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It came as no surprise when Mark Derry, head of one of the UK's fastest-growing restaurant companies, walked away with the prestigious Group Restaurateur of the Year Catey last year. In doing so, he joined the ranks of former winners, including Yo! Sushi founder Simon Woodroffe, La Tasca chief executive and founder James Horler and Nando's founder Robby Enthoven.

But not only has Derry, chief executive of the prolific Loch Fyne Restaurants, expanded his chain faster than any other group, he has also been a pioneer in the upmarket fish restaurant scene.

Derry began his career at Whitbread, working in a number of roles which included the development of the successful TGI Friday's chain. He then went on to set up "Glen Chewton", which acquired a number of diverse operations including a toy and cookware company. Then, in 1994, he teamed up with partner Ian Glen to buy the Country Inns chain. Two years later they sold them on for a considerable profit.

It was only in the wake of the BSE crisis that Loch Fyne Restaurants was born. By teaming up with sister company Loch Fyne Oysters, Derry was able to offer hungry punters seafood as the safe alternative to red meat. Derry said: "I believe that Loch Fyne Restaurants tapped into a need in the UK for great neighbourhood fish restaurants and has delivered it well."

From its 1998 launch as just three restaurants, Loch Fyne has grown to 30 outlets in five years. This rapid expansion was partly achieved by buying the Petit Blanc group out of administration in 2003.

Loch Fyne, which recently underwent a management buyout, now has a turnover of £30m and employs more than 1,000 staff. The company's continued success is attributed to Derry's "hands-on" approach and enthusiasm for seafood.

Significantly, Derry insists on using environmentally sustainable products. Despite the difficulties such high standards present, he has been honest and quick to remove at-risk fish from his menu.

But it was the simplicity of the Loch Fyne philosophy which made last year's judges single the business out.

Judge James Horler of La Tasca was particularly impressed. "It's not easy what they're doing, bringing fresh fish into top-end casual dining when the supply and delivery is particularly tricky," he said.

Judge Ann Elliott, managing director of Elliott Independent, commented: "Derry is very open, very unassuming and willing to share experiences. He is a tremendous example for the rest of the industry."

As a judge for this year's award Derry will be looking for "passion, drive, commitment, integrity, and youthful good looks" from his successor.

Judges' criteria

• The Restaurateur of the Year - Group award is open to individuals who have made their mark in running system-led companies operating branded and themed restaurants.
• The judges will place particular emphasis on the demonstration of marketing skills and consistent delivery of good service.