Cateys 2026: The Night Hospitality Celebrated Its Best

Some evenings remind you exactly why we all love this industry. The Cateys did just that on the 7th of July, when nearly a thousand hospitality professionals filled JW Marriott Grosvenor House London for the awards fondly known as the Oscars of hospitality – The Cateys. Those lucky enough to have a ticket dusted off the black tie and donned their posh frocks to catch up with familiar faces and cheered some thoroughly deserving winners.

The big names earned their moment

David Moore took home the Lifetime Achievement Award, more than three decades after opening Pied à Terre on Charlotte Street. It remains London’s longest-standing Michelin-starred restaurant, which tells you everything about his consistency. The Chef Award went to John Williams of the Ritz London, who stressed the importance of food and service working together. While Sir Rocco Forte and Lady Olga Polizzi received the International Outstanding Achievement Award for hotels that changed how we think about modern luxury. Finally, Manchester chef Mary-Ellen McTague collected the Special Award. Quite the who’s who of the industry.

Contract catering had plenty to celebrate

Simon Houston and Dave Hawkes of Houston & Hawkes won the Foodservice Caterer Award. Olive Dining picked up the Public Sector Caterer Award, Meallmore was recognised for Health and Nutrition and Levy UK & Ireland took the Sustainable Business Award. As marketers, we were especially pleased to see Feast Events win the Best Marketing Campaign. Brilliant marketing matters in hospitality, and it deserves its own moment on stage.

Sustainability ran through the whole evening

Event partner Exclusive Collection made sure the night practised what the industry preaches. Menus were printed on seed paper, guests arrived through a tree-lined entrance and six chefs from across the group cooked a menu sourced entirely from the British Isles, much of it grown or foraged on its own estates. Cornish crab to start, roast loin of lamb for the main and an Eton Mess made with Pennyhill Park honey and New Forest strawberries to finish – delicious! English wines from Matthew Clark Bibendum rounded complemented the meal beautifully. Proof that sustainability and indulgence can happily share a table.

New awards brought fresh energy

Two new categories made their debut this year. Ross Sneddon of the Balmoral in Edinburgh and Brown’s in London became the first ever Pastry Chef of the Year, and the Pony Chew Valley near Bristol won the ‘This is Hospitality’ Award, decided by an industry vote. Twi great additions for an industry that backs craft, people and community, whatever the trading conditions throw at it.

Congratulations to every winner and everyone shortlisted. Nights like these are a reminder of the talent, hard work and generosity that make hospitality such a special place to work. If your brand wants to connect with the operators who filled that room, we would love to talk. After nearly four decades in foodservice and hospitality, we know what works when it comes to reaching these kinds of decision makers.