Stein, who with ex-husband and business partner Rick built up a strong hospitality business after opening the Seafood Restaurant in Padstow in 1975, was recognised for services to the restaurant industry.
The honour comes after a number of accolades and awards for the businesswoman, including an honorary doctorate of business from Plymouth University and a lifetime achievement award at the Women 1st Shine Awards.
On hearing the news on Saturday 15 June she said: “I am so pleased to have got recognition for the part I have played in the huge success of mine and Rick’s business over the past 38 years we have been here in Padstow. I'm absolutely thrilled.”
Wood, who joined Southwold-based brewer Adnams in 1994 and became chief executive in 2010, was made an OBE for his services to business and the community in East Anglia. The company boss is also chair of the The New Anglia Local Enterprise Partnership.
He accepted the honour 'as a reflection of how business can, and should, support its wider society' and thanked fellow-board members and staff at Adnams for their support.
"To be awarded the Order of the British Empire is fantastic recognition of what we have achieved to date, but the work has only just started and both Adnams and the economy of the East of England have great potential for wonderful times ahead,” he said.
Services to hospitality
Smyth, who was head chef at Restaurant Gordon Ramsay for almost six years before becoming chef patron, was made an MBE for her services to the hospitality industry, as was Maclean, founder of female-friendly bar and restaurant group Drake & Morgan.
Maclean's business, formed in 2008, was recently part of a management buyout by Bowmark Capital, which is aiming to expand rapidly from the seven sites that will be open by the end of this year.
Acott, a governor and national treasurer of the Craft Guild of Chefs, celebrated his reception of an MBE for services to catering on the day of his son's wedding.
The retired army captain worked as a chef at The Ritz in London before joining the army catering corps as a private in 1968. He has worked hard to raise awareness of the importance of military chefs and was instrumental in the creation of the Armed Services Chef Award in the Craft Guild of Chef awards last year.
He said the honour had come as a big surprise.
“I honestly thought I missed the boat,” he said. “You see great chefs such as Albert Roux and Cyrus Todiwala receive honours over the years, and to even be mentioned in the same breath as them is an honour in itself. It really has hit me straight between the eyes. The MBE also comes on the day my son gets married, so it will be celebrations all round.”