the requirements of the Equality Act in accommodating and catering for people with disabilities and special needs.

The winner will be an individual hotel, pub, restaurant, foodservice contract or other hospitality operation offering equal levels of customer service and access to customers with and without disabilities. This category is not open to groups but is open to an individual establishment within a group.

All entrants must confirm that they comply with all aspects of the Equality Act. They must produce their accessibility statements for both their business and their website.

They must also clearly demonstrate that they have understood the business case of providing excellent customer service for a wide range of people with disabilities. Details of the financial case must be presented including the costs of investment and the return on that investment. Other awards gained or won plus testimonials from up to three satisfied customers may be included as supporting evidence.

The judges will be looking for evidence to support your answers. This could include customer feedback, market research, staff training activities, access statement, accessible improvements to the building or facilities and financial success.

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The only companies who are eligible to enter the Best Employer Catey award will be the top six scoring employers from the Best Places to Work in Hospitality entrants.

Best Places to Work in Hospitality isn't just an accolade, it's an opportunity to better understand your staff's needs. Entrants will receive a comprehensive staff survey, devised by leading skills development consultancy Purple Cubed, which puts your employees' key values first.

This year your employees will be asked questions around preparing for reopening, their handling of the pandemic and communications throughout.

Enter today for your chance at the Best Employer Catey and to discover what matters most to your people by 16 April.


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The Best Marketing Campaign award is open to hotel, restaurant, leisure or food-service operators that have launched innovative, creative and effective campaigns to promote their products and drive custom and business. Entrants will need to submit details of their campaign's strategic goal, deliverables and success criteria. Judges will be looking for clear and quantifiable campaign goals, measurable objectives, implementation details and evidence of return on investment. Entries in this category may be for an independent business, a single unit within a group or an entire group.

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The Best Use of Technology Award is open to hotel, restaurant, leisure or foodservice operators that have realised efficiencies or driven new business through the development or deployment of innovative and creative information, engineering or equipment technologies.

Entries can be for a single business or a group of units. They will be accepted from executives responsible for managing or employing the technology described. Entries must be for project live dates or equipment specification undertaken no more than one year before the closing date of entries.

Entrants must provide: 

  • Name and brief description of company.
  • Size of business.
  • Number of sites.
  • Brief description of project and use of equipment or solution.
  • Describe the business case for using the project and its key objectives (for example increased sales, energy savings, customer retention).
  • Describe the success criteria and how the business case was measured.
  • Was the project or equipment delivered on time and within budget?
  • Has the project or equipment delivered the benefits anticipated in the business case?
  • How has the project enhanced the company’s competitive position?
  • What additional benefits have been achieved?

Entries may include testimonials from customers and suppliers.

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This award is open to chefs from all sectors of the industry. It recognises individuals who have made an outstanding contribution to the industry. The recipient must have made a major contribution through innovation in cooking techniques, styles of cuisine and the understanding of culinary processes. The award recognises a wider contribution to the trade, through significant and effective involvement in the fields of education, charity or the general promotion of the industry's interests. Although the award winner may not be an ever-present figure in his or her own kitchen, it is expected that the recipient will be taking a strong and significant role in the day-to-day operations of an outlet or outlets.


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This award will go to someone who has demonstrated an innovative approach to continuous learning with particular regard to the needs of the hospitality industry in the UK. They will have developed initiatives in training that have added value and demonstrated an ability to adapt to the changing needs of the market. They  may come from any area of the hospitality industry.

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The Foodservice Caterer Award will go to an individual working within the private or event sector who has made an outstanding contribution. The winner will possess the ability to combine innovation with sound financial performance as well as being able to demonstrate clear achievements.

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This award will recognise the hospitality business that has shown the greatest commitment and taken the most innovative steps to developing a food offering that caters for the growing demand for healthier and more nutritious eating options.

The award is open to any hotel, restaurant, pub, leisure or food-service business, regardless of size. Entries can be for a single-unit business or for a group of units.

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The Hotel of the Year – Group category is open to any group hotel of any size and at any market level that demonstrates excellence in its chosen market, consistency of product and service, and success as a business. Judges will be looking for a solid business plan that helped the group react to the continued pace of change over the last year. Please provide any relevant financial information. The judges will be looking for innovation along with evidence of supporting the community in what has been a testing year. It is open to any hotel that is operated as part of a branded group with four or more units.


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The Hotel of the Year – Independent will be a business of three units or fewer under a brand or owner. It will be a successful business of any size, category or market level; show excellence in its chosen market; offer an example to which others can aspire; and be able to demonstrate particular achievements over the last particularly difficult. Please provide any relevant financial information. The judges will be looking for innovation along with evidence of supporting the community in what has been a testing year.


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The winning candidate will have demonstrated proven success in managing and developing a team; established a good financial track record and proved their worth over and above the job description, particularly in the past difficult year. Nominations are invited from all sectors of the industry and from all managerial levels.

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This award is open to restaurants whose menu has been featured on the Menuwatch page of the Chef section within a 12-month period ahead of the awards. Nominees are judged on innovation within the price bracket of that particular establishment or contract; good use of seasonal produce on the menu; creativity of the dishes being served; careful marrying of textures and flavours of the component ingredients; value for money; and whether after seeing the menu or selection of dishes, you would be tempted to eat there.

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The Newcomer Award is open to all people in the industry who have taken a risk and seized an opportunity and made a name for themselves. The winner will own a business that has been operating for less than three years on 7 September 2021 and have established a reputation for quality and service. This will be their first owner-operator hospitality-based business. Candidates can be from any sector of the industry.

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The Pub and Bar Award is open to people who run, own or manage a pub or pub chain with a food element. The judges are looking for sound business planning and a good grasp of financial matters. Flair and innovation are also important. The winner must commit to staff training, customer service and show involvement in the community.


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The Public Sector Caterer Award will go to an individual or organisation who has made an outstanding contribution to the cost sector in a trying year. The winner will possess the ability to combine innovation with sound financial performance, as well as being able to demonstrate clear achievements. The individual or organisation will have contributed to the cost sector in the areas of healthcare, education or institutional catering.


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Candidates must demonstrate the ability to combine flair and innovation with good business acumen. They must be setting standards to which others can aspire. They may own and operate several establishments but they will not be themed or branded. The judges will be looking for a solid business plan and will take on board creativity employed in the last year to attempt to alleviate the detrimental impact of Covid-19 trading restrictions. Please provide any relevant financial information.

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This award is open to individuals who have made their mark in running system-led companies operating branded and themed food and drink outlets. They will operate three or more outlets. The judges will be looking for a solid business plan and will take on board creativity employed in the last year to attempt to alleviate the detrimental impact of Covid-19 trading restrictions. Please provide any relevant financial information.


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This award will recognise the hospitality operator that has taken the most innovative steps to embed sustainability into their business. Success can be determined by, but is not limited to, mitigating environmental impact, promoting social value though community and stakeholder engagement, and enhancing the business’s commerciality through sound sustainable business activity. The award is open to any hotel, restaurant, pub, leisure foodservice business or other hospitality operation, regardless of size.

Entries must provide:

- An action plan showing strategy for increasing commitment to environmental practices in the past 12 months.

- The business case for activities undertaken and their key objectives and quantifiable success criteria.

- Tangible and quantifiable evidence that the action plan was achieved, for example KPIs showing reduction in waste or water use per guest night or meal served.

- Evidence of how they are educating, training and motivating employees at all levels to play their part in running a sustainable business.

- Evidence of how they are involving customers or guests in sustainable practices.

Entries may include an environmental policy document and, where possible, testimonials from customers.

BASE YOUR ENTRY ON OPTION 1 OR 2

Option 1

Continuous improvement over a maximum 5 year period

a) Operations

  • What makes your business a sustainable business?;
  • How embedded is sustainability into your operations and the organisation's ethos and culture;
  • How important is sustainability in business’ decision making?;
  • Our planet is moving towards a population of 9 billion people by 2050, with this in mind how does your business support the development of a more sustainable food system?;

b) Buy-in and engagement

  • How have you engaged with your various stakeholders (employees, customers, shareholders, wider community, etc.) on sustainability issues?
  • Who is responsible for sustainability targets/performance and how is this measured and incentivised?

c) Maximising benefits

  • How have you used your climate change/sustainability agenda to gain the competitive edge?
  • Is sustainability driving your top line as well as generating savings on the bottom line?
  • How are you maximising benefits driven by sustainability activity for your stakeholders?

Option 2

  1. Individual project, initiative or achievement over the last twelve months
  2. What sustainability means to the organisation and how the team developed the initiative(s) using the organisation’s sustainability ‘profile’ as a starting point?
  3. Baseline information that captures the social, environmental and economic aspects of the initiative(s);
  4. How the team went about implementing the initiative(s);
  5. The objectively measured impact that implementation of the initiative(s) has had on the team, the organisation and the wider business community (including details of the methodology(ies) used to calculate the ‘quantum’ of that impact);
  6. How the entry promotes (or intends to promote) to the organisation or wider community the learning and experience achieved through successfully delivering sustainability initiative(s).
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This award honours an individual who has made a major contribution to the knowledge, understanding and promotion of wines, champagnes and spirits in the UK hospitality industry.

The recipient will display a proven track record for profiting from the sale of alcoholic beverages and training staff in effective wine service; and will demonstrate a wider commitment to their industry, through their involvement in the fields of education or charity. Our winner may work in any sector of the hospitality industry.

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This award recognises an individual who has had a profound impact upon the global hospitality industry, whether in the field of cheffing, hotels or foodservice. They may be a British national or from overseas. There are no formal criteria, which is given by discretion by The Caterer team.


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This award recognises an individual who has had a profound impact upon the global hospitality industry, whether in the field of cheffing, hotels or foodservice. They may be a British national or from overseas. There are no formal criteria, which is given by discretion by The Caterer team.

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There are no set criteria for this award. It can recognise someone from any sector of the catering or hospitality industry. The person you nominate will have made a significant contribution to their sector - but this contribution may not by any means be over. The award may come early in a career, or as recognition of original or creative ideas, or later when someone has established a consistently outstanding record.


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