Acorn Awards: Meet hospitality’s 30 under 30 for 2025

Thirty of the hospitality industry’s rising stars under the age of 30 have been honoured at the 2025 Acorn Awards.

 

The event, which is run by The Caterer and sponsored by CH&Co, is now in its 39th year and recognises some of the top up-and-coming talent across the sector.

 

The top 30 winners were chosen by seven judges from a competitive field of nominations. Judges included former Acorns Charlotte Horler, head of meetings and events at Birmingham City Football Club, Rachael Stevens, rooms division manager at Pennyhill Park, and Liam Hatcher, head of people and development at CH&Co.

 

Each winner was nominated by their peers in the hospitality industry for their outstanding achievements and successes in their field.

 

This year’s Acorns gathered on Sunday 1 June to celebrate over a fun-packed winners’ weekend at Dakota’s canalside hotel in Manchester’s Northern Quarter.

 

After receiving a warm welcome from The Caterer editor James Stagg and Hatcher, the newest Acorn cohort were treated to a selection of small plates, including spiced lamb with toasted pine nuts and tahini and honey-glazed halloumi, on the hotel’s waterside terrace.

 

Afterwards, their competitive spirit was put to good use with a series of padel games in the city’s Deansgate neighbourhood.

 

They finished the special day with dinner and drinks on the terrace, before listening to an uplifting speech from Dan Thennakoon, director of commercial at CH&Co, who shared the story of his hospitality career. After starting as a kitchen porter at Saddler’s Wells Theatre in London, Thennakoon rose through the ranks and is now leading a team of over 200 people at CH&Co. He said that while the future of hospitality lies in the capable hands of the Acorns, they must continue developing their leadership skills without losing sight of the people they lead.

 

The celebratory two-day event culminated in a group photo on Monday (2 June) morning, before the Acorns were presented with their awards during a special three-course lunch.

 

Guests were welcomed with a glass of Blanc de Blancs Vintage, 2018 and Graham Beck, Cap Classique, South Africa, before enjoying a starter of king scallops with butternut, miso and white wine. This was followed by a main course of chateaubriand with sides to share including truffle Parmesan fries, and garlic creamed kale with chestnuts and pancetta. Dessert was a vanilla cheesecake with macerated strawberries.

 

Wines were kindly provided by Matthew Clark and included Chateau Ste Michelle Dry Riesling 2022, Washington State, US, and ‘Angus The Bull’ Cabernet Sauvignon 2021 from central Victoria, Australia.

 

During the three-course lunch, CH&Co’s chief operating officer Allister Richards and The Caterer’s deputy editor Caroline Baldwin presented all 30 Acorns with their awards, highlighting each individual’s key achievements.

 

After congratulating this year’s cohort, Richards highlighted the significance of a “leadership shadow” and the value of mentoring across generations, emphasising the need for both formal mentoring and also by “showing up every day and leading through behaviours”. 

 

Richards added: “My hope for you is that you use this as a springboard to amplify your impact across the industry, and take the fun and the connections from this weekend that I hope you will carry with you for life and continue with a wonderful career in, what is, a fantastic industry.”

 

Following the presentation ceremony, former Acorn Holly Eggleton, head of operations at the Pony Restaurant Group, which includes the Pony Chew Valley restaurant and cookery school in Chew Valley and the Kensington Arms in Bristol, took to the stage to congratulate winners and share her own hospitality story.

 

Looking back over the nine years since her win, Eggleton emphasised the importance of the bonds of friendships within the sector, recounting how an Acorn connection she made in 2016 has gone on to become an integral relationship, helping her to host events and build on the group’s cookery school.

 

Eggleton concluded: “My message to you guys is take these opportunities to meet and develop relationships with the wider hospitality community. Best of luck to you all.”