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Events
The Guild organizes a wide variety of events for both its members and the wider public.
For members there are regular workshops on a wide area of interest, from in-depth demonstrations of particular cuisines at restaurants to talks on tax issues and visits to farms and artisan food manufacturers. Numbers permitting, members can take guests to such workshops. Every few months we also organize subsidized lunches at restaurants of note to welcome new members who have just joined the Guild.
Apart from our AGM and our annual awards, which are now held to be the premier food-writing-related awards in the UK (see Awards), we also organize an annual lecture, usually coupled with a dinner. In recent years, we have been addressed by distinguished food notables as varied as Jeanette Orrey, the dinner lady; Callum Roberts, Professor of Marine Conservation at York University and Dr Tom Pickerell, National Shellfish Development Officer; and Richard Wrangham, Professor of Biological Anthropology at Harvard University, author of Catching Fire: How Cooking Made Us Human. Most recently, in October 2011, our guest speaker was Nathan Myhrvold, co-author with Chris Young and Maxime Bilet of Modernist Cuisine: The Art and Science of Cooking.
Apart from our AGM and our annual awards, which are now held to be the premier food-writing-related awards in the UK (see Awards), we also organize an annual lecture, usually coupled with a dinner. In recent years, we have been addressed by distinguished food notables as varied as Jeanette Orrey, the dinner lady; Callum Roberts, Professor of Marine Conservation at York University and Dr Tom Pickerell, National Shellfish Development Officer; and Richard Wrangham, Professor of Biological Anthropology at Harvard University, author of Catching Fire: How Cooking Made Us Human. Most recently, in October 2011, our guest speaker was Nathan Myhrvold, co-author with Chris Young and Maxime Bilet of Modernist Cuisine: The Art and Science of Cooking.
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