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Awards 2012 – The Winners

(30/05/2012)

The Tables Turned: Awards Presenter Receives Highest Award

 

Photograph of Yotam Ottolenghi presenting Claudia Roden with the Lifetime Achievement Award
Yotam Ottolenghi presenting Claudia Roden
with the Lifetime Achievement Award

The Guild of Food Writers Awards (Wednesday 30 May) provided another evening of excitement and surprises, with writers and broadcasters being recognised for outstanding achievements by their peers. One of the highlights was world-renowned cookery writer Claudia Roden, who had presented the evening’s winners with their Awards, herself receiving the Guild’s prestigious Lifetime Achievement Award. The surprise presentation was made by chef, writer and broadcaster Yotam Ottolenghi.

Yotam described Claudia, the author of the seminal A Book of Middle Eastern Food among many others, as ‘one of those rare food writers who open up a whole unfamiliar world of food, and the people and cultures that created it’. Claudia joins eminent figures including Mary Berry, Marguerite Patten OBE and last year’s recipient Anna del Conte in receiving the Guild’s Lifetime Achievement Award.

 

Photograph of Claudia Roden presenting the Derek Cooper Award for Campaigning and Investigative Food Writing and Broadcasting to Zam Baring, Ella Cosby and Trevor Lopez de Vergara from Keo Films
Claudia Roden presenting the Derek Cooper Award for 
Campaigning and Investigative Food Writing and Broadcasting 
to from left to right: Zam Baring, Trevor Lopez de Vergara 
and 
Ella Cosby from Keo Films 


Two winners were honoured twice in the Guild’s 16th awards. Hugh Fearnley-Whittingstall received the Derek Cooper Award for Campaigning and Investigative Food Writing and Broadcasting for www.fishfight.net and Hugh’s Fish Fight (Keo Films for Channel 4), and the Food Broadcast Award forHugh’s Fish Fight. The other double winner was Tim Hayward, who collected the Food Journalist Award (sponsored by Schwartz) and, moments later, the Guild’s new Award for Food Magazine or Section (sponsored by Tenderstem®) for his quarterly magazine Fire & Knives.

Photograph of Claudia Roden and Schwartz UK Marketing Director, Paola Bassi presenting  Tim Hayward with the Food Journalist of the Year Award (sponsored by Schwartz)
Claudia Roden and Schwartz UK Marketing Director, Paola Bassi presenting 
Tim Hayward with the Food Journalist of the Year Award (sponsored by Schwartz)  

 

Half of this year's awards went to first-time winners, illustrating the wealth of quality in UK food writing and broadcasting. Following a record number of entries, an extended shortlist and some very heated judging, the Cookery Book Award went to Couture Chocolate by William Curley. Lucas Hollweg received the Evelyn Rose Award for Cookery Journalist, while the Food Book of the Year was Food Britannia by Andrew Webb. 

Photograph of Claudia Roden presenting the Food Book of the Year Award to Andrew Webb
Claudia Roden presenting the Food Book of the Year Award to
 Andrew Webb 


The Jeremy Round Award for Best First Book went to How To Make Bread by Emmanuel Hadjiandreou, and the Michael Smith Award for Work on British Food to Richard McComb of the Birmingham Post. John Walsh was named Restaurant Reviewer of the Year for work published in The Independent magazine. And Yotam Ottolenghi himself was a first-time winner, receiving the Kate Whiteman Award for Work on Food and Travel for Jerusalem on a Plate (BBC Four).

By contrast, the Miriam Polunin Award for Work on Healthy Eating went to a programme which is far from being a newcomer to the awards: The Food Programme: Transfats presented by Sheila Dillon (BBC Radio 4).

Photograph of Claudia Roden presenting the  Miriam Polunin Award for Work on Healthy Eating  to from left to right: Sheila Dillon and Maggie Ayre  from BBC Radio 4's The Food Programme
Claudia Roden presenting the 
Miriam Polunin Award for Work on Healthy Eating 
to from left to right: Sheila Dillon and Maggie Ayre 
from BBC Radio 4's The Food Programme

 

This year the ever-increasing contribution of digital media was recognised in two separate Awards. The New Media of the Year Award went to thefoodiebugle.com, a small-scale website that beat three formidable contenders. And in a new category, the Food Blog of the Year Award (sponsored by Sacla' UK), went to Emma Gardner for her blog poiresauchocolat.net.

Photograph of Claudia Roden and Clare Blampied, Managing Director of Sacla' UK presenting Emma Gardner with the  Food Blog of the Year Award (sponsored by Sacla' UK)
Claudia Roden and Clare Blampied, Managing Director of Sacla' UK (right)
presenting Emma Gardner with the 
Food Blog of the Year Award (sponsored by Sacla' UK) 

 

This year's sponsors added their voices to the praise for our Award winners.

Andrew Brown, from The Alaska Seafood Marketing Institute, main sponsor for the awards said, ‘We are delighted to be sponsoring the Guild of Food Writers Awards for the fifth year running. These awards showcase the very best in UK food reporting and we are pleased to again provide our wild and sustainable seafood, creatively prepared by Steve Pini of Fishmongers Hall.’

Clare Blampied, MD of Sacla’ UK, said: ‘We are delighted to sponsor the new Food Blog 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, the UK’s leading herbs and spices brand, congratulated Tim Hayward on winning the Food Journalist of the Year Award. As leaders in innovation, Schwartz are committed to working with journalists to inspire consumers to make flavourful food and is delighted to sponsor this prestigious award.

Photograph of Claudia Roden and Coregeo’s Managing Director, Andy Macdonald  presenting Tim Hayward with the  Food Magazine or Section of the Year Award (sponsored by Tenderstem®)
 Coregeo’s Managing Director, Andy Macdonald (left) and 
Claudia Roden presenting Tim Hayward with the 
Food Magazine or Section of the Year 
Award (sponsored by Tenderstem®


Andy Macdonald, Managing Director of Coregeo®, master licensors for Tenderstem®, commented: ‘We would like to congratulate Fire & Knives on winning the Food Magazine or Section of the Year award. They were up against stiff competition within the category and we were delighted to present Tim Hayward with the award.’

 

The awards were presented in the magnificent Banqueting Hall at Fishmongers' Hall in London, and as always the recipients received beautiful engraved trophies. This year they also received a prize of £500, a new departure made possible by generous sponsorship of some categories. Guild President Jane Suthering commented: 'It was lovely to see such talented and worthy winners congratulated heartily by their peers at another wonderful awards party in a special venue. Congratulations to both shortlistees and winners.’

For more information about the winners and the Guild of Food Writers please visit: www.gfw.co.uk

 

Summary of winners:

Cookery Book of the Year Award

Photograph of Claudia Roden presenting the Cookery Book of the Year Award to William Curley
Claudia Roden presenting the Cookery Book of the Year Award to William Curley

Winner: Couture Chocolate by William Curley (Jacqui Small)

The other shortlistees were:

Bocca by Jacob Kennedy (Bloomsbury Publishing)

Short & Sweet by Dan Lepard (Fourth Estate)

Veggiestan by Sally Butcher (Pavilion)

 

Derek Cooper Award for Campaigning and Investigative Food Writing or Broadcasting

Winner: www.fishfight.net and Hugh’s Fish Fight presented by Hugh Fearnley-Whittingstall (Keo Films for Channel 4)

The other shortlistees were:

Alex Renton for work published in The Times and The Observerand broadcast on The Culture Show (BBC Two)

The Food Programme: The Price of Food presented by Dan Saladino (BBC Radio 4)

 

Evelyn Rose Award for Cookery Journalist of the Year

Photograph of Lucas Hollweg receiving the Evelyn Rose Award for  Cookery Journalist of the Year from Claudia Roden
Lucas Hollweg receiving the Evelyn Rose Award for
Cookery Journalist of the Year from Claudia Roden

Winner: Lucas Hollweg for work published in The Sunday Times’ Style magazine

The other shortlistees were:

Diana Henry for work published in The Sunday Telegraph’s Stella magazine

Yotam Ottolenghi for work published in The Guardian’s Weekend magazine

 

Food Blog of the Year Award

Sponsored by Sacla’

Winner: Poires au Chocolat (www.poiresauchocolat.net) by Emma Gardner

The other shortlistees were:

Eat Like a Girl (www.eatlikeagirl.com) by Niamh Shields

The English Can Cook (www.marmitelover.blogspot.co.uk) by Kerstin Rodgers

 

Food Book of the Year Award

Winner: Food Britannia by Andrew Webb (Random House)

The other shortlistees were:

Scottish Seafood by Catherine Brown (Birlinn)

Street Food Revolution by Richard Johnson (Kyle Cathie)

 

Food Broadcast of the Year Award

Photograph of Keo Films receiving the Food Broadcast of the Year Award from Claudia Roden
Keo Films receiving the Food Broadcast of the Year Award from Claudia Roden 
From left to right: Zam Baring, Claudia Roden, 
Trevor Lopez de Vergara and 
Ella Cosby  

 

Winner: Hugh’s Fish Fight presented by Hugh Fearnley-Whittingstall (Keo Films for Channel 4)

The other shortlistees were:

Jerusalem on a Plate presented by Yotam Ottolenghi (Keo Films for BBC Four)

The Food Programme: Food Icons: George Perry-Smith, presented by Simon Parkes (BBC Radio 4)

 

Food Journalist of the Year Award

Sponsored by Schwartz

Winner: Tim Hayward for work published in Observer Food Monthly and the Financial Times

The other shortlistees were:

Christopher Hirst for work published in The Independent andThe Independent on Sunday

Tom Parker Bowles for work published in Live magazine in theMail on Sunday

 

Food Magazine or Section of the Year Award

Sponsored by Tenderstem®

Winner: Fire & Knives, edited by Tim Hayward

The other shortlistees were:

Food and Travel, edited by Alex Mead

The Jellied Eel, edited by Ben Reynolds

 

Jeremy Round Award for Best First Book

Photograph of Claudia Roden presenting Emmanuel Hadjiandreou with the  Jeremy Round Award for Best First Book
Claudia Roden presenting
 Emmanuel Hadjiandreou with the 
Jeremy Round Award for Best First Book


Winner: How To Make Bread by Emmanuel Hadjiandreou (Ryland Peters & Small)

The other shortlistees were:

Bryn’s Kitchen by Bryn Williams (Kyle Books)

Good Things To Eat by Lucas Hollweg (Collins)

 

Kate Whiteman Award for Work on Food and Travel

Photograph of Claudia Roden presenting the  Kate Whiteman Award for Work on Food and Travel  to from left to right: Yotam Ottolenghi,  James Nutt, Henry Trotter and Lauren Rowles from Keo Films
Claudia Roden 
presenting the 
Kate Whiteman Award for Work on Food and Travel 
to from left to right: 
Yotam Ottolenghi, 
James Nutt, Henry Trotter and Lauren Rowles from Keo Films

Winner: Jerusalem on a Plate presented by Yotam Ottolenghi (Keo Films for BBC Four)

The other shortlistees were:

In at the Deep End: Cooking Fish Venice to Tokyo by Jake Tilson (Quadrille)

Two Greedy Italians presented by Antonio Carluccio and Gennaro Contaldo (Fresh One for BBC Two)

 

Michael Smith Award for Work on British Food

Photograph of Claudia Roden presenting Richard McComb with the  Michael Smith Award for Work on British Food
Claudia Roden presenting
 Richard McComb with th
Michael Smith Award for Work on British Food

Winner: Work published in the Birmingham Post by Richard McComb

The other shortlistees were:

A Cook’s Year in a Welsh Farmhouse by Elisabeth Luard (Bloomsbury)

Peyton and Byrne British Baking by Oliver Peyton (Square Peg)

 

Miriam Polunin Award for Work on Healthy Eating

Winner: The Food Programme: Transfats presented by Sheila Dillon (BBC Radio 4)

The other shortlistees were:

The Food Programme: The Calorie presented by Sheila Dillon (BBC Radio 4)

The Skinny French Kitchen by Harry Eastwood (Bantam Press)

 

New Media of the Year Award

Photograph of Claudia Roden presenting Silvana de Soissons with the  New Media of the Year Award
Claudia Roden presenting Silvana de Soissons with th
New Media of the Year Award

The other shortlistees were:

www.bbcgoodfood.com

www.timeout.com/london/restaurants and Time Out: Things To Do: London (iPhone App)

www.thetimes.co.uk/food

 

Restaurant Reviewer of the Year Award

Photograph of Claudia Roden presenting the Restaurant Reviewer of the Year Award to John Walsh
Claudia Roden presenting
 thRestaurant Reviewer of the Year Award to John Walsh

Winner: John Walsh for work published in The Independent magazine

The other shortlistees were:

Matthew Norman for work published in the Daily Telegraph’s Weekend

Tracey MacLeod for work published in The Independent magazine

  

Lifetime Achievement Award

Claudia Roden

THE GUILD OF FOOD WRITERS AWARDS PARTY
Celebrated Guild member Claudia Roden – author of world-renowned books on Middle Eastern, Italian, Jewish and most recently Spanish food – presented this year's Guild of Food Writers' Awards, the UK's biggest food book, writing and media awards.

The 2012 Awards party was held on Wednesday 30 May  in the magnificent Banqueting Hall of Fishmongers' Hall, London Bridge, London EC4R 9EL, where the Guild hosted last year’s awards.

A memorable canapé menu was 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 was the main sponsor for the Awards for the fifth year running.

To accompany the splendid menu equally exciting wines produced using traditional Spanish grape varieties were provided by Torres (www.torres.es).

THE GUILD OF FOOD WRITERS AWARDS
The Guild of Food Writers Awards were established in 1996. They are the only awards judged entirely by professional food writers, journalists and editors.
 
ALASKA SEAFOOD MARKETING INSTITUTE
Logo for Alaska Seafood Marketing Institute

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.
www.alaskaseafood.org.uk
Please like us on Facebook /Alaskaseafooduk and follow us on Twitter @AlaskaSeafoodUK. For more information, please email cherry.haigh@dialogueagency.com.


TORRES WINES

Torres Wine logo

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 2011, their delicious pink Vina Sol Rose 2011, and the hugely classy Ibericos Rioja 2008, 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 2011 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

PARMA HAM

Logo for Parma HamLogo for DOP

Parma Ham is a PDO (Protected Designation of Origin) product produced in the hills surrounding the Italian town of Parma. The air is unique, dry and sweet-smelling with breezes from the Apennine Mountains, creating perfect environmental conditions for a natural ‘drying’ of the hams.

www.prosciuttodiparma.com. For more information, please email cherry.haigh@dialogueagency.com.

 

PARMIGIANO REGGIANO

Logo for Parmigiano ReggianoLogo for Dopo

 

Parmigiano Reggiano is a PDO product and the only cheese that can be called ‘Parmesan’. Parmigiano Reggiano is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.

www.parmigianoreggiano.com. For more information, please email cherry.haigh@dialogueagency.com.

SACLA’ (sponsor of the Food Blog of the Year Award)

 

Logo for Sacla'

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)

Logo for Schwartz

 

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 & SageRosemary 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® (sponsor of the Food Magazine or Section of the Year Award)

 

Logo for Tenderstem

 

Tenderstem® is a cross between Chinese kale and regular broccoli. 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® 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® 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 Facebookwww.facebook.com/tenderstem

Photograph of all the winners, from left to right: Tim Hayward, Trevor Lopez de Vergara, William Curley, Ella Cosby, Lucas Hollweg, Claudia Roden, Yotam Ottolenghi, Silvana de Soissons, Andrew Webb, Maggie Ayre, John Walsh, Emma Gardner, Emmanuel Hadjiandreou and Richard McComb
 All the winners, from left to right: Tim Hayward, 
Trevor Lopez de Vergara, William Curley, Ella Cosby,
Lucas Hollweg, Claudia Roden, Yotam Ottolenghi, Silvana de Soissons, Andrew Webb, Maggie Ayre,
John Walsh, Emma Gardner, Emmanuel Hadjiandreou and Richard McComb


 

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