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Members' News – February 2018

Orlando Murrin (22/02/2018)

Gourmand World Cookbook Awards

Various Guild members have won UK awards in the Gourmand World Cookbook Awards in addition to Galton Blackiston, whose award was announced in the last newsletter:

Now We're Cooking! Delivering the National Curriculum through Food by Katharine Tate, Marie Reynolds and Tim Baker has won a World Special Cookery Book Award.

Cover of Now We're Cooking! by Katharine Tate, Marie Reynolds and Tim BakerCover of Home Cook by Thomasina Miers

Home Cook: Over 300 delicious fuss-free recipes by Thomasina Miers has won the UK award in the Best Television English Cookery Book category.

Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and More by Jeremy Pang has won the UK award in the Best International Cookery Book category.

Cover of Hong Kong Diner by Jeremy PangCover of Tasting Georgia by Carla Capalbo

Tasting Georgia: A food and wine journey in the Caucasus by Carla Capalbo has won the UK award in the Best Food Book of the Year Category.

Wild Honey and Rye: Modern Polish Recipes by Ren Behan has won the UK award in the Best Eastern European Cookery Book category.

Cover of Wild Honey & Rye by Ren BehanCover of Stir Crazy by Ching-He Huang

Stir Crazy: 100 Deliciously Healthy Stir-fry Recipes by Ching-He Huang has won the UK award in the Best Chinese Cookery Book category.

Fress: Bold, Fresh Flavours from a Jewish Kitchen by Emma Spitzer has won the UK award in the Best Jewish Cookery Book category.

Cover of Fress by Emma SpitzerCover of Andina by Martin Morales

Andina: The Heart of Peruvian Food by Martin Morales has won the UK award in the Best Latin American Cookery Book category.

Sustainable Diets: How ecological nutrition can transform consumption and the food system by Tim Lang and Pamela Mason has won the UK award in the Best Sustainable Food Book category.

Cover of Sustainable Diets by Tim Lang and Pamela MasonCover of The Little Library Cookbook by Kate Young

The Little Library Cookbook by Kate Young has won the UK award in the Best Food Writing Book category.

Belgian Café Culture by Regula Ysewijn has won the Belgian award in the Best Culinary History Book category.

Cover of Belgian Café Culture by Regula YsewijnCover of The Book of Bere by Liz Ashworth

The Book of Bere: Orkney’s Ancient Grain by Liz Ashworth has won the Scottish award in the Best Culinary Heritage Book category.

Classic Food of Northern Italy by Anna Del Conte has won the UK award in the Best Culinary Heritage Book category.

Cover of Classic Food of Northern Italy by Anna Del ConteCover of The Modern Dairy by Annie Bell

The Modern Dairy: Nourishing Recipes Using Milk, Yogurt, Cheese and Cream by Annie Bell has won the UK award in the Best Cheese Cookery Book category.

Flavours of Wales: The Cheese Cookbook by Gilli Davies has won the Welsh award in the Best Cheese Cookery Book category.

Cover of Flavours of Wales: The Cheese Cookbook by Gilli DaviesCover of The Mushroom Cookbook by Michael Hyams and Liz O'Keefe

The Mushroom Cookbook: A cook’s guide to edible wild and cultivated mushrooms – and delicious seasonal recipes to cook with them by Michael Hyams and Liz O’Keefe has won the UK award in the Best Truffles and Mushrooms Cookery Book category.

Citrus: Recipes that Celebrate the Sour and the Sweet by Catherine Phipps has won the UK award in the Best Fruit Cookery Book category.

Cover of Citrus by Catherine PhippsCover of Flavours of Wales: The Welsh Lamb Cookbook by Gilli Davies

Flavours of Wales: The Welsh Lamb Cookbook by Gilli Davies has won the Welsh award in the Best Meat Cookery Book category.

The Scottish Soup Bible by Sue Lawrence has won the Scottish award in the Best Easy Home Recipes Cookery Book category.

Cover of The Scottish Soup Bible by Sue Lawrence

The books will now represent the UK at the prestigious Gourmand World Cookbook Awards, which will be held in Yantai, one of China’s main wine-producing cities, on 26 and 27 May.

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the very best food and wine books, printed or digital, as well as food television. Books from 205 countries participate in these prestigious awards, the largest international cookbook competition.

For more information on the Gourmand Awards:

Jane Grigson Trust Award

Guild co-chair Angela Clutton has been shortlisted for the Jane Grigson Trust Award for New Food and Drink Writers, created in memory of the distinguished food writer Jane Grigson, who was one of the Guild’s founding members. The award is made to a first-time writer of a book about food or drink which has been commissioned but has not yet been published.

Angela has been shortlisted for her book The Vinegar Cupboard, which is due to be published by Absolute Press in February 2019. The winner will be announced on Monday 12 March.

A new approach to recipe testing

Cover of Cooking with Columbo by Jenny Hammerton

Among this month’s ‘Members’ Books' is Jenny Hammerton’s Cooking With Columbo, the recipes for which were tested in an interesting and unusual way. Jenny describes her method as ‘crowdtesting’.

‘I used social media to get the word out to the Columbo fan base that I was looking for test cooks as I knew many would love to collaborate in a cookbook. 

'The favourite recipes of Peter Falk and many of his villainous co-stars were sent around the world to over 60 volunteers. Everyone took their task very seriously, diligently filling out feedback forms and sending great anecdotes about their cooking and eating experiences. One tester who stepped forward happens to be a relative of Ray Milland, who appears in two episodes of the show, and three lovely Guild members also got involved – Kristen Frederickson, Orlando Murrin and Joan Ransley – who photographed the cover. 

'Many testers cooked for friends or family and then watched an episode of Columbo together, which is exactly what the book is suggesting. It’s fabulous to have a community of fans participating just for the fun of it, and communicating with them about the recipes has certainly been the most rewarding part of Cooking With Columbo. I know that those involved feel invested in this project, and they are looking forward to seeing their names in print. I would definitely recommend crowdtesting to everyone who wants to create a buzz around a forthcoming book. You have to be super-organized, but it’s well worth it!’

Recipes to seduce and entice

Guild member Paul Hartley has launched a new online platform called ‘Edible Erotica’. In Paul’s words, this ‘brings together aphrodisiacal ingredients and delicious recipes, cocooned by sensual scene setters and useful sources of erotic foodstuffs and other sexual paraphernalia to complete the mood.’

Recipes are revealed monthly at and will be collated into a book for publication in 2019. You can also follow the story on social media: Facebook: or Twitter: @EdibleErotica.

Food Science step by step

Photograph of Barbara Monks

Guild member Barbara Monks has created a set of Food Science Tutorials for teachers preparing students for GCSE Food Preparation and Nutrition. The tutorials take the form of narrated Powerpoint presentations covering the food science of proteins, fats and carbohydrates, covering the chemical and physical aspects of each group. Topics are fully illustrated and include ideas for ways to teach food science, as required by all the examination boards.

The tutorials are available as downloads, and can be purchased individually (at £40 each) or as a set (£100). Each takes around 2.5 hours to complete, and therefore offer a full day’s training for teachers. Find out more at

Roux Scholarship

Photograph of Alain Roux and Michel Roux Jr

Alain Roux and Michel Roux Jr

Guild member Carolyn Boyd is the new PR and Communications Manager for the Roux Scholarship (, which gives British chefs aged 22-30 the chance to win a three-month stage at a 3 Michelin star restaurant anywhere in the world. This year’s final takes place at the end of March and as well as the Roux family, judges will include Brian Turner, Angela Hartnett, Clare Smyth and Rachel Humphrey.

Part of Carolyn’s mission is to encourage female entrants; entries for next year’s competition will be called for this autumn.

Indian Recipe App

Image for Maunika's Indian Recipes app

Guild member Maunika Gowardhan has launched a new recipe app, Maunika’s Indian Recipes. Stylishly designed and illustrated, it offers a delectable selection of authentic recipes including street food, Indian snacks, curries and desserts, which will be added to from month to month. A must for anyone interested in Indian cookery, the app also includes tips on spices, information about upcoming events and cookery classes and restaurant and travel reviews. Available from iTunes App Store, £3.99 at

Nigel Slater’s Middle East

Photograph from Nigel Slater's Middle East

Guild member Pete Lawrence has produced a new series in which Nigel Slater explores the Middle Eastern food scene, one of the oldest and grandest in the world. Nigel starts his journey in Lebanon. At the end of Ramadan, where he is invited to celebrate Eid with a Beirut family, before travelling west to the Beta Valley close to the Syrian border and south to Nabatieh near Israel.

One of the themes of the series is the resilience of these lands and their people and the proud survival of their food culture through decades of war.

You can check out the whole series at

Inspiring little cooks

Logo for My World Kitchen

My World Kitchen is a new series for CBeebies which invites youngsters to step inside the homes of amazing young cooks, and discover their family cuisines, originating from as far afield as Jamaica to Scotland and India to Italy.

The series, which launched on Saturday 3 February, was co-devised by Guild members Sally Brown and Kate Morris, who also created the hit CBeebies series I Can Cook. It is narrated by Ainsley Harriot and presented by children aged from six to eight. You can check out the whole series at

Field & Fork School

Logo for Field & Fork School

Guild vice-chair Charlotte Pike runs Field & Fork School, a pop-up food education social enterprise, running low-cost, accessible cookery courses. Charlotte writes:

‘We’ve been running successfully on a small scale for around 18 months, and we are looking for a permanent site.

We are compiling a list of supporters who might consider sharing the word about Field & Fork School. We plan a supporters lunch when we finally open a site.

We would welcome any Guild members who might wish to add their name to our list of supporters, which we will publish on our website with the aim of convincing more people that food education and cookery skills education matters.’

The Field & Fork School website is and they are on Instagram and Twitter as @fieldforkfarm. Charlotte can be contacted for more information on

The best B&B

Guild member Wendy Veale runs The Old School, a B&B in Little Compton, Moreton in Marsh, Gloucestershire. This converted Victorian schoolhouse is set in glorious countryside in a designated Area of Outstanding Natural Beauty, and over the years Wendy has scooped multiple awards. Her latest accolade is to have been voted Trip Advisor’s ‘best B&B in Europe’. She is not, however, resting on her laurels, noting that she is (only) fourth best B&B in the entire world…


Author: Orlando Murrin Email:

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