The Guild of Food Writers today announces the finalists for its annual Awards, the most prestigious in food writing and broadcasting. The winners will be announced on Tuesday 16 June  at 6pm.

 

This year's judging continued under lockdown conditions and we’re pleased to announce the finalists. 

 

The shortlists highlight emerging talent like debut authors Olivia Potts and Alissa Timoshkina, as well as featuring some of our best-known food writers and broadcasters, including Thomasina Miers, Diana Henry and Tim Hayward. The Guild of Food Writers Awards celebrate the breadth of knowledge and expertise at work in a thriving creative field.

 

For obvious reasons we have had to cancel our Awards party this year and will announce the awards on Instagram where we very much hope you will join us at @thegfw. The event will be introduced by our president Orlando Murrin and chair Genevieve Taylor.

 

So please put Tuesday 16 June at 6pm in your diaries to find out the winners of the Guild of Food Writers 2020 Awards.

 

The Guild's partners for this year’s Awards are Cawston Press (Food Writing Award), Comté Cheese (Inspiration Award), The FoodTalk Show (Food Podcast or Broadcast Award), Gold Top (Recipe Writing Award), Lakeland (Food Magazine or Section Award), Maple from Canada (International or Regional Cookbook Award), Peter's Yard (Online Food Writing Award), Seven Crofts (Drinks Writing Award), Thermapen® (General Cookbook Award) and Westmorland: Tebay Services, Gloucester Services & Cairn Lodge Services (Food Book Award).

 

You can read what the judges thought about all of the finalists here.   

 

Awards Finalists

Food Podcast or Broadcast Award

(Sponsored by The FoodTalk Show)

The Kitchen Cabinet (Somethin Else for BBC Radio 4; Presenter: Jay Rayner. Executive Producer: Darby Dorras. Senior Producer: Hannah Newton. Producer: Laurence Bassett. Assistant Producers: Rosie Merotra and Jemima Rathbone.)

 

The Food Chain: Down on the farm: Suicide, stress and farmers (BBC World Service; Presenter: Emily Thomas; Producers: Simon Tulett and Clare Williamson)

 

Cereal (Farmerama Radio; Presenters and producers: Katie Revell, Jo Barratt and Abby Rose)

 

Food Writing Award

(Sponsored by Cawston Press)

Lucas Oakeley for work published in Foodism magazine, 1843 Magazine

 

Olivia Potts for work published in Slightly Foxed, The Guardian, Grazia, The Spectator and Glamour magazine

 

Mark Riddaway for work published in Market Life

 

Recipe Writing Award

(Sponsored by Gold Top)

Felicity Cloake for work published in The Guardian’s Feast

 

Georgina Hayden for work published in delicious. Magazine

 

Thomasina Miers for work published in The Guardian's Feast

 

Restaurant Writing Award

Jimi Famurewa for work published in the Evening Standard's ES Magazine

 

Kathryn Flett for work published in The Sunday Telegraph

 

Tim Hayward for work published in FT Weekend Magazine

 

Drinks Writing Award

(Sponsored by Seven Crofts – Highland Liquor Co)

Pete Brown for work published in Full Juice magazine, Ontrade Progress magazine, Fine Food Digest: High Spirits supplement and Original Gravity

 

Nina Caplan for work published in New Statesman, Decanter, The Times and The Guardian

 

Alice Lascelles for work published in FT Weekend Magazine

 

Investigative Food Work Award

The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World by Amanda Little (published by Oneworld Publications)

 

Jonathan Nunn for work published in Eater London

 

Cereal (Farmerama Radio; Presenters and producers: Katie Revell, Jo Barratt and Abby Rose)

 

Food Magazine or Section Award

(Sponsored by Lakeland)

delicious. Magazine (Editor: Karen Barnes)

 

BBC Good Food (Editor: Keith Kendrick)

 

The Dish, inside The Sunday Times Magazine (Editor: Lisa Markwell)

 

Online Food Writing Award

(Sponsored by Peter's Yard)

Nicola Miller for work published on Tales From Topographic Kitchens

 

Ed Smith for work published on Rocket and Squash and rocketandsquash on Instagram

 

Aaron Vallance for work published on 1 Dish 4 The Road

 

Inspiration Award

(Sponsored by Comté Cheese)

Sally Brown and Kate Morris (Flavour School and My World Kitchen)

 

Barny Haughton (Square Food Foundation)

 

Jack Monroe (cookingonabootstrap.com)

 

Alicia Weston (Bags of Taste)

 

Chris Wilkie (Plan Zheroes)

 

First Book Award

The Vinegar Cupboard by Angela Clutton (published by Bloomsbury Absolute)

 

A Cheesemonger's History of The British Isles by Ned Palmer (published by Profile Books)

 

Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar and Naved Nasir (published by Bloomsbury Publishing)

 

Salt & Time: Recipes from a Russian Kitchen by Alissa Timoshkina (published by Mitchell Beazley)

 

How We Fell in Love with Italian Food by Diego Zancani (published by the Bodleian Library)

 

Food Book Award

(Sponsored by Westmorland)

Burma: Food, Family & Conflict by Bridget and Stephen Anderson (published by Ma Khin Markets)

 

Silo: The Zero Waste Blueprint by Douglas McMaster (published by Leaping Hare Press)

 

Delicioso: A History of Food in Spain by María José Sevilla (published by Reaktion Books)

 

The Forager's Calendar: A Seasonal Guide to Nature’s Wild Harvest by John Wright (published by Profile Books)

 

International or Regional Cookbook Award

(In partnership with Maple from Canada)

Mandalay: Recipes and Tales from a Burmese Kitchen by MiMi Aye (published by Bloomsbury Absolute)

 

The Turkish Cookbook by Musa Dagdeviren (published by Phaidon)

 

The Food of Sichuan by Fuchsia Dunlop (published by Bloomsbury Publishing)

 

Fire Islands: Recipes from Indonesia by Eleanor Ford (published by Murdoch Books)

 

Salt & Time: Recipes from a Russian Kitchen by Alissa Timoshkina (published by Mitchell Beazley)

 

Specialist or Single Subject Cookbook Award

Crumb: Show the dough who's boss by Richard Bertinet (published by Kyle Books)

 

The Vinegar Cupboard by Angela Clutton (published by Bloomsbury Absolute)

 

Super Sourdough: The foolproof guide to making world-class bread at home by James Morton (published by Quadrille Publishing Ltd)

 

General Cookbook Award

(Sponsored by Thermapen®)

Bazaar: Vibrant Vegetarian Recipes by Sabrina Ghayour (published by Mitchell Beazley)

 

From the Oven to the Table: Simple dishes that look after themselves by Diana Henry (published by Mitchell Beazley)

 

Midnight Chicken: & Other Recipes Worth Living For by Ella Risbridger (published by Bloomsbury Publishing)

 

Aran: Recipes and Stories from a Bakery in the Heart of Scotland by Flora Shedden (published by Hardie Grant)

 

The Little Library Year: Recipes and Reading to Suit each Season by Kate Young (published by Anima)

 

You can read what the judges thought about all of the finalists here. 

  

Sponsors

Cawston Press
(Sponsor of the Food Writing Award)

“Cawston Press has always been made by people who have an understanding and passion for creating delicious tasting soft drinks that you can feel good about drinking. This journey of pressing fruit began 30 years ago with the humble apple and has grown from there ever since. Our drinks include pressed juices, sparkling drinks and a range of fruit waters for all the family to enjoy.

Our award-winning range uses the finest and trusted ingredients, which are picked and pressed at harvest time so they are brimming with flavour. From rhubarb to elderflower, we take our inspiration from the great British allotment and the tastes and smells of summers past.

We believe natural tastes best so we shun fake sugars, colours, preservatives and other artificial nasties. We stand out from the crowd in only using pressed fruit, never fruit concentrates. Imagine biting into an apple and you’re not far off.”

For more information, visit cawstonpress.com; on Twitter: @cawstonpress; on Instagram: cawstonpress; on Facebook: facebook.com/cawstonpress. 

 

Comté Cheese

(Sponsor of the Inspiration Award)

“Comté is a French PDO cheese (Protected Designation of Origin), made in the Massif du Jura region of France, and has been for over 1,000 years. Its delicious flavour originates from the raw milk of Montbéliarde and French Simmental cows, with each one being fed natural feed and enjoying at least 2.5 acres of grazing pasture. Comté’s methods of production are still based on the original co-operative approach and artisan traditions. Over 2,700 family farms are dedicated to producing the highest quality of raw milk.  Every day, Comté is crafted in around 153 small village cheese dairies, called fruitières, before each 40kg wheel is moved to one of the 16 maturing cellars. Because of its versatility and ability to melt easily, Comté can be added to all kinds of recipes, giving every single one of them a naturally unique flavour.

 

The Comté Cheese UK team is very proud to be involved with the prestigious Guild of Food Writers Awards this year to celebrate the best of British food writing. We are also delighted to sponsor the Inspiration Award, which champions the important and exceptional work carried out by an individual or group to improve our food education in the UK. Raising awareness of provenance, sustainability and the impact of our food choices is a subject that is immensely close to our hearts, even more so at a time when our consumption habits can have such damaging and far-reaching consequences on our lives and the environment.”

 

You can find out more about Comté Cheese at comtecheese.co.uk; on Twitter: @comte_cheese; on Instagram: @comtecheeseuk; on Facebook: facebook.com/ComteCheeseUK/.

 

The FoodTalk Show
(Sponsor of the Food Podcast or Broadcast Award)

“The FoodTalk Radio Show was founded by Sue Nelson, founder of The Breakthrough Group and author of Foodtech UK. Food and drink experts from around the country are invited as guests to discuss the latest trends in everything from distribution and delivery, to taste profiles and tech innovation.

Sue has appeared on nearly every national radio programme in the UK from the Today programme and Jeremy Vine to Radio 4’s The Food Programme and Farming Today. She was formerly CEO of NW Fine Foods and has been a regular guest on television programmes as diverse as Trisha and The Culture Show. She is also author of the NW Fine Food Guide with Simon Rimmer of Channel 4's Sunday Brunch.

Her fellow presenters are Ollie Lloyd, co-founder of Great British Chefs, who has worked with chefs such as Marcus Wareing, Michael Caines, Tom Aikens and Nathan Outlaw, and Holly Shackleton, Editor of Speciality Food Magazine, the leading trade magazine for the fine food industry.

The podcasts are available on the FoodTalk and Speciality Food magazine websites and on iTunes, Spotify, PodBean, Stitcher, PlayerFM, TuneIn and the Podcast app, and sent to our syndicated radio stations on Thursday each week at 4pm.

For 2019 there were 65,000 listeners per week via syndicated radio stations across the UK, in California, Michigan and Malta. For enquiries about free syndication or featuring on the show, please contact hello@foodtalk.co.uk.”

For more information, visit foodtalk.co.uk.

Gold Top
(Sponsor of the Recipe Writing Award)

“Gold Top with Cream at the Top
Established in Buckinghamshire in 1954, QMP was set up in association with milk producers throughout the country to market and promote their new brand, Gold Top.

The Gold Top selection stands for premium quality and superior taste, it is this quality, alongside our high end service, which makes us stand out from our competitors.

The original Gold Top Milk is made the traditional Guernsey and Jersey way with the cream on the top, and tastes delicious, the luxurious Gold Top Smooth is a variation whereby the indulgent cream is blended evenly throughout the entire bottle. The Gold Top family includes, butter, cream, ice cream amongst others.

QMP are set to make an even greater impact through increased promotion, with a recent joint advertising campaign with Grahams Dairy, on ITV HUB, which has proved to be very successful for the Gold Top family of products.”

qmpltd.co.uk

 

Lakeland
(Sponsor of the Food Magazine or Section Award)

“At Lakeland we're passionate about all things cooking, baking, cleaning and laundry. Our company was founded over 50 years ago in the heart of the Lake District and from humble beginnings our family-owned business is now multi-national as well as multi-channel.

Our buyers are constantly searching the world for ground-breaking innovations and ideas to add to their carefully curated range of can’t-live without products, always working closely with our customers to ensure they have everything they need to create delicious, healthy meals at home as well as inspiring them with handy time savers that make life just that little bit easier.

No matter how you shop, our friendly and knowledgeable staff are always on hand to offer expert advice and ideas. Plus of course all our products are backed by Lakeland’s unrivalled 3 year guarantee.”

For more information, visit lakeland.co.uk; on Twitter: @LakelandUK; on Facebook: facebook.com/lakelanduk; on Instagram: @lakelanduk; on Pinterest: lakelanduk; on YouTube: LakelandTV.

 

Maple from Canada
(Partner for the International or Regional Cookbook Award)

One of the world’s great food stories begins with a few drops of maple tree sap.

 

Each year in Canada, deep in the forests of Québec, a remarkable natural event takes place as the sap, frozen during the long, cold winter, starts to thaw… and the maple tapping season begins.

 

Thousands of producers collect the sap from maple trees and boil the liquid to make pure maple syrup, a 100% natural sweetener with a high-quality taste and a versatile range of culinary uses.

 

Unrefined and unprocessed, pure Canadian maple syrup is an ideal ingredient for brunch dishes, baking and barbecues, imparting a rich depth of flavour, free from artificial additives.

 

Maple from Canada is the consumer brand of the Québec Maple Syrup Producers, an organisation representing 11,300 maple syrup producers. Québec supplies 72% of the world’s maple syrup.

 

David Colcombe, UK Chef Ambassador for Maple from Canada, said: “Since I started working with this 100% natural product several years ago, I have grown to love it – for its flavour, its culinary versatility and its heritage. Quite simply, it’s a beautiful product and it works wonders in a huge variety of dishes, for both sweet and savoury recipes.

 

“Through this exciting new partnership with the Guild of Food Writers, we are looking forward to bringing a taste of Canada to the annual awards ceremony. The International or Regional Cookbook category is a perfect match because pure Canadian maple syrup works so well with a multitude of cuisines and cooking styles.”

 

For more information, visit maplefromcanada.co.uk; on Instagram: maplecanadauk; on Facebook: facebook.com/maplecanadauk/; on Twitter: maplecanadauk; on Pinterest: maplecanadauk.

 

 

Peter's Yard
(Sponsor of the Online Food Writing Award)

“Peter's Yard make a range of sourdough crispbread at their craft bakery in London, following an authentic Swedish recipe. In Sweden, crispbread (or knäckebröd) has been a staple part of the diet since the 1500s. Large discs of dough were baked at harvest time and hung on a pole above the fire to keep them crisp and provide a wholesome source of food throughout the long, dark winters.

Inspired by this tradition, Peter's Yard use only a few simple, natural ingredients to make their crispbread including Shipton Mill organic flour, organic fresh milk, honey, sea salt and sourdough, which is fermented for 16 hours before each batch is made. This slow fermentation allows for more complex flavours to develop. The dough is then hand-baked in small batches until dimpled, wobbly and irresistibly crisp.

There are a range of recipes and sizes available to suit every occasion. Every recipe in the Peter's Yard range has received a Great Taste Award and their crispbread is a favourite of many chefs and food writers including Nigel Slater, Valentine Warner and Mark Hix.”

For more information, visit petersyard.com; on Instagram: petersyard; on Facebook: facebook.com/PetersYard/; on Twitter: @PetersYard.

 

Seven Crofts
(Sponsor of the Drinks Writing Award)

“Founded by Helen Chalmers and Robert Hicks, The Highland Liquor Co. is based in Ullapool on Scotland’s West Highland coast. It’s currently the UK’s most northwesterly distillery. Their premium gin, Seven Crofts took over 18 months of development and 96 different recipes before the perfect balance of forest fruit, spicy hints of coriander and pink peppercorns was reached.

 

The gin is named after the original seven private dwellings that founded Ullapool in 1791. Those dwellers sought to generate growth by establishing unique crafts and exporting them. Following in their footsteps, Robert and Helen have been inspired to create exceptional handmade spirits.

 

Launched in 2019, Seven Crofts is a classic London dry gin that is already revered by bartenders across the world. You can find Seven Crofts at Atlas bar in Singapore, Ruby in Copenhagen, FAM bar in London, Nauticus in Edinburgh, stores like Harvey Nichols and many others besides. It’s also available online at highlandliquorcompany.com.”

 

You can find out more about Seven Crofts at highlandliquorcompany.com; on Twitter: @HLCUllapool; on Facebook: @highlandliquorcompany; on Instagram: @highlandliquorcompany. Suggested hashtags: #sevencroftsgin #highlandliquorcompany

 

Thermapen^®
(Sponsor of the General Cookbook Award)

“Cooking Perfection Every Time

A favourite kitchen essential of many celebrity chefs and professional cooks, the Thermapen® thermometer is made in Britain by ETI Ltd, the UK’s leader in the manufacture and design of electronic thermometers and temperature probes. In 2018 the business was awarded the Queen’s Award for Enterprise for innovation, their fourth Queen’s Award since winning its first in 2012.

The Thermapen gives an accurate temperature reading in just three seconds, achieving cooking perfection every time. Stylish, easy to use and available in a range of vibrant colours, the Thermapen is a must-have for every kitchen, whether you want to enjoy meat that is both succulent and cooked safely at home, produce a batch of jam, temper chocolate or cook up a feast on the BBQ.

Cooking times are often variable and imprecise, resulting in uncertainty and overcooking. Thermapen believes using temperature as a guide enables anyone to make delicious food with confidence. A quick temperature check eliminates stress and guesswork, and with a Thermapen you can be sure to get an unparalleled accurate result every time.”

You can find out more about Thermapen Professional at thermapen.co.uk; on Twitter: @thermapen_; on Facebook: SuperFast Thermapen Thermometer; on Instagram: Thermapen.

 

Westmorland
Tebay Services, Gloucester Services & Cairn Lodge Services
(Sponsor of the Food Book Award)

“If we feel different, it’s because we are.

We are a family business, whose original motorway service area grew out of our farm in Cumbria when the M6 was built through our land. Everything we do reflects those beginnings. In our Kitchens we make our own food, honest and nourishing. In our Farmshops, we work tirelessly to find small, exceptional producers, always starting locally. Above all, we hope that when you pass through, you feel you have arrived somewhere not anywhere; that you catch a glimpse of the place we are so proud to be part of – our environment, our produce and all the people we are lucky enough to work with.

Connecting people with place – farming food people place.”

You can find out more about us at westmorlandfamily.com.

Tebay Services at tebayservices.com; on Facebook facebook.com/TebayServices; on Instagram tebayservices; on Twitter @tebayservices.

Gloucester Services at gloucesterservices.com; on Facebook facebook.com/gloucesterservices; on Instagram gloucesterservices; on Twitter @glouc_services.

Cairn Lodge Services at cairnlodgeservices.com; on Facebook facebook.com/cairnlodgeservices; on Instagram cairnlodgeservices; on Twitter @cairn_lodge.