The Guild of Food Writers announces the shortlist for its annual Awards, the most prestigious in food writing and broadcasting. The winners will be announced at the Awards on Wednesday, 18 June 2025.

The Awards will be held at the Royal Institution, 21 Albemarle Street London W1S 4BS on Wednesday, 18 June 2025.  The awards presentation will take place in its world-famous theatre.

The shortlist highlights emerging talents such as Toyo Odetunde, Gus Zhu MW and Eleanor Barnett as well as some of the industry’s best-known food writers and broadcasters, including Yotam Ottolenghi, Sheila Dillon and Tim Anderson. The Guild of Food Writers Awards celebrate the breadth of knowledge and expertise at work in a thriving creative field.

To buy your tickets please click here.

You can view full details of the shortlists and the sponsors below. 

The Guild’s partners for this year’s Awards are:

ANICAV (Food Podcast or Broadcast Award); FICT French Charcuterie & Deli Companies (Food Writer Award); Freshlay Farms Golden Yolker (Restaurant Writer Award); Gold Top (Cookery Writer Award); HexClad (Debut Cookery Book Award); J Pao (International or Regional Cookery Book Award); Kamado Joe  (Food Magazine or Supplement Award); Sacla’ (Food Book Award); Sherry Wines – Vinos de Jerez (Drinks Writer Award); Uncharted Wines  (Cookery Book Award)

Cookery Book Award Sponsored by Uncharted Wines

  • The Cycling Chef On the Go: Ride Day Recipes to Fuel Up, Replenish and Restore by Alan Murchison
  • Ottolenghi COMFORT by Yotam Ottolenghi and Helen Goh
  • Verdura: 10 Vegetables, 100 Italian Recipes by Theo Randall

Cookery Writer Award Sponsored by Gold Top

  • Sarah Akhurst for work published in Sainsbury’s Magazine
  • Lucy Battersby for work published in Waitrose Food Magazine
  • Olivia Potts for work published in The Spectator

Debut Book Award Sponsored by Hexclad

  • Between Two Waters: Heritage, Landscape and the Modern Cook by Pam Brunton
  • Cooking for People by Mike Davies
  • Sift: The Elements of Great Baking by Nicola Lamb

Food Book Award Sponsored by Sacla’

  • How The World Eats : A Global Food Philosphy by Julian Baggini
  • Leftovers : A History of Food Waste and Preservation by Eleanor Barnett
  • Namesake: Reflections on a Warrior Woman by N.S. Nuseibeh 

Food Magazine or Supplement Award Sponsored by Kamado Joe

  • Feast, The Guardian
  • FT Weekend Magazine
  • Pit

Food Podcast or Broadcast Award Sponsored by ANICAV

  • The Food Programme “Nan the Wiser”, presenter Sheila Dillon, producer Natalie Donovan  
  • Great Taste Podcast  “It’s Written in the Stars”, hosted and produced by Katherine Nathan, produced by Nick Usher and Mary Gregory, in collaboration with Christabel Cairns and Jenna Morice
  • The Food Programme “The Sourdough Library”, presenter Dan Saladino          

Food Writer Award Sponsored by FICT French Charcuterie & Deli Companies

  • Tim Hayward for work published in FT Globetrotter / FT Magazine
  • Jonathan Nunn for work published in Vittles / The Guardian
  • Toyo Odetunde for work published in Food by National Geographic Traveller / Condé Nast Traveller / The I Paper

International or Regional Cookery Book Award Sponsored by J Pao

  • Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan by Tim Anderson
  • Bethlehem: A Celebration of Palestinian Food by Fadi Kattan
  • Quick and Easy Vietnamese: Everyday Vietnamese Recipes for the Home Cook by Uyen Luu

Investigative Food Writer Award

  • Eating on the Spectrum presented by Leyla Kazim produced by Natalie Donovan
  • In Search of the Perfect Peach: Why Flavour Holds the Answer to Fixing Our Food System by Franco Fubini
  • Six Inches of Soil: How to Heal Our Soils, Ourselves and Our Communities Through Regenerative Farming by Molly Foster, Priya Kalia and Jeremy Toynbee

Newcomer Award

  • Flour, Water and Salt: Notes On The People That Made Us by Loukia Constantinou 
  • Tasting Time: Conjuring Nani House by Ria Parmar     
  • A Victorious Sponge by Georgia Wall 

Restaurant Writing Award Sponsored by Freshlay Farms Golden Yolker®

  • Jonathan Nunn for work published in Vittles
  • Toyo Odetunde for work published in Condé Nast Traveller and House and Garden
  • Chitra Ramaswamy for work published in The Times Scotland

Self-Published OnLine Food Writer

  • Joel Hart for work published on Substack The Schmaltz
  • Lauren O’Neill for work published on Substack Dining Out
  • Debora Robertson for work published on Substack Licked Spoon

Single Topic Cookery Book Award

  • A Whisper of Cardamom: Sweetly Spiced Recipes To Fall In Love With by Eleanor Ford
  • Love Vegetables: Delicious Recipes for Vibrant Meals by Anna Shepherd
  • Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs by Ed Smith

Specialist Cookery Book Award

  • The Elements of Baking: Making Any Recipe Gluten-free, Dairy-free, Egg-free or Vegan by Katarina Cermelj
  • Brain Brilliance: 60 Nourishing Recipes And A Nutritional Toolkit For Dyslexia, Dyspraxia, ADHD, Autism and All Neurodivergent Kids by Lucinda Miller
  • My Little Cake Tin: Over 70 Versatile, Beautiful, Flavourful Bakes Using Just One Tin by Tarunima Sinha

Drinks Writer Award Sponsored by Sherry Wines – Vinos de Jerez

  • Italy in a Wineglass: The Taste of History by Marc Millon
  • Wine Confident: There’s No Wrong Way to Enjoy Wine by Kelli A White
  • Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting by Gus Zhu MW