Mark Hix and Nick Jones among hospitality recipients in New Years Honours 2017

03-Jan-2017 - Last updated on 26-Apr-2021 at 19:58 GMT

Mark Hix and Nick Jones were among those receiving MBEs in the New Years Honours list

Soho House & Co founder and chief executive Nick Jones and restaurateur Mark Hix were among the members of the hospitality industry recognised in the 2017 New Years Honours list.

Both received MBEs for services to hospitality as did Simon Dougan, chef and managing director of deli and outside catering business The Yellow Door in Northern Ireland and chef and restaurateur Tony Singh.

Former Oloroso owner Singh, who runs Tasty restaurant at Alea Glasgow and the restaurant at Apex Grassmarket in Edinburgh, was recognised for his services to the food and drink industry and his charity work.

He said he was 'gobsmacked and honoured' to receive the recognition.

"I must say it came as a bit of a shock, but I am very proud of it," he said. "Seeing my parents faces when I told them was just the best. I can't start to thank all those that have supported me over the years who would believe in a wee lad from Leith keeping it #Tasty! and I have been blown away by all the congratulations messages I have received since the announcement."

Great time, great life

Jones, who founded Soho House & Co, the owner of Soho House hotel, Babington House, Soho Farmhouse and the forthcoming 252-bedroom and nine-restaurant London hotel The Ned, 21 years ago, said of his MBE: "I'm surprised and really pleased. Giving people a great time has given me a great life. And the people who work so hard along side me share in this special honour."

There was also an OBE for Drayton Manor Park chief executive Colin Bryan who was honoured in recognition of his contribution to tourism and charity work.

Colin-Bryan-Drayton-Manor-C — Colin Bryan CEO of Drayton Manor received an OBE

Bryan, who is the son of the leisure park's founders, said: “My parents opened the park in 1950 and I have been working there since I was a young boy, when my first job was helping them clear the rubble with my miniature wheelbarrow. I have worked in nearly every department over the years and qualified as a chef to really understand what makes the park and catering companies what they are today. It is in my blood so I feel very honoured to receive this OBE.

"I still love watching our guests have fun, enjoying themselves, knowing I have played a part in that.”