To download a pdf entry form click here
Entries are now being accepted for the 2015 Guild of Food Writers Awards and the closing date for entry forms is Tuesday 20 January 2015
. In addition to a beautifully engraved glass trophy, the winning entry in each category will receive a prize of £500.
The Guild of Food Writers Awards were established in 1996 and are presented in recognition of outstanding achievements in food writing and broadcasting. The awards remain the only ones that are judged entirely by entrants' peers: professional food writers, journalists and editors.
Photographer Idil Sukan for Draw HQ
There are 14 awards:
- Cookery Book of the Year Award
(Sponsored by Hillfarm Oils)
- Derek Cooper Award for Campaigning and Investigative Food Writing
- Evelyn Rose Award for Cookery Journalist of the Year
- Food Blog of the Year Award
- Food Book of the Year Award
- Food Broadcast of the Year Award
- Food Journalist of the Year Award
(Sponsored by SuperFast Thermapen®)
- Food Magazine or Section of the Year Award
(Sponsored by Tenderstem®)
- Jeremy Round Award for Best First Book
- Kate Whiteman Award for Work on Food and Travel
- Michael Smith Award for Work on British Food
(Sponsored by Aspall)
- Miriam Polunin Award for Work on Healthy Eating
- New Media Award
- Restaurant Reviewer of the Year Award
The closing date for forms to reach the administrator is Tuesday 20 January 2015 and all materials must be with the members of the juries by Friday 30 January 2015.
The winners of each prize will be announced at the Guild of Food Writers Awards ceremony sponsored by Scotch Beef PGI (Quality Meat Scotland) in early June 2015.
SCOTCH BEEF PGI (Quality Meat Scotland)
(Sponsor of the Awards Ceremony)
Global Recognition for Taste and Quality
Scotch Beef PGI is delighted to be supporting the Guild of Food Writers awards event during 2015, Scotland’s Year of Food and Drink.
The year 2015 is also the 25th anniversary of the quality assurance schemes which underpin the iconic Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork brands.
Scotch Beef PGI, which has earned a global reputation for taste and quality, is sourced from Scottish farms which must adopt best practice regarding animal welfare and production methods. Farms and processors are independently audited and Scotch Beef PGI is fully traceable back to farms of origin.
Family farming remains at the heart of sheep and cattle production in Scotland and sustains rural communities throughout the country. Livestock production also plays an important part in the biodiversity of upland habitats and the focus is on beef breeds farmed to produce beef, rather than milk.
Scotland’s livestock production systems are based on free-ranging animals grazing at low stocking densities. Permanent grass and rough grazing account for 71% of Scottish agricultural area – this is largely unsuitable for vegetable or cereal production but ideal for cattle and sheep grazing.
Scotch Beef and Scotch Lamb were also among the first European red meat products to be granted the coveted PGI (Protected Geographical Indication) status in recognition of their quality standards and unique regional taste.
You can find out more about Scotch Beef PGI at www.scotchbeefandlamb.com
; on Twitter @scotchkitchen
; on Facebook: Enjoy Quality Meat
(Sponsor of the Michael Smith Award for Work on British Food)
Our family cyder-making business was established in 1728 by Clement Chevallier from Jersey. He planted the orchards at Aspall Hall in Suffolk and imported a granite wheel from the Isles de Chaussée off the Normandy coast to crush the apples.
The Chevallier family still live and work among Clement’s orchards and today Aspall is run by the eighth generation of the family, Barry and Henry Chevallier Guild. Aspall is the tenth oldest family businesses in the UK.
Generations of Chevalliers used Clement’s method of pressing until 1947, when the last horse pulling the wheel around the trough passed away. Although our production has moved with the times, our cyder is still pressed, fermented and blended and bottled on site in Suffolk to the same exacting standards set by Clement nearly 300 years ago.
Today our very British world-class cyders, cyder vinegars and apple juice enjoy increasingly global acclaim for quality and excellence.
We’re delighted to support the Guild of Food Writers Michael Smith Award for Work on British Food.
You can find out more about Aspall at www.aspall.co.uk
; on Twitter @aspall
; on Facebook: AspallUK
; by email: firstname.lastname@example.org
; by telephone: 01728 860510.
(Sponsor of the Cookery Book of the Year Award)
Hillfarm produce a delicious premium extra virgin oil made from British rapeseed grown and pressed on their farm in Suffolk.
When Sam and Clare Fairs began to explore the idea of turning the rapeseed they grew on their farm into a premium culinary oil in 2004, they became the first farm in the UK to grow, press and bottle their own cold-press rapeseed oil. In 2014 they celebrated their 10th anniversary and people are now hooked on its nutty flavour, versatility in the kitchen as well as its nutritional benefits.
Fans include Mark Hix, who says ‘I'm still a big fan of the Hillfarm as its flavour has an appealing freshness and, of course, that fantastically bright yellow colour, so evocative of the fields of rapeseed flowers that we see in the British countryside each summer.’
As well as the oil Hillfarm produce mayonnaise, garlic mayonnaise and in 2014 launched a hand-wash and hand-cream making the most of rapeseed oil’s high Omega 3, 6 and Vitamin E content to soothe and rehydrate your hands.
Sam and Clare Fairs say ‘We’re delighted to support the Guild of Food Writers Awards for the first time this year and excited to be part of this great celebration of food writing.’
You can find out more about Hillfarm Oils at www.hillfarmoils.com
; on Twitter @hillfarmoils
(Sponsor of the Food Journalist of the Year Award)
A favourite kitchen essential of many celebrity chefs and professional cooks, the SuperFast Thermapen® is made in Britain by ETI Ltd, the UK’s leader in the manufacture and design of electronic thermometers and temperature probes and recipients of the Queen’s Award for Enterprise for International Trade in both 2012 and 2014.
The Thermapen has an easy to read digital display that gives an accurate temperature reading in just three seconds. Stylish and easy to use and available in a range of stunning colours it is a must-have for all kitchens; whether you are a professional chef, technical baker, or just want to enjoy meat that is both succulent and cooked safely at home.
The Thermapen case is washable and includes `Biomaster’ additive that reduces bacterial growth. The ergonomic rubber seal meanwhile minimises the risk of the ingress of water, dust or food.
A Backlit version of the Thermapen is also available with the added benefit of an intelligent low-light sensor that will automatically illuminate the digital display when ambient light is low. Perfect for evening catering events, or where light is poor.
You can find out more about Thermapen at www.thermapen.co.uk
; on Twitter @thermapen_
; on Facebook www.facebook.com/etithermapen
(Sponsor of the Food Magazine or Section of the Year Award)
Tenderstem® is a cross between Chinese kale and regular broccoli. It’s quick to cook, full of flavour and incredibly versatile. Perfect for everything from stir fries to salads and sushi to spring rolls, Tenderstem® adds colour and flavour to a huge range of dishes. It has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it's deliciously succulent. As the name suggests, Tenderstem® is tender from floret to stem so you can eat the whole vegetable, unlike ordinary broccoli, which tends to have a thicker, and sometimes woody, stem, so there’s no waste.
A study by Warwick University’s Horticultural Research Institute has shown Tenderstem® contains twice the vitamin C content of the equivalent fresh weight of oranges and has a higher concentration of vitamin C than both cauliflower and cabbage. It also contains one of the highest levels of folic acid compared to other members of the brassica family. The study also revealed Tenderstem® is 25-30% more tender than purple sprouting broccoli and the most tender variety of broccoli on the market, meaning it requires less cooking than any other form of broccoli, which means it retains a higher proportion of nutrients when cooked.
You can find out more about Tenderstem® at www.tenderstem.co.uk
; on Twitter @tenderstem
; on Facebook www.facebook.com/tenderstem
; on Pinterest www.pinterest.com/tenderstem/
To download a Word entry form click here