Back of House Team of the Year 2008: the Inn @ West End, West End, Surrey

There was something about the entry from the Inn @ West End that immediately impressed the judges - the individual photographs of each member of the back of house team smiling out from the front page.

Of course, it's not hard to get even the most miserable employee to grin for a second when you point a camera at them, but it's the thought that counts. It was clear that for the Inn every team member counted in this award. And while that immediately put them in the frame, there was plenty of evidence that those workers were smiling for more serious reasons.

The Inn @ West End, in an affluent village just outside Woking, Surrey, is very much part of the gastro pub revolution. While locals can still gather for a pint at the bar, most of the pub is given over to dining - and dining well.

So it makes sense that the team back of house are at the heart of the operation. They are led by head chef Lee Watts, who came to the pub with licensees Nigel and Ann Price when they took over the Enterprise Inns leasehold seven years ago.

Nigel and Ann have enough confidence in Lee to let him run the kitchen the way he wants to. It's his domain and his energy, enthusiasm and ideas spread throughout the team.

What's really special about working at the Inn though, is the opportunities you get to learn new knowledge and skills and develop your career.

All food is prepared from scratch, often starting with whole carcasses of meat. Staff learn about butchery and different cuts in a practical way, and take part in discussions about how everything can be used in the dishes served at the pub.

The Inn also has its own plucking machine so they can learn how to prepare poultry and the other kinds of fresh game that arrive at the kitchen door.

Back of house has a close relationship with the pub's suppliers, which gives staff the chance to gain an even deeper understanding of where the food on the plate comes from. One team member spent a whole week out of the pub learning about fish species and their preparation, right where the catch is landed on the south coast. Another went to Manchester for a two-day course in chocolate.

This depth of knowledge not only helps to produce great food, it also contributes to customer service. The kitchen works closely with front-of-house and has the skills available across the team to respond to what people want. Everyone is empowered to take responsibility for making sure the customer is more than satisfied.

It's plain that the team back of house feels, and really is, a key part of the undoubted success story at the Inn @ West End. As Lee says: "We are a true team who help each other excel, bring new ideas to the kitchen and accept suggestions from customers. It is rare to have a busy kitchen without yelling and screaming, where there is a real desire to improve and a great team spirit."