Awards 2021 Finalists
17 May 2021
The Guild of Food Writers today announces the finalists for its annual Awards, the most prestigious in food writing and broadcasting. The winners will be announced on Wednesday 23 June at 6pm.
This year's judging continued under lockdown conditions and we’re pleased to announce the finalists.
The Guild of Food Writers Awards celebrate the breadth of knowledge and expertise at work in a thriving creative field.
For obvious reasons we have had to cancel our Awards party this year and will announce the awards on Instagram where we very much hope you will join us at @thegfw. The event will be introduced by Stefan Gates.
So please put Wednesday 23 June at 6pm in your diaries to find out the winners of the Guild of Food Writers 2021 Awards.
'The Guild of Food Writers Awards are held in specially high esteem by the food industry and 2021 will be our 24th year of peer-judged awards, recognising the diverse contributions to UK-published food writing in all its forms,' says Guild Chair Charlotte Pike. 'We are proud to present the Awards virtually again this year, so please do save the date for Wednesday 23 June and join us live on social media to follow the results as they are announced.'
The Guild's partners for this year’s Awards are Belazu (International or Regional Cookbook Award); The Cherry Tree (Self-Published Work Award); Farrington’s Mellow Yellow (Investigative Food Work Award); The FoodTalk Show (Food Podcast or Broadcast Award); Gold Top (Recipe Writing Award); Kamado Joe (Food Writing Award); KitchenAid (Drinks Book Award); Lakeland (Food Magazine or Section Award); Luscombe Drinks (Drinks Writing Award); Peter's Yard (First Book Award); Satellite PR (Online Food Writing Award); Seven Crofts (Restaurant Writing Award); Thermapen® (General Cookbook Award); Watson and Walpole (Specialist or Single Subject Cookbook Award); and Westmorland (Food Book Award).
The Guild of Food Writers 2021
Food Podcast or Broadcast Award
(Sponsored by The FoodTalk Show)
The Food Programme, BBC Radio 4 (Presenters: Sheila Dillon, Dan Saladino, Jaega Wise and Leyla Kazim; Producers: Lucy Taylor, Clare Salisbury, Dan Saladino and Sam Grist)
Proof: The Reconstruction of a Royal Cake, America’s Test Kitchen (Reporter and Producer: Emma Weatherill)
Who Feeds Us? Farmerama Radio (Presenters and Producers: Abby Rose, Jo Barratt, Katie Revell, Suzie McCarthy, Philip Smith, Alice Armstrong, Dave Pickering, DeMarkay Williams, Lovejit Dhaliwal)
Food Writing Award
(Sponsored by Kamado Joe)
Fuchsia Dunlop for work published in FT Weekend magazine and 1843 magazine
Tim Hayward for work published in FT Weekend Magazine, Club Oeniologique (online)
Melissa Thompson for work published in The Guardian, Vittles and BBC Good Food
Recipe Writing Award
(Sponsored by Gold Top)
Rosie Birkett for work published in the Sunday Times magazine and BBC Good Food Magazine
Rachel Roddy for work published in The Guardian's Feast
Ed Smith for work published in The Guardian’s Feast, Mr Porter and Borough Market's Market Life
Restaurant Writing Award
(Sponsored by Seven Crofts)
Grace Dent for work published in The Guardian’s Feast
Jimi Famurewa for work published in the Evening Standard's ES Magazine
Tim Hayward for work published in FT Weekend Magazine
Drinks Writing Award
(Sponsored by Luscombe Drinks)
Fiona Beckett for work published in The Guardian
Sophie Thorpe for work published on FINE+RARE Editorial
Lily Waite for work published in Good Beer Hunting and Pellicle Magazine
Investigative Food Work Award
(Sponsored by Farrington’s Mellow Yellow)
Series of investigations on the pesticides industry by Crispin Dowler (published by Unearthed)
Right2Food Podcast (Produced by Gilly Smith and Presented by the young ambassadors of the Food Foundation)
Farmed to death: 15 years undercover on the trail of the global meat industry by Andrew Wasley (published in The Guardian and on Medium)
Food Magazine or Section Award
(Sponsored by Lakeland)
Market Life (Editor: Mark Riddaway)
National Geographic Traveller Food (Editor: Glen Mutel, Deputy editor: Nicola Trup)
Vittles (Editor: Jonathan Nunn)
Online Food Writing Award
(Sponsored by Satellite PR)
Self-Published Work Award
(Sponsored by The Cherry Tree)
A Taste of Home: Home-cooked recipes from Syrian Refugees living in the UK by Malak Al Betare, Nisreen Kanbour and Rebecca Joy Novell
Craft: An Argument - why the term 'craft beer' is completely undefinable, hopelessly misunderstood, and absolutely essential by Pete Brown
A Foodie Afloat by Di Murrell
First Book Award
(Sponsored by Peter's Yard)
The Pie Room by Calum Franklin (published by Bloomsbury Absolute)
Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen – and Everything in Between by Pippa Middlehurst (published by Quadrille Publishing Ltd)
Rising Hope: Inspiring Life Stories and Recipes from Luminary Bakery (published by HQ)
The Seafood Shack: Food & Tales From Ullapool by Kirsty Scobie and Fenella Renwick (published by Kitchen Press Ltd)
Entangled Life: How Fungi Make Our Worlds, Change Our Minds, and Shape Our Futures by Merlin Sheldrake (published by Bodley Head)
Drinks Book Award
(Sponsored by KitchenAid)
How to Drink Without Drinking: Celebratory alcohol-free drinks for any time of the day by Fiona Beckett (published by Kyle Book)
The Noble Rot Book: Wine from Another Galaxy by Dan Keeling and Mark Andrew (published by Quadrille Publishing Ltd)
CO-Specs: Recipes & Histories of Classic Cocktails by Cas Oh (published by Cazerac Ltd)
Food Book Award
(Sponsored by Westmorland)
Food and Climate Change without the hot air: Change your diet: the easiest way to help save the planet by S L Bridle (published by UIT Cambridge)
Sitopia: How Food Can Save the World by Carolyn Steel (published by Chatto & Windus)
Scoff: A History of Food and Class in Britain by Pen Vogler (published by Atlantic Books)
International or Regional Cookbook Award
(Sponsored by Belazu)
Parwana: Recipes and stories from an Afghan kitchen by Durkhanai Ayubi (published by Murdoch Books)
Carpathia: Food from the heart of Romania by Irina Georgescu (published by White Lion Publishing)
Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine by Olia Hercules (published by Bloomsbury Publishing)
A Foodie Afloat by Di Murrell (published by Matador Books)
Xi'an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop by Jason Wang with Jessica Chou (published by Abrams Books)
Specialist or Single Subject Cookbook Award
(Sponsored by Watson and Walpole)
Pizza: History, recipes, stories, people, places, love (A book by Pizza Pilgrims) by James Elliot and Thom Elliot (published by Quadrille Publishing Ltd)
The Seafood Shack: Food & Tales From Ullapool by Kirsty Scobie and Fenella Renwick (published by Kitchen Press Ltd)
Fermentation: River Cottage Handbook No.18 by Rachel de Thample (published by Bloomsbury Publishing)
General Cookbook Award
(Sponsored by Thermapen®)
Towpath: Recipes and Stories by Lori de Mori and Laura Jackson (published by Chelsea Green Publishing)
Giffords Circus Cookbook: Recipes and stories from a magical circus restaurant by Nell Gifford and Ols Halas (published by Quadrille Publishing Ltd)
Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants by Gill Meller (published by Quadrille Publishing Ltd)
The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes by Nik Sharma (published by Chronicle Books Ltd)
The Artisan Kitchen: The science, practice and possibilities by James Strawbridge (published by DK)
The winners of each Award will be announced on the online Guild of Food Writers Awards Ceremony on Wednesday 23 June 2021 at 6pm.
(Sponsor of the International or Regional Cookbook Award)
Belazu is a Mediterranean and Middle Eastern ingredient manufacturer that has supplied to top restaurants and home cooks since 1991.
From its origins as a specialist olive supplier to high-end restaurants and, as one of the founding fathers of the 90s Mediterranean food revolution, the business has expanded to manufacture and supply a broad range of ingredients to virtually every sector of the food industry.
The company is obsessive about the quality of its products and source ingredients at their best, as nature intended. Each recipe is made from only key, premium ingredients that are all grown seasonally, under the sun with no compromise. This focus on quality is integral to the company’s wider approach to environmental, sustainable and social activities.
For recipe inspiration head to belazu.com but, their top tip is simply to get creative.
You can find out more about Belazu at belazu.com; on Facebook: facebook.com/BelazuIngredientCo; on Twitter: @Belazu_Co; on LinkedIn: linkedin.com/company//belazu-ingredient-co/; on Instagram: belazu_co.
The Cherry Tree
(Sponsor of the Self-Published Work Award)
Artisan British brand, The Cherry Tree, has been producing the finest award winning chutneys, preserves, marmalades and flavours to excite tastebuds everywhere since 1997.
The Cherry Tree products are hand-cooked in small batches, using only the best ingredients and following traditional recipes. With over 70 years of combined experience, trained by a fourth generation master preserve maker, they blend traditional methods with contemporary recipes to create a truly unique taste experience.
For more information, visit cherrytreepreserves.co.uk; on Instagram: cherrytreepreserves; on Facebook: facebook.com/cherrytreepreserves/; on Twitter: @ctpreserves.
Farrington’s Mellow Yellow
(Sponsor of the Investigative Food Work Award)
Farrington’s Mellow Yellow were the UK’s first seed-to-bottle producer of cold pressed rapeseed oil. Founded by fourth generation farmer Duncan Farrington in 2005, they grow, press and bottle their rapeseed oil to sustainable LEAF (Linking Environment And Farming) Marque standards on their farm in Northamptonshire and now produce a range of infused oils and salad dressings as well. The environment is at the heart of everything they do; in 2020, Farrington’s Mellow Yellow became the world’s first food brand to be certified as both carbon & plastic neutral and in 2021, they were honoured to receive a Queen’s Award for Enterprise for Sustainable Development for their industry leading approach to the environment.
For more information, visit farrington-oils.co.uk; on Twitter: @rapeseedoilfans; on Facebook: facebook.com/FarringtonsMellowYellow; on Instagram: MellowYellowKitchen.
The FoodTalk Show
(Sponsor of the Food Podcast or Broadcast Award)
The FoodTalk Radio Show was recently awarded the Lux Life Food Radio Broadcaster of the Year 2020. Founded by Sue Nelson, entrepreneur and investor and author of Foodtech UK, food and drink experts from around the country are invited as guests to discuss all things food and drink.
Guests have included Sheila Dillon, Asma Kahn, Sam Clark, William Chase, Monika Linton, Pippa Murray, Sian Sutherland, Willie Harcourt-Cooze and so on.
The podcasts are available on the FoodTalk.co.uk website and on iTunes, Spotify, PodBean, Stitcher, PlayerFM, TuneIn and our syndicated radio stations each week. For enquiries about free syndication or featuring on the show, please contact email@example.com.
For more information, visit foodtalk.co.uk.
(Sponsor of the Recipe Writing Award)
Gold Top with Cream at the Top
The Gold Top selection stands for premium quality and superior taste, it is this quality, alongside our high-end service, which makes us stand out from our competitors.
Established in 1954, QMP was set up in association with milk producers throughout the country to market and promote their new brand, Gold Top.
The original Gold Top Milk is made the traditional Guernsey and Jersey way with the cream on the top, and tastes delicious, the luxurious Gold Top Smooth is a variation whereby the indulgent cream is blended evenly throughout the entire bottle. The Gold Top family includes, butter, cream, ice cream amongst others.
In partnership with the licence holder QMP are looking to announce the release of a new Gold Top yogurt range to be in the supermarkets this year.
(Sponsor of the Food Writing Award)
Kamado Joe’s red ceramic grills is an ever-expanding range of the world’s best grills, tools and accessories. Building on the success of their classic kamado, they have developed new sizes and advances that have inspired both grillers and competition within the ceramic grill market.
Kamado Joe sparked a revolution with the kamado category’s first-ever slide-out ash drawer, the game changing ‘divide and conquer’ flexible cooking system, they pioneered a truly airtight grilling chamber with a fiberglass gasket and stainless steel latch, complete with a breakthrough piston-assisted articulating dome hinge.
‘We're really excited to be sponsoring this year’s Guild of Food Writers Awards; such an incredible event which recognises the hard work and dedication from the brilliant food writers in our industry,’ says Ben from Kamado Joe.
For more information, visit kamadojoe.co.uk; on Twitter: @KamadoJoeUK; on Instagram: kamadojoeuk.
(Sponsor of the Drinks Book Award)
For more than 100 years, we've been Made for Makers. Since the beginning, KitchenAid has designed tools with the Maker in mind – all crafted to open a door to new possibilities and help every Maker get the most out of making.
In 1908, Ohio-based engineer Herbert Johnston developed a stand mixer to help alleviate the backbreaking work of bread making. By 1919 the very first household mixer, boasting the unique planetary action and famous curves, was ready for market. During a product test, the wife of an employee exclaimed ‘I don’t care what you call it, it’s the best kitchen aid I’ve ever had!’ And the rest, as they say, is history …
In 1937, Egmont Arens, editor of Creative Arts magazine and Vanity Fair fused iconic design with outstanding engineering and durability to create the new tilt-head K-Model.
At launch, the mixer was only available in white but in 1955 Sunny Yellow, Island Green, Petal Pink, and Satin Chrome were introduced. KitchenAid continue to build on their colour leadership and offer the widest range of colours on the market.
The latest introduction is an industry first – the new KitchenAid Cordless Collection including a Hand Blender, 5-Cup Chopper and 7-Speed Hand Mixer. The range gives adventurous makers all the power they expect and the freedom to create anywhere, with clutter-free countertops, no tangled cords and without electrical sockets curbing their creative spirits. One charger works with all of the appliances.
For more information, visit kitchenaid.co.uk; on Instagram: kitchenaid_uk; on Facebook: facebook.com/KitchenAidUK/; on YouTube: youtube.com/channel/UCEhicLM20kjVdHesAUWviWw.
(Sponsor of the Food Magazine or Section Award)
Lakeland, the experts in cooking, baking, cleaning and laundry was founded over 50 years ago in the heart of the Lake District and from humble beginnings, this family-owned business is now multi-national as well as multi-channel.
Lakeland’s buyers are constantly searching the world for ground-breaking innovations and ideas to add to their carefully curated range of can’t-live without products, always working closely with their customers to ensure they have everything they need to create delicious, healthy meals at home as well as inspiring them with handy time-saving ideas that make life just that little bit easier.
No matter how you shop, Lakeland’s friendly and knowledgeable staff are always on hand to offer expert advice and ideas and of course all of their products are backed by Lakeland’s unrivalled 3 year guarantee!
For more information, visit lakeland.co.uk; on Twitter: @LakelandUK; on Facebook: facebook.com/lakelanduk; on Instagram: lakelanduk; on Pinterest: lakelanduk; on YouTube: LakelandTV.
(Sponsor of the Drinks Writing Award)
Luscombe Drinks has been producing beautifully crafted drinks on a farm in Devon since 1975. Founder, Gabriel David, has become renowned for his pursuit of perfection and no compromise approach to create an elegant and multi award-winning range of soft drinks that use the very finest organic ingredients.
Luscombe Drinks are based in a valley of Dartmoor, South Devon. Unlike most soft drinks producers, all of the 28 products in the range are made by the Luscombe team onsite, blending the finest organic fruits sourced from the very finest producers in the world, including ginger from Peru and raspberries from Bulgaria and its own source of Dartmoor spring water.
The Luscombe Drinks range includes organic fruit juices, crushes, bubblies, sparkling waters, tonic waters and mixers plus a traditional organic Devon cider. Between these products, the Luscombe Drinks range has won 78 Great Taste Awards, alongside many others.
(Sponsor of the First Book Award)
Peter’s Yard combine Swedish tradition with British craft and natural, quality ingredients to create their hand-baked sourdough products. From crispbreads and crackers to flatbreads and sourdough bites, each batch begins with a 45-year-old sourdough starter, slowly fermented for 16 hours. Crafted without shortcuts or artificial ingredients for award-winning flavour and crunch.
Their products are available at Waitrose, Ocado, Sainsbury’s, Amazon, Booths, Whole Foods Market and in over 2000 independent shops. They have been recognised with over 40 awards, including 3 stars for their Fig & Spelt Sourdough Crackers at the 2020 Great Taste Awards.
(Sponsor of the Online Food Writing Award)
At Satellite PR, we believe in a world without boundaries, which makes us super creative but not necessarily the best chefs! We’re always hungry for inspired writing and we know that the greatest ideas can be triggered by the tiniest mouthful. That’s why we’re continuing to sponsor the Guild of Food Writers after 4 years, because we love writing and we love food and any way we can get our sticky hands on either (or both) is fine by us!
If you’d like to find out more about Satellite PR, visit our website or better still give me a call: Pauline Kent (head cook and bottle washer) 07809 195871.
You can find out more about Satellite PR at satellitepr.com; on Facebook: facebook.com/SatellitePR/; on Twitter: @Satellite_PR; on Instagram: satellitepr__.
(Sponsor of the Restaurant Writing Award)
Founded by Helen Chalmers and Robert Hicks, The Highland Liquor Co. is based in Ullapool on Scotland’s West Highland coast. It’s currently the UK’s most northwesterly distillery. Their award-winning premium gin, Seven Crofts took over 18 months of development and 96 different recipes before the perfect balance of forest fruit, spicy hints of coriander and pink peppercorns was reached.
The gin is named after the original seven private dwellings that founded Ullapool in 1791. Those dwellers sought to generate growth by establishing unique crafts and exporting them. Following in their footsteps, Robert and Helen have been inspired to create exceptional handmade spirits.
Launched in 2019, Seven Crofts is a classic London dry gin that is already revered by bartenders across the world. You can find Seven Crofts at Atlas bar in Singapore, Ruby in Copenhagen, FAM bar in London, Nauticus in Edinburgh, stores like Harvey Nichols and many others besides. It’s also available online at highlandliquorcompany.com.
You can find out more about Seven Crofts at highlandliquorcompany.com; on Twitter: @HLCUllapool; on Facebook: @highlandliquorcompany; on Instagram: @highlandliquorcompany. Suggested hashtags:
(Sponsor of the General Cookbook Award)
A favourite kitchen essential of many celebrity chefs and professional cooks, the Thermapen® thermometer is made in Britain by ETI Ltd, the UK’s leader in the manufacture and design of electronic thermometers and temperature probes. In 2018 the business was awarded the Queen’s Award for Enterprise for innovation, their fourth Queen’s Award since winning its first in 2012.
The Thermapen gives an accurate temperature reading in just three seconds, achieving cooking perfection every time. Stylish, easy to use and available in a range of vibrant colours, the Thermapen is a must-have for every kitchen, whether you want to enjoy meat that is both succulent and cooked safely at home, produce a batch of jam, temper chocolate or cook up a feast on the BBQ.
Cooking times are often variable and imprecise, resulting in uncertainty and overcooking. Thermapen believes using temperature as a guide enables anyone to make delicious food with confidence. A quick temperature check eliminates stress and guesswork, and with a Thermapen you can be sure to get an unparalleled accurate result every time.
You can find out more about Thermapen at thermapen.co.uk; on Twitter: @thermapen_; on Facebook: Thermapen Thermometer; on Instagram: Thermapen.
Watson and Walpole
(Sponsor of the Specialist or Single Subject Cookbook Award)
Ruth and David Watson, with partner and head chef, Rob Walpole, are the proprietors of Watson and Walpole situated in Framlingham, a delightful Suffolk market town. We describe ourselves as a neighbourhood restaurant because our aim is to offer thoughtful service and authentic Italian food to our local market. So far, so good.
You can find out more about Watson and Walpole at watsonandwalpole.com; on Instagram: watsonandwalpole.
Tebay Services, Gloucester Services & Cairn Lodge Services
(Sponsor of the Food Book Award)
If we feel different, it’s because we are.
We are a family business, whose original motorway service area grew out of our farm in Cumbria when the M6 was built through our land. Everything we do reflects those beginnings. In our Kitchens we make our own food, honest and nourishing. In our Farmshops, we work tirelessly to find small, exceptional producers, always starting locally. Above all, we hope that when you pass through, you feel you have arrived somewhere not anywhere; that you catch a glimpse of the place we are so proud to be part of – our environment, our produce and all the people we are lucky enough to work with.
You can find out more about us at westmorlandfamily.com.