2021 Shortlist

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Accessibility Award

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.

Hotel Brooklyn Manchester

Sea Containers London

6
Best Employer Award

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.


Proudly Sponsored By:

Cheval Collection

The Dorchester, London

Kaffeine, London

PPHE Hotel Group

Thomas Franks

Victorian House, Ambleside

6
Best Marketing Campaign Award

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.

Barge East, London

Devonshire Hotels & Restaurants

Exclusive Collection

Incipio Group

Meals on Wheels Week by National Association of Care Catering

The Rick Stein Group

4
Best Use of Technology Award

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.

Cromars, St Andrews

Dalata Hotel Group

Sea Containers, London

67 Pall Mall

6
Chef Award

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.


Proudly Sponsored By:


Tommy Banks, The Black Swan, Roots York and Made In Oldstead, Yorkshire

Mark Birchall, Moor Hall, Lancashire

Adam Byatt, Trinity, Upstairs and Bistro Union, London

Lisa Goodwin-Allen, Northcote, Lancashire

Niall Keating, Whatley Manor, Wiltshire

Andrew Wong, A Wong, London

5
Education and Training Award

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.

Peter Brooks, Compass Group UK & Ireland

Murray Chapman, A Passion to Inspire

John, Keating, Fairmont St Andrews

Neil Rippington, The Chef's Forum

Stephanie Robertson, RA Group

3
Foodservice Caterer Award

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.

Frank Bothwell, Thomas Franks

Bonnie May, Global Infusion Group

Allister Richards, CH&Co

5
Health and Nutrition Award

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.

BaxterStorey

Eurest

Nutrition and Hydration Week

Restaurant Associates (Eat Well Live Well programme)

Restaurant Associates (Ways To Be Well programme)

4
Hotel of the Year - Independent

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.


Proudly Sponsored By:


The Athenaeum Hotel & Residences, London

The Fife Arms, Aberdeenshire

Glenapp Castle, Ayrshire

Swinton Park hotel, North Yorkshire

4
Hotel of the Year – Group

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.


Proudly Sponsored By:


The Berkeley, London

Calcot & Spa, Gloucestershire

Fowey Hall, Cornwall

The Langham, London

0
International Outstanding Achievement Award

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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Lifetime Achievement Award

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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Manager of the Year

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.

Joe Calvey, The Wiremill Lakeside Pub & Inn, Surrey

Adrian Ellis, The Lowry hotel, Manchester

Francisco Macedo, Cliveden House, Buckinghamshire

Joanne Taylor-Stagg, The Athenaeum Hotel & Residences, London

Knut Wylde, The Berkeley, London

4
Menu of the Year Award

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.

Kolamba, London

Restaurant Hjem, Northumberland

Orasay, London

Osip, Somerset

3
Newcomer Award

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.

Barge East, London

Hide and Fox, Kent

Wildflower, London

4
Pub and Bar Award

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.


Proudly Sponsored By:

Joe Calvey, Tim Foster and Anthony Pender, The Yummy Pub Co

Paul Dodd, The Mariners, Cornwall

Nina Matsunaga, The Black Bull, Cumbria

Philip Turner, Chestnut Group

3
Public Sector Award

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.


Proudly Sponsored By:


John Figgins, West Sussex County Council

Molly Shaher, Professional Association of Catering Education (PACE) and Middlesbrough College, North Yorkshire

Alison Shedlock, The University of Manchester

3
Restaurateur of the Year – Group

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.


Proudly Sponsored By:


Gavin Adair, Rosa’s Thai Cafe

Philip Eeles, Tom Barton, Dorian Waite, Honest Burgers

Andrew and Pranee Laurillard, Giggling Squid

4
Restaurateur of the Year – Independent

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.

Tommy Banks, Black Swan, Roots York and Made in Oldstead, Yorkshire

Jonathan Howe, Lumière, Cheltenham

Glynn Purnell, Purnell's, Birmingham

Gary Usher, Elite Bistros

0
Special Award

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.


Proudly Sponsored By:



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Sustainable Business Award

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.


Proudly Sponsored By:


15Hatfields, London

Hickory Food

Whatley Manor, Wiltshire

3
Wine and Spirit Ambassador Award

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.

Grant Ashton, 67 Pall Mall

Jan Konetzki, Four Seasons Hotel London at Ten Trinity Square

Eric Zwiebel, Summer Lodge Country House, Dorset


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