The Awards ceremony was compered by Bill Buckley and the awards were presented by the Guild’s President Xanthe Clay.
The top accolade, the Lifetime Achievement Award, went to Rick Stein OBE.
Rick Stein OBE
Full details of the winners and sponsors are set out below.
For a full gallery of the 2015 Awards Party please click here.
The Guild of Food Writers 2015 Awards Winners:
Restaurant Reviewer of the Year Award
(Sponsored by Thompson’s Family Teas)
Marina O’Loughlin for work published in The Guardian’s Weekend magazine
Bob Granleese accepting the award
on behalf of Marina O'Loughlin
Food Journalist of the Year Award
(Sponsored by SuperFast Thermapen®)
Tim Hayward for work published in FT Weekend magazine
From left to right: Peter Webb from ETI Ltd (SuperFast Thermapen®) and Tim Hayward
Evelyn Rose Award for Cookery Journalist of the Year
(Sponsored by Gold Top)
Diana Henry for work published in The Sunday Telegraph’s Stella magazine
Michael Jones from Quality Milk
Producers (Gold Top) and Diana Henry
From left to right: Nyree Chambers from Grace Foods UK Ltd (Encona),
Thom Archer and Sam Bidgood from Grace Foods UK Ltd (Encona)
Food Broadcast of the Year Award
The Food Programme: Food is MAD presented and produced by Dan Saladino (BBC Radio 4)
Miriam Polunin Award for Work on Healthy Eating
The Medicinal Chef: Healthy Every Day by Dale Pinnock (Quadrille Publishing)
From left to right Oliver Gladwin, Henry Chevallier Guild from Aspall
and Richard Gladwin
Kate Whiteman Award for Work on Food and Travel
(Sponsored by Tebay Services and Gloucester Services)
Kevin Gould for work published in Jamie magazine
From left to right: Danny Martin from the Westmorland Family businesses
(Tebay Services and Gloucester Services) and Kevin Gould
Derek Cooper Award for Campaigning and Investigative Food Writing
Felicity Lawrence, Andrew Wasley and Radu Ciorniciuc for work published in The Guardian
From left to right: Andrew Wasley, Radu Ciorniciuc and Felicity Lawrence
Food Magazine or Section of the Year Award
(Sponsored by Tenderstem®)
FT Weekend magazine
Stuart Cox from Sakata UK Ltd (Tenderstem®) and
Natalie Whittle (Associate Editor FT Weekend Magazine)
Jeremy Round Award for Best First Book
Honey & Co.: Food from the Middle East by Sarit Packer and Itamar Srulovich (Saltyard Books)
Itamar Srulovich and Sarit Packer
Food Book of the Year Award
The Land Where Lemons Grow: The Story of Italy and its Citrus Fruit by Helena Attlee (Particular Books)
Sam Fairs from Hillfarm Oils and Diana Henry
Lifetime Achievement Award
Rick Stein OBE
For a full gallery of the 2015 Awards Party please click here
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 and Chief Executive Eric Heerema and winemaker Cherie Spriggs are committed to producing wines of Grand 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