A London-based burger business with multiple sites across the capital has been recognised as the nation’s most fulfilling workplace in the hospitality sector.
Black Bear Burger operates branches at Exmouth Market in Islington, Westfield shopping centres, Camden, Shoreditch Boxparks, and Market Halls in Paddington.
The company has claimed the top position in CODE Hospitality’s Happiest Places to Work 2026 rankings, which highlight organisations demonstrating exceptional commitment to employee wellbeing and positive workplace cultures.
The enterprise was established by Stew and Liz Down and initially launched as a market stall on Broadway Market in Hackney during 2016.
Over the following years, the business has expanded to encompass three sit-down restaurants alongside six additional food counters.
Among its accolades, the company secured the national burger of the year title in 2025 for its double miso bacon creation.
Speaking about the recognition, Stew Down, co-founder of Black Bear Burger, stated that this particular achievement held greater personal significance than any previous culinary award the company had earned.
He explained that commercial success and expansion often served as standard measures of achievement, but this distinction validated the strength of the workforce and organisational values, suggesting that such foundations naturally generated broader accomplishments.
The judging panel commended the operation for its engaged leadership approach and genuine dedication to staff development, highlighting notable levels of workforce participation and established support mechanisms.
Now entering their third edition, the awards acknowledge hospitality companies spanning various sizes that demonstrate excellence in employment standards, worker welfare, and inclusive practices.
The initiative seeks to promote hospitality as a viable and attractive professional path for individuals from diverse demographics during a period of economic volatility.
The 2026 compilation features a diverse selection of independent eateries, bakeries, accommodation providers, and larger chains, with assessors evaluating criteria including workforce dimensions, employee satisfaction responses, involvement metrics, and organisational submissions.
Adam Hyman, founder of CODE Hospitality, observed that hospitality had consistently been a human-centred industry, with current sector challenges reinforcing this fundamental characteristic.
He noted that amid mounting expenses, technological advancement, and careful consumer expenditure, with workplace wellbeing increasingly under scrutiny, those organisations actively prioritising their personnel were constructing more durable and adaptable enterprises.
He extended congratulations to all entrants and their respective teams for securing positions on this year’s listing.