Some of London’s top restaurateurs were honoured at a prestigious awards ceremony last night, which celebrated their achievements during “one of the most challenging periods the hospitality sector has ever experienced”.
In a ceremony last night at Grosvenor House, Andrew Wong, the man behind Pimlico’s two Michelin starred restaurant A Wong, was given the Chef Award at the Cateys – the long-standing ceremony sometimes dubbed the Oscars of the hospitality industry – with winners chosen by a panel of industry judges. The award, usually considered the highest honour of the evening, has previously been won by the likes of Clare Smyth, Claude Bosi and the great Nico Ladenis, and is seen as a gentle indicator of the top chef in the country in any one year.
Elsewhere, Murano chef Angela Hartnett – herself a recipient of the Chef Award, in 2009– was recognised with the Special Award, “honouring her accomplishments as chef, restaurateur, author, television personality and, in recent times, government lobbyist”. Hartnett was one of the leading voices behind the #SeatAtTheTable movement, which campaigned during the pandemic for greater representation of the hospitality sector within UK politics.
Other winners included Sketch founders Pierre Gagnaire and Mourad Mazouz, who received the International Outstanding Achievement Award for “having created a unique venue in their Mayfair restaurant with a worldwide following”, judges said. Sketch is one of just five restaurants in London to hold three Michelin stars.
Well-regarded wine club 67 Pall Mall was handed the Best Use of Technology Award, while Hackney Wick’s Barge East was given the Newcomer Award. Notting Hill restaurant Orasay, run by Jackson Boxer, was celebrated with the Menu of the Year Award.
James Stagg, editor of The Caterer, said: “As well as being a celebration of the industry’s resilience and determination, we were able to reward some of the individuals and businesses who have really shone in the past year.”
He added: “In a year like no other they have proved what innovation and agility there is in the hospitality sector.”
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