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.
www.torres.es

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’.
www.sacla.co.uk

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.’
www.schwartz.co.uk

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