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In pictures: the winners, the chefs and the guests at the 2026 Cateys

Hospitality gathered to cheer the award winners at this year’s ceremony on 7 July

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Guests arrive at the Grand Room at the JW Marriott Grosvenor House LondonClive Jacobs, chairman of Jacobs Media, welcomed the guestsJames Stagg, editor of The Caterer, was co-host of the awardsAnd comedian Tom Allen co-hosted and presentedThe menu, which was printed on seed paper, was created by six chefs from hotel group Exclusive Collection. All ingredients were sourced from the British IslesThe tables were decorated with greenery from the Exclusive Collection estate, for guests to take homeThe Exclusive Collection chefs and Nick Zalinski of Matthew Clark Bibendum, wine supplier, were thanked on stageThe starter was Cornish crab, custard, cucumber, apple and cultured cream by Steve Smith, head chef at Latymer restaurant at Pennyhill ParkBen Wilkinson, head chef at the Pass at South Lodge, created the main of roast loin of lamb with dumpling of lamb shoulder and liver, grilled gem lettuce and roasted new potatoesSarah Frankland, executive chef at Pennyhill Park, adds the finishing touch to a dessert of Eton mess with Pennyhill Park honey, New Forest strawberries and an English apple cider balsamic sorbetSunny Hodge of Diogenes the Dog and aspen & meursault won Wine and Spirit Ambassador AwardJohn Williams of the Ritz London won the Chef AwardMaria Bradford of Shwen Shwen collected the Menu of the Year AwardJosh Eggleton and Holly Eggleton of the Pony Family won the inaugural This is Hospitality AwardAnd David Moore of Pied à Terre won the Lifetime Achievement AwardJacobs Media chairman Clive Jacobs presented the final award, the International Outstanding Achievement Award, to Lady Olga Polizzi, joint winner with Sir Rocco ForteAfter the awards were presented, guests partied into the small hoursAnd took their plants home
Guests arrive at the Grand Room at the JW Marriott Grosvenor House LondonClive Jacobs, chairman of Jacobs Media, welcomed the guestsJames Stagg, editor of The Caterer, was co-host of the awardsAnd comedian Tom Allen co-hosted and presentedThe menu, which was printed on seed paper, was created by six chefs from hotel group Exclusive Collection. All ingredients were sourced from the British IslesThe tables were decorated with greenery from the Exclusive Collection estate, for guests to take homeThe Exclusive Collection chefs and Nick Zalinski of Matthew Clark Bibendum, wine supplier, were thanked on stageThe starter was Cornish crab, custard, cucumber, apple and cultured cream by Steve Smith, head chef at Latymer restaurant at Pennyhill ParkBen Wilkinson, head chef at the Pass at South Lodge, created the main of roast loin of lamb with dumpling of lamb shoulder and liver, grilled gem lettuce and roasted new potatoesSarah Frankland, executive chef at Pennyhill Park, adds the finishing touch to a dessert of Eton mess with Pennyhill Park honey, New Forest strawberries and an English apple cider balsamic sorbetSunny Hodge of Diogenes the Dog and aspen & meursault won Wine and Spirit Ambassador AwardJohn Williams of the Ritz London won the Chef AwardMaria Bradford of Shwen Shwen collected the Menu of the Year AwardJosh Eggleton and Holly Eggleton of the Pony Family won the inaugural This is Hospitality AwardAnd David Moore of Pied à Terre won the Lifetime Achievement AwardJacobs Media chairman Clive Jacobs presented the final award, the International Outstanding Achievement Award, to Lady Olga Polizzi, joint winner with Sir Rocco ForteAfter the awards were presented, guests partied into the small hoursAnd took their plants home

The 2026 Cateys celebrated some titans of the industry as well as shining a spotlight on up and coming talent. 

 

Take a look through our photo gallery to see more from the evening and who attended, and discover the individual winners of the awards.

 

If you would like to attend the 2027 Cateys or you know someone you would like to nominate, you can register your interest now.

 

Photography: Hospitality Media

 

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