Virtual Summer Party

Wednesday 30 June 2021, 7pm


Time: 7pm
Price: Free. Open to Guild members only.

Event Information

Illustration: Rebecca Perl
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The Guild is delighted to be hosting a virtual summer party on Wednesday 30 June at 7pm. Many of you joined our Christmas party on Zoom, and we are delighted to bring this event back in the form of a virtual summer party with rooms.
Our summer party is free to attend and of course open to all Guild members. The aim is to have a relaxed but fun evening, and we will be dividing into rooms again (randomly assigned by Zoom) during the evening to make it easier to chat.
We are delighted to share two recipes for you, which you may like to make to bring along. First, is an aperitif recipe from former Guild Chair and Special Officer Kate Hawkings, author of Aperitif. We also have a delectable canapé recipe again from Guild Special Officer Julie Friend, former Masterchef winner and creator of The Tiny Table
The summer party will take place a week after the Guild of Food Writers Awards, and we will be celebrating the brilliant work from the shortlisted writers. Our usual practice is to invite shortlisted writers who are not currently Guild members to join, and we intend to invite all shortlisted authors to join this party, too. 
Please RSVP to Jonathan who will send you the Zoom details to join.
Aperitif Recipe

Kate Hawkings
Fill a decent-sized glass with ice – I favour a hi-ball glass but any would do.
Add about 100ml dry white port then top up the glass with tonic water.
Garnish with a sprig of mint and/or a slice of lemon and serve with good green olives alongside.


Canapé Recipe
One cup blinis

Julie Friend

I wouldn’t normally give recipes in cups, but the key here is the simplicity which works so well with measuring cups.
You can freeze these blinis and just bring a few out at a time when you have guests. Top with whatever you fancy. I like sour cream and smoked salmon and I stir a little horseradish through the sour cream, but you could use hummus, guacamole or other dips.
Add some chopped chives through the batter mix for an added dimension.

Makes around 30
1 cup milk (full fat)
1 cup self-raising flour
1 large egg
Pinch salt
Vegetable oil for cooking

Place all the ingredients into a bowl and whisk well together until smooth.

Leave to stand for 10 minutes.

Heat some neutrally flavoured oil into a frying pan to a medium/high heat.

Take teaspoons of the mix and drop onto the pan leaving a good amount of space between them as they do spread slightly.

Cook for a minute or so until bubbles start to appear on the top and the underneath side is a golden brown (if they are getting too dark, turn the heat down a little)

Flip and cook the other side.

Repeat until all the mixture is used.

Top with your chosen topping.

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