Steak specialists Hawksmoor, which has three restaurants in London, was placed 36 on the list, while the four-star, 230-bedroom Cavendish hotel was at number 43.
It is the first time Hawksmoor, which was founded by Will Beckett and Huw Gott in 2006, has appeared on the list. Best known for its top-notch, sustainably sourced ingredients, the list highlights the caring culture which exists amongst the workforce.
The company believes that by encouraging staff to embrace their individual personalities, they will be happy at work and, in turn, provide a friendly environment for customers. Staff say their jobs feel secure (87%), there's a strong sense of family in the team (88%) and employees have a lot of fun together (91%).
Beckett said that despite winning several awards in the past, this one felt the most special.
"In an industry where short-term employment is depressingly commonplace, we try as hard as possible to create jobs that people enjoy and be a company where they can settle down and build a career," he explained.
"The fact that people earn very good money here helps, but we think it's about more than just financial rewards. We give people at all levels a lot of training, but also a lot of freedom and responsibility, and we put an enormous amount of effort into trying to create a great working environment."
Managing director of the Cavendish, Ciaran Fahy, seen here on the right with Alastair McCall, editor of the Sunday Times, said he is delighted that the Cavendish is the only hotel on the list for the third year running. "This is testament to the effort each and every member of staff puts into making sure the hotel is a great place to work."
The Cavendish London was praised for its high standards in leadership, the level of engagement employees have for their job and for its first-class staff training - which 85% of employees felt was of personal benefit.
Judges also highlighted the benefits the hotel's shift work brings employees balancing family and study commitments, and the low stress levels reported by the workforce.
By Janet Harmer
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Published by: The Caterer