GFW 2023 Awards Report 

On a hot evening on Wednesday, 6 September over 300 members, guests, sponsors, and finalists came together to celebrate the Guild’s 26th annual awards evening. Doors opened at 18:30 and by 19:00 many were cooling themselves with a welcome drink, the bottled Cipriani bellinis proving especially well-suited to the task.

Introductions were made, old friends reunited and before long all three rooms were awash with chattering groups of esteemed food professionals. As our vice-chair Julie Friend said at one point, ‘it was like looking around and seeing my entire bookshelf come to life.’ Such is the nature of the awards that everyone mingled freely and enthusiastically greeted all those who drifted their way.

Soon, waiters made their way round the room, offering a selection of canapes. Of course, anything served at a food writers’ awards ceremony was going to be under immense scrutiny; all quickly came to the consensus that the selection provided by Last Supper was exceptional. Each canape utilised an ingredient from one of the night’s several sponsors and included the likes of beef carpaccio served with Sacla’ black summer truffle pesto and teriyaki roasted Caulishoots cauliflower. Other platters bore J. Pao beansprout and miso aubergine nori cones, a fitting tribute to the night’s Lifetime Achievement winner Ken Hom who has championed the simple and effective use of these ingredients throughout his career.

At 19:30 guests began filing into the Royal Institution’s famed theatre, home of the Christmas Lecture series and more than one groundbreaking scientific presentation. This evening’s ceremony proved to be more of a jovial affair, kick-started by an eloquent speech from our president Orlando Murrin who, with a straight face, offered all in attendance, ‘a warm welcome.’ The ceremony itself was hosted by Saturday Kitchen’s Matt Tebbutt.

A representative from the associated sponsor came onstage at the declaration of each award. Their procession to the floor was followed by the announcement of the award’s shortlist. Many cheers, and the odd nervously shaking knee, duly ensued. These shouts were dwarfed by the roars which accompanied the announcement of each winner. Two gracious runners-up completed every award, and it was thrilling to see all three entrants receive their just recognition. Ken Hom, who could not be at the event, recorded a touching and heartfelt thank you video.

The highlight of the entire evening came when Delia Smith awarded a rare, Special Award for #CookforUkraine, an organization that has done exceptional work since conflict erupted. Olia Hercules accepted the award with a heartfelt speech.

Dame Melinda Simmons, outgoing British ambassador to Ukraine, followed with her own exceptional speech that sang the praises of both Olia and #CookforUkraine. Dame Melinda’s words were especially pertinent given her understanding of how vital organisations like #CookforUkraine are to the ongoing plight of Ukrainians everywhere.

Finally, it was the turn of our chair Samuel Goldsmith to take to the stage. He delivered his own sincere thanks to all involved in the awards before closing the ceremony with his own wise words: ‘Please drink responsibly.’

With awards allocated and nerves beginning to settle, all guests filed back into the reception rooms to enjoy a night of eating, drinking and conversation. Mussini gin and tonics and Limoncino vinegar mocktails were enjoyed alongside an array of three wines. Having only tried the red I cannot comment directly on the quality of the both the rosé or white, although the number of empty bottles would suggest all three styles were thoroughly enjoyed.

Slowly, guests began to take their leave. All descended the steps with words of encouragement, wisdom, and kindness ringing in their ears. If that’s not a fitting end to the Guild of Food Writers’ Annual Awards then I don’t know what is.

Thank you to all our sponsors, volunteers and finalists for making the awards possible.

Congratulations to the Guild members who won an award on the night:

  • Neil Buttery, First Book
  • Helen Graves, Food Magazine or Section
  • Bee Wilson, Food Writing
  • Eleanor Ford, International or Regional Cookbook
  • Sam Wilson, Online Food Writer
  • Claire Thomson, Specialist or Single Subject Cookbook

A full list of winners can be found here.

A full list of our sponsors can be found here.