CIS Excellence Awards 2018

Award Criteria

Award 1: The Employee of the Year Award, sponsored by Fresh Food Company


Open to all employees working in Scottish catering, hospitality and tourism, this award aims to highlight the staff member whose efforts and contributions have consistently risen above and beyond their usual remit over the last 12 months. Any role or length of service may be considered.

Nominations MUST include a statement of 150-250 words outlining the individual’s career history, length of service with their current employer and their unique personality and professional skills. It should also include details of why exactly they stand out from their peers and colleagues.

The winning individual will possess the following attributes:

  • An impeccable work ethic reflecting dedication, loyalty and consistent standards of excellence
  • A commitment to going above and beyond their normal remit for the greater benefit of the organisation as a whole
  • A desire to employ originality, creativity and innovation in their ideas and initiatives
  • The ability to measurably improve the business, area or sector in which they work
  • He/she will be respected and admired by their peers and/or clients and customers

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Evidence of the candidate’s background, training and qualifications and career progression
  • Examples of measurable improvements in commercial performance and/or staff/customer satisfaction as a direct result of the work or influence of the candidate in question
  • Confirmation of how the individual has helped to differentiate the company, products or staff from competitors
  • Evidence of Continuous Professional Development (CPD)
  • Testimonials, references and/or reports from line managers, clients, peers or senior management
  • Proof of external recognition and previous competitive success for the individual, including accolades, qualifications and award wins
  • Press cuttings and/or media interviews

Please upload a maximum of four separate files.

Award 2: The Sustainable Business Award, co-sponsored by Green Tourism & Seafood Scotland


Open to any business working within the Scottish catering, tourism or hospitality sectors, the Sustainable Business Award seeks to identify those who have excelled in reducing their environmental impact over the past 12 months.

Nominations MUST include a supporting statement of approximately 250 words which clearly demonstrates the unique environmental credentials of your organisation and how they help to differentiate it from the competition.


The winning operator will possess the following attributes:

  • A company-wide commitment to environmental awareness, energy-efficiency, waste reduction and sustainable business practices
  • A strong commitment to sourcing Scottish, local, sustainably produced food and drink
  • A proactive waste-reduction strategy which aims to divert waste from landfill, including waste food and associated packaging
  • Training procedures and initiatives that encourage and incentivise employees to consider implementing sustainability options and best practice
  • A proactive approach to sharing with customers the organisation’s commitment to a sustainable-business philosophy

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) three of the following:

  • An environmental policy and action plan that provides specific details of environmental practices, including any new initiatives implemented in the last 12 months
  • Evidence of measures undertaken that can demonstrate a reduction in waste, energy and/or water usage including investment in technology or equipment, and how that has impacted on the business
  • Proof, with clear examples, of how the business is educating, training and motivating employees to operate a sustainable business
  • A procurement policy or strategy with proof of use of local suppliers and examples of how this is shared with customers
  • Endorsed client references and customer testimonials/feedback detailing their support of your organisation’s sustainability policies
  • Proof of external recognition and previous competitive success, including accolades and award nominations and/or wins, either national or international
  • Press cuttings and/or media interviews relating to your sustainable business practices

Please upload a maximum of four separate files.

Award 3: The Business Innovation Award, co-sponsored by Sodexo. *This Award Is Available For Co-Sponsorship*

This award aims to identify and showcase the most innovative products, services, technologies, customer offers and applications currently available within Scottish hospitality.

It is open to all businesses including, but not limited to: restaurants; hotels; caterers; tourism businesses; software developers; food producers; pubs, bars and product manufacturers who have introduced or implemented their innovation within the last three years.

Nominations MUST include a statement of 150-250 words which clearly demonstrate the innovative nature and unique selling points of the innovation itself, and details how it differs from any similar products or services.

The winning innovation will possess the following attributes:

  • The highest levels of creativity, imagination and originality
  • Relevance and suitability to its respective application, in addition to ease of use
  • The capability to measurably improve the area of business for which it was developed
  • The potential to positively influence the business on an ongoing basis
  • A clear and measurable improvement in overall commercial performance, operational effectiveness and/or staff/customer satisfaction as a direct result of its use

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Evidence of the background story and research surrounding the creation of the innovation
  • Proof of an active involvement in the innovation’s design, development and implementation
  • A clear demonstration of how the innovation has helped a specific business, workforce and/or its customers to increase productivity and/or profitability
  • Confirmation of how the innovation has made a positive and measureable difference to the day-to-day operations of the business, and how it is helping to benefit and differentiate the company, products or staff from competitors
  • Sales statistics, growth charts, market research data and staff or customer testimonials
  • Proof of external recognition and previous competitive success for the innovation, including accolades and award nominations/wins
  • Press cuttings and/or media interviews about the innovation and its development team
  • Client, customer or end user case studies and references

Please upload a maximum of four separate files.

Award 4: The Healthier Scotland Award, sponsored by the healthyliving award, in association with NHS Health Scotland

This award recognises organisations that have made an outstanding contribution to supporting and promoting healthier eating, addressing health inequalities and making it easier for people to eat healthily. It is open to all sectors of the industry, including event and contract caterers, hotels, workplace restaurants, further education establishments, restaurants, and food-focused high street outlets.

Nominations MUST include a statement of 150-250 words which clearly demonstrates the unique selling point of the organisation from a healthy living perspective, and how exactly it differentiates itself from its competitors in this regard.

The winning business will possess the following attributes:

  • An operating philosophy which emphasises the promotion of healthier practices
  • A consistent approach to encouraging and promoting healthier eating
  • A commitment to addressing health inequalities, either locally or nationally
  • The promotion of initiatives aimed at increasing uptake of healthier options
  • Proven training initiatives and procedures which help staff to understand and explain the healthier options on offer within the business

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Proof of healthier eating practices and policies implemented within the business
  • Evidence of how the business differentiates itself in the eyes of its competitors
  • A clear commitment to addressing and, where possible, reducing health inequalities within society. This may be facilitated through, for example, favourable pricing structures, outreach programmes, employment policies, staff benefits, etc
  • Sample menus and evidence of specific initiatives aimed at encouraging healthier eating and incorporating a health culture into the operation of the business
  • Evidence of how the establishment has gained and sustained a competitive advantage over its rivals, using the provision of healthier options as a marketing tool
  • A demonstration (e.g. case studies) of how the company or establishment has helped the local community to benefit from its work in the promotion of healthier eating
  • Proof of external recognition and previous competitive success for the promotion of healthier options, including accolades and award nominations and wins
  • Press cuttings and/or media interviews detailing a commitment to healthy eating practices within the business
  • Customer references and/or letters of praise for the provision and choice of healthier options

Please upload a maximum of four separate files.

Award 5: The Training and Employee Retention Award, sponsored by Caterer.com

Caterer.com
The winner of this award will regard the training, development, engagement and retention of staff as a top priority within their organisation. Open to enterprises of any size, structure or discipline in the Scottish catering, hospitality and tourism industry, the award aims to identify operators who consider employee satisfaction, motivation, loyalty and long-term engagement as the mainstay of a successful business.

Nominations MUST include a statement of 150-250 words which demonstrate the operator’s unique approach to attracting, training and retaining both emerging and established talent. Particular attention should be paid to how the company stands out from its competitors in this regard.

The winning institution will possess the following attributes:

  • An innovative, progressive and unique approach to attracting new candidates
  • A growing reputation as an employer of excellence
  • A training programme which reflects the dynamic and varying needs of employees
  • An employment policy which offers opportunities for continuous professional development, ongoing training and career progression
  • A working environment in which staff are consistently motivated, engaged and productive

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Evidence of measures and initiatives aimed at attracting motivated, productive employees
  • Evidence which demonstrates an active and ongoing involvement in the design, development and evaluation of innovative training policies
  • An outline of how the business differentiates itself from its competitors in the context of training and retaining employees
  • Extracts from in-house training manuals
  • Proof of employee engagement via internal or independent surveying
  • Letters of praise from current or past employees regarding their time at the company
  • Evidence of access to training, certification and qualifications
  • Proof of external recognition as an employer, including accolades, accreditations and award nominations and wins

Please upload a maximum of four separate files.

Award 6: The Pub Excellence Award, sponsored by KraftHeinz


Open to public houses, hotels, family-friendly outlets, traditional bars and gastro-pubs, this award aims to identify a characterful establishment which produces and serves high quality traditional and contemporary pub-style dishes in a friendly, welcoming atmosphere.

Nominations MUST include a statement of 150-250 words that outlines the establishment’s unique selling points and how it stands out from its competitors.

The winning pub will possess the following attributes:

  • A strong reputation for the use of fresh, locally sourced, traceable ingredients
  • Regularly/seasonally changing menus complemented by a broad range of beverages
  • Creativity, imagination and innovation when formulating new dishes
  • Well trained, polite, professional staff
  • A commitment to ethical sourcing, innovative cooking methods and exceptional presentation
  • A proactive approach to reducing food waste and a commitment to environmental awareness and sustainable business practices

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Menus and/or supplier lists which prove the use of seasonal, fresh Scottish produce
  • An explanation of how the establishment differentiates itself from its competitors
  • Evidence of an appreciation of environmental issues, ethical principles and sustainable operating practices, including a commitment to local sourcing
  • Evidence of how the establishment has achieved its position at the top of the Scottish pub-food scene
  • Proof of external recognition, including previous award nominations wins
  • Press cuttings and/or media reviews
  • Customer references and/or letters of praise

Please upload a maximum of four separate files.

Award 7: The Banqueting & Events Chef Award, co-sponsored by ASA Recruitment & Tilda


Open to the top-performing candidates living in Scotland, this award seeks to identify head or executive chefs working in or for hotels, contract caterers, event caterers, staff restaurants, sports stadia, entertainment venues and tourism attractions.

As a showcase for Scotland’s banqueting talent in this specialised, high-intensity area of culinary expertise, the award aims to recognise the highest levels of excellence in those chefs who are responsible for the delivery of high quality meals and/or hospitality services.

Nominations MUST include a statement of 150-250 words which clearly demonstrates how the nominee distinguishes themselves from their peers and competitors.

The winner of this category will possess the following attributes:

  • A dedicated approach to banqueting or event catering which makes a positive and measureable difference to the day-to-day operations of the wider business
  • Outstanding technical skills which clearly distinguish them from their contemporaries
  • An excellent track record of working with colleagues, customers and clients
  • A commitment to the use of fresh ingredients, where possible, and the development of innovative, nutritionally balanced dishes and menus
  • A comprehensive knowledge of his or her competitors, and the creativity and imagination to differentiate themselves accordingly
  • The ability to identify emerging trends in banqueting, and to create exciting new menus that are admired by both customers and peers alike
  • A desire to share and impart their knowledge, experiences and skills with the next generation of banqueting chefs

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Specific evidence of how the nominee’s work has directly contributed to the long-term success and reputation of the business around them. (For example, where the business has been chosen by a client principally on the quality of its banqueting offering)
  • Proof of external recognition and previous competitive success, including previous award nominations and wins
  • Evidence demonstrating the nominee’s influence on the development of the profession for the benefit of the industry as a whole
  • Colleague or peer testimonials
  • Press cuttings and/or media interviews
  • Client, customer or employer references

Please upload a maximum of four separate files.

Award 8: The Restaurant Newcomer of the Year Award, sponsored by Kafoodle


The winner of this award will be a successful establishment, located in Scotland, that has most captured the imagination, attention and praise of the industry, public and media since launching within the previous three years.

Open to restaurants of all sizes and structure – including those within hotels – the award aims to identify the restaurant which sets the benchmark for culinary expertise, exceptional service, relaxing ambience and value for money.

Your nomination MUST include a statement of 150-250 words, which highlights the unique selling point of the restaurant and how it stands out from its competitors.

The winning restaurant will possess the following attributes:

  • A growing reputation for fine dining
  • An operating philosophy based around fresh, locally sourced, traceable ingredients
  • An innovative approach to creating new dishes
  • A team of friendly, knowledgeable, well trained staff
  • An atmosphere which encourages patrons to relax and enjoy their meal
  • A wine list which reflects and complements the menu
  • A commitment to environmental awareness, waste reduction and sustainable business practices

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Menus that clearly demonstrate a commitment to seasonal, fresh Scottish produce
  • An explanation of how your establishment has forged its own unique identity and differentiates itself from its competitors
  • Evidence of the restaurant’s sound reputation for the quality of its food and service, including press cuttings and/or media reviews
  • A commitment to staff training and continuous professional development
  • A clear appreciation of environmental issues, ethical principles and sustainable operating practices across all areas of the business
  • Proof of external recognition, including accolades and previous award nominations and wins
  • Customer references and/or letters of praise

Please upload a maximum of four separate files.

Award 9: The Food Tourism Award, sponsored by Bidfood Scotland

This exciting new award aims to recognise and celebrate the relevance and value of Scotland’s burgeoning food tourism industry. Entries are invited from visitor attractions, restaurants, cookery schools, farm shops, retailers, food-and-drink tour operators, agri-tourism businesses, festival organisers and street food sellers; in short, any organisation in which an individual or group of people learn about and/or consume food and drink which reflects the local cuisine, heritage or culture of a given location.

Nominations MUST include a statement of 150-250 words emphasising, with appropriate evidence, the following: The operator’s local production and sourcing policies; an explanation of how they provide a memorable food-and-drink visitor experience; their food-centric philosophy; and how exactly they differ from their competitors.

The winning individual will possess the following attributes:

  • A demonstrable commitment to the use of fresh, local, sustainable Scottish produce and suppliers
  • The highest quality food-and-drink offering and a determination to use it to attract custom and tourism to the local area
  • The flexibility to work with suppliers to attain accreditations and certifications including, for example, VisitScotland’s Taste Our Best status
  • Clear, successful links to local tourism organisations, including initiatives designed to attract visitors to the area in which the business is located

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Proof, with examples, of what differentiates the business from its competitors
  • Examples of previous award wins and accreditations
  • Evidence of customer, client and supplier approval of the business, including testimonials, endorsements and articles/press cuttings
  • Proof of success in promoting the local area as a food tourism destination in its own right, with relevant statistics where appropriate
  • A measurable improvement in commercial performance and/or customer satisfaction as a result of the quality and popularity of the business’s food and drink offering
  • A demonstrable commitment to plans by Scotland Food & Drink and the Scottish Tourism Alliance to create the first National Framework to Grow Food Tourism

Please upload a maximum of four separate files.

Award 10: The Hospitality Educator of the Year Award, sponsored by CH&CO Group


This award aims to identify the individual who best demonstrates their commitment to students through excellence in hospitality education. The winner should currently work in an educational or training establishment in Scotland, and place learning and skills development at the top of their priority list.

Nominations MUST include a statement of 150-250 words, which clearly demonstrates the unique professional qualities of the nominee and how they stand out from their peers.

The Educator of the Year will possess the following attributes:

  • An innovative, progressive approach to teaching and learning
  • A reputation for sound education and training techniques in any of the catering, hospitality or tourism disciplines
  • The ability to inspire and encourage students to develop their academic and practical skills and prepare them for a future career within the industry
  • The respect and admiration from peers and colleagues

Substantiating documentation will also be required to support the nomination. This should include at least (but not limited to) THREE of the following:

  • An explanation of how the nominee stands out from his or her peers, both from within their own educational institution and those working elsewhere
  • Evidence of the implementation of measures and initiatives aimed at developing the skills of the nominee’s students
  • Press cuttings and letters of praise from outside individuals and organisations
  • Proof of external recognition, including previous award nominations and wins

Please upload a maximum of four separate files.

Award 11: The Independent Hotel of the Year Award, co-sponsored by Bruce Stevenson Insurance & The Royal Bank of Scotland


The Independent Hotel of the Year will be a successful, standalone business, located in Scotland, which possesses a 100% commitment to guest satisfaction and recognises the importance of staff and skills development. It is open to all establishments of all sizes, providing it is run as a sole business entity and is not part of a collection or group of hotels.

Nominations MUST include a statement of 150-250 words, which demonstrate the unique selling attraction of the establishment, and how exactly it differentiates itself from its competitors.

The winning hotel will possess the following attributes:

  • An operating philosophy based around the central tenets of innovation, guest satisfaction and a positive contribution to local tourism
  • Autonomy and the capability for senior staff to make key decisions that have a direct and positive influence on the business
  • A clear commitment to environmental awareness, ethical principles and sustainable operating practices in all areas, including energy-efficiency and local sourcing
  • Respected training initiatives and procedures that are designed to improve employees’ skills and career prospects, as well as the overall guest experience
  • An innovative approach to encouraging and promoting tourism on both a local and national scale

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • An explanation of how the establishment differentiates itself from its competitors
  • Proof of a commitment to sustainable business principles, including environmentally friendly practices and ethical sourcing
  • Evidence of staff training procedures and continuous professional development
  • A clear demonstration of how the hotel has helped the local community to benefit from its success and reputation
  • Proof of external recognition, including previous award nominations/wins
  • Press cuttings and/or media reviews, including from online sources (NB: Articles should be downloaded and printed; we regret that website links will not be accepted.)
  • Guest references and endorsements, and/or letters of praise

Please upload a maximum of four separate files.

Award 12: The Patisserie Chef of the Year Award, sponsored by Callebaut


The Patisserie Chef of the Year Award seeks to recognise and celebrate excellence within the community of highly skilled pastry chefs and patissiers throughout Scotland, and in doing so aims to showcase this competitive and specialised area of culinary expertise.

Nominations MUST include a statement of 150-250 words which demonstrates the nominee’s unique professional skills and how they distinguish themselves from their colleagues, peers and competitors.

The winner of this category will possess the following:

  • Outstanding technical skills
  • A comprehensive knowledge of the various disciplines utilised in patisserie, including all forms of pastry, marzipan, chocolate, sugar and pastillage
  • A reputation for imaginative creations which require skill, innovation and flair
  • An awareness of his/her competitors and the ability to differentiate themselves accordingly
  • The respect of his or her peers within their chosen field of expertise
  • The ability to identify emerging trends and the foresight to create his/her own
  • A desire to share and impart their knowledge, experiences and skills with their peers and the next generation of chefs

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Specific evidence of how the nominee’s work has contributed to the long-term success and reputation of the business
  • Proof of previous competitive success and external recognition, including accolades and award wins
  • Evidence demonstrating the nominee’s influence on the emerging talent within their field, and the development of the profession for the benefit of the industry as a whole
  • Colleague or peer testimonials
  • Press cuttings and/or media interviews
  • Client, customer or employer references

Please upload a maximum of four separate files.

Award 13: The Group Hotel of the Year Award, co-sponsored by In Stock. *This award is available for co-sponsorship*

* This award is available for co-sponsorship *

The winner of this award will be a successful establishment, located in Scotland, which forms part of a local, national or international hotel brand. It is open to all hotels that are managed internally, by third parties or are operated as part of a larger organisation.

Your nomination MUST include a statement of 150-250 words which clearly demonstrates the unique selling point of the group-operated establishment, and how exactly it differs from its competitors within Scotland.

The winning hotel will possess the following attributes:

  • An operating philosophy based around the central principles of customer service, guest satisfaction, innovation and a positive contribution to local tourism
  • Distinctive, measureable benefits from its association with the parent/management company or brand
  • Training initiatives and procedures that are proven to improve employee skills and career prospects
  • An innovative approach to encouraging and promoting tourism on both a local and a national scale
  • A group-wide commitment to environmental awareness, energy-efficiency and sustainable business practices
  • The flexibility to control sourcing and procurement on a local level, where possible

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Evidence of how the establishment has gained and sustained the advantage over its competitors both from within and outside the wider group
  • Evidence highlighting the benefits of being affiliated with the wider hotel brand or management organisation
  • Evidence of a strong commitment to staff training and continuous professional development
  • Examples of a commitment to environmental awareness, ethical principles and sustainable operating practices across all areas of the business
  • An example of autonomous innovation within the establishment, and how it has benefitted the hotel
  • A demonstration of how the hotel has helped the local area and community to benefit from its success and reputation
  • Proof of external recognition, including previous accolades and award wins
  • Press cuttings and/or media reviews of the establishment
  • Guest references, endorsements and/or letters of praise

Please upload a maximum of four separate files.

Award 14: The Young Chef of the Year Award, sponsored by Brakes Scotland


This award seeks to identify the individual who most deserves to be recognised for their skills, achievements, self-discipline and potential at this early stage in their career. Nominations are invited from chefs 25 years of age and under working at any level in Scottish hospitality. The winner will have developed their own recipes and menus, and used them to contribute a measurable difference within a specific role or business. In doing so they will have earned the respect of their colleagues, peers and employers, and will be widely regarded as an inspiration to other young chefs.

Nominations MUST include a statement of 150-250 words which outlines the career history of the individual and showcases their unique professional skills.

The winning individual will possess the following attributes:

  • An exemplary work ethic which reflects dedication, talent, ambition and consistent standards of excellence in all areas
  • A flair for culinary excellence which clearly distinguishes them from their contemporaries
  • A talent for spotting future trends, adopting new skills and a solid reputation for hard work
  • A proven track record of competitive, academic and commercial success
  • The ability to work within a team, either in junior or senior positions
  • A desire to innovate, utilising digital technology, social media and originality in their ideas and initiatives
  • The ability to impart their knowledge and share their experiences with other chefs
  • A consistent pool of ideas and innovations which could measurably improve the business, area or sector in which they work
  • He/she will be respected, revered and well-regarded by their peers and/or clients and customers

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Evidence of continuing professional development, training and qualifications
  • A detailed CV with evidence of the individual’s educational history, career progression, previous roles and past employment
  • Line manager, peer and/or senior management references or testimonials
  • A clear demonstration of how the individual has helped the business and workforce to increase productivity and/or profitability
  • Proof of external recognition and previous competitive success for the individual, including accolades, qualifications and award wins
  • Press cuttings and/or media interviews with the chef in question

Please upload a maximum of four separate files.

Award 15: The Restaurant of the Year Award, co-sponsored by Aramark and Olleco

Aramark Logo

Open to establishments of all sizes and structure – including those within hotels – this award aims to identify the restaurant that has garnered an enviable reputation for the finest food and drink in Scotland by placing, at the top of the agenda, exemplary produce, culinary skills, first class service and a cutting edge approach to waste management.

Nominations MUST include a statement of 150-250 words which highlights the unique identity of the restaurant and demonstrates exactly how it stands out from its competitors.

The winning establishment will possess the following attributes:

  • A growing reputation – both locally and nationally – for fine dining
  • An operating philosophy based around the principles of fresh, locally sourced, traceable ingredients
  • Well trained, professional staff
  • A commitment to creativity, imagination and innovation when formulating new dishes
  • Proactive policies for reducing food waste and a commitment to environmental awareness
  • An exceptional world wine list which reflects and complements the menu
  • Consistent praise and plaudits from the industry, the public and the media
  • Previous award nominations and wins

Substantiating documentation will also be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Evidence of how the establishment has achieved its position at the top of Scotland’s culinary scene
  • Menus which clearly demonstrate a commitment to seasonal, fresh Scottish produce, including, where possible, information on selected suppliers
  • A detailed explanation of how your establishment differentiates itself from its competitors
  • Evidence of a commitment to staff training and continuous professional development
  • Proof of a clear effort to address environmental issues and implement sustainable operating practices, particularly in regard to reducing food waste
  • Examples of external recognition, including national or international award wins, press cuttings and/or media reviews
  • Customer references and/or letters of praise

Please upload a maximum of four separate files.

Award 16: The Chef of the Year Award, sponsored by BaxterStorey

Baxter Story
This award seeks to identify the individual who most deserves to be recognised for their skills, success and achievements to date. Open to chefs in all organisations, the award aims to highlight the individual who has consistently raised the bar of culinary excellence in Scotland.

Nominations MUST include a statement of 150-250 words, which outlines the career history of the individual and their unique professional skills. Nominators should also demonstrate why exactly the candidate stands out so clearly from their peers, colleagues and competitors.

The winning individual will possess the following attributes:

  • Outstanding technical skills
  • An impeccable work ethic which reflects dedication, loyalty and consistent standards of excellence in all areas
  • A reputation for setting trends and breaking new ground
  • Unique abilities and skills which clearly distinguish the individual from their contemporaries
  • The drive to innovate, using creativity and originality in their ideas and initiatives
  • A desire to impart their knowledge and share their experience with emerging chefs
  • The ability to measurably improve the business, area or sector in which they work
  • He/she will also be respected and revered by their peers and/or clients and customers

Substantiating documentation will be required to support the nomination. Please ensure your entry includes at least (but not limited to) THREE of the following:

  • Evidence of the individual’s professional history, training and qualifications, and career progression
  • An indication of how the individual supports the development of the profession for the benefit of the industry as a whole
  • A clear demonstration of how the individual has helped the business to increase productivity and/or profitability, and how they contribute to the task of differentiating the establishment from its competitors
  • Proof of a measurable improvement in commercial performance and/or staff/customer satisfaction as a direct result of the work or influence of the chef in question
  • Customer and/or peer testimonials, references or reports
  • Proof of external recognition and previous competitive success for the individual, including accolades, qualifications and award wins, either national or international
  • Press cuttings and/or media interviews with the chef in question

Please upload a maximum of four separate files.

Award 17: The Lifetime Excellence Award, sponsored by Braehead Foods


The winner of this award will be an outstanding personality who has, over the course of their career, demonstrated exceptional commitment to improving the hospitality, catering and tourism industry in Scotland.

The winner will possess the following attributes:

  • He/she will have made a significant contribution to the industry for more than 25 years
  • He/she will possess a reputation for exemplary knowledge and experience in their respective field of expertise
  • He/she will have used their experience and knowledge to promote, develop, aid and influence Scotland’s future talent
  • He/she will have spent significant time and effort imparting their skills and knowledge to the younger generations for the benefit of the industry as a whole

Please note: The CIS Excellence Awards Advisory Board is inviting suggestions for potential recipients of this most prestigious award. No written statement or substantiating evidence is required for this category.