Awards 2017 Call for Entries

Entries are now being accepted for the 2017 Guild of Food Writers Awards sponsored by Tenderstem®.
 
The Guild of Food Writers Awards were established in 1996 and are presented in recognition of outstanding achievements in food writing and broadcasting. 
 
Full details are now available here and the Awards entry form can be completed online.

There are 12 main awards categories:  
The closing date for completing entry forms is Tuesday 14 February 2017 and all materials must be with the juries by Tuesday 28 February 2017.
 
The winning entry in each category will receive a prize of £500 and an engraved glass trophy. The winners of each Award will be announced at the Guild of Food Writers Awards ceremony on Thursday 22 June 2017 at The Oval Space in Bethnal Green.

Photograph of trophies
Photographer Idil Sukan for Draw HQ
 
The winning entry in each category will receive a prize of £500 and an engraved glass trophy. The winners of each Award will be announced at the Guild of Food Writers Awards ceremony on Wednesday 22 June 2016 at Opera Holland Park.

Full details of how to enter are available here and the Awards entry form can be completed online.

Next Workshop: Mutton Workshop

Three farmers and their pasture-fed meat
Tuesday 31 January 2017, 6.30-8.30pm
Westminster Kingsway College, Vincent Square, London SW1P 2PD

Mutton is a meat both loved and misunderstood. Supporters say its rich flavour, developed over years, makes it as different to lamb as beef is to veal. Sheep farmers often choose mutton for their own table and mutton used to be a proud staple of British cooking. It fell from favour – for reasons we will discuss – before the Mutton Renaissance group, with Prince Charles as its patron, campaigned to bring it back to restaurant and home tables.

What is mutton? How are the sheep farmed? How is it best butchered, sold and cooked? And what influences its taste in terms of breed, feed, age and hanging? How difficult is it to get hold of and what’s the difference between good and bad mutton? What difference does pasture make to the flavour and health-giving properties? What are the past, present and future of this once acclaimed meat?

The Guild is delighted that three exceptional farmers are each bringing a loin of their finest mutton to London so we can talk, taste and hear their stories from Scotland, Wales and Herefordshire. They all produce meat that has been certified by the Pasture-Fed Livestock Association, which insists on a 100% natural diet of grass.

Find out more here.
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