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, 3 June 2026.

The Awards will be held at the Royal Institution, 21 Albemarle Street London W1S 4BS on Wednesday, 3 June 2026. The awards presentation will take place in its world-famous theatre.

The shortlist highlights emerging talents such as Anna Ansari, Dan O’Regan, and Jenny Lau as well as some of the industry’s best-known food writers and broadcasters, including Jimi Famuwera, Dan Saladino and Grace Dent. The Guild of Food Writers Awards celebrate the breadth of knowledge and expertise at work in a thriving creative field.

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); Gold Top (Cookery Writer Award); HexClad (Debut Book Award); J Pao (International or Regional Cookery Book Award); Kamado Joe (Food Magazine or Supplement Award); Sherry Wines – Vinos de Jerez (Drinks Writer Award); the EU FAB 6; Uncharted Wines (Cookery Book Award).

To buy tickets please click here

Cookery Book Award Sponsored by Uncharted Wines

Service: One Day in a Restaurant, Over 150 Recipes to Cook at Home by Anna Hedworth

Plant Academy: The Cookbook Plant-based techniques & recipes for creative cooking by Lauren Lovatt

Flavour Heroes: 15 Modern Pantry Ingredients to Amplify your Cooking by Gurdeep Loyal

Cookery Writer Award Sponsored by Gold Top

Nick Bramham for work published in Vittles

Emily Gussin for work published in delicious. magazine

Tom Hunt for work published in The Guardian

Debut Book Award Sponsored by Hexclad

Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari

An A-Z of Chinese Food (Recipes Not Included) by Jenny Lau

Caribe: A Caribbean Cookbook with History by Keshia Sakarah

Food Book Award

Picky: from fussy child to professional gourmet by Jimi Famurewa

All Consuming: Why We Eat The Way We Eat Now by Ruby Tandoh

The Heart-Shaped Tin: Love, Loss and Kitchen Objects by Bee Wilson

Food Magazine or Supplement Award Sponsored by Kamado Joe

Olive 

Pellicle 

Vittles

Food Podcast or Broadcast Award Sponsored by ANICAV

Mr Lyan’s Taste Trips presented by Ryan Chetiyawardana, produced by Jonny Dixon

Hebridean Baker: Nordic Islands written and presented by Coinneach MacLeod
produced by Faye MacLean and Julie McCrone

The Food Programme: Why Is Africa Feeding Us? produced and presented by Dan Saladino

Food Writer Award

Tim Anderson for work published in Pit, Vittles, and Waitrose Food

Anna Ansari for work published in Filler Zine, Pit and Tastebound

Christy Spring for work published in Foodism

International or Regional Cookery Book Award 

Sponsored by J Pao

Indian Kitchens: Treasured Family Recipes From Across the Land by Roopa Gulati

Boustany: a celebration of vegetables from my Palestine by Sami Tamimi

Balli Balli: Quick Korean Recipes for Everyday by Da-Hae West

Investigative Food Writer Award

The Accidental Seed Heroes: Growing a delicious food future for all of us by Adam Alexander

Food Fight: From Plunder and Profit to People and Planet by Stuart Gillespie

Joanna Taylor for work published in Foodism, The Observer Food Monthly and The Telegraph

Newcomer Award

Food is Home by Tiffany Wu Edwards

The Steak Dinner by Stanley Morell 

The Barstool That Remembered Me by Ankita Neotia

Restaurant Writer Award

Grace Dent for her work inThe Guardian Feast

Tim Hayward for work published in FT Weekend Magazine

Chitra Ramaswamy for work published in  The Times Scotland and The Observer

Self-Published Online Food Writer Award

Mark Diacono for work published on Substack: Abundance

Hugo Harrison for work published on Substack: Salt and the Earth

Dan O’Regan for work published on Substack: Notes on a Napkin

Single Topic Cookery Book Award

The Christmas Companion : Recipes, crafts and inspiration for a magical festive season by Skye McAlpine

Home Shores: 100 simple fish recipes to cook at home by Emily Scott

Mushroom : 80 Recipes Celebrating Remarkable Mushrooms  by Claire Thomson

Specialist Cookery Book Award

Adventures in Fermentation: From Ancient Origins to Culinary Frontiers, an Exploration of the Microbes That Shape the World We Live In by Dr Johnny Drain

Richard Hart Bread: Intuitive Sourdough Baking by Richard Hart & Laurie Woolever with Henrietta Lovell

Beyond Baking: Plant-based Baking for a New Era by Philip Khoury

Drinks Writer Award 

Sponsored by Sherry Wines – Vinos de Jerez

The Cynic’s Guide to Wine by Sunny Hodge

Join The Community Cru; 100 Years of the Martini Glass; The Idle Cocktail Hour by Alice Lascelles

The Curious Bartender’s Agave Safari: Discovering and Appreciating Mexico’s Tequilas, Mezcals & More by Tristan Stephenson