Celebrity chef, restaurateur, author and TV presenter Rick Stein, himself an independent hotelier, announced the winner and revealed Goring had scooped the accolade by a slim margin of just seven votes.
Goring saw off stiff competition from a field of nominees which also included Robin Hutson, Gordon Campbell Gray and Mark Sainsbury.
The award ceremony was the climax of the first day of the first ever Independent Hotel Show which continues all day today with a programme of business sessions, events and networking opportunities.
Peter Hancock, chief executive of Pride of Britain Hotels, a consortium of which The Goring is part, collected the prize on Goring's behalf and revealed to BigHospitality he had nominated the hotelier for the title.
"I nominated Paul Milsom and Jeremy Goring. I said of Jeremy that he had brought the standards of the hotel up even further. He took it over from his father when it already had five AA red stars - how could it get any better you might ask but he has put a real spin on it.
"It is innovative and creative and has some eccentric touches within a very luxurious hotel - luxury is service. The doormen have a sense of humour and will pull your leg in a very pleasant way; there are quirky touches in the bar such as frames with no pictures in them - a very modern idea in its classical setting."
Goring, who took over the running of the family-owned Beeston Place venue in 2005, said his win was recognition of the opportunities and challenges gifted to independent hoteliers.
"Running an independent hotel is so different from being part of a bigger organisation because you live and die on your own successes and failures. You have freedoms that aren't accorded in the big hotel chains so you can deliver a much more individual experience but that extra license you are given can lead to much bigger disasters too!"
Stein the hotelier
Speaking to BigHospitality after awarding the title Rick Stein gave his thoughts on what makes a good independent hotelier and argued the two-way learning process between larger and independent operators was vital for the sector.
"It is attention to detail above everything, treating the customers as human beings and being able to build up a rapport with the customers - customers will always come back if they are liked and talked to and the quality is good," he argued.