Cateys 2026 Winners: David Moore, Sir Rocco Forte and Mary-Ellen McTague win Top Accolades

The winners of the annual Catey Awards were announced on 7th July at the JW Marriott Grosvenor House London, where more than 1,000 of the UK’s leading hospitality professionals gathered. Widely regarded as the Oscars of the hospitality industry, the Cateys celebrate excellence across the sector.

Renowned restaurateur and founder of Pied à Terre in London’s Fitzrovia David Moore and celebrated Manchester chef Mary-Ellen McTague took home two of the top accolades at the 2026 Cateys, held in partnership with Square. Meanwhile, Sir Rocco Forte and Lady Olga Polizzi were awarded the International Outstanding Achievement Award for their creation of a collection of design-led hotels that have served to redefine modern luxury hospitality.

Moore picked up the Lifetime Achievement award for a career spanning more than three decades at the forefront of British hospitality. He opened his acclaimed restaurant on Charlotte Street in 1991, which remains the capital’s longest-standing Michelin-starred restaurant, having retained its star for more than 30 years.

The Special Award was presented to Manchester chef Mary-Ellen McTague in recognition of her outstanding work establishing charity Eat Well MCR. Since its inception in 2020 the organisation has grown to deliver some 2,500 meals a month to families living in temporary accommodation, women taking refuge in sheltered accommodation and families experiencing food poverty and inequality.

Sir Rocco Forte and his sister Lady Olga Polizza were honoured with the International Outstanding Achievement Award for their intuitive approach to service and unwavering commitment to developing people. Their influence extends far beyond the landmark hotels themselves, with former colleagues praising the pair for nurturing talent and creating opportunities for others.

The 2026 Chef Award was won by John Williams, executive chef at the Ritz London. Williams, who oversees a kitchen of over 60 chefs, joined the famous London hotel in 2004. No stranger to the Cateys, he won the Special Award Catey in 2017 and devised the menu for a milestone year when the Cateys celebrated its 40th anniversary in 2023.

Meanwhile, Alice Bussi, who won Food and Beverage Manager of the Year at the 2018 Hotel Cateys, and Acorn alumnus Allister Barsby, took home Restaurateur of the Year – Independent for their Kent restaurant Hide and Fox. The restaurant won a second Michelin star in last year’s guide. Flat Iron’s Tom Byng, who has led the steak chain restaurant since 2021, took home the gong for Restaurateur of the Year – Group.

This year saw the introduction of the Pastry Chef of the Year Award, launched to celebrate creativity and distinction within the discipline. The inaugural winner was Ross Sneddon, executive pastry chef at the Balmoral, Edinburgh, and Brown’s hotel, London.

To recognise a business demonstrating all the qualities that its This is Hospitality campaign promotes, The Caterer awarded a one-off prize, decided for the first time by an industry vote. The worthy winner was south-west family-run hospitality company the Pony Group, founded by sibling duo Josh and Holly Eggleton. The Caterer readers voted for the group having been inspired by its unwavering commitment to giving back, which include taking its Pony Bus to schools and events to provide food education as part of the work of its Community Interest Company.

The Caterer editor James Stagg said: “Congratulations to all of our outstanding winners. It has been special to be able to celebrate such excellence in hospitality at an event that demonstrates just what the best of the best can deliver. For that we are truly grateful to event partner Square for its support and the team at Exclusive Hotels for their determination to use the Cateys as a force for good, delivering an outstanding menu and memorable overall experience.

“From driving the seasonality and local sourcing of the menu, including growing all the elderfl ower for our ‘Hugo Spritz’ dessert wine and mint for the mint tea, to bringing a taste of its spa experiences, Exclusive Collection elevated the awards to new levels. Thanks also to Matthew Clark Bibendum, who rose to the challenge of supplying English wine that partnered perfectly with the Exclusive Collection menu. It’s a night all of our guests will cherish.”

Cateys guests enjoyed a feast designed by six chefs from hotel group Exclusive Collection. All ingredients were sourced from the British Isles and surrounding waters with many grown or foraged from the group’s estate grounds. The menu included dishes such as a starter of Cornish crab, custard, cucumber, apple and culture cream from Steve Smith, head chef at one-Michelin-starred Latymer restaurant at Pennyhill Park.

Ben Wilkinson, head chef at one-Michelin-starred restaurant the Pass, South Lodge, cooked an exquisite main course of roast loin of lamb with dumpling of lamb shoulder and liver, grilled gem lettuce and roasted new potatoes. For dessert, guests were treated to Sarah Frankland’s Eton Mess which included Pennyhill Park honey, New Forest strawberries, and English apple cider balsamic sorbet.

The 2026 Cateys winners

This Is Hospitality Award
Josh Eggleton and Holly Eggleton, the Pony Family

Best Marketing Campaign Award
Sponsored by RK Goodman
Feast Events

Manager of the Year Award
Sponsored by Hobart
Jennifer McCabe, art’otel London Battersea Power Station

Best Use of Technology Award
Sponsored by Square
Canopy by Hilton London City

Public Sector Caterer Award
Sponsored by Bidfood
Olive Dining

Health and Nutrition Award
Sponsored by Venners
Jody Marshall, Meallmore

Newcomer Award
Sponsored by Tiptree
Hansom Restaurant

Menu of the Year Award
Sponsored by Rushton’s Green Grocers
Shwen Shwen

Sustainable Business Award (SME)
Sponsored by Foster & Gamko
Catch at the Old Fish Market

Sustainable Business Award
Sponsored by Unox
Levy UK & Ireland

Pub and Bar Award
Sponsored by Taylors of Harrogate
The Beckford Group

Restaurateur of the Year – Independent
Sponsored by Winterhalter
Alice Bussi and Allister Barsby, Hide and Fox

Restaurateur of the Year – Group
Sponsored by British Premium Meats
Tom Byng, Flat Iron

Best Employer Award
Sponsored by Harri
Pan Pacific London

Wine and Spirit Ambassador Award
Sponsored by Matthew Clark Bibendum
Sunny Hodge, Diogenes the Dog and aspen & Meursault

Education and Training Award
Sponsored by Lusso Staffing
Sonia Phelps, Thomas Franks

Hotel of the Year – Group
Sponsored by JJ Foodservice
Kimpton Fitzroy London

Hotel of the Year – Independent
Sponsored by Essity/Tork
The Belfry Hotel & Resort

Foodservice Caterer Award
Sponsored by Booker
Simon Houston and Dave Hawkes, Houston and Hawkes

Pastry Chef of the Year Award
Sponsored by CH&Co
Ross Sneddon, the Balmoral and Brown’s Hotel

Chef Award
Sponsored by Brakes
John Williams, the Ritz London

Special Award
Sponsored by Compass Group UK&I
Mary-Ellen McTague

International Outstanding Achievement Award
Sponsored by Alaska Seafood Marketing Institute
Sir Rocco Forte

Lifetime Achievement Award
Sponsored by Square
David Moore