Photographer Idil Sukan for Draw HQ
The Guild of Food Writers today announces the shortlists for its annual Awards, the most prestigious in food writing and broadcasting. The winners will be announced on Tuesday 9 June at a ceremony at Opera Holland Park in London. They will be presented with a beautifully engraved glass trophy and a prize of £500.
The shortlists highlight emerging talent as well as featuring some of our best-known food writers and broadcasters, including Hattie Ellis, Diana Henry, Yotam Ottolenghi, Tom Parker Bowles and Ruby Tandoh. The Guild of Food Writers Awards celebrate the breadth of knowledge and expertise at work in a thriving creative field.
This year’s Awards sponsors are Scotch Beef PGI (Quality Meat Scotland) (main sponsor of the Awards Ceremony); Aspall (sponsor of the Michael Smith Award for Work on British Food); Encona (sponsor of the Food Blog of the Year Award); Gold Top (sponsor of the Evelyn Rose Award for Cookery Journalist of the Year); Hillfarm Oils (sponsor of the Cookery Book of the Year Award); SuperFast Thermapen® (sponsor of the Food Journalist of the Year Award); Tebay Services and Gloucester Services (sponsor of the Kate Whiteman Award for Work on Food and Travel); Tenderstem® (sponsor of the Food Magazine or Section of the Year Award); Thompson’s Family Teas (sponsor of the Restaurant Reviewer of the Year Award); Nyetimber (sparkling wine sponsor); and Château Ksara and IXSIR (wine sponsors).
Places are now on sale for the Awards event, so if you would like to book please contact Jonathan Woods by emailing email@example.com or by telephone on 020 8659 0422. Places cost £25 for members of the Guild and £50 for guests. Payment can be made using online banking or cheques, which should be made payable to the Guild of Food Writers and sent to Jonathan Woods, The Guild of Food Writers, 255 Kent House Road, Beckenham, Kent BR3 1JQ.
The Guild of Food Writers 2015 Awards Shortlists:
Restaurant Reviewer of the Year Award
(Sponsored by Thompson’s Family Teas)
Marina O’Loughlin for work published in The Guardian’s Weekend magazine
Tom Parker Bowles for work published in olive magazine
Emma Sturgess for work published in Metro
Miriam Polunin Award for Work on Healthy Eating
Healthy Food Guide magazine
The Natural Food Kitchen by Jordan Bourke (Ryland Peters & Small)
The Medicinal Chef: Healthy Every Day by Dale Pinnock (Quadrille Publishing)
Michael Smith Award for Work on British Food
(Sponsored by Aspall)
A Year at Otter Farm by Mark Diacono (Bloomsbury Publishing)
The Shed: The Cookbook by Richard, Oliver and Gregory Gladwin (Kyle Books)
Great British Sweets: And How to Make Them at Home by Adele Nozedar (Square Peg)
Kate Whiteman Award for Work on Food and Travel
(Sponsored by Tebay Services and Gloucester Services)
Fuchsia Dunlop for work published in FT Weekend magazine
Kevin Gould for work published in Jamie magazine
Roast Lamb in the Olive Groves: A Mediterranean Cookbook by Belinda Harley (Hardie Grant Books)
Jeremy Round Award for Best First Book
Honey & Co.: Food from the Middle East by Sarit Packer and Itamar Srulovich (Saltyard Books)
Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen by Meera Sodha (Fig Tree)
Crumb: The Baking Book by Ruby Tandoh (Chatto & Windus)
Food Magazine or Section of the Year Award
(Sponsored by Tenderstem®)
FT Weekend magazine
Market Life magazine
Food Journalist of the Year Award
(Sponsored by SuperFast Thermapen®)
Amy Grier for work published in Women's Health magazine
Tim Hayward for work published in FT Weekend magazine
Sybil Kapoor for work published in Red magazine, Saturday Telegraph magazine, www.theguardian.co.uk, Toast and Preferred Lifestyles
Food Broadcast of the Year Award
The Food Programme: Food is MAD presented and produced by Dan Saladino (BBC Radio 4)
The Kitchen Cabinet (series 9) presented by Jay Rayner and produced by Robert Abel, Miranda Hinkley and Victoria Shepherd (A Somethin' Else production for BBC Radio 4)
Food Unwrapped Diet Special presented by Jimmy Doherty, Kate Quilton and Matt Tebbutt, executive producer Simon Knight and series producer Claire Cadman (Ricochet for Channel 4)
Food Book of the Year Award
The Land Where Lemons Grow: The Story of Italy and its Citrus Fruit by Helena Attlee (Particular Books)
Never Trust a Skinny Italian Chef by Massimo Bottura (Phaidon Press)
Beyond Bratwurst: A History of Food in Germany by Ursula Heinzelmann (Reaktion Books)
Food Blog of the Year Award
(Sponsored by Encona)
couscousbangbang.blogspot.co.uk by Thom Archer
lavenderandlovage.com by Karen Burns-Booth
www.crumbsonthetable.co.uk by Laura Donohue
Evelyn Rose Award for Cookery Journalist of the Year
(Sponsored by Gold Top)
Sarah Beattie for work published in Vegetarian Living Magazine
Diana Henry for work published in The Sunday Telegraph’s Stella magazine
Yotam Ottolenghi for work published in The Guardian Weekend magazine
Derek Cooper Award for Campaigning and Investigative Food Writing
Felicity Lawrence, Andrew Wasley and Radu Ciorniciuc for work published in The Guardian
www.foodsystemsacademy.org.uk by Geoff Tansey
Faith in Food: Changing the world one meal at a time by Susie Weldon and Sue Campbell (Bene Factum Publishing)
Cookery Book of the Year Award
(Sponsored by Hillfarm Oils)
Salmagundi by Sally Butcher (Pavilion Books)
Spoonfuls of Honey by Hattie Ellis (Pavilion Books)
A Change of Appetite by Diana Henry (Mitchell Beazley)
Honey & Co.: Food from the Middle East by Sarit Packer and Itamar Srulovich (Saltyard Books)
THE GUILD OF FOOD WRITERS AWARDS PARTYGuild president Xanthe Clay will be the presenter at this year's Guild of Food Writers Awards, the UK's biggest food book, writing and media awards.
TEBAY AND GLOUCESTER SERVICES
(Sponsor of the Kate Whiteman Award for Work on Food and Travel)
The Westmorland story began in 1972 when the Dunnings, local farmers, set up Tebay Services after the M6 cut through their farm. It was the first family-run motorway service station on the UK road network. Forty years on the business is still family owned, still farming and still with a fierce passion for, and a pride in, the landscape, people, environment and its products. Gloucester Services Northbound opened last spring with the Southbound services due to complete early summer 2015.
In essence, Tebay and Gloucester Services are food businesses, with quality, locally-sourced food at the very heart of the enterprise. Tebay and Gloucester Services are a refreshingly different breed of motorway services – no chains, no franchises, no fast food on the forecourt. Instead, farm shops stocked with locally produced food, a butchery featuring local meat, kitchens (cafés) serving homemade dishes created from locally-sourced produce every day. Gloucester Services works with over 130 local suppliers within 30 miles of the services and 70 producers from across the South West. Tebay works with a similar number of suppliers in addition to using lamb and beef from the Dunning family farm in the fells surrounding the services.
Proper food matters, so we serve it where you least expect it, on the motorway.
You can find out more about Tebay and Gloucester Services at tebayservices.com andwww.gloucesterservices.com; on Twitter @tebayservices and @glouc_services.
THOMPSON’S FAMILY TEAS
(Sponsor of the Restaurant Reviewer of the Year Award)
For over 100 years our family has been buying and blending the world’s finest teas.
In 1896, from a tea warehouse near Belfast docks, founder Robert S Thompson trained in the art of tea tasting and soon became known for his uncompromising devotion to quality.
Today, as third generation Thompsons, we share that passion for quality and take great pleasure in selecting teas from only the very finest gardens in Assam, Kenya and beyond.
Alongside a range of exclusive loose teas, our company holds an unmatched tally of Great Taste Gold awards for our hero tea bag brand ‘Punjana’, currently Northern Ireland’s brand leader and now enjoying success with listings throughout mainland UK.
The same care and attention has been paid to more recent offerings such as Thompson’s Irish Breakfast and Thompson’s Signature blends, which have also enjoyed multiple awards with the Guild of Fine Foods, Great Taste Awards.
To this day, every blend we ever produce is first tasted and then approved by a member of the Thompson family.
Ross and David Thompson
You can find out more about Thompson’s Family Teas at www.punjana.com; on Twitter @PunjanaTea; on Facebook www.facebook.com/TheOfficialPunjanaTea; on YouTube www.youtube.com/user/punjanatea.
For over 25 years Nyetimber has had a single aim: to make the finest English sparkling wine, one to rival the very best in the world, including Champagne. A true pioneer, Nyetimber was the first producer of English sparkling wine to exclusively grow the three celebrated grape varieties: Pinot Noir, Pinot Meunier and Chardonnay. Each bottle of Nyetimber is made from one hundred percent estate-grown grapes. In 1988, Nyetimber planted its first vines and today, the House is regarded as one of England’s finest wine producers. Owner Eric Heerema and winemaker Cherie Spriggs are committed to producing wines of a Grande Marque standard.
You can find out more about Nyetimber at: www.nyetimber.com; on Twitter @Nyetimber; on Facebook www.facebook.com/Nyetimberwines; and Instagram @Nyetimber_wines.
WINES FROM LEBANON
As one of the oldest regions of wine production, Lebanon’s wine culture stretches as far back as 7000BC.
Château Ksara is the country’s oldest winery and something of a household name in Lebanon. The winery can be traced back to 1857 when a determined group of Jesuit monks acquired the property. They applied their knowledge of science and agriculture to plant French vines as well as developing two kilometres of Roman caves that proved ideal for the storage of wine. The Jesuits sold the winery to its current owners in 1973 after the Vatican ordered its monasteries to sell off any commercial activities.
By contrast, IXSIR, based in Batroun in the Northern region of Lebanon is one of the country’s newest producers. Vineyards are selected to reveal the best terroirs at high altitudes – from Batroun to Jezzine – and culminate at an altitude of 1,800m, making it the highest major vineyard in the Northern Hemisphere.
Built underground, with Lebanon’s biggest planted roof, the winery is built on different levels allowing wine to be made using the method of ‘gravity fermentation’, meaning that very little pumping is used during the process as grapes and wine free-flow one level to the next. The wine cellar is built 12 meters underground thus taking advantage of the soil’s thermal consistency instead of mechanical refrigeration.
You can find out more about Château Ksara at www.chateauksara.com; on Twitter@chateauksara; on Facebook www.facebook.com/Chateau.Ksara.
Author: Jane Gifford Email: firstname.lastname@example.org