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Members' News – May 2017

Orlando Murrin (31/05/2017)

Fortnum & Mason Food & Drink Awards

The winners of the Fortnum & Mason Food & Drink Awards were announced at an awards ceremony held at Fortnum & Mason on Thursday 11 May and Guild members were well represented amongst the winners:

  • Diana Henry won the Cookery Book Award for SIMPLE: effortless food, big flavours (Mitchell Beazley).
  • New Guild member Gill Meller won the Debut Food Book Award for gather.
  • Bee Wilson was the winner of the Food Writer Award for work in London Essays and The Guardian.
  • Jojo Tulloh won the Cookery Writer Award for work in Gardens Illustrated.
  • The Cook Who Changed Our Lives (KEO films) about Guild member Anna Del Conte won the Television Programme Award.
  • Diet and Dementia (BBC Radio 4, The Food Programme) presented by Guild member Sheila Dillon won the Radio Programme & Podcast Award.

Regula Ysewijn

Cover of Pride and Pudding by Regula Ysewijn

Pride and Pudding: The History of British Puddings, Savoury and Sweet by Guild member Regula Ysewijn has won the national award in the Best Food Heritage Cookbook Category of the Gourmand World Cookbook Awards.

Charlotte Jones

Photograph of Charlotte Jones 

Guild member Charlotte Jones has joined Cedar Communications as Senior Digital Editor, where she will be working on the Tesco Real Food account. Previously Editor-in-Chief at Mode Media, she can now be reached on +44 (0)20 7550 8116 and Charlotte can also be found tweeting at @charliesjones

Genius Foods

Photograph of Lucinda Bruce-Gardyne

Guild member Lucinda Bruce-Gardyne, founder of Edinburgh-based gluten-free food specialist Genius Foods, has entered into a partnership with the Scottish Centre for Food Development and Innovation at Queen Margaret University. The Genius Foods team has received expert training on ways to measure the texture, colour and flow properties of its products using specialist equipment, and will also have access to the Centre’s fully-equipped sensory suite facility, which allows experts to measure people’s perceptions of food and drink products’ attributes, including appearance, aroma, texture, flavour and aftertaste.

For more information about the Scottish Centre for Food Development & Innovation visit

For more information on Genius Foods, visit


Author: Orlando Murrin Email:

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