Two weeks until Cateys 2026: Join the party

There are just two weeks until chefs from event partner Exclusive Collection will create the Cateys 2026 menu as part of the celebration of the hospitality industry.

 

The chefs have been drawn from the Collection’s destination restaurants, including Rob Potter from the Michelin-starred Bybrook at the Manor House, Ben Wilkinson from the Michelin-starred Pass at South Lodge and Steve Smith from Latymer at Pennyhill Park, which has held a Michelin star for 25 years. 

 

Also contributing to the evening’s dining experience will be renowned pastry chef Sarah Frankland, winner of Bake Off: The Professionals, former MasterChef: The Professionals winner Tom Hamblet from the Avenue at Lainston House and Tom Bartle from Botanica at South Lodge, which was awarded three stars by the Sustainable Restaurant Association.

 

Each chef will devise a course for the awards with carefully considered paired wines by Matthew Clark, with a focus on UK producers. 

 

The Cateys, held in partnership with Square, return to JW Marriott Grosvenor House London on Tuesday 7 July to honour and celebrate exceptional talent and pioneering businesses in the hospitality industry.

 

In keeping with B Corp-accredited Exclusive Collection’s focus on delivering sustainable luxury, the menu will feature only ingredients sourced from the British Isles. The evening will celebrate seasonality, British talent and local produce.

 

Purchase your ticket for the 2026 Cateys.

 

Exclusive Collection is collaborating with the Cateys as the first event partner of the awards ceremony. As well as overseeing the menu and wines, Exclusive Collection is styling the event with a sensory and sustainable focus. 

 

Exclusive Collection group director of operations David Connell said: “When we were asked to partner The Caterer for this year’s Cateys, we didn’t hesitate for a second. It is the most prestigious event in the hospitality and catering awards calendar, so to be asked to be the event partner is an honour and privilege. 

 

“Of course, we wanted to put an Exclusive Collection spin on it, and the opportunity to showcase some of the culinary talent we have, not only from our Michelin-starred and restaurant head chefs, but also our incredible Chefs Academy, who will be supporting the team at Grosvenor House in preparing the menu on the evening, was too good an opportunity to miss.”

 

Ben Wilkinson, who will be responsible for the main course on the night, added: “Trying to keep something of the Pass, a little 28-cover tasting menu in a dish suitable for over 1,000 guests was definitely a challenge. But we stuck to the principle of great produce, cooked well, and I think we’ve come up with a lovely little showcase of early summer British ingredients.”

 

Botanica’s Tom Bartle has devised a vegetarian option for the main course inspired by Botanica, the dairy-free, zero-waste restaurant at South Lodge.

 

He said: “Facing the challenge of delivering a delicious, high-quality vegetarian main that is allergen-free is part of daily life in our kitchen. We’re also extremely proud to be zero waste and showcasing the best of local produce.”

 

Pennyhill Park executive chef Sarah Frankland, who has created the dessert, said the full menu had been a group effort, with Steve Smith on starter, Rob Potter baking bread and Tom Hamblet creating petit fours.

 

She added: “Cooking for the Cateys is truly an honour and a very special moment for me personally. What has made it even more meaningful is the chance to work closely with the exceptional chefs across our collection – people I admire not just for their talent, but for their passion, generosity and shared love of what we do. Collaborating with them, along with the brilliant team at Grosvenor House, has been a real highlight.

 

“I’m incredibly proud to be part of it all and very excited for the event in July.”

 

To purchase your ticket for the 2026 Cateys visit the Cateys website