I’m delighted to introduce our inaugural Hospitality’s Happiest Places to Work 2024, supported by Planday. Since 2018, we have been running our Happiness in Hospitality survey, looking at why people choose to work in hospitality, what aspects of their job makes them happy and what areas we can improve on as an industry.
This year, we decided to evolve our survey into finding the happiest places to work in our industry. The 22 businesses on the list below represent the UK hospitality sector at its most people-focused and progressive. They are the businesses that are setting new standards in employee welfare and well-being and making their values and practices as integral to their identity as their food and drink. If you want to know more about the survey and judging process, and how we generated our Happiness and Advocacy Scores see here.
It would be easy if there were a single simple blueprint to follow. But there’s no one-size-fits-all model for this brilliant, shapeshifting industry. The businesses that have made it onto this year’s list are all very different. Some are small, some are large; some are in the country, some in the city; some are fast-casual, others fine-dining. What they all have in common though is that they are making the industry a better and — yes — happier place to be, now and for the next generation.
Happy reading!
Adam Hyman
Founder, CODE Hospitality
CODE Hospitality’s Happiest Places to Work 2024
Overall Winner
Forza Restaurants
London
Happiness Score: 766.5 | Advocacy Score: 9.3 | Number of staff: 100
Forza has grown from a Peckham pop-up to a South East London success story, now with 100 employees across three sites — its largest to date having opened at the National Theatre in 2023. Our judges highlighted its steady focus on staff welfare during a period of rapid growth. Leaders, including founders Bash Redford and Michael Lavery, take frequent temperature checks, analysing data from anonymous staff surveys and regular one-to-one reviews to track what’s going right and what’s not. They’ve targeted probation, for example, and, since making the review process more collaborative and preemptive, have seen pass rates rise. They’ve also already made 15 promotions so far this year.
Beyond its own walls, Forza’s community outreach initiative has created work experience and entry-level positions for vulnerable or at-risk 16-18 year olds, to support their entry into the workforce. The company has also introduced diversity champions within the team, which has led to internal improvements, increased diversity, and a measurable increase in job satisfaction among BAME and LGBTQ+ staff.
The over-and-above extras come across as meaningful. Close to half of the workforce responded to our survey, describing a workplace that prioritises learning (“It’s a place you can learn so much at”) and enjoyment (“Service is always fun and successful”). Several raved about perks such as generous staff discounts and the cost-price purchase system that allows staff to buy from Forza suppliers. Our judges, meanwhile, praised the offer of free high-quality work shoes, a boon for those who spend long hours on their feet. Last words go to a member of the Forza team who says: “The best place I’ve ever worked, setting new standards for hospitality.”
‘At the risk of sounding too ‘bowled over’ by this award, to have come from a back garden, through rooftops of pubs, warehouses, and about every other space you can imagine to being the ‘happiest place in hospitality to work’ with three great sites full of great people, feels surreal. We’ve always put people at the forefront of what we do and as a result, have met (and worked with) some exceptional human beings. This could not have come at a better time for us as a business, and on behalf of everyone who’s ever been, or continues to be part of our team, thank you.’ Bash Redford, Co-founder
All The Best (Formerly Tiny Dancer Group)
Shoreditch, London
Happiness Score: 823.7 | Advocacy Score: 9.6 | Number of staff: 25
There are many tools even smaller businesses can use to track success, such as the Great Place to Work survey that they conduct annually at All The Best, the pub group behind The Plough and The Prince Arthur in East London. The group scored 95% satisfaction from the 95% of the team that participated: good going. On top of their salaries, employees get useful add-ons e.g., a loyalty reward for every year of service, a bonus, their birthday off, life event support, and access to free counselling and legal support. Internally, All The Best has seen the average length of service grow as well as more opportunities for internal promotion. A back-office colleague says: “I have consistently felt valued, included, and appreciated by the entire team.”
‘We’re absolutely delighted to be recognised as one of the Happiest Places to Work in hospitality. This truly reflects our amazing team, whose love, warmth, support for each other, passion, and dedication to excellence create such a positive and family-like atmosphere. It’s their spirit that makes this place feel so special every single day.’
Apricity
Mayfair, London
Happiness Score: 794.3 | Advocacy Score: 9.3 | Number of staff: 18
“Probably the least stressful hospitality place I ever worked,” states one employee of Apricity, Chantelle Nicholson’s socially conscious restaurant in Mayfair. It would be remiss not to mention the fact that Nicholson’s on the Happiness in Hospitality judging panel this year — selected for her 360° take on sustainability — but her panel colleagues were unanimous in their praise of Apricity’s simple but effective people-centred policies such as consistent rotas and an 11pm guest curfew (allowing employees to get home via public transport). Apricity closes twice a year for paid team days out, when all employees get together for a day of learning or community support (e.g., coastal foraging, running cookery lessons for disadvantaged children).
‘We’re absolutely thrilled to be recognized as one of CODE’s Happiest Places to Work. My vision and hope for Apricity has always been a positive and supportive restaurant environment that fosters creativity, passion and freedom of self-expression in the team. This acknowledgment is a testament to the wonderful people who make Apricity a special place to work every day.’
Atomeca, Schofield’s Bar and Sterling
Manchester
Happiness Score: 862.8 | Advocacy Score: 10 | Number of staff: 26
Schofield’s Bar in Manchester took the top spot in the UK’s Top 50 Cocktails Bars this year. The three-year-old cocktail bar is the co-creation of brothers Joe and Daniel Schofield and business partner James Brandwood, whose Atomeca Group now also includes sister bars Sterling and Atomeca (a second outpost of which is coming soon). The Schofields are hands-on bosses — “great people and great owners” — who strive to lead by example. Their focus on training impressed our judges: the Schofields regularly host world-famous professionals from New York, Paris, Milan, and beyond for guest shifts, and facilitate travel for employees, so they can learn and compete internationally. As the group grows, cross-venue team-building is a priority. Atomeca Group currently employs 26, several of whom have been there since day one. Its Advocacy Score score is a perfect 10.
‘We are incredibly proud to have our companies nominated as one of the Happiest Places to Work in hospitality. Building and maintaining a good, positive culture has been imperative to us and something that we continue to work on day in, and day out!’
Bubala
London
Happiness Score: 741.2 | Advocacy Score: 9.1 | Number of staff: 80
Middle Eastern restaurant Bubala in London now has two sites with 80 staff across both sites. Five years after launching, the leadership is praised by one of our judges for being “continuous improvers”. They take a data-driven approach to policies, using anonymous surveys, informal discussions, and one-to-one meetings to track, usage of and assess the relevance of benefits, which include two “no questions asked” mental health days a year, discounted gym memberships, access to counselling through an Employee Assistance Programme, and personal and professional development (Bubala has a “learning and wellness” budget). An employee applauds Bubala’s “willingness to assess, reassess, question, be questioned”. To help employees disconnect, Bubala has switched from WhatsApp to Workplace with its handy ‘Do Not Disturb’ option.
‘Bubala is over the moon to be recognised for the hard work we and our amazing team have put into creating a fun, happy place to work, where their passion and care drive us in our continuous search of expanding their well-being and happiness every day!’
Carousel
Fitzrovia, London
Happiness Score: 847.7 | Advocacy Score: 9.7 | Number of staff: 50
If Carousel’s guests experience this restaurant and chef residency concept on Charlotte Street in London as utterly original, so too do its employees. “No two days are the same,” says one. “I feel like part of something unique here,” says another. The volume of feedback we got from Carousel’s 50 employees was high — and universally favourable: the word “passion” comes up a lot. “We are constantly striving to drive change and bring extraordinary experiences to the London food scene,” confirms an employee. To prevent burnout, no one works more than 45 hours a week, and well-being is monitored (sickness rates and holiday days provide clues). New hires are often referrals; in nine out of twelve of the last months, they’ve paid referral bonuses. Carousel’s near perfect Advocacy Score score speaks for itself. It’s a stimulating environment that “nurtures professionalism and skills gaining.”
‘Our team is at the heart of everything we do at Carousel so it means the world to us to receive this recognition, especially as we get ready to celebrate our tenth birthday.’
Chefs in Schools
Brixton, London
Happiness Score: 856.6 | Advocacy Score: 10 | Number of staff: 23
Chefs in Schools is a charity on a mission to transform school food and food education. Ten years since its launch, it demonstrates its commitment to keep doing better not only for children but for its people. It has, for example, re-benchmarked salaries in the light of the cost-of-living crisis; has introduced enhanced holiday allowance and parental leave; and this year, is trialling a four-day week. Their staff retention rate currently stands at 95% but the organisation pays heed to other metrics too including team enjoyment and mission alignment. Leaders practised “active learning” from the get-go, a policy since formalised in a People and Culture advisory group which consults on core policies. “Small but impactful” policies include private dental insurance. An employee writes: “It’s an incredibly supportive and inclusive organisation, working in a challenging industry, but making huge impact.”
‘We’re so delighted to have been named one of CODE’s Happiest Places to Work 2024. Since we launched the charity in 2018, we’ve been fortunate enough to recruit and retain a team of incredible human beings, who work so hard every day to ensure that kids get to eat and learn about real, exciting, nutritious food. To us, culture is something that is influenced by leadership, but owned by everyone, so this award is very much a recognition of the whole team.’
COR
Bristol
Happiness Score: 799.5 | Advocacy Score: 9.3 | Number of staff: 21
The name of Mark and Karen Chapmans’ Bib Gourmand-awarded small plates restaurant in Bristol derives from the Latin word for heart. COR opened just two years ago and already its team has grown from 11 to 22 employees, six of whom are parents on personalised rotas. Our judges noted that COR has supported three parents through parental leave, offering them role adjustments on their return. The whole team has Sundays off and two to three days off per week. The Chapmans aim to create “a growth-oriented workplace”. They offer apprenticeships through City of Bristol and Weston colleges; funded WSET qualifications and research trips; and also hand over the use of the restaurant to the team for their own pop-ups and charity events. “COR is a place for our team and community to use to do what they love and are passionate about”.
‘COR has many meanings for us. It originates however from the Latin word ‘heart’. And at the heart of COR, is our desire to bring together our love of hospitality in a friendly and welcoming place that is inclusive to all customers and staff. Our team at COR truly believe this. Every single one of our staff in the kitchen and floor are very proud and grateful to be a part of a neighbourhood restaurant which receives this status and cannot wait to continue ‘our’ journey together into 2025.’
Crystal Palace Wine Club
Crystal Palace, London
Happiness Score: 867.8 | Advocacy Score: 9.8 | Number of staff: 7
Crystal Palace Wine Club, just three years old, is a multi-faceted event company, retailer, wine school, subscription service, and wine bar. Shapeshifting is in its DNA and informs the “fluid team environment” guided by “responsibilities over roles”. Staff mix up their duties, stay interested, and support each other. The business is ambitious for its small team of seven, offering formal training including WSET qualifications, that staff can benefit from now and in their future careers. A small business can have a big impact. One satisfied employee says: “I feel a part of the local community and valued for the skills I can bring to the space”.
‘For a fledgling business like Wine Club, it’s wonderful to be recognised by your peers for the effort we’ve put into creating a positive culture. We believe that your customers feed off the energy from your staff, so we always put our people first. The timing couldn’t be better as we gear up to open our second site and hire a bunch more great people.’
The Empire Café
Leeds
Happiness Score: 776.3 | Advocacy Score: 9.3 | Number of staff: 15
There’s been an eating house on the site of what’s now the Empire Café in Leeds since 1884. Chef patron Sam Pullan and co-owner Nicole Deighton took it over in 2023, turning the historic address into a modern business, that’s as welcoming to new recruits as it is to its regulars. They have a zero-tolerance policy on toxicity, which is addressed promptly and effectively; and hold monthly team meetings, supplemented by informal post-service ‘huddles’. Staff work a four-day work week, always with two consecutive days off. Creative autonomy is encouraged. As one chef notes: “It is unusual in a kitchen environment to be able to experiment so much and have flexibility with the menu rather than churning out food we know will sell.”
‘Being part of CODE’s Happiest Places to Work means so much. We work very hard to make sure people are looked after. After all it’s everyone’s talent that makes what we do great. We are so proud of what we achieve as a team and I think that reflects on our customers.’
Furna
Brighton
Happiness Score: 825.5 | Advocacy Score: 10 | Number of staff: 9
Chef Dave Mothersill had two decades cooking in some of Brighton’s best restaurants before going it alone with Furna in 2022. He sought to establish best practice from the start. “The whole kitchen space has been designed to give each team member exactly what they need,” affirms one employee. Mothersill utilises the autonomy having his own business affords him to create a healthy working environment. The daily lunch break is non-negotiable (the staff food is declared “bloody good”) and the restaurant closes for two weeks’ holiday twice annually. Mothersill sometimes even shuts up shop for team trips as far afield as San Sebastian. A sense of collegiality is nurtured. As The Good Food Guide reports: “The whole place is relaxed, vibey and cool, driven by staff who know the full story of every dish.”
‘A lot of restaurants say that they champion mental health and work life balance, but Furna really does. Being a part of this team doesn’t feel like work – all of us are passionate about what we do, and we don’t take ourselves too seriously.’
Grace & Savour
Birmingham
Happiness Score: 779.6 | Advocacy Score: 10 | Number of staff: 20
Grace & Savour at Hampton Manor near Solihull gets a Michelin star for the immersive dining experience and a gold star from us for the forward-thinking approach it takes to employee well-being. In September this year, it launched its Academy Leadership Programme, open to all 20 employees, a year-long programme covering topics as diverse as emotional intelligence, financial management, and sustainability. The team even reads books together (currently: Leaders Eat Last). “The leadership at our restaurant have set an amazing work culture,” says an employee. Grace & Savour offers enhanced paternity leave: fathers get two weeks initially then another two weeks on full pay when their partner returns to work. Grace & Savour monitors the success of their policies using Empowered, an anonymous survey tool, every three months.
‘It means a great deal for us to get such an amazing recognition! We have intentionally worked on building a culture we can be proud of. It has taken time to get there but we have made it a non-negotiable to put our team’s wellbeing first. We are so grateful and humbled by the journey we have been on as a team and this award is a testimony to them all and a fruit of their dedicated labour. Thank you!’
Honest Crust Sourdough Pizza
Manchester, Altrincham, Macclesfield
Happiness Score: 822.3 | Advocacy Score: 9.8 | Number of staff: 25
A quick glance at the employee feedback from Honest Crust Sourdough Pizza (“proudly independent since 2013”) in Manchester reveals a high proportion of staff members who’ve been there for two, three, four, five years plus. What’s the secret? Our judges cite the business’s “culture of feedback” with twice-yearly 360-degree reviews supplemented by ad hoc feedback opportunities which promote employee engagement and continuous improvement. Staff also receive an annual profit share, pay review and EAP (employee assistance programme). Full-timers work a four-day week and their schedule is communicated three weeks in advance. In house, the staff themselves paint a picture of “a business that cares about you” and has “a meaningful impact on the community”. “We have remained authentic and true to our values,” says one contented employee. “I feel really proud to work for them.”
‘We’re delighted to be recognised as one of the Happiest Places to Work. We’re lucky to have a really great team that works hard for each other and always with a smile on their faces.’
Inver
Argyll and Bute
Happiness Score: 729.9 | Advocacy Score: 8.8 | Number of staff: 19
To the outsider, this Michelin Green Star on the shores of Loch Fyne looks quite extraordinary, so it’s heartening to hear from an insider that appearances don’t lie. “They walk the walk,” says a current team member of Inver’s co-owners, Pam Brunton and Rob Latimer, who opened the business in 2015. Practical action they’ve taken of late includes a Countertalk Culture review, a business performance assessment using B Corp criteria with a local sustainability consultant and signing up for an employee assistance programme. Inver’s a small restaurant in a remote setting; that comes with its challenges such as the annual two-month closure. Inver pays returning staff a winter subsidy of 50% salary. Inver’s people get plentiful opportunities for development; skills training (e.g., mental health first aid and wine qualifications) and group outings are part of the rhythm of the restaurant.
‘Really, a happy place to work is testament to the awesomeness of ALL the people in it- the whole team deserve recognition for making Inver a happy place to work. We all do the day-to-day work on ourselves, and our relationships with each other, so that we can each feel supported by compassionate, empathic, tolerant colleagues and friends. I’m not that into competitions as such- we make all the efforts to provide a happy supportive place of work because it matters, not to win prizes. BUT I do know that it’s critical that restaurants -and society much more widely- start to prioritise human wellbeing as an end in itself. I’m proud to have contributed to CODE’s important quest and grateful to them for kicking things off.’
JÖRO
Sheffield
Happiness Score: 808.9 | Advocacy Score: 9.4 | Number of staff: 25
After eight years in its converted shipping container home in Sheffield, Luke French and Stacey Sherwood-French are moving their popular modern British restaurant JÖRO to its new home at Oughtibridge Paper Mill just outside the city in December 2024. The ongoing evolution of JÖRO keeps the team stimulated, as do regular events and collaborations. Retention is good with half the team having been there over two years; a quarter over five. Perks follow a clear timeline: starting with a free tasting menu after three months, building to a paid four-day stage after five years. Shifts are stable (the restaurant closes three days a week) and annual closures (five weeks in total) are timetabled a year in advance.
‘Amazing news to be shortlisted in CODE Hospitality’s Happiest places to work! We have worked hard over the years to keep improving our working environment and continually strive to keep developing as we grow. This award means a great deal to both us and our team, who make the environment a happy one to be part of!’
Mr Bao Group
London
Happiness Score: 763.3 | Advocacy Score: 8.9 | Number of staff: 95
Taiwanese restaurant Mr Bao (and offshoots Daddy Bao and Master Bao) sells its fluffy bao buns at sites across London, one of the most diverse cities in the world. The restaurant group, with 95 staff on the payroll, scores highly for welcoming people from all backgrounds. Communication is a strong suit; focused daily feedback, quarterly reviews, pay structure transparency, and clear, individualised career development paths make for a good retention rate. There’s a “better emphasis on progression than any other restaurant I’ve been at,” notes one employee. Our judges also highlighted the focus on autonomy e.g., eliminating manager approval for goodwill comps — a clear demonstration of trust. The company has seen “a direct correlation between rising team happiness and an increase in customer comments about exceptional hospitality.”
‘We are even more passionate about people than we are about food, and so these results mean a huge amount to us. We’re so proud to work with such good people and it’s our talented teams that motivate us to keep listening, learning and improving’
Mriya Neo Bistro
Earl’s Court, London
Happiness Score: 882.8 | Advocacy Score: 9.8 | Number of staff: 12
No other business on this list exemplifies ‘purpose-led’ quite like Mriya Neo Bistro, the modern Ukrainian bistro in London founded by chef Yurii Kovryzhenko and Olga Tsybytovska in 2022 when they found themselves stranded in London due to the war in Ukraine. It takes its name from the Ukrainian for ‘dream’. The team is made up of refugees for whom Mriya is “a piece of home”, and they are treated like family. Tasked with representing their country while establishing themselves in a new one, the Mriya team rise to new challenges from undertaking professional qualifications to catering at the Prime Minister’s office. “The spirit of unity and the importance of our mission provide us with the strength to continue our work with purpose and dedication,” write the founders.
‘Good food is born in a happy environment – it’s the only way it can truly bring joy. At Mriya, being happy at work isn’t just a perk; it’s our responsibility. Ukrainian cuisine is one of the most honest because its flavors can’t be imitated. To create and serve delicious food, you need to be in a good state of mind. Ukrainians believe this is essential for making great dishes. That’s why Mriya brings together people who share this belief and ensures they know how valued they are, because their well-being truly matters.’
Noble Rot
London
Happiness Score: 802.3 | Advocacy Score: 9.4 | Number of staff: 120
Raise a glass to Noble Rot, a restaurant group unapologetic about its obsession with wine. When the like-minded find their way there, they thrive. “The training programme and investment in employee development are extraordinary”, reports one happy ‘Rotter’. Indeed, Noble Rot, now with three restaurants and 120 employees, attracts job applications from all over the world. Noble Rot is an accredited WSET provider, training up to WSET Level 3 in-house and sponsoring those doing their Diploma or MW qualification. Regular tastings, winery visits, harvest work, and kitchen stages are all part of the fun. Thrice-yearly employee forums, twice-yearly appraisals, and sessions with Noble Rot’s founders, are key touchpoints. Almost all current senior staff started in junior roles. “There is a constant push to improve by inspiring people, making it an exciting place to work.”
‘The most important ingredient in any restaurant is fulfilled staff. Alongside leading pay and benefits, Noble Rot offers them an exceptional training wine programme including tasting many of the great producers and vineyards of the world. We take great pride in helping to nurture the next generation of passionate wine, food and hospitality professionals.’
The Longs Arms
Wraxall, Wiltshire
Happiness Score: 894.3 | Advocacy Score: 10 | Number of staff: 12
At country pub The Longs Arms near Bradford-on-Avon in Wiltshire, daily meetings are held in the garden or polytunnel, after which the team sets to work harvesting produce for service. Synergy and strong communication between departments is the goal. Owners Rob and Liz Allcock keep it simple: “happy staff, happy customers, successful business” is the formula. The pub opens just four days a week, so all staff get three days’ rest, and paid leave is a generous eight weeks. The Allcocks set the tone with an approachable leadership style and are committed to creating “a work environment free from negativity and aggression”.
‘As a team we are honoured to be voted one of CODE’s Happiest Places to Work as we all love our little Longs Arms family, and we are all very happy to come to work in such a positive and happy environment. We are ecstatic to receive such recognition and as we always say a happy team leads to happy customers.’
TOAD Bakery
Camberwell, London
Happiness Score: 862.7 | Advocacy Score: 10 | Number of staff: 12
Lydia’s kimchi claw, Harry’s hobnobs, and Harvey’s black sesame and white chocolate buns are just some of the new products that Camberwell’s TOAD Bakery crew have come up with this last year. Owners Rebecca Spaven and Oliver Costello — “respectful, reasonable and compassionate leaders” in the words of one employee — encourage their team of 12 to be creative; they love it and so do TOAD’s customers. “I feel very seen and heard at work,” says one. TOAD ticks other boxes too: enhanced sick pay, rotas a month in advance, and two consecutive days off a week make for very low staff turnover. Every employee surveyed said they’d recommend it. “Dream job,” reckons one.
‘We’re hugely proud of the team, and knowing that they find satisfaction and happiness in their jobs means absolutely everything to us! Thrilled to be recognised for the behind-the-scenes-steps we’ve taken to creating a happy workplace. Big thanks to everyone at TOAD!’
Urban Leisure Group
London
Happiness Score: 774.5 | Advocacy Score: 9.2 | Number of staff: 144
Urban Leisure Group is a group of eight neighbourhood bars and restaurants across London. ULG’s Head of People Prue Stamp sat on the Happiness in Hospitality judging panel this year but didn’t influence her fellow judges; it was the high scores and strong feedback from close to a third of the group’s 144 employees that swayed them. The company scored particularly highly on welcoming people from all backgrounds. Colleagues are “respectful” and customers pick up on the “bubble of nice energy” among teams. ULG has four pillars of well-being: mental health, physical health, financial security, meaningful work. Respective policies include access to 8 free counselling sessions through an employee assistance program; discounted gym classes; access to Wagestream; and participation in charity initiatives. Steering groups on new policies ensure ‘buy in’ and afford team members a sense of agency.
‘Being named one of CODE’s Happiest Places to Work in Hospitality for 2024 means so much to us and really highlights our core value of kindness. We know that true hospitality starts from within, and together we’ve built workplaces where people feel respected, cared for, and where kindness is at the heart of everything we do – both for our people and for those we welcome.’
Where The Light Gets In
Stockport
Happiness Score: 876.6 | Advocacy Score: 9.9 | Number of staff: 16
Where The Light Gets In’s head chef joined as a chef de partie five years ago; its creative director started front of house seven years ago – two success stories that attest to the pioneering Stockport restaurant’s focus on recruiting from within. It’s telling that one employee speaks not of training but of the “education” they’re getting under chef patron Sam Buckley: “I have been given the space to learn so much during my time here”. Farm visits, waste utilisation workshops, and weekly wine training are all on the agenda, and every team member spends a morning a week in WTLGI’s community garden (added bonus: it’s good for their well-being). Key to the success of such initiatives is feedback, to ensure they meet staff needs and interests.
‘We are honoured to be recognised as one of the Happiest Places to Work in the hospitality industry. We believe we have achieved this by creating an environment where passion, purpose, and well-being are at the heart of everything we do. We’ve always aimed to create a supportive and inclusive culture where every team member feels valued, inspired, and connected to the project’s wider goals of responsive cooking and creativity. We prioritise community and collaboration, ensuring that everyone, from chefs and growers to our front-of-house team, has a voice. Sitting down to eat together, without fail, twice a day encourages this approach. By celebrating individuality and a commitment to sustainable practices, we have instilled a sense of pride and fulfilment in the work we do. At Where The Light Gets In, this comes from knowing that we are part of something bigger—building a future for hospitality that cares for its people, its produce, and its planet.’
Survey, scoring & judging process
The judging process commenced with a survey sent out to all the businesses that responded to our call for entries in June. The survey was filled in anonymously by team members who were asked 20 questions pertaining to aspects of their employment and how they impacted their happiness at work. (Applications from businesses with below the minimum required survey uptake or without sufficient supporting evidence were rejected.)
The first ten questions asked respondents to score out of 10 how strongly they agree with statements. For example: “I have sufficient opportunities for team socialising and bonding” and “I am paid correctly and on time”. The second ten questions asked respondents to score out of 10 how much each aspect impacted their happiness at work. For example: “How impactful on your workplace happiness is having sufficient opportunities for team socialising and bonding” and “How impactful on your workplace happiness is being paid correctly and on time”. The scores for the two corresponding questions were then multiplied together to assess how well companies are performing in the areas that matter most to their employees. The scores from each corresponding pair of questions were then added together to generate an overall Happiness Score, with the highest possible total being 1000. The Happiness Score listed under each company is the average score from the team members who took the survey.
We also generated an Advocacy Score which was produced by surveying respondents about how likely they were, out of 10, to recommend their workplace to others. The Advocacy Score that you see listed under each company is the average score from those surveyed.
Based on these scores, we whittled the applications down from more than 300 to a shortlist of 43. Our panel of industry judges then convened to decide on the final 22. Our judges, who all bring different experiences and diverse backgrounds to the table, were looking for businesses that above all recognised their people as their most valuable asset. They wanted to find businesses that are inclusive, welcoming to people of all ages, races, genders, and sexualities. They looked for those offering opportunities for meaningful work to all, well rewarded, and with clearly defined pathways for career progression. They sought out innovators that look inside and outside of the industry for solutions, tailored to the unique demands of hospitality. They wanted to see leaders who not only talk to their people but listen, ready to be surprised by what they hear. In short, our judges asked: what does a genuine, modern hospitality business look like?
Our judging panel
Will Beckett
Co-founder & CEO, Hawksmoor
Having set up the first Hawksmoor in 2006 with best friend Huw Gott, the pair have grown the business into one of the most admired restaurant brands in the UK. It has been ranked amongst the best companies to work for by Best Companies for 13 years in a row, and amongst the most sustainable restaurant groups by the Sustainable Restaurant Association for the same period.
Lorraine Copes
Founder & CEO, Be Inclusive Hospitality
A multi-award-winning social entrepreneur, board member, procurement consultant, food and drink writer and life coach. Having spent two decades as an executive director for brands including Gordon Ramsay Restaurants and Corbin & King, Copes founded Be Inclusive Hospitality CIC in 2020 due to the consistent lack of representation of people of colour in positions of influence and the supply chain.
Chantelle Nicholson
Chef patron, Apricity
A multi-award winning chef, restaurateur, author and advocate. Nicholson is the founder of Apricity restaurant, in London’s Mayfair, which celebrates conscious cooking and joyful dining, which gained a Michelin Green Star in 2023. Originally from New Zealand, and a trained lawyer, she is committed to creating a more sustainable and holistic future across her operations and activities.
Prudence Stamp
Head of People & Culture, Urban Leisure Group
Having been with Urban Leisure Group nearly 11 years and working her way into general management, Stamp has worked in People & Culture for the past six years. She is CIPD Level 5 qualified, a Mindfulness and Resilience at Work coach, Mental Health First Aider and interested in leadership and wellbeing in hospitality.
Jun Tanaka
Chef patron, The Ninth
Tanaka has over 30 years’ experience working in London’s most iconic restaurants such as Le Gavroche, The Restaurant Marco Pierre White and The Square. He opened The Ninth in 2015 and was awarded a Michelin star in 2017. His proudest achievement to date is that The Ninth has been ranked in The Caterer’s Top 30 best places to work in hospitality for the past three years.
Thom Elliot
Co-founder, Pizza Pilgrims
Elliot is the co-founder of Pizza Pilgrims with his brother. Starting out on a market stall in 2012 – they now operate 25 pizzerias across the UK – and have put team and guest happiness at the forefront of their thoughts for 12 years and counting.
Queena Wong
Founder, Curious Vines
A prominent UK wine collector and hospitality lover, Wong is the leader and voice for Curious Vines, a supportive community of women in the UK wine industry that cultivates connectivity. She commissioned the ground-breaking UK Women in Wine Industry Survey released October 2023 kickstarting the drinks industry Equity Diversity and Inclusion Initiative of which she is on the Advisory Council.
Clerkenwell Boy
Consultant & content creator
Clerkenwell Boy is a restaurant, bar and travel consultant, award winning content creator, entrepreneur, angel investor and philanthropist. His clients include luxury hotels, private members clubs, property developers, drinks brands & tourism boards. He has co-founded charity campaigns such as #CookForSyria, #CookForUkraine, #CookForPalestine ~ raising over £5m+ for various charity partners
Adam Hyman
Founder, CODE Hospitality
Truly passionate about the hospitality industry, Hyman founded CODE to promote hospitality as a viable career path and work towards improving the industry as a better place to work. As well as CODE’s Happiest Places to Work, he also sits on the judging panel for both CODE’s Women of the Year and 30 under 30.
Dave Lee
CEO, Planday
Dave joined Planday in May 2023 as Chief Executive Officer. Dave joins the Planday team from Nordic-focused fintech platform Lunar, where he was Chief Product Officer responsible for building and leading Product and Experience Design for their 500,000+ users. His experience includes product, digital and customer experience leadership positions at IKEA, Spotify, The Guardian and BBC.
Supported by
Planday, the workforce management platform that gives a shift, is delighted to be involved in CODE’s Happiest Places to work campaign this year. Planday will be supporting through their alignment with The Single Biggest Shift Campaign to highlight the importance of retaining and sustaining a healthy hospitality business through planning rotas further ahead. Happy teams are crucial in hospitality and what better way to support that, than to honour those leaders making the industry a happier place to work.
Toast, the all-in-one POS platform built for restaurants, is proud to continue its partnership with CODE to champion companies with the happiest teams in hospitality. Toast has been named a certified Great Place to Work so we truly understand the importance of fostering an inclusive and empowered culture for our teams to thrive and serve our customers.
Explore last year’s Happiness in Hospitality report
