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Nominations for the 2010 Cateys

18 December 2009 by
Nominations for the 2010 Cateys

They say that when the going gets tough, the tough get going. This year has been as challenging as any in living memory for UK hospitality, requiring the industry's best talent to step up to the plate and do everything within their powers to continue to delight their customers and keep trading. Difficult times call for inspirational leaders and strong brands - and now it's time to recognise and celebrate the people and groups that have achieved extraordinary things in the past year by nominating them for the 2010 Cateys.

Since their inception in 1984, the Cateys have cast a spotlight on the industry's high-flyers, strongest performers and hottest brands. Over more than a quarter of a century, they have become a byword for quality, class and achievement, the awards that everybody wants to win. No wonder, then, that the industry refers to them as its Oscars Night.

Do you know of an individual, business, or organisation that is worthy of shouting about, an exemplar of great operations or hard-working individuals, dedicated to raising and upholding standards? If so, we want to hear from you.

To make a Catey nomination, all you have to do is choose a category or categories, give us the name and address of the establishments or people you think deserve recognition for recent achievements, and jot down a few words supporting your nomination. Your submission will then enter our rigourous judging process. Has someone, or some organisation, particularly impressed you in the past year?

If so, go to www.cateys.com and make your nominations online.

Thank you in advance for your support of the 2010 Cateys.

Mark Lewis, Editor, Caterer & Hotelkeeper

BEST USE OF TECHNOLOGY AWARD
2009 winner:
Heathcotes Restaurants

The Best Use of Technology Award will recognise those businesses that have had the courage and foresight to adapt and change what can often be a whole business model.

Judges will be looking for concepts that tie in with an understanding of the market - the occasions when people want to use a product, which are then developed into a package or a new service.

To enter the award, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 March and judging will take place at the Dorchester hotel in April.

Entries must answer all the questions below on A4 paper. Entries may include testimonials from customers.

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

WHAT THEY SAY…

Diana Spellman, managing director, Partners in Purchasing (2009 judge) "Heathcotes was a clear and deserving winner of the technology award for the innovation shown in optimising opportunities to capture new bookings, while cementing stronger relationships with its existing customer base. The project was inspirational in how it integrated the new centralised call centre into its existing reservation technology."

Duncan Cressall, operations director, Imago Services (2007 winner) "We were surprised but delighted. It's not often that a university is recognised for its contribution to the hospitality industry."

JUDGE'S CRITERIAThe Best Use of Technology Award is open to any hotel, restaurant, leisure or food service business, regardless of size. Entries can be for a single-unit business or for a group of units. Entries will be accepted from executives responsible for managing the application of technology described. Entries must be for projects with a live date of no more than one year before the closing date for entries.

PAST WINNERS
Heathcotes Group; Domino's Pizza; Imago Services - Loughborough University

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com

BEST GROUP MARKETING CAMPAIGN
2009 winner:
Cambridge Catering and Cleaning Services

The Best Group Marketing Campaign award will recognise the operator that has run a well-thought out, creative and, above all, effective campaign with definable benefits.

Winners in recent years have highlighted how innovative marketing campaigns can tie in closely with the needs of the business, delivering impressive returns on investment.

This year's winner, Cambridgeshire Catering and Cleaning Services, increased school meal take-up by more than 200,000 in 2008-9 after investing £64,000 in a turnaround programme with AVF Marketing.

The 2008 winner, Best Western, generated £241,807 and 1,539 bookings on an initial outlay of £17,000 on its promotion tying in with the Disney Christmas movie, Enchanted.

And the winner in 2007, the Dorchester, saw an £86,000 investment in a campaign targeted at high-spending US tourists result in £2m worth of additional business.

Entries are sought from businesses that have run an effective marketing campaign over the past year. To enter the award, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 March and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…Ann Elliott, managing director, Elliott People (2009 judge) "I felt that the project team really did want this enterprise to succeed and to deliver sales, profit and new business wins back to the authority. This wasn't a marketing exercise for the sake of it; it had to succeed in every dimension."

Giovanna Grosso, group and area manager, AA (2008 judge) "The Best Western Disney campaign stood out from its competitors because of a combination of successful returns, a fun element which generated some great national press coverage and the considerate charitable element linked to the project."

Helen Smith, director of sales and marketing, the Dorchester (2007 winner) "The campaign completely exceeded our expectations. It was a shock to realise how nice it is to be recognised by one's peers."

JUDGE'S CRITERIAThe Best Group Marketing Campaign award is open to the most enterprising and effective overall campaign run by a hotel, food service operator, restaurant, leisure or brewery group. A group is defined as an organisation operating more than one unit, under central control and separated geographically. Entries in this category may be for a single unit within the group or for the group as a whole or any part of it.

PAST WINNERS
Cambridgeshire Catering and Cleaning Services; Best Western Hotels; the Dorchester; Exclusive Hotels; Wagamama; Hilton UK & Ireland; Holiday Inn; Initial Catering Services; Whitbread; Debenhams Food Services; Granada Food Services; Perfect Pizza; Radisson Edwardian Hotels; Jarvis Hotels; Roadchef Motorways; Kirklees Metropolitan Council Catering Service; Victoria & Albert Hotel, Manchester; the Brewery, Chiswell Street; Compass Services UK; the Savoy, London; Wimpy International; British Telecom Catering; Crest Hotels International; Compass Services UK; Berni Inns

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement and copies of any marketing materials used such as boards and brochures. To nominate online, go to www.cateys.com.

BEST INDEPENDENT MARKETING CAMPAIGN2009 winner: The Swan, West Malling

The Best Independent Marketing Campaign will recognise the single unit operator with a marketing initiative that is clear, focused with measurable objectives and has achieved a direct return on investment.

Judges will be looking for creative ideas, such as The Swan in West Malling's scheme that won last year's award.

Scott Goss, head chef (and former Caterer Acorn award winner) devised the Cygnet Award - a county-wide recipe and cookery competition for secondary school children in Kent - to raise the profile of the brasserie and to associate it with a good cause, fighting childhood obesity.

The campaign, orchestrated by WAC PR & Marketing, cost just £4,000 but resulted in more than 160 media clippings and saw trade up by 11% compared to the same period for the previous year.

If you think your campaign is similarly successful and meets the criteria, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 March and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

John Pain, marketing director, Compass Group UK & Ireland (2009 judge) "The campaign provided an excellent insight into the importance of food to families and how to reach out to them by involving their children. It was a campaign that created a great deal of awareness for the Swan in the Kent area, but on a shoestring budget."

Catherine Whittle, sales and marketing director, Vineyard at Stockross (2009 judge) "The campaign was original. It was a great local initiative and generated plenty of local press. Trade increased as the restaurant industry was hitting a downturn. The campaign is also sustainable."

Ian Taylor, former owner, Cotswold House (2007 winner) "Marketing and selling is the lifeblood for business survival in this industry. Each year we thought hard about how we would be creative in our marketing initiatives and the best way to reach their targeted audiences."

2009 winner Scott Goss, head chef at the Swan Cambridgeshire Catering and Cleaning Services' head of services Richard Ware and the managing director of AVF Marketing Arnold Fewell won in 2009

JUDGE'S CRITERIAThe Best Independent Marketing Campaign Award is open to campaigns run by a single-unit restaurant, hotel, food service operator or pub, without recourse to a centralised marketing department. A single unit is defined as one directly controlled by its owner and not belonging to a group as defined above. Individually owned hotels that are members of a consortium should enter this award.

PAST WINNERS
The Swan, West Malling; the Vineyard at Stockcross and Donnington Valley Hotel and Spa; Cotswold House, Chipping Camden; the Lavender House, Brundall, Norfolk; Cotswold House, Chipping Campden; Warren House, Kingston upon Thames; Room, Leeds; the Glasshouse, Worcester; Crab Manor/the Crab & Lobster, Thirsk; Royal College of Physicians; Brazz, Taunton, Somerset; Castle Green, Kendal; Gibbon Bridge Hotel, Forest of Bowland; The Weavers Shed, Huddersfield; the Wentworth Club, Virginia Water; Le Manoir aux Quat-Saisons, Great Milton; Rutland Hotel, Sheffield; Congham Hall, Grimston; Keavil House Hotel, Dunfermline; Grants Hotel, Harrogate; Greenway Hotel, Cheltenham; La Belle Epoque, Knutsford; Inn on the Lake, Godalming; Mrs Crossley's Yorkshire Kitchen, Halifax; Forest & Vale Hotel, Pickering; D-Artagnan Restaurant, London

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement and copies of any marketing materials used such as boards and brochures. To nominate online, go to www.cateys.com.

MENU OF THE YEARSponsored by Premier Foods
2009 winner:
The Harwood Arms, Fulham

The Menu of the Year is chosen from Caterer's weekly Menuwatch column as the offering that best represents innovation, originality and value-for-money in the UK dining scene.

This year's winner, the Harwood Arms in Fulham, highlights what entrants need to aspire to, with judges praising the creativity, seasonality, local sourcing and a price point highly attuned to the needs of the market.

The 2008 winner, Scott's, was commended for its constantly changing, seasonal, British and well pitched menu.

QUOTES

Food writer Michael Raffael (2009 judge)
"The menu is something of its type that I have never seen before. Everything on it is thought through with innovation."

Angela Hartnett, chef-patron, Murano (2008 judge) "Without doubt, this is a seasonal restaurant. Whether it's asparagus or elvers, they always have the first of the produce on the menu and certainly lead London in that sense."

Hani Nakkash, co-owner, L'Atelier Joel Robuchon (2007 winner) "We were particularly gratified that our meticulous menu planning was recognised. The reason the menu is so special is because we use the highest quality ingredients and work to ensure each dish is constructed to allow the main ingredient to shine."

JUDGE'S CRITERIAThe shortlist will be chosen from Caterer's weekly Menuwatch column, which features the best menus from new UK restaurants. Please send your menus to: Menuwatch, Caterer and Hotelkeeperkerstin.kuhn@rbi.co.uk

PAST WINNERS
Harwood Arms, Fulham; Scott's, London; L'Atelier de JoÁ«l Robuchon; The Albion, Clifton Village, Bristol; Bohemia, St Helier, Jersey; East@West, London; Restaurant Sat Bains, Nottingham; Bruno's, Dublin; The Five Bells, Stanbridge; Idaho, London; The Glasshouse, Kew; The River Station, Bristol; The Star Inn, Helmsley; The Canteen, London; The Design House, Halifax; Number Twenty Four, Wymondham; The Box Tree, Ilkley; Le Soufflé, Hotel InterContinental, London; Calcot Manor, Tetbury; Le Méridien, London; Castle Hotel, Taunton; Grand Hotel, Eastbourne; Three Swans Hotel, Market Harborough; Le Talbooth, Dedham; The Savoy, London; Waterside Inn, Bray

PUB AND BAR AWARD
2009 winner:
Tom and Ed Martin, ETM Group

The Pub and Bar Award will recognise the pub operator - whether single unit or chain - that can demonstrate innovation and involvement in the community as well as delivering impressive financial results.

This year's winners, Tom and Ed Martin, are a shining example of what entrants should be aspiring to with judges praising the pair for promoting quality across their group of London gastropubs.

It was a similar story for 2008 winner, Rupert Clevely, chief executive at Geronimo Inns, who won praise for carefully choosing locations for new pubs and remaining in control of the business, despite rapid growth and pressure from financial backers.

To nominate another worthy winner for this year's award, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

Ed Turner, commercial director, Geronimo Inns (2009 judge) "Ed and Tom Martin have created a range of pubs that really understand their locality. There is a massive passion for quality produce, excellent people and innovation. They do not seek the limelight, but just quietly expand, which is somewhat unique in our trade."

Paul Salisbury, director, Classic Country Pubs (2007 winner)
"The person who carries off the award should be someone who really enjoys the business and is not just interested in the bottom line."

JUDGE'S CRITERIAThe 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

PAST WINNERS
Pub and Bar Award Tom and Ed Martin; Rupert Clevely; Paul Salisbury
Pub and Bar Operator of the Year Steph Barton and Paul Spencer; Craig Bancroft and Nigel Haworth; Philip and Karen Burgess; Philip and Stephen Harris; Andrew and Jacquie Pern; John Vereker; Charles Brierley; Paul Whittome; Denis Watkins; Steven and Marjorie Doherty
Pub and Bar Industry Award
Mark McQuater; Tim Bacon; John Hoskins; Steve Wilkins; Bob Ivell; Tony Hughes; Tim Martin; Tony Carson; Peter Salussolia; Peter Dickson; John Bright

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

FOOD SERVICE CATERER AWARDSponsored by Cadbury
2000 winner:
Noel Mahony

The Food Service Caterer of the Year Award will recognise an individual who has made an outstanding contribution to the industry, demonstrating the ability to innovate whilst providing sound financial results.

This year's winner, Noel Mahony, managing director of BaxterStorey, was recognised for his instrumental role in the phenomenal development of the contract caterer that has transformed itself into a credible alternative to the large players in the market.

As well as helping to drive an impressive increase in turnover - from £87m to £215m in five years - Mahony was also praised for championing BaxterStorey's Chef Academy.

To nominate another worthy winner for this year's award, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

Food service consultant Chris Stern (2009 judge) "Noel could be seen as one of the pioneers of BaxterStorey's operational model, in that he was their original managing director, taking operational control of a large proportion of its business. His positive, professional and relentlessly cheerful approach to managing the business has made a significant contribution to the company's excellent sales and retention record."

Alastair Storey, chief executive, BaxterStorey (2007 winner)
"It really is the big award for the industry. It's got to be someone with real energy, enthusiasm, innovation and creativity."

- JUDGE'S CRITERIAThe Food Service 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.

PAST WINNERS
Noel Mahony; Kate Martin; Alastair Storey; Robyn Jones; Peter Aldrich; Mike Smith; Linda Halliday; Bill Toner; Charles Boyd; Christopher Hind; Fergus Chambers; Tim West; Don Davenport; William Baxter and Robert Platts; Frank Bell; Roger Davis; Jacqui Newton; Avril Robertson; Robbie Brown; Charles Allen; Marc Verstringhe; Arnold Fewell; Brian Watts; Sheila Mitchell; Mary Scott Morgan; Jean Alexander

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

PUBLIC SECTOR CATERER AWARD
Sponsored by Apetito
2009 winner:
Richard Ware

The Public Sector Caterer Award will recognise an individual or organisation, working within healthcare, education or institutional catering, who has made an outstanding contribution to the industry as well as delivering benefits to the organisation itself.

This year's winner, Richard Ware, head of services at Cambridgeshire Catering and Cleaning Services, was recognised by the judges for delivering some seriously impressive results, including wiping out a £1m deficit and increasing school meal uptake by 200,000.

He won particular praise for his decision, upon joining the organisation, to undertake independent market research among head teachers, parents, pupils and caterers and developing services to meet all their needs.

If you know someone who could fill Ware's boots, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

Alison McCree, associate director of estates and facilities, County Durham and Darlington Acute Hospitals NHS Trust (2008 winner)
"I've been a judge before - I know what it's like, and it's nice to be recognised by your peers through what is a very robust judging process."

Sue Hawkins, former chairman, National Association of Care Catering (2007 winner) "I was thrilled to win the award as I think it was recognition of how far the NACC has come in establishing itself as a major national body."

JUDGE'S CRITERIA The Public Sector Caterer Award will go to an individual or organisation who has made an outstanding contribution to the cost sector. 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.

PAST WINNERS
Richard Ware; Alison McCree; Sue Hawkins; Alan Tuckwood; Ron McKenzie

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.
NEWCOMER AWARD
Sponsored by Christie + Co
2009 winner: Mike North and Imogen Young, the Nut Tree Inn

The Newcomer of the Year Award will recognise someone in their first owner-operator hospitality-based business who has been operating for fewer than three years as of 1 July 2010.

Judges will be looking for operators who have taken a risk to go into business but have created a first class reputation.

This year's winner, The Nut Tree Inn, Murcott, was a unanimous choice among the judges with one commenting that the pub "really represents the spirit of this award".

Mike North and Imogen Young, owners of the pub, which has a Michelin star and two AA rosettes, were praised for keeping the Nut Tree Inn at the heart of the community and retaining its integrity.

If you know an equally worthy winner for 2010, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

2009 judge "Since opening in October 2006, they have achieved a huge amount and are receiving great recognition and reviews. Gaining two AA rosettes and a Michelin star makes them deserving winners of this award."

Tom Kerridge, owner, the Hand & Flowers, Marlow (2007 winner) "It's really important to be 100% focused on what you are doing and deliver it with complete honesty and consistency, whether it be a fine dining restaurant or a pub."

Tom Kitchin, chef-proprietor, the Kitchin, Edinburgh (2008 winner) "My advice for people starting out in restaurants is to do it for yourself. Do what you believe in - don't start doing things just because you think it might win you an award."

JUDGE'S CRITERIA 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 fewer than three years on 1 July 2010 and has 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.

PAST WINNERS
The Nut Tree Inn, Murcott; the Kitchin, Edinburgh; the Hand and Flowers; Galvin Bistrot de Luxe, London; Simon Rogan; Restaurant Tom Aikens; the Providores, London; Andrew Fairlie at Gleneagles; Brownes Brasserie and Townhouse, Dublin; Coniston Hall Lodge; Club Gascon, London; the Star Inn, Harome; the Bank, London; Hotel du Vin & Bistro, Winchester; Gordon Ramsay; the Atrium, Edinburgh; Morston Hall, Morston; Paul Heathcote; Paul and Jeanne Rankin; Stuart Scher; Nick Wainford; David and Tina Thomson; Marco Pierre White; Calcot Manor, Tetbury; Rue St Jacques, London; Keith and Vanessa Gibbs

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

CHEF AWARD
Sponsored by Fairy Expert2009 winner: Angela Hartnett

The Chef Award is one of the most sought after and fiercely fought accolades a chef can achieve in this country. The list of past winners reads like a Who's Who of industry leaders, from Heston Blumenthal to Gordon Ramsay, Raymond Blanc and Pierre Koffmann.

The Award will recognise individuals that have made an outstanding contribution to the industry, both through innovation in their own kitchen and wider input to the trade, for example in the fields of education or charity.

This year's winner, Angela Hartnett, was recognised for doing just that, with one judge commenting that "she is not in it for herself; she's in it for the industry".

If you know a chef who is an acknowledged craftsman (or woman) in the kitchen, is at the forefront of today's culinary revolution in the UK and is dedicated to fostering future stars, go to www.cateys.comand download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

2009 judge
"Angela has a naturally giving persona. It seems effortless. She epitomises hospitality in her approach to doing things and looking after her staff."

Marcus Wareing, chef-patron, Marcus Wareing at the Berkeley (2008 judge)
"There are few people in your life that make you sit up and think. And John Campbell really made me think how to treat people. He inspired me to go back and look at my kitchen in a whole different way."

David Everitt-Matthias, chef-patron, Le Champignon Sauvage, Cheltenham (2007 winner) "It means an awful lot to be recognised by your peers for what you do. I'd like to see someone winning who spends a good deal of his or her time helping and educating others, whether it is on a one-to-one basis or on a bigger scale."

JUDGE'S CRITERIAThe 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.

PAST WINNERS
Angela Hartnett; John Campbell; David Everitt-Matthias; Bruce Poole; David Nicholls; Heston Blumenthal; Marcus Wareing; Germain Schwab; Michael Caines; Gordon Ramsay; Rick Stein; Philip Howard; Brian Turner; Willi Elsener; John Burton-Race; Michael Nadell; Shaun Hill; Bernard Gaume; Anton Edelmann; Raymond Blanc; Pierre Koffmann; Nico Ladenis; Peter Kromberg; Brian Cotterill; Anton Mosimann; Michel Bourdin

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

ACCESSIBILITY AWARD
2009 winner:
The True Lovers Knot, Dorset

The Accessibility Award, now in its third year, will recognise an individual operator that can clearly demonstrate that they have understood the business case of providing excellent customer service for a wide range of people with disabilities.

The judges will be looking for a winner that demonstrates firm commitment to improving the end-user experience by making its products, services, buildings and facilities more accessible.

If you know of an organisation, be it club, restaurant, pub, hotel or food service provider that delivers outstanding service to the disabled market, and could be the winner of the Accessibility Award 2010, nominate online at www.cateys.com.

The closing date for applications is Friday 5 March and judging will take place at the Dorchester hotel in April. The judges will look for evidence in the following areas.

  • A completed accessibility audit.
  • Any research undertaken to establish the needs of people with disabilities, including information collected when enquiries or reservations are made, along with details of how customer feedback has informed new practices or changes to health and safety procedures.
  • Any specific measures that have been introduced to make all people with disabilities and their carers welcome - eg, vibrating pillow, introduction of hoists, installation of a wet room, change in layouts, reduction of bedroom furniture, audio books.
  • An outline of any training given to management and staff to help them understand the needs of all disabled people and their carers.
  • Any measures used to combat the abuse of accessible parking, such as wheel clamping, regular monitoring, and better signage.
  • Evidence of how information, including marketing information, is made available to people with disabilities (eg, audio and large print), in print and online.
  • Evidence of where and how people with disabilities are employed, the training given to them and adjustments made to accommodate them.
  • Any other information that shows the entrant is truly passionate in making a difference for people with disabilities, their carers, family and friends.

WHAT THEY SAY…

Arnold Fewell, managing director, AVF Marketing (2009 judge)
"I was impressed by the passion that came through in The True Lovers Knot's entry - the way sign language was learnt so people with hearing impediments could be warmly welcomed."

Alan Pearce, chairman of trustees, Claridge House (2008 winner) "We were very glad to feel recognition of our efforts to help people with disabilities and the personal attention we try to give. Acceptance of people is very important."

Peter Hancock, chief executive, Pride of Britain (2008 judge) "Our winner was selected, not on the grounds of having the best equipment or facilities, and it clearly does not compete with the finest hotels in terms of overt luxury, but thanks to the attitude of the staff and management and the profound understanding of the needs of visitors, whether they be wheelchair users, partially disabled, or suffering a mental problem such as depression."

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

PAST WINNERS
The True Lovers Knot; Claridge House, a Quaker Centre for Rest and Renewal

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

HOTEL OF THE YEAR - GROUP2009 winner: South Lodge, Lower Beeding

The Hotel of the Year - Group award will recognise the property that can demonstrate consistency, excellence in its field and a healthy balance sheet.

Judges will be looking at factors including the basics, such as general good service and high quality rooms, plus attention to details such as making guests feel at home, overall cleanliness and upkeep of the property, training procedures, environmental initiatives, food and beverage operations, housekeeping and how the group has responded to the recession.

This year's winner, South Lodge in Lower Beeding, was praised by the judges for its strong management and bold development, with one judge commenting that a £7.5m refurbishment had allowed the hotel to "move itself into the premiership".

Do you know a group hotel that stands out from the crowd like South Lodge or previous winners? Go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

Simon Numphud, hotel services manager, AA (2009 judge)
"South Lodge sets a great example to the industry that improving standards takes time, significant planning and investment, both in the physical aspects and, most importantly, the team."

Gordon Cartwright, UK and overseas key account manager, AA hotel services (2008 judge)
"The new bedrooms at the Stafford are easily the best in the city. They've reached a level of luxury that could have been done for two-thirds of the price and still have had the required standards to be dubbed ‘luxury'. They're absolutely marvellous."

Stephen Woodhouse, general manager, Malmaison Oxford (2007 winner) "The winner of the award has got to be a hotel where guests instantly feel at home and where staff are very attentive - nothing can be too much trouble. And, of course, attention to detail - cleanliness, the upkeep of the hotel, service - must be present, too."

JUDGE'S CRITERIAHotel of the Year - Group is open to a group hotel - of any size and at any market level - that demonstrates excellence in its chosen market; consistency of product and service; success as a business; present a healthy balance sheet as well as particular achievements in the past year. It is open to any hotel that is operated as part of a branded group with four or more units.

PAST WINNERS
South Lodge, Lower Beeding; the Stafford, London; Malmaison Oxford; the Soho Hotel, London; City Inn Westminster; Thorpe Park Hotel & Spa, Leeds; Claridge's, London; Hilton London Metropole; Hotel du Vin, Bristol; the Berkeley, London; Travel Inn, County Hall, London; the Savoy, London; Malmaison, Edinburgh

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.


HOTEL OF THE YEAR - INDEPENDENT
2009 winner:
The Goring hotel, London

The Hotel of the Year - Independent award will recognise the operator with three units or fewer that demonstrates excellence in its chosen market and offers an example for others to follow.

Judges will be looking for a strong product and good service, but as with all Catey winners, the winner needs to go above and beyond the norm by being different, innovative, exciting and inspiring.

This year's winner, The Goring Hotel, was recognised - in its centenary year - for combining old school hospitality with cutting edge innovation. One judge commented that the hotel has managed to "balance the traditions of the past with the contemporary trials of modern life that make it a model for others to aspire to."

If you run a hotel or know of one that can be an equally worthy winner, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

Richard Ball, managing director, Calcot Manor (2009 judge)
"The Goring typifies all that is best about the independent hotel sector - a delightful mix of eccentricity, motivated caring staff and true hospitality, it utterly deserves this award in its centenary year."

David Orr, chief executive, City Inn (2008 judge) "The Isle of Eriska is one of my favourite places in the world to go. It's a brilliant place, a cherished place, a great haven."

Simon Hirst, general manager, One Aldwych (2007 winner) "While the hotel has always been regarded as being a bit ‘different', I think the award recognised that we provide a strong product and good service and therefore are much more than just the hip and trendy place that we were once thought to be."

JUDGE'S CRITERIAThe 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; present a healthy balance sheet and be able to demonstrate particular achievements in the past year.

PAST WINNERS
The Goring Hotel; the Isle of Eriska Hotel; One Aldwych; the Chester Grosvenor and Spa; Cotswold House, Chipping Campden; Calcot Manor; the Vineyard at Stockcross; Ynyshir Hall, Machynlleth; Celtic Manor, Newport; Chewton Glen, New Milton; Northcote Manor, Langho; Crieff Hydro, Tayside; Gidleigh Park, Chagford

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

SUSTAINABLE BUSINESS AWARD
Sponsored by Nestlé Professional
2009 winner
: BaxterStorey

The Sustainable Business Award, now in its third year, will recognise the hospitality operator or group with an integrated approach to green policy, a long-term commitment to environmental practices and a drive to become more sustainable.

Judges will be looking for innovation in initiatives such as implementing renewable energy sources; investing in new technology and equipment to minimise water and energy consumption; minimising the amount of waste sent to landfill through recycling initiatives, adopting more biodegradable products, and liaising with suppliers to reduce packaging; adopting more energy efficient building designs; and promoting seasonal, locally sourced produce to reduce food miles.

If you know of a worthy winner, be it a brewery, restaurant, pub, hotel, leisure or food service provider, that delivers an outstanding environmental policy and could be the winner of the Sustainable Business Award 2010, nominate online at www.cateys.com.

The closing date for applications is Friday 5 March and judging will take place at the Dorchester hotel in April.

Entrants should provide:

  • Action plan showing strategy for increasing commitment to environmental practices in the past twelve 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, eg 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.

WHAT THEY SAY…

Matthew Rowland-Jones, business development manager at Envirowise (2009 judge) "BaxterStorey's entry showed that they were addressing a range of environmental issues, from resource efficiency through energy saving to sourcing local food. It is this embracing of the whole environmental agenda that set them apart from the other entrants."

Vanessa Scott owner, Strattons hotel in Norfolk (2008 winner)
"It's so important to communicate with guests. It's a vital part of being green. You have to take a stand on these things."

JUDGE'S CRITERIAThis award will recognise the hospitality business that has taken the most innovative steps to neutralise its impact on the environment in the past 12 months. The award is open to any hotel, restaurant, brewery, leisure or food service business, regardless of size. Entries can be for a single-unit business or for a group of units.

PAST WINNERS
BaxterStorey; Strattons hotel, Swaffham, Norfolk

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

EDUCATION AND TRAINING AWARDSponsored by the Institute of Hospitality2009 winner: Julia Sibley

The Education and Training Award will recognise someone who demonstrates a commitment to excellence in offering the skills and training with particular regard to the needs of the hospitality industry.

Judges will be looking for evidence that training initiatives have added value and demonstrated an ability to adapt to the changing needs of the market.

This year's winner, Julia Sibley, chief executive of the Savoy Education Trust, was recognised for using her powers of influence to encourage employers and individuals throughout the hospitality industry to train more. One judge said "her actions and her support for many innovative training and education programmes has affected many in the industry over the years".

If you know someone who can fill Sibley's boots, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

David Foskett, head of school at Thames Valley University (2009 judge) "As chief executive, Julia has helped so many people, changed their lives and created opportunities where none before have existed. She always provides hope in times of difficulty."

John Campbell, former head of food and beverage, Vineyard at Stockross (now F&B director at Coworth Park) (2008 winner) "The very foundation of this industry relies on training and education. We have the duty to invest in our teams as they are the future - without training, what future do we have?"

Sandra Gorman, head of hospitality, Newry Campus, Southern Regional College, Northern Ireland (2007 winner) "I was astounded and delighted to be recognised for the work we have done here in Northern Ireland. Let's see more employers working with learning providers, to support those implementing and receiving training."

JUDGE'S CRITERIAThe 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. The may come from any area of the hospitality industry

PAST WINNERS
Julia Sibley; John Campbell; Sandra Gorman; Eddie McIntyre; Cyrus Todiwala; John Guthrie; David Foskett

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.


RESTAURATEUR OF THE YEAR - GROUP
Sponsored by Bunzl Catering and Hospitality Division
2009 winner:
Eren Ali

The Restaurateur of the Year - Group award will recognise the multi-site operator who demonstrates creativity and passion for their product, combined with a sound business sense.

Judges will be looking for someone who truly believes in their product, invests in their teams and demonstrates commercial nous and a sound understanding of what makes a branded business work in different locations.

This year's winner, Eren Ali, managing director of Latin American themed chain Las Iguanas, was praised for his "relentless investment in the people and culture of the company". One judge said: "His personal recipe has the critical ingredients of consistency, focus and application."

If you know someone who deserves this year's award, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

Eren Ali, managing director, Las Iguanas (2009 winner)
"Ajith (Jaya Wickrema, co-founder) and I wanted to create something special, something alive, that made people feel good about themselves and feel good about life in general."

Paul Ettinger, business development director, Caffe Nero (2009 judge) "Eren Ali has successfully created a growing, profitable restaurant business which has a unique customer service culture that creates a tangible buzz, pride and sense of purpose among the staff. It's great concept, brilliantly executed which will continue to grow for many years."

Robin Rowland, chief executive, Yo! Sushi (2007 winner) "If you look at all the past winners of this award, they have all been driven individuals and genuinely love what they do."

JUDGE'S CRITERIA The 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.

PAST WINNERS
Eren Ali; Simon Kossoff; Robin Rowland; Nick Basing; Mark Derry; James Horler; Andrew Guy; Robby Enthoven; Ian Neill; Simon Woodroffe; Adam and Sam Kaye; Neville Abraham and Laurence Isaacson; Jeremy Mogford; David Page; John Barnes; Roger Myers; Max Woolfenden; Allen Jones; Wess Van Riemsdijk; Alan Jackson; Peter Boizot

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

RESTAURATEUR OF THE YEAR - INDEPENDENTSponsored by Brakes
2009 winner:
James Thomson

The Restaurateur of the Year - Independent Award will recognise an operator who combines flair and innovation with business acumen and who has really had an impact on the restaurant industry.

Judges will be looking for high standards and dedication to the industry in choosing a winner who will join a hall of fame featuring past champions such as Gordon Ramsay, Heston Blumenthal and Albert Roux.

This year's winner, James Thomson, owner of Edinburgh restaurants the Witchery, the Secret Garden, the Tower and the Rhubarb, was recognised for his creativity and financial success as well as his commitment to tourism in Scotland and educational and training initiatives. One judge commented: "Thomson fits the criteria of this award perfectly - he ticks all of the boxes."

If you know someone equally deserving of this award, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

2009 judge "Thomson is a restaurateur who has been running a successful business for 30 years and truly deserves this Catey."

2008 judge (on winners Anthony Demetre and Will Smith) "They are a huge inspiration to us all. This could have not happened at a better time for our industry."

Richard Vines, London food critic (2007 judge) "Pascal Aussignac is a true pioneer for London dining. His uncompromising cooking, featuring innovative dishes as well as the classics, gives Londoners a taste of sophisticated French food."

JUDGE'S CRITERIACandidates 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.

PAST WINNERS
James Thomson; Anthony Demetre and Will Smith; Pascal Aussignac and Vincent Labeyrie; Gordon Ramsay; Alan Yau; Nigel Platts-Martin; David and Rona Pitchford; Heston Blumenthal; Shaun Hill; Andrew Radford; Annie and Germain Schwab; Terry Laybourne; Paul Heathcote; Michael Gill; Sally Clarke; Sir Terence Conran and Joel Kissin; Christopher Corbin and Jeremy King; Nick Smallwood and Simon Slater; David Levin; Peter, Tom and Eugene McCoy; David Wilson; Albert Roux; Victor Sassie; Pierre Martin; Michel Roux; Richard Shepherd

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

MANAGER OF THE YEAR
Sponsored by Dudson Group
2009 winner:
Carrie Wicks

The Manager of the Year Award will recognise someone from any area of the hospitality industry who is both a team player and a leader, as well as having the ability to inspire others and create and empowered team.

Judges will be looking for a manager who has gone beyond the call of duty, not only to look after customers and staff, but also to deliver bottom line benefits, even in these tricky economic times.

This year's winner, Carrie Wicks, director of operations at Firmdale Hotels, was recognised for demonstrating exceptional skills operationally, in people management, vision and culture. One judge said: "She is not afraid to make changes to the hotel to exceed customer expectations. She goes above and beyond the call of duty."

If you know someone who fits the bill for Manager of the Year, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at the Dorchester hotel in April.

WHAT THEY SAY…

Harry Murray, managing director, Lucknam Park hotel (2009 judge) "There was clear evidence of Carrie's skills in leadership, customer care, sales and marketing, training and development and financial achievements."

Michael Quinn, founder, Ark Foundation (2008 judge) "Duncan Pitfield has an exceptional record of developing and motivating people and we need more people like him in our industry."

Debbie Taylor, former general manager, Balmoral, (now managing director of the Old Course Hotel) (2007 winner) "I was completely overwhelmed on hearing my name announced, particularly when you look at the fantastic quality of past winners of the award."

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

PAST WINNERS
Carrie Wicks; Duncan Pitfield; Debbie Taylor; Robert Cook; Stephen Carter; Christopher Cowdray; Patrick Stapleton; Jonathan Slater; Laurence Beere; Elaine Clarke; Zoe Jenkins; John Toner; Julie Baugh; Elena Salvoni; Margaret Wells; Julian Small; John Coomb; David Irving

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

SPECIAL AWARD
Sponsored by Filmbank
2009 winner:
Nigel Haworth and Craig Bancroft

The Special Award will recognise someone who has made a significant contribution to the industry - but this contribution may not be by any means over.

Judges will be looking for someone who has demonstrated original or creative ideas early in their career, or later, when someone has established a consistently outstanding record.

This year's winners, Nigel Howarth and Craig Bancroft, owners of the Ribble Valley group of pubs, were recognised for delivering sustained success at their flagship Michelin starred hotel and restaurant Northcote, championing local sourcing years before it became fashionable and creating an outstanding legacy.

Nominations for the award are complied from suggestions made by Caterer readers and from suggestions from each of the Catey judging panels. To nominate that special person, go to www.cateys.com and download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at Caterer's offices. The judging panel will be made up of senior members of the Caterer team.

WHAT THEY SAY…

Jane Sunley, managing director, Learnpurple (2008 judge) "You have to admire Anne Pierce's energy, drive and tenacity. She has thrown her heart and soul into Springboard for the past 11 years. Anne doesn't shout about her achievements, probably because she's always moving on to the next in an ongoing series of tough challenges."

Peter Kay, consultant, Ark Foundation (2007 co-winner with Ark founder Michael Quinn) "We felt terribly humbled by the award and were grateful that it provided recognition for so many unsung heroes behind the scenes - people like Shelagh Jansen, Dick Turpin, Jim Stephenson and Willy Bauer."

JUDGE'S CRITERIA|There is 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.

PAST WINNERS
Nigel Haworth and Craig Bancroft; Anne Pierce; Peter Kay and Michael Quinn, The Ark Foundation; Lord Sebastian Coe; Phillip Kaye; Brian Turner; Jamie Oliver; Bob Cotton; Francis Mackay; Silvano Giraldin; Sir Rocco Forte; Sir Terence Conran; RamÁ³n Pajares; Gary Rhodes; David Michels; John Jarvis; Richard Shepherd; Prue Leith; Joe Hyam; Alan Hearn; John Taylorson; Francis Coulson and Brian Sack; Restaurateurs Association of Great Britain; Garry Hawkes; Roy Ackerman; Victor Ceserani

DON'T FORGET
All nominations in this category MUST be accompanied by a supporting statement. To nominate online, go to www.cateys.com.

LIFETIME ACHIEVEMENT AWARD
Sponsored by Heinz Foodservice
2009 winner:
Raymond Blanc

The highly prestigious Lifetime Achievement Award will recognise someone who has had a significant impact on the hospitality industry throughout their career, changing it in ways that have affected others, either through new ways of working or by being outstanding ambassadors for the sector.

Our roll call of winners is a Who's Who of top names in the industry: Harry Murray, Lord Forte, Egon Ronay, Richard Shepherd, the Roux brothers. They have all made names for themselves at the pinnacles of the industry, but, more importantly, the people they have trained and influenced have gone on to have a major impact too.

Standards have been raised significantly by their presence in the kitchens, dining rooms and lobbies of the UK.

This year's winner, Raymond Blanc, was recognised for the consistently outstanding food and high level of hospitality at Le Manoir au Quat'Saisons for the past 25 years as well as nurturing some of the brightest talent this country has ever seen - names such as Marco Pierre White, Michael Caines, Eric Chavot, Paul Heathcote.

If you know of someone who is truly head and shoulders above the rest of the crowd, go to www.cateys.comand download an entry form, accompanying your entry with a supporting statement. The closing date for applications is Friday 5 February and judging will take place at Caterer‘s offices. The judging panel will be made up of senior members of the Caterer team.

WHAT THEY SAY…

2008 judge "Harry Murray has carved out a niche in the provincial hotel world with outstanding service and training. His effect on the industry has been immense."

Richard Shepherd, owner, Langan's (2007 winner) "When I got up on stage and everyone stood up and clapped, I was completely bowled over."

JUDGE'S CRITERIAThere is no formal criteria for this award, although the winner is likely to have enjoyed success over a prolonged period. All of the past recipients have worked in the industry for more than 30 years, but in addition to their core business have contributed to the industry in a considerable way.

PAST WINNERS
Raymond B

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