Sydney’s Laissez-Faire Catering has been named Caterer of the Year – Sydney at the 2026 Restaurant & Catering Hostplus Awards for Excellence, after also taking out Venue Caterer – Sydney for its work at The Calyx in the Royal Botanic Garden Sydney.
The two titles recognise the quality of Laissez-Faire Catering’s food, service and event delivery. The Venue Caterer category was judged in a live event environment, with the food and hospitality experienced firsthand during a three-course dinner for 120 guests at The Calyx.
Guests were served a menu featuring Smoky flamed cauliflower, pickled eschalot, radish, flamed leek with avocado spring green oil, followed by Margra lamb rump, whipped ricotta, spring peas, zucchini, baby mint with Pukara estate extra virgin olive oil, and finally for dessert a white chocolate mousse, raspberry heart, vanilla infused cream sponge with copper dust, showcasing the seasonal, produce-led approach at the heart of Laissez-Faire Catering’s menus.
For Laissez-Faire Catering General Manager Sara Flaksbard, that is what makes the recognition particularly meaningful.
“What I love about these awards is that our product is doing the talking,” Sara said.
“Food is at the centre of what we do. We are constantly refining our menus; looking at the produce we source, seasonality, flavour, technique and presentation, and thinking about how we create dishes that people genuinely remember.”
Caterer of the Year – Sydney is the major award recognising the ‘NSW winner of the winners’ across the qualifying catering categories.
This recognition comes after a year in which the team at Laissez-Faire Catering delivered more than 2,500 events for approximately 380,000 guests, ranging from intimate dining experiences to major sporting events, national awards ceremonies and large-scale international incentive programs.
While the scale and complexity of those events varied enormously, the approach remained consistent with thoughtful menus, quality produce, specialist event expertise and food and beverage designed around the venue, audience and occasion.
“One of the things we’re proudest of is that clients consistently return to us,” Sara said.
“At the same time, we’ve reduced waste by 24% over the past two years through menu engineering, composting and smarter logistics management. We’re always looking at how we can improve the way we work while continuing to deliver beautiful, delicious food.”
The Venue Caterer win also recognises Laissez-Faire Catering’s partnership with The Calyx, where it has catered events for the past four years. The botanical setting creates a natural connection with the caterer’s emphasis on seasonality, produce and sustainability.
Astrid Renigeris, Venue Sales Manager – The Calyx said the award reflected the strong alignment between the two teams.
“Food is an important part of the experience we create at The Calyx and Laissez-Faire Catering understands how to make that feel connected to the venue.
“We share a focus on quality, sustainability and considered event experiences, and their team works closely with ours to make sure the menu and service complement both the setting and what our clients want to achieve.
“This is a wonderful recognition of the people behind those events and what our teams create together Sara said both awards were ultimately recognition of the many people whose work guests often never see.
“There is an enormous team behind every plate that leaves our kitchen – our chefs, operations, event coordinators, sales and service teams, our suppliers and our venue partners.
“They are constantly looking at how we can make things better and deliver consistently, regardless of the scale or complexity of the event.
“These awards belong to the team, and I couldn’t be prouder of what they continue to deliver every day.”
The wins will see Laissez-Faire Catering progress to the 2026 National Restaurant & Catering Hostplus Awards for Excellence, to be held on Monday 26 October at Doltone House Jones Bay Wharf in Sydney.
