Hotel Cateys 2021: Hotel Restaurant Team of the Year: The Bridge and the Vicarage

At a time when businesses were pushed to breaking point, innovation was probably the last thing on the minds of staff in hotel restaurants. Instead, concentrating on hygiene and maintaining guest experience was the top priority, all while trying to keep abreast of the constant changes in Covid-19 policies. But the roaming team behind Flat Cap Hotels’ the Bridge and the Vicarage venues delivered all of this and a great deal more.

Created in response to the pandemic, the team supported both properties flexibly. From offering ‘micro weddings’ to supporting neighbours with food deliveries of restaurant-quality meals and store-cupboard staples at a time when it was difficult for the vulnerable to get a supermarket delivery slot, the team went above and beyond during the pandemic. The properties also provided low-cost accommodation and food for NHS staff on the frontline, as well as celebratory dinner and stay packages for local NHS heroes when restrictions eased.

Maximising trading opportunities has been key for the survival of many hotels both during lockdown and after reopening. This restaurant team made good use of outdoor and smaller private dining rooms, all while remaining focused on the restaurant product and taking a hands-on approach to understanding the latest dish or addition to the wine list.

Seasonal and local food has been key to the hotel group’s sustainability drive. The team has been passionate about sourcing products locally where possible, while taking the time for extra training and having conversations with suppliers to truly understand the products they’re serving. One example is Flat Cap’s relationship with its coffee supplier, which provides barista training to understand the best temperatures, coffee flavours and milk pairings to serve the best cup of coffee to guests.

Training is key to this team, and the introduction of the Flat Cap Academy programme has ensured all staff receive the same mandatory training to protect the hotel’s high standards of customer service. The programme included one-on-ones, alongside full-group training and refresher days for staff who rejoined after a long leave of absence. Proactively engaging with South Cheshire College and other local educational establishments, not only helped to mitigate some of the worst of the staffing crisis, but has also encouraged home-grown talent and local employment.

What the judges said

“This was an exceptional entry. The team were clearly concentrating on developing great connections with not only their guests but their local communities too. Their energy and enthusiasm and the efforts they put into making their restaurant memorable are all remarkable. Worthy winners without any doubt.”

Geoff Booth

“This team have shown true strength and innovation. Their commitment to the development of the wider team and the local community, as well as innovative ideas such as adapting to micro weddings, demonstrated the forward-thinking teamwork that is deserving of this award. Well done, Flat Cap!”

Jennifer McCabe

The shortlist

The Bridge and the Vicarage Flat Cap Hotels, Cheshire

Farmer Butcher Chef Goodwood, Chichester

Forest Galtres Lodge, York

Past winners

2019 Glenapp Castle

2018 Holborn Dining Room

2017 Ham Yard, London

2016 The Balmoral, Edinburgh

2015 Charlotte Street Hotel, London

2014 Northcote, Langho, Lancashire

2013 The Montague on the Gardens, London

2012 The Dining Room at the Goring, London

2011 Chino Latino Restaurant, Park Plaza Riverbank, London

2010 Brasserie Max, Covent Garden Hotel, London

2009 Simon Girling, the Ritz London

2008 John Mackle, the Granary Beefeater and Peterborough (Ferry Meadows) Premier Inn

2007 Chris Galvin, London Hilton on Park Lane