BaxterStorey staff honoured at national awards

Ten individuals and teams have been honoured at the second annual BaxterStorey Awards at a ceremony at Grays Inn, London.

Created in 2016 to recognise exceptional talent within the hospitality organisation, the glitzy event acknowledged individuals across the business, from outstanding chefs and extraordinary front of house teams to dedicated kitchen porters and rising stars.

One individual wowed the judges and was awarded The BaxterStorey Award. The honour recognises an outstanding personality within the BaxterStorey family who has demonstrated exceptional commitment to improving the business and wider industry. This year, Cathy Bell, Head of Pay and Rewards Systems at BaxterStorey took the title.

Cathy has been instrumental in many projects during her 14 years at BaxterStorey, notably implementing a new payroll system across the WSH businesses. In 2016 she was promoted to Head of Pay and Rewards Systems, reflecting her impact in not only payroll but wider areas of HR concerning all employee benefits.

Jeremy Miles, Director of Finance at BaxterStorey, said: “Cathy is a great asset not only to the Finance and HR teams that she supports but to the whole company. I was delighted to watch her receive this prestigious award as testament to nearly 14 years of dedication and unwavering professionalism. Cathy has always faced the challenges that our businesses throw at her, with enthusiasm and a great deal of humour no matter how hard the challenge. We are lucky to have Cathy in our team and we are all delighted that she has received this recognition that she richly deserves”.

Alastair Storey, Chairman at BaxterStorey, said: “People are at the heart of our business and we are passionate about encouraging individuals to develop their careers through quality training and qualifications. These awards encourage companionship amongst our teams who give so much to the satisfaction of our customers daily.”

The occasion was marked with a spectacular seasonal menu. Guests dined on salt baked baby beetroot with rosary ash goats cheese, tamarind braised beef short rib with summer squash and dark chocolate brûlée rochers.

baxterstorey.com