Cateys 2025: Sustainable Business Award (SME): FarmED

When it comes to sustainability, knowing the right thing to do to help protect our environment is much more complicated than simply separating glass from plastic. It’s a huge learning curve for even the most seasoned expert.

 

And sharing practices and teaching people – be it our guests or our employees – how to do better for the planet is key if the hospitality industry is to meet sustainability goals in the coming years.

 

This is exactly what FarmED does best. And one of the reasons it was awarded this year’s Sustainable Business Award (SME).

 

Innovation was the word that stood out to judges when reading this winning entry. At first glance it seems like a thriving café in the Cotswolds, but this site is, in fact, doing so much more than serving fantastic meals – although guests can indeed, enjoy delicious, nourishing, seasonal food, fresh from the farm, while enjoying the stunning views over the Evenlode Valley.

 

Sustainability is at the core of the ethos and culture of the FarmED Café and its entire operation. Located on a 107-acre regenerative demonstration farm in Chipping Norton, FarmED provides learning spaces and events that inspire, educate and connect people to build sustainable farming and food systems that nourish people and regenerate the planet.

 

Supporting the development of a more sustainable food and drink system is a huge part of FarmED’s objectives and the café, which also features conference and meeting spaces, is instrumental in educating the local community on how this can be achieved.

 

FarmED founders, Ian and Celene Wilkinson, have created a culture where the whole team have complete buy-in and constantly look for environmentally friendly products and practices. And its wide range of courses, including farm walks and lunchtime talks on subjects such as circular waste, species reintroduction and foraging, all help to spread the word on sustainable practices.

 

What really caught the judges’ attention was that FarmED is using its sustainability agenda to gain a competitive advantage in a difficult landscape for hospitality.

 

While its events attract more than 30,000 visitors a year, it’s the café’s sustainable practices that are driving revenues as well as savings on the bottom line.

 

Café turnover doubled in 2024 compared to 2023 as more and more people became aware of its nutritious and delicious menus. But thanks to its no waste food system and careful menu planning, the team managed meet this demand with only an 11% increase in food costs.

 

Other inspired initiatives include installing a composting toilet to collect human waste to use on fruit trees, installing sensor LEDs, insulating buildings with English sheep’s wool and heating only when necessary via an air source heat pump.

 

While not every hospitality business can install a composting toilet, FarmED is a Catey winner in 2025 for the breadth of its sustainable solutions – and the big impact these solutions make to the bottom line, and our planet.

 

What the judges said

“An inspirational winner, bursting with innovation, while delivering a beautifully curated educational customer experience.” Danny Pecorelli

 

“A great and robust submission, it’s comprehensive composting system leading to zero food waste is commendable, as is doubling turnover with a small increase in food costs. It really shows the impact of sustainable practices on profitability.” Ciara Fitzpatrick

 

The shortlist

• Calcot & Spa, Tetbury, Gloucestershire
• FarmED, Chipping Norton, Oxfordshire
• Lamington Group
• Pignut, York

The judges

• Will Browning, the Sustainable Restaurant Association
• Mark Chapman, Zero Carbon Forum
• Ciara Fitzpatrick, Red Carnation Hotels
• Danny Pecorelli, Exclusive Collection
• Annelie Selander, WSH
• Sue Williams, Positive Hospitality

If you would like to enter the 2026 Cateys, or you know someone who you would like to nominate, register your interest for updates