Simon Parkes accepting the Food Broadcast of the Year Award from Egon Ronay
Lifetime Achievement Awards
Photographer: Vanessa Courtier
THE GUILD OF FOOD WRITERS AWARDS PARTY
The country's most famous food critic, the legendary Egon Ronay, presented the Awards at this year's Guild of Food Writers' Awards, the UK 's biggest food book, writing and media awards.
This year’s Guild of Food Writers’ Awards ceremony was held on Thursday 25 June in The Great Hall, Lincoln 's Inn, London WC2A 3TL. The magnificent Great Hall - the largest of all the halls in the Inns of Court - was opened in 1845 by Queen Victoria and is where, four times a year, students of Lincoln's Inn are 'called to the bar', when they become barristers.
The evening was compered by LBC's Bill Buckley.
Over the last few years, the Awards has grown in scale and importance and now has 12 categories. This year's stunning venue was the biggest yet and hosted a ceremony that had extra significance in the Guild's 25th anniversary year.
The delicious hot and cold canapé menu was specially devised by Executive Chef Allan Rogers and Gary Robinson Head Chef of the Honourable Society of Lincoln's Inn in conjunction with the Alaska Seafood Marketing Institute (www.alaskaseafood.org) to showcase wonderful sustainable wild seafood including black cod, Pacific cod, crab, Wild Alaska King, Sockeye and Coho salmon and pollock. The Guild is delighted that Alaska Seafood has agreed to be the main sponsor for the Awards for the second year running.
Equally exciting wines will be provided by Bonterra Vineyards, 100% organically grown wines from Mendocino County, California (www.bonterra.com).
For 50 years Alaska has been a world leader in sustainability. In 1959, when the State of Alaska was first established, the constitution mandated that all fish should be maintained sustainably.
All Alaska Seafood is wild, and all of it is sustainable. Each fishery is assessed annually and is given a total catch quota. Once that quota is reached the fishery is closed - to preserve stocks for future generations.
Entire communities have been intimately involved with the harvesting of Alaska 's seafood. Alaskans have always understood that the fishing industry cannot exist without a willingness to help enforce the sustainability practices set out by the State.
Bonterra Vineyards has been growing grapes and making wine organically since 1987, based in Mendocino County, California; it is considered to be one of the benchmark brands for organically grown wines.