Women in Hospitality & Tourism Awards
Hickory sweeps board with hat-trick of prizes
Edinburgh-based catering company, Hickory, swept the board at the inaugural Scottish Women in Hospitality and Tourism Awards at the Hilton Hotel in Glasgow.
The contemporary catering company saw off stiff competition from the industry to be awarded the Best Place to Work for Women, with the company’s Nicole Sullivan taking home the Rising Star award. Dawn Balfour scooped the hotly-contested Venue Manager of the Year accolade for the Eskmills Venue in Musselburgh, making it a hat-trick for the business.
Furthermore, Ms Sullivan was awarded a HIT (Hospitality Industry Trust) Scotland scholarship to continue her development.
Set up to celebrate the achievements of women working in the industry, the event was attended by Fiona Hyslop MSP, Cabinet Secretary for Culture, Tourism and External Affairs.
Commenting on the company’s achievement, deputy managing director, Stephanie Stubbs said: “To accept the award on behalf of Hickory for the Best Place to Work for Women is without doubt the highlight of my career.
“Women are central to this industry, yet fewer than 10% make it to senior management roles.
“Hickory set out to change this and last night we were recognised for our vision. We are committed to bringing young women up the ranks to achieve their potential and, importantly, be recognised for doing so.”
Hickory (previously GH Event Catering) has catered for corporate clients, high-end private parties and weddings across Scotland. It is the preferred partner to a number of venues, including the Assembly Rooms in Edinburgh, Borthwick Castle, Dunglass Castle, Eskmills Venue and Mount Stuart on the Isle of Bute.
The kitchen team, led by award-winning Development Chef Robbie Gleave, helps to deliver the company’s values of providing ‘contemporary catering for the connoisseur’, establishing a powerful reputation for creating highly creative and stylish Scottish food.
The company is a member of Green Tourism and Scotland Food and Drink, holding a firm commitment to sustainability and wherever possible, using only the finest local produce.
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