Restaurateur of the Year – Independent

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Chez Bruce… one of the restaurants that made Nigel Platts-Martin the 2004 winner

"Nigel's contribution to the industry has been through allowing his people to do the job in hand" Despite stiff competition, Nigel Platts-Martin won over last year's judges with his dedication, innovation and consistency. Having produced four incredibly successful and unique London restaurants, all of which bear his trademark of high quality and dedication, his name is synonymous with success. As he steers clear of TV shows, interviews and cookery books, the public are often unaware of the man behind the Square in Mayfair, La Trompette in Chiswick, Chez Bruce in Wandsworth and the Glasshouse in Kew. Within the industry, however, the mention of his name gets a very different reaction. "Nigel Platts-Martin is a fantastic operator," said writer Simon Wright, a former editor of the AA Restaurant Guide and one of last year's judges. "As an example of how to do simple things really well, you can't beat him." The judges highlighted the consistency of all of Platts-Martin's restaurants, with front-of-house expert and judge Dominic Ford saying: "I don't think Nigel's restaurants have ever been criticised." This is reflected in the enviable collection of accolades the restaurants have collected. Two have one Michelin star, while the Square has two. Three of the restaurants hold three AA rosettes and one holds two. As if this wasn't enough, the four restaurants received seven nominations and two awards at last year's Tio Pepe London Restaurant Awards. Chez Bruce was recognised with the London Restaurant Academy Award of Excellence and La Trompette received best wine list. The public hold the restaurants in equally high regard, with the food, wine, atmosphere and design in all the establishments receiving rave reviews on websites and in food guides. Sure to follow in the footsteps of these four success stories is Platts-Martin's much-awaited new opening, expected early next year, in what was formerly Notting Hill's Dakota. It's unlikely that this will be the last one either. Every year the judges look for a winner who has made their mark on the industry, and Platts-Martin is no exception. Chef and restaurateur Paul Heathcote, one of last year's judges, said: "Nigel's contribution to the industry has been through allowing his people to do the job in hand. He has found the formula of finding good people and letting them excel." If you know someone who deserves this year's Independent Restaurateur of the Year Catey, fill in the form on the back page of this brochure. The closing date for applications is Friday 4 February and judging will take place on Thursday 21 April at London's Malmaison hotel in Charterhouse Square. Judges' criteria - 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 should be making a valuable contribution to the restaurant industry, either by lobbying on its behalf or developing links with colleges, or by making a mark in other ways. Don't forget All nominations in this category MUST be accompanied by a supporting statement.