Compass celebrates success at the Foodservice Cateys 2018

News

Compass Group UK & Ireland, the UK’s largest food and support services firm, has celebrated a successful evening at the 2018 Foodservice Cateys, winning three major awards.

The awards, considered the ‘Oscars’ of the hospitality industry, took place on Friday 12th October 2018 at the Park Plaza, London, and celebrates the individuals, teams and businesses shaping our industry.

Rapport Guest Services, specialist provider of exceptional guest services, won the Front of House Team of the Year for a private site, showcasing its team at Omnicom. The talented team manage the reception, meeting room services and helpdesk across two busy buildings, home to over 4,000 employees.

Greg Mace, Managing Director of Rapport Guest Services, commented: "Rapport’s ethos is based on providing an exceptional, personalised service. Our Ambassadors bring to life our core values and are testament to the success of Rapport. It’s always great when they get this wider recognition for the lengths they go to and we’re very proud of them.”

Chef of the year for a private site went to Adam Thomason, Restaurant Associates. This award was open to all chefs working in any sector of the foodservice industry, at a private or client site. Last year, Adam also received accolades such as a Master of Culinary Arts by the Royal Academy of Culinary and got second place in the Craft Guild of Chefs’ National Chef of the Year, for the second year running.

Adam Thomason, Executive Head Chef – Restaurant Associates, commented: “I’m thrilled to receive external recognition of all the work we put into the menus we serve. I’m so proud of the Restaurant Associates team I work with on site and together I think we create some truly exceptional dishes.”

Chef of the year for a private site was awarded to Tom Parry, Jockey Club Catering, which is the joint venture between The Jockey Club and Compass Group UK & Ireland. This award was open to all chefs working in any sector of the foodservice industry in a public site, and Tom was acknowledged for his high standards of menus and his vast experience, which he provides at Cheltenham racecourse in his role as Regional Executive Chef.

Tom Parry, Jockey Club Catering Regional Executive Chef for Cheltenham racecourse, said: “I’m passionate about seasonality and the provenance of ingredients, to create quality dishes, so to win this award is an acknowledgement of these standards. I am fortunate to work with people who share a genuine love of the kitchen – so thanks to the team I work with here too.”

For more information visit - www.foodservicecateys.com/foodservicecateysawards2018

Chef of the year for a private site went to Adam Thomason, Restaurant Associates.