Guild of Food Writers Awards 2019

Sponsored by

About the Guild of Food Writers Awards

The Guild of Food Writers Awards recognise outstanding achievement in areas where food writers work and have influence. They are awarded annually and are the only awards judged entirely by professional food writers, editors and broadcasters. The Guild Awards were inaugurated in 1996 and reflect the Guild’s commitment to encouraging new and established food writers. 

There have been some significant changes to the categories for 2019 to reflect how the world of food writing has evolved since the awards were established.

Please read all the information below before completing the online entry form. If you have any questions regarding the eligibility of your publication, broadcast or online work please contact Jonathan Woods jonathan@gfw.co.uk.

 The closing date for completing entry forms for 2019 was Monday 28 January 2019 and all materials must be with the juries by Monday 25 February 2019.

The winning entry in each category will receive a trophy. The winners of each Award will be announced at the Guild of Food Writers Awards Ceremony on Thursday 27 June 2019 at Studio Spaces, Unit 2, 110 Pennington Street, London E1W 2BB.

You can access the online entry form here.

 

Tenderstem®

(Main sponsor of the Awards)

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Tenderstem® is very proud to support the Guild of Food Writers as its main sponsor of their illustrious awards for the third year running.”

You can find out more about Tenderstem® here tenderstem.co.uk and check out our social channels for lots more inspiration on Twitter: @tenderstem; on Facebook: facebook.com/tenderstem; on Pinterest: tenderstem; on Instagram: tenderstem.

There are 13 main awards categories:

Food Broadcast or Podcast Award

This award has been given for many years in recognition of excellence in a television or radio broadcast. This year it has been extended to include video and podcasts. The entry may be a complete programme, series, or one part of a single programme. Where a series is nominated, the whole series will be supplied, and a single programme will be nominated for juries to view or listen to in the first instance.

To qualify for the 2019 awards your entry must have been broadcast or released in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

ABOUT THIS AWARD

Food Writing Award (sponsored by Pukka Herbs)

This award is given for the best food-related articles published in newspapers, magazines or online, including work with a focus on travel (but not restaurant reviews). The work may contain recipes, but recipes should not form the bulk of the text. Material may be nominated only if the author has been commissioned and paid for the work and it is not self-published. The award is judged on the basis of five pieces of work.

To qualify for entry into the 2019 awards all of the work entered must have been published in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

ABOUT THIS AWARD

Pukka Herbs

“Pukka Herbs harnesses the incredible power of nature through its award-winning, sustainably and ethically sourced organic herbal teas, each of which have been expertly blended to naturally support wellbeing.

Founded in 2001 by Tim Westwell and practicing herbalist, Sebastian Pole, Pukka’s mission is to create a world where plants play a central role in human health and wellbeing.

Pukka is a beacon for sustainable and ethical business. All Pukka’s teas are certified Fair for Life, one of the highest independent fair trade standards in the world and many of its teas use FairWild herbs. Pukka is a B-Corp, signifying its ongoing commitment to support conservation through commerce. And over one percent of its sales are given to environmental causes around the world every year through 1% for the Planet.

Pukka Herbs prides itself on not using any synthetic flavourings, only sustainably sourced, organically grown and fairly traded herbs and fruits which is of real importance to the man behind the blend, Sebastian Pole, Pukka’s Master Herbsmith and Co-Founder.

You can find out more about Pukka Herbs at pukkaherbs.com; on Facebook: facebook.com/Pukkaherbs/; on Twitter: @Pukkaherbs; on Pinterest: pukkaherbs.

ABOUT THE AWARD SPONSORS

Recipe Writing Award (sponsored by Gold Top)

This award goes to the writer of the best recipe-led work published in a magazine, newspaper or newspaper supplement or online. It may also include recipes that promote food brands such as leaflets, packaging and online work. Material may be nominated only if the author has been commissioned and paid for the work and it is not self-published. The award is judged on the basis of five pieces of work.

To qualify for entry into the 2019 awards all of the recipes entered must have been published in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

ABOUT THIS AWARD

Gold Top

“Gold Top with Cream at the Top
Established in Buckinghamshire in 1954, QMP was set up in association with milk producers throughout the country to market and promote their new brand, Gold 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.

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.

QMP are set to make an even greater impact through increased promotion, as well as sponsoring several dairy and food shows in the UK and internationally throughout the year, we have sponsored the first Milk Sommelier event, held at Borough Market in London, with others to follow in the UK. QMP are aiming to organise some more on farm product promotion demonstration days.”

goldtopmilk.co.uk

ABOUT THE AWARD SPONSORS

Restaurant Writing Award

The best restaurant writers present their opinions in a readable, reliable and responsible way. Entries for this award will be judged on the basis of five reviews which may be from the same or different publications and may have appeared online, in print or both. Reviews must not be based on complimentary meals.

To qualify for entry into the 2019 awards all of the recipes entered must have been published in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

ABOUT THIS AWARD

Investigative Food Work Award

This award, given in memory of the Guild’s first president, Derek Cooper, honours food writing that is persuasive and opens readers’ eyes to what is happening in the food world, often behind the scenes.  Entries may include, for instance, work informing the public about agricultural and manufacturing processes, or campaigning to raise standards in the food supply chain. It is open to work in broadcasting as well as print and online, and to works by single authors or by organisations.

To qualify for entry into the 2019 awards the work entered must have been published or broadcast in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

ABOUT THIS AWARD

Food Magazine or Section Award (sponsored by Lakeland)

This award is given to the editorial team responsible for magazines and periodicals that take food as their main subject or food sections comprising a collection of articles within a larger publication. The magazine or section must be published four or more times a year. Online nominations should have clearly-defined issues or food sections which are emailed or made available to subscribers as a collection of content published together on the same date. The award is judged on the basis of four magazines or sections.

To qualify for entry into the 2019 awards the magazines and periodicals must have been published in the UK between 1 January 2018 and 31 December 2018.

ABOUT THIS AWARD
Lakeland
“Lakeland, the experts in cooking, baking, cleaning and laundry was founded over 50 years ago in the heart of the Lake District. From humble beginnings this family owned business is now a multi-national, multi-channel retailer offering millions of customers over 4000 quality, ‘can’t live without’ products for the kitchen and home. Lakeland is constantly looking for ground-breaking innovations and ideas to add to their extensive range to ensure that their customers have everything they need to create delicious, healthy meals at home and handy time savers to make life just that little bit easier.

 

Customers can shop using the Lakeland catalogue, by phone, online, click and collect service or by visiting one of their 68 stores up and down the country. Lakeland offer over 500 free recipes online and you’ll also discover regular in-store demonstrations in many of their stores.

 

No matter how you shop, Lakeland’s 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. 
ABOUT THE AWARD SPONSORS

Food Blog and Social Media Award

This award recognises the skill and dedication required to create and maintain an online presence dedicated to food. This includes blogs and social media platforms such as Instagram and Facebook. Blogs are eligible if they are written by up to two individuals who may or may not write professionally. They may be text- or recipe-led and will be judged on the quality of the writing over a 12 month period (January 2018 to December 2018). As well as the overall blog/instagram/facebook page the nominator should also provide specific links to 5 individual posts for closer consideration. 

To qualify for entry into the 2019 awards the posts entered must have been published online by writers based in the UK between 1 January 2018 and 31 December 2018.

ABOUT THIS AWARD

First Book Award (sponsored by BerryWorld®)

This award is given to a writer of any age, provided that the entry is his or her first cookery book or food book.

If desired, the author may also enter their work into the General Cookbook; Specialist or Single Subject Cookbook; International or Regional Cookbook; or Food Book categories.

To qualify for entry into the 2019 awards your book must have been published in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

ABOUT THIS AWARD

BerryWorld®

“BerryWorld® was established in 1994 and is the UK’s leading soft fruit business. With its mission to ‘Grow the berry world together’, the company has invested in its expert, dedicated, grower base for the last 25 years, extending the British season through varietal development and investing in land and growing techniques.

Its work has helped berries to become shoppers’ number one choice in fruit and has grown the British berry category to over £1.4 billion at retail, with over 83% of the population now buying berries at least once a year. In the UK, 1 in every 4 berries sold will be a BerryWorld® berry, and its recently established consumer brand, which goes by the same name, is striving to help shoppers identify the best in season quality, all year round. [Currently available on Ocado and AmazonFresh].

BerryWorld® works with growers who manage substantial areas of soft fruit production in the UK as well as overseas, throughout Europe, the Americas, the Middle East, South Africa and Australia. Varietal development is at the heart of everything BerryWorld® does.

‘We are passionate about providing premium, fresh berries’, explains Charlotte Knowles, Head of Brand & Marketing at BerryWorld®. ‘We want to make consumers smile every time they eat our berries, whatever the season, whilst growing the berry world as we encourage shoppers to keep coming back for more!’

So, whether you’re craving, sweet and juicy strawberries, velvety raspberries, succulent blueberries, or tart and tangy blackberries – the choice should always be BerryWorld®.”

You can find out more about BerryWorld® at berryworld.com; on Facebook: facebook.com/berryworldltd; on Twitter: @HelloBerryWorld; on Instagram: @HelloBerryWorld; on Pinterest: @HelloBerryWorld; on YouTube: BerryWorld.

ABOUT THE AWARD SPONSORS

Food Book Award

This may be a biography, a historical study, or a study of the gastronomy or food culture of one or more cities, countries or regions; it could be a guidebook, encyclopaedia or compendium, even a technical handbook. Recipes, if they form part of the work, should serve to illuminate the text, rather than lead it.

To qualify for entry into the 2019 awards your book must have been published in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

Please note that if you enter a book into this category it will not be eligible for any other category unless it is your first cookery or food book, when it will also be eligible for entry in the First Book Award category.

ABOUT THIS AWARD

International or Regional Cookbook Award (sponsored by Aspall)

This award covers international or regional cuisines, including British food, and encompasses those with a travel element. Recipes and, if appropriate, the practicalities of cooking should be the main focus. The golden rule will always be to look for a book which is excellent of its type and which you can’t wait to cook from.

To qualify for entry into the 2019 awards your book must have been published in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

Please note that if you enter a book into this category it will not be eligible for any other category unless it is your first cookery or food book, when it will also be eligible for entry in the First Book Award category.

ABOUT THIS AWARD

Aspall

“At Aspall, we never compromise. We’ve been pioneers for nearly 300 years, starting in 1728 with Clement Chevallier, planting apple trees while others ploughed the land.


Today we continue to keep his pioneering spirit alive through everything we do. Our business is steeped in heritage but we’re not set in our ways. We are innovative cyder and vinegar makers, embracing new ideas and technologies while upholding the same exacting standards set by Clement hundreds of years ago. Now a part of the Molson Coors global family, Barry and Henry Chevallier Guild, the eight generation of the family, are still involved with the Aspall business today.

We are passionately protective of our legacy, the provenance of our cyders and vinegars and dedicated to forging our own path.

Creativity and a deep love of food and drink are at the heart of everything we do at Aspall. Sponsoring these awards and being able to honour those writers who share our passion is a great pleasure and we’d like to congratulate all of the deserving finalists.

You can find out more about Aspall at aspall.co.uk; on Twitter: @aspall and @AspallVinegar; on Facebook: Aspall and Aspall Vinegar; on Instagram: @aspalluk and @aspallvinegar.

ABOUT THE AWARD SPONSORS

Specialist or Single Subject Cookbook Award

This award covers books with focus on a particular technique, ingredient, food group or single subject, for example fermenting or chicken. Recipes and, if appropriate, the practicalities of cooking should be the main focus.

To qualify for entry into the 2019 awards your book must have been published in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

Please note that if you enter a book into this category it will not be eligible for any other category unless it is your first cookery or food book, when it will also be eligible for entry in the First Book Award category.

ABOUT THIS AWARD

General Cookbook Award (sponsored by Thermapen®)

Books entered in this category should focus on recipes and the practicalities of cooking, but they can be based on any cuisine, historical period or diet. There is a separate category for International or Regional cookbooks, and Specialist and Single Subject cookbooks.

To qualify for entry into the 2019 awards your book must have been published in the UK (prior to any other country) between 1 January 2018 and 31 December 2018.

Please note that if you enter a book into this category it will not be eligible for any other category unless it is your first cookery or food book, when it will also be eligible for entry in the First Book Award category.

ABOUT THIS AWARD

Thermapen®

“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, producing a batch of jam, tempering chocolate or cooking up a feast on the BBQ.

The Thermapen Professional includes the addition of a patented 360° self-rotating display that can be used in any position, in either hand. The unit also incorporates an intelligent backlit display sensing light levels, automatically turning the backlight on/off in varying light conditions, perfect for outside evening events. The motion-sensing sleep mode automatically turns the unit on/off when picked up or set down. The Thermapen case is waterproof and includes ‘Biomaster’ additive, reducing bacterial growth.”

You can find out more about Thermapen Professional at thermapen.co.uk; on Twitter: @thermapen_; on Facebook: SuperFast Thermapen Thermometer; on Instagram: Thermapen.

ABOUT THE AWARD SPONSORS

Inspiration Award (sponsored by AC Goatham & Son)

The Guild presents the Inspiration Award to celebrate an individual or group who is making an inspirational difference to how we eat today. This award is unique amongst the Guild awards as the only people who can submit nominations are the Guild’s own members. Nominations for this award will be sought in February 2019.

ABOUT THIS AWARD

AC Goatham & Son

“AC Goatham & Son is the largest top fruit grower in the UK, growing one in every four British apples and one in every three British Conference Pears eaten in the UK each year.

The business is located on the Hoo Peninsula and has 28 farms across Kent growing 14 different varieties of apples including a brand new variety due to be launched in 2019 and 3 varieties of pears. It has just finished an extensive planting programme of nearly ¼ million new fruit trees, helping to secure the future for British top fruit for years to come.

The business is also the only British grower to offer ripe and ready British Conference and Comice Pears, helping to introduce a new audience to this tasty, delicious and healthy snack.

This family business was founded in 1947 and it has grown to be a multi award winning fruit growing business that has changed the approach to growing apples and pears in the UK, leading the industry with new technological advances including state-of-the-art packing facilities. This allows thousands of perfectly produced apples and pears to be moved each day for supermarket and retail clients.”

For more information, visit acgoatham.com; on Twitter: @ACGoatham; on Facebook: facebook.com/goathams; on Instagram: goathams; on LinkedIn: AC Goatham & Son

ABOUT THE AWARD SPONSORS

Who is eligible for entry?

We are now inviting entries for the Guild Awards 2019. You do not need to be a member of the Guild of Food Writers to enter. However, the work you are entering: must have been published or broadcast or released, in the English language, in the UK, in the calendar year 2018; must have been published in the UK before publication in any other country; must, if published online, be from a site based principally in the UK; must be a work of non-fiction. Any work that does not meet all these requirements cannot be considered. The winners will be announced at the Guild of Food Writers Awards Ceremony sponsored by Tenderstem® on Thursday 27 June at Studio Spaces, Unit 2, 110 Pennington Street, London E1W 2BB.

How do I enter?

The closing date for completing entry forms is Monday 28 January 2019 and all materials have to be with the judges by Monday 25 February 2019.

You may nominate work in as many categories as you wish, but you must complete a separate online entry form for each nomination.

You may nominate your own or someone else’s work. In either case, you are responsible for deciding in which category or categories it is to be entered, but lead judges may at their discretion reallocate works to a different category. In this event, the nominator will be required to supply copies of the work to the new judges.

If you are uncertain as to which category work should be entered, please contact the Awards Co-ordinators for advice (awards@gfw.co.uk).

You are also responsible for ensuring that a total of six complete copies of the material being entered are delivered to: each of the five judges for that category the Awards Co-ordinator The names and addresses or email addresses of the judges for the relevant award will be sent to you upon receipt of the application form.

All Awards communications and nominated work must be clearly marked with the relevant category and nominator’s details.

Whoever completes the entry form is responsible for making sure that copies of the work(s) are despatched in good time for judges to receive them, regardless of who is despatching them. The Guild regrets that if entries arrive late, the work cannot be considered for the awards.

With the exception of books, juries prefer to receive links to or pdfs of the nominated work whenever possible.

The Guild Awards celebrate the UK's best food writing. Where entries are a collaborative effort, the Guild asks that those nominating the work, be they authors or publishers, acknowledge this on the application form.

 

You can access the online entry form here.

 

How are the awards judged?

For each award category, the Committee of the Guild of Food Writers appoints a lead judge. The remaining four judges are selected at random from the Guild membership. No judges may have any of their own work entered in the category they are judging. The recipient of each award is (are) the writer(s) or presenter(s) of, or in the case of the Magazine or Section Award, the editorial team behind, the winning work. No discussion or correspondence, outside the meetings of the judges, will be entered into. The judges’ decisions are final.

How will I know who has won?

The shortlisted writers or broadcasters will normally be notified by telephone or email as soon as possible after judging has finished, usually during May. Anyone who does not give either a telephone number or an email address will be notified by post. The shortlist will also be published on the Guild’s website. The winners of each prize will be announced at the Guild of Food Writers Awards ceremony sponsored by Tenderstem® on Thursday 27 June at Studio Spaces, Unit 2, 110 Pennington Street, London E1W 2BB.

Is there a prize?

The winning entry in each category will receive a trophy.