As the Guild of Food Writers announces the shortlists for its Annual Awards, there is great speculation about the victors. The Awards, which are the most prestigious in the field of food writing and broadcasting, showcase the very best of the industry and are fiercely competed for. So can Hugh beat Yotam? Will Peyton nobble Luard? Which book will be named Cookery Book of The Year? The results will be announced on Wednesday 30 May at Fishmongers Hall, London.
Two new categories (Food Blog of the Year and Food Magazine or Section of the Year) and the introduction of a £500 prize for each Award have added a little extra spice to the contest, and record entries have ensured a fabulous diversity of subject matter from chocolate (good) to transfats (not so good).
Established names shortlisted include Hugh Fearnley-Whittingstall, Yotam Ottolenghi, Antonio Carluccio and Gennaro Contaldo, and Oliver Peyton. Online talent hoping for an Award include Niamh Shields of eatlikeagirl.com and Kerstin Rodgers (aka MsMarmitelover), and little-known gems including website The Foodie Bugle and baker Emmanuel Hadjiandreou are also celebrated on the shortlists.
The Guild is delighted to have the awards presented this year by one of its most revered members, the multi award-winning food writer Claudia Roden.
The Guild of Food Writers Awards are sponsored by the Alaska Seafood Marketing Institute. This year’s individual Award sponsors are Schwartz (Food Journalist of the Year), Tenderstem® (Food Magazine or Section of the Year) and Sacla’ (Food Blog of the Year).
Please contact Jonathan Woods, firstname.lastname@example.org, if you would like to buy tickets for the ceremony on Wednesday 30 May or to be informed of the winners.
THE GUILD OF FOOD WRITERS AWARDS PARTY
The 2012 Awards party will be on Wednesday 30 May at Fishmongers' Hall, London Bridge, London EC4R 9EL. The Hall boasts stunning views across the River Thames and the Awards will be presented in the magnificent Banqueting Hall, where the Guild hosted last year’s awards.
A memorable canapé menu has been devised by Fishmongers’ Hall’s chef, Guild member Stephen Pini. Stephen developed the menu with the Guild's events coordinators and the Alaska Seafood Marketing Institute (www.alaskaseafood.org.uk), to showcase wonderful sustainable wild seafood. The Guild is thrilled that the Alaska Seafood Marketing Institute has agreed to be the main sponsor for the Awards for the fourth year running.
To accompany the splendid menu equally exciting wines produced using traditional Spanish grape varieties will be provided by Torres (www.torres.es).
Drinks and canapés will be served from 6.30pm, and the Awards will be presented at 7pm. We are delighted that the evening will again be compered by well-known broadcaster, writer and Guild member Bill Buckley.
Places are limited, so if you want to come to the party of the year, contact Jonathan Woods as soon as possible by emailing email@example.com or by telephone on 020 8659 0422. Places cost £25 for members of the Guild and £45 for guests; please send cheques made payable to the Guild of Food Writers to Jonathan Woods, The Guild of Food Writers, 255 Kent House Road, Beckenham, Kent BR3 1JQ.
For 50 years Alaska has been a world leader in sustainability. In 1959, when Alaska became the 49th state of the USA, the state 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.
Torres’ commitment to combating climate change and preserving the environment makes it a leader in the wine industry.
For five generations, Torres has been at the forefront of producing quality wines from the heart of Catalonia and was also one of the first international companies to invest in Chile. The Torres family see themselves as stewards of the land, working closely with nature, to preserve the tradition of winemaking for future generations.
The wines to be served at the party illustrate the diversity and versatility of the Torres range: the deliciously fragrant Viña Esmeralda, their delicious pink Vina Sol Rose 2011, and the hugely classy Ibericos Rioja, a 100% Tempranillo from the most famous wine-making region in Spain. We will also be pouring, for those abstaining from alcohol, the Torres Natureo made from Muscat and containing less than 0.5% abv, a delicious alternative for those not wishing to overdo it on the night.
SACLA’ (sponsor of the Food Blog of the Year Award)
Sacla’ are the Pesto Pioneers so it was only natural that this spirited little company, still run by the founding family more than 75 years on, should sponsor the first ever Food Blog of the Year Award for the Guild of Food Writers in 2012.
Sacla’ has a passion for authentic Italian food made using only the finest of fresh ingredients, recreating traditional Italian recipes and always innovating and pioneering new experiences.
2012 is a particularly exciting and busy year for this deliciously Italian company as they launch a pasta range to perfectly complement their pesto and pasta sauces – pasta as it should be!
Sacla’ Squeezy Pesto is ready to roll out this summer, taking the store cupboard staple into the fridge, with a whole host of innovative new recipe ideas from hot dog heaven to fish finger panini!
Food bloggers have already embraced the Italian company’s products from Pangrattato to Pesto and Pasta and are an important audience for a company which thrives on recommendation and creative communications.
Clare Blampied, MD Sacla’ UK says: ‘We are delighted to sponsor this new award and know from first-hand experience how talented and innovative these writers can be. We are delighted to be able to recognise and reward their excellence in this exciting new arena’.
SCHWARTZ (sponsor of the Food Journalist of the Year Award)
With more than 100 years of experience, Schwartz is McCormick's leading ‘herbs and spices’ brand in the UK, offering the greatest variety of herbs, spices and seasonings. Schwartz’s extensive product portfolio spans into different sectors including recipe mixes such as the innovative Slow Cookers and Bag ‘n Season® ranges, wet sauces, and gravies.
This year Schwartz is spreading some inspiration with the new Recipe Inspirations Kit range, giving disheartened home cooks that much needed encouragement to serve a delicious meal! Each of the four Kits include delicious herbs and spices and easy to follow recipes, designed by Schwartz, to revive inspired cooking across the UK: Tray-baked Piri Piri Chicken, Creamy Pan-fried Pork with Apple & Sage, Rosemary Roasted Chicken & Potatoes and Beef and Beer Stew with Herb Dumplings.
Schwartz is delighted to sponsor the Food Journalist of the Year Award. Paola Bassi, Schwartz Marketing Director says: ‘We are so excited to sponsor this prestigious award, allowing us to recognise the talent within food journalism. At Schwartz we pride ourselves on being leaders in flavour and are committed to unveiling trends and products which influence the food community, which we demonstrate each year in our Flavour Forecast®, our annual look at the future of flavour. Food journalists are our partners in inspiring consumers to make and enjoy flavourful dishes at home and we are delighted to present this award.’
Tenderstem® is a cross between regular broccoli and Chinese kale. It’s quick to cook, full of flavour and incredibly versatile. Perfect for everything from stir fries to salads and sushi to spring rolls, Tenderstem® adds colour and flavour to a huge range of dishes. It has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it's deliciously succulent. As the name suggests, Tenderstem® broccoli is tender from floret to stem so you can eat the whole vegetable, unlike ordinary broccoli, which tends to have a thicker, and sometimes woody, stem, so there’s no waste.
A study by Warwick University’s Horticultural Research Institute has shown Tenderstem® broccoli contains twice the vitamin C content of the equivalent fresh weight of oranges and has a higher concentration of vitamin C than both cauliflower and cabbage. It also contains one of the highest levels of folic acid compared to other members of the brassica family. The study also revealed Tenderstem® is 25-30% more tender than purple sprouting broccoli and the most tender variety of broccoli on the market, meaning it requires less cooking than any other form of broccoli, which means it retains a higher proportion of nutrients when cooked.
In addition, you can find us online at www.tenderstem.co.uk and on Twitter @tenderstem and on Facebook www.facebook.com/tenderstem