Food writing has never been so important. We are being bombarded with information about what we eat. There are health claims and health scares, environmental concerns and canards, the appearance of exciting new ingredients and the threat of losing old ones. Our members, here at the Guild of Food Writers, both start the debate, engaging the public, and also help them to sort the worthwhile from the worthless with their articles, books, programmes and blogs.
Guild members also inspire us to pick up a pan and get cooking with their irresistible recipes. From the staff writers at the UK’s burgeoning range of food magazines to luminaries like Nigella Lawson, Hugh Fearnley-Whittingstall, Claudia Roden, Mary Berry and many others equally brilliant, their work has done more to reverse the decline in home cooking than any other factor.
We strive to help members maintain the high standards, both with the industry’s most prestigious awards and with a programme of workshops for members throughout the year. We provide a forum for discussion for members, advice and occasionally financial support. And with the Cook It and Write It campaigns for young people, we encourage and nurture new talent.
So it is with great pride that I welcome you to our website. Please browse the pages, from the library of members’ recipes, to the Guild history and the full list of aims and objectives which I have only touched upon here. And if you have any suggestions, I and the Committee of the Guild of Food Writers would be delighted to hear them.
Wishing you good eating,