Catch Weymouth restaurant wins Cateys sustainability award

Weymouth seafood restaurant wins national sustainability award

Catch at the Old Fish Market in Weymouth has won the Sustainable Business Award for small and medium enterprises at The Cateys 2026. The award recognises UK hospitality businesses with exceptional environmental performance. Presented by The Caterer, the industry’s leading trade publication, The Cateys are widely regarded as the hospitality sector’s most significant honours.

The win follows Catch’s record-breaking performance in global sustainability assessments. In May 2025, the restaurant achieved a three-star rating from the Sustainable Restaurant Association, scoring over 90% in the Food Made Good Standard. This placed it among the highest-rated establishments worldwide. The business also recorded the highest global score in the Source Seafood Sustainably category, reflecting its approach to traceability and responsible sourcing.

Chef patron Ben Champkin has built the restaurant’s reputation on verifiable environmental metrics. The venue operates on 100% renewable electricity and generates 8kW through on-site solar panels. Its heating systems and kitchen equipment save more than 10 tonnes of CO₂ each year. All cooking is done using induction technology, which reduces energy consumption compared to gas.

The award was sponsored by Foster Refrigerator and Gamko, both commercial refrigeration manufacturers. Foster Refrigerator described the accolade as recognition for businesses leading responsible hospitality practices. Catch competed against other independent operators in the SME category, while the overall Sustainable Business of the Year award went to Levy UK + Ireland, a large-scale contract catering company.

Three-star sustainability rating sets global benchmark

The Sustainable Restaurant Association’s Food Made Good Standard assesses restaurants across multiple criteria. These include sourcing, environmental impact, and social responsibility. A three-star rating represents the highest level of achievement. Catch’s score of over 90% places it in a small group of establishments worldwide operating at this level.

The assessment measures ten areas of restaurant operation. Sourcing evaluates where ingredients come from and how they are produced. Society covers fair treatment of staff and community engagement. Environment examines waste, energy, and water use. Each area carries specific performance indicators that restaurants must meet.

Catch’s performance in the seafood sourcing category was particularly notable. The restaurant scored higher than any other establishment globally in this measure. This reflects its focus on local day-boat fishing and full supply chain transparency. Customers can trace individual fish back to the vessel and fishing method used.

The restaurant sources most seafood from Weymouth’s day-boat fleet. These small vessels fish within sight of land and return the same day. This method reduces fuel consumption and allows fish to be sold within hours of landing. It also supports local fishing families and maintains traditional skills.

Carbon savings driven by renewable energy and equipment choices

Catch’s environmental performance is based on measurable reductions in energy use and emissions. The 10-tonne annual CO₂ saving comes primarily from heating system upgrades and kitchen equipment selection. These changes were implemented progressively as the business developed its environmental strategy.

The restaurant’s solar installation generates 8kW of electricity. This covers a portion of daytime energy demand, particularly during summer months when daylight hours are longest. Excess generation is exported to the grid. Solar panels were installed on the roof of the Old Fish Market building, which the restaurant occupies on Custom House Quay.

All electricity used by Catch comes from renewable sources. The supply contract guarantees that power is generated from wind, solar, or hydroelectric facilities. This eliminates emissions associated with grid electricity from fossil fuel generation. The restaurant also uses induction hobs throughout its kitchen, which are more energy-efficient than gas burners.

Induction cooking transfers energy directly to cookware through electromagnetic fields. This reduces heat loss and shortens cooking times. Gas hobs, by contrast, lose energy through combustion and ambient heat. The switch to induction was part of a broader equipment strategy focused on efficiency and emissions reduction.

Heating system improvements included better controls and insulation. The building’s age and listed status limited some interventions, but targeted upgrades reduced energy waste. Temperature monitoring and programmable controls prevent unnecessary heating outside operating hours. These measures contribute to the overall CO₂ savings.

SME category highlights independent restaurant sustainability leadership

The Cateys introduced a separate SME category for sustainable business to recognise smaller operators. This acknowledges that independent restaurants face different challenges compared to large hospitality groups. Resource constraints and limited purchasing power can make sustainability investments harder for smaller businesses. However, independent operators often have greater operational flexibility and direct control over sourcing decisions.

Catch’s win demonstrates that size is not a barrier to environmental performance. The restaurant operates from a single site with a small team. Nevertheless, it achieved metrics that rival or exceed those of much larger organisations. This shows that commitment and expertise can compensate for scale disadvantages.

The award criteria focused on verified environmental outcomes rather than policy statements. Entrants had to provide evidence of measurable improvements in areas such as energy use, waste reduction, and sustainable sourcing. This emphasis on data prevents greenwashing and ensures recognition goes to businesses with genuine environmental credentials.

Levy UK + Ireland won the overall Sustainable Business of the Year award. The company operates workplace restaurants, sports venues, and event catering at scale. Its sustainability programme covers hundreds of sites and thousands of staff. The dual recognition of both Levy and Catch illustrates that effective environmental management occurs across different business models.

What this award win signals for UK hospitality

• Independent restaurants can achieve world-leading sustainability performance despite limited resources compared to large hospitality groups.
• Verifiable metrics such as renewable energy use, carbon savings, and third-party certifications are becoming standard requirements for sustainability recognition in the sector.
• Local seafood sourcing from day-boat fleets offers both environmental benefits and supply chain transparency that customers increasingly expect.
• Induction cooking and renewable electricity contracts provide practical routes to emissions reduction in commercial kitchens without compromising operational performance.
• The Cateys’ introduction of a separate SME sustainability category reflects growing industry acknowledgement that smaller businesses need distinct recognition pathways.
• Third-party standards like the Sustainable Restaurant Association’s Food Made Good provide credible benchmarks that help businesses demonstrate environmental performance beyond self-assessment.

Implications for restaurants pursuing sustainability credentials

The award win provides a template for other hospitality businesses considering environmental improvements. Catch’s approach combines several elements that work together. Renewable energy contracts eliminate emissions from purchased electricity. On-site solar generation reduces grid dependence during peak hours. Equipment choices like induction cooking lower energy consumption. Sourcing decisions prioritise local suppliers with transparent practices.

Each element delivers benefits independently, but the combined effect is greater. For example, using less energy through efficient equipment means solar panels cover a higher proportion of demand. Choosing renewable electricity ensures that remaining grid power is clean. This integrated approach maximises environmental impact while controlling costs.

Third-party certification played a significant role in the award win. The Sustainable Restaurant Association’s assessment provided independent verification of Catch’s performance. This credibility matters when competing for recognition or responding to customer questions. Self-reported sustainability claims carry less weight than audited standards, particularly as awareness of greenwashing grows.

Restaurants considering similar investments should evaluate their specific circumstances. Solar panel viability depends on roof condition, orientation, and local planning requirements. Listed buildings may face restrictions. However, renewable electricity contracts are accessible to any business regardless of site constraints. Similarly, induction cooking can be implemented during normal equipment replacement cycles.

Sourcing decisions require relationship building with local suppliers. Catch’s seafood traceability depends on direct connections with Weymouth’s fishing fleet. These relationships took time to establish and maintain. Restaurants in different locations would need to identify their own local supply networks. The principle of prioritising transparent, local sourcing applies broadly, even where specific products differ.

For businesses seeking tender opportunities or corporate contracts, sustainability credentials are increasingly important. Public sector procurement often includes environmental criteria. Corporate clients may require suppliers to demonstrate carbon reduction efforts. Awards and certifications provide evidence that meets these requirements. Therefore, environmental investment can open commercial opportunities beyond cost savings and brand reputation.

Staff training and engagement matter as much as equipment and systems. Catch’s performance reflects team commitment to environmental goals. This includes minimising waste, managing energy use, and communicating sustainability practices to customers. Technology and contracts provide the framework, but daily operations determine actual outcomes.

Finding reliable sustainability guidance and standards

Restaurants seeking to improve environmental performance have several authoritative resources available. The Sustainable Restaurant Association provides the Food Made Good Standard, which Catch used to achieve its three-star rating. This framework covers sourcing, society, and environment across ten specific areas. Assessment is conducted by trained auditors who verify performance against defined criteria.

The Carbon Trust offers resources for measuring and reducing business carbon emissions. Their guidance helps organisations calculate their carbon footprint and identify reduction opportunities. Tools are available for different sectors, including hospitality. The Carbon Trust also provides certification for businesses that meet specific carbon reduction targets.

Government resources include guidance on energy efficiency and renewable energy options. The Department for Energy Security and Net Zero publishes information on business energy use and available support schemes. Local authorities sometimes offer grants or advice for businesses investing in environmental improvements. These vary by region, so checking with your local council is worthwhile.

For our work supporting hospitality businesses with carbon reporting and environmental compliance, visit our compliance services page. We help SMEs measure their environmental impact and develop practical reduction strategies. Our net-zero program provides structured support for businesses working towards carbon neutrality.

Industry bodies such as UK Hospitality publish sector-specific sustainability guidance. Trade publications like The Caterer regularly feature case studies and practical advice. These resources help businesses learn from peers who have successfully implemented environmental improvements. The Cateys awards themselves highlight best practice across different categories, providing examples of what good performance looks like.