Guild of Food Writers Awards 2018
About the Guild of Food Writers Awards
The Guild of Food Writers Awards recognise outstanding achievement in areas where food writers work and have influence. They are awarded annually and are the only awards judged entirely by professional food writers, editors and broadcasters. The Guild Awards were inaugurated in 1996 and reflect the Guild’s commitment to encouraging new and established food writers. Please read all the information below before completing the online entry form.
(lead sponsor of the Awards)
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The Tenderstem® Team is very proud to support the Guild as its main sponsor for the second year, after five years of sponsoring its Food Magazine or Section Award.”
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on Twitter: @tenderstem;
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on Pinterest: pinterest.com/tenderstem/;
on Instagram: instagram.com/tenderstem.
There are 13 main awards categories:
The Guild presents the Inspiration Award to celebrate an individual or group who is making an inspirational difference to how we eat today. This award is unique amongst the Guild awards as the only people who can submit nominations are the Guild’s own members. Nominations for this award will be sought in February 2019.
British Food Award
This is awarded in memory of Michael Smith, a great supporter of British foods and traditions.
This award goes to the writer or broadcaster whose entry contributes most to promoting British food; the work may be specialised or wide-ranging, text-led or recipe-led, and can be broadcast, online or in print.
Campaigning and Investigative Food Work Award
This is awarded in memory of Derek Cooper, the Guild’s first president.
This award highlights the importance of food writers in the field of food policy. Entries could include, for instance, work informing the public about agricultural and manufacturing processes, or campaigning to raise standards in the food supply chain. It is open to work in broadcasting as well as print and online, and to works by single authors or by organisations.
Cookery Book Award (sponsored by California Walnuts)
Recipes and, if appropriate, the practicalities of cooking should be the main focus of entries to this award. The subject may be any cuisine, historical period, specific ingredient or diet.
“Naturally nutritious California walnuts are known for their light and creamy flavour. Fresh from the sun-dappled orchards of The Golden State, they’re a delicious and versatile ingredient, bursting with wholesome, plant-based goodness.
Walnuts are high in unsaturated and polyunsaturated fats, and a 30g handful is a rich source of omega-3 fatty acids. These good fats help to maintain healthy cholesterol levels, which are vital to heart health1. In fact, Heart UK lists nuts (including walnuts) as one of six foods that actively help lower cholesterol.
These little wonders are not only a handy addition to the diet, but they’re tasty and satisfying too. But what exactly is it that makes them so special?
It all comes down to the place they’re grown. California is world-renowned for its blissful year-round sunshine and rich, diverse terra – and deservingly so. The incredible soil quality and consistent seasonal weather conditions, hot summer temperatures, and a plentiful supply of clean, fresh meltwater straight from the Sierra Mountains, all help to create their smooth, light and nutty taste. Combine this with stringent quality controls, so stringent that they even exceed California state inspection standards, already reputed to be the world’s toughest, and you’ve got a recipe for walnut-growing success.”
Find out all you need to know about California walnuts from the scoop on health and nutrition to recipe inspiration at californiawalnuts.uk; on Twitter: @Walnuts_UK; on Facebook: www.facebook.com/Walnuts.UK; on Instagram: @walnuts_uk.
Cookery Writing Award (sponsored by Gold Top)
This is awarded in memory of Evelyn Rose, a former Guild Chair.
This award goes to the writer of the best recipe-led work published in a magazine, newspaper or newspaper supplement or on the internet. Material may be nominated only if the author has been commissioned and paid for the work and it is not self-published. Five pieces should be submitted.
“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. Sponsoring several shows throughout the year, such as The Dairy Event, Royal Cornwall, The Great Yorkshire Show amongst others and regionalised smaller We are looking into doing food shows over the next 18 months by undertaking joint ventures with Grahams Dairy our current licence holder. We are also sponsoring The Jersey Society World Tour in 2016, which will tour around the UK and Ireland.”
First Book Award (sponsored by Wines of Tejo)
This is awarded in memory of Jeremy Round, a talented food writer and restaurant critic, and author of The Independent Cook.
This award is given to a writer of any age, provided that the entry is his or her first cookery book or food book.
Wines of Tejo
“Located in the very heart of Portugal along the banks of the famed Tejo River and just a short drive from Lisbon, the Tejo (pronounced ‘TAY-JHO’) region is experiencing a wine renaissance from vine to bottle. Formerly known as Ribatejo, the region is now simply called Tejo; the name is a tribute to the river that has shaped its landscape, climate and economy for centuries. Defined by a river and refined by tradition, Tejo wines have a deep-rooted heritage as Portugal’s oldest wine region. Wine estates have made their home along the Tejo River since Roman times. The influence of these ancient grape-growing cultures is evident in the many architectural relics dotting the landscape.
The region is home to more than 80 wineries. Many have been family-owned for generations. Tejo’s terroir is deeply defined by the Tejo River’s breadth and strength, impacting the soil and climate to produce three distinct wine-producing zones: Bairro (northern highlands with rich clay and limestone soils), Charneca (lies south of the River and has warmer temperatures), and Campo (along the Tejo riverbanks with a moderate climate and well drained soils).”
Food and Travel Award (sponsored by Tebay Services and Gloucester Services)
This is awarded in memory of Kate Whiteman, a Guild committee member who loved to travel.
This award is for a writer or broadcaster who has best captured both the atmosphere and the food of the places described, and shows an understanding of culture and context. It is open to work in broadcasting, online or in print, which evokes a destination rather than simply describing the food that characterises it.
Tebay Services and Gloucester Services
“At Westmorland, we’re different.
Westmorland were the first family run motorway services on the UK roads, owning and operating Gloucester Services on the M5 and Tebay Services on the M6.
There are no franchises or fast food on our forecourts. Instead, a Farmshop selling locally produced food, a butchery featuring meat reared from our own farm and a Kitchen serving homemade dishes produced daily using local ingredients.
Proper food with locality and a sense of belonging is at the very heart of everything we do. We believe proper food matters.
So we serve it where you’d least expect it—on the motorway.
The services’ story begins in 1972 when John and Barbara Dunning, Cumbrian hill farmers, set up Tebay Services when the M6 cut though their farm. They opened a small 30 seat café serving home cooked, locally sourced food.
The Dunnings viewed the M6 not as the death of a farm, but the beginning of a whole new chapter in how they ran the farm—and that ethos of innovation and a desire to do things properly defines the Westmorland Family businesses.
Forty-five years on and we are still here, still family owned, still farming and still with a fierce passion for, and a pride in, our landscape, our people, our environment and its products.
Back then it was visionary. Today, we’re part of a local food revolution welcoming 10 million customers a year.”
You can find out more about Tebay Services at tebayservices.com and Gloucester Services at westmorlandfamily.com; on Twitter @tebayservices and @glouc_services.
Food Blog Award (sponsored by Satellite PR)
This award recognises the particular skill and dedication required to create and maintain a brilliantly written food blog. Blogs are eligible if they are written by up to two individuals who may or may not write professionally. They may be text- or recipe-led and will be judged on the basis of five posts, to which the nominator should provide links.
“We’re a multi-award winning PR agency with offices in London, Norwich and Amsterdam.
Our recipe for success is secret and a bit special. The main ingredients are enthusiasm, energy and a passion for ideas. We also love food!
In the past few years we’ve taken a cow into a school, held a BBQ masterclass on a roof top in Shoreditch and encouraged students to eat healthy food on a budget.
If you’d like to find out more, visit our website or better still give me a call: Pauline Kent (head cook and bottle washer) 07809 195871.”
You can find out more about Satellite PR at satellitepr.com; on Facebook: facebook.com/SatellitePR/; on Twitter: @Satellite_PR.
Food Book Award (sponsored by Milk & More)
Entries for this award may be a biography, a historical study, or a study of the gastronomy or food culture of one or more cities, countries or regions; it could be a guidebook, encyclopaedia or compendium, even a technical handbook. Recipes, if they form part of the work, should serve to illuminate the text, rather than lead it.
Milk & More
“Milk & More is the largest milk doorstep delivery service in the country, with approximately 1,200 milkmen and women delivering to over half a million homes, six days a week.
Milk & More’s milkmen make approximately 80 million deliveries a year, including around 100 million iconic one-pint glass bottles, which themselves are reused an average of 25 times. All milk is sourced from Milk & More’s trusted network of farmers across the UK. Organic, whole, semi-skimmed and skimmed milk options are available, alongside a variety of milk alternatives.
As well as milk, Milk & More’s milkmen deliver an ever-evolving range of products. Many of the 200 products now on offer are locally and regionally sourced premium items, such as The Ludlow Nut Company Luxury Muesli and Organic Bath Soft Cheese.
The milkman is the UK’s oldest doorstep delivery service, going back over 150 years. Today’s Milk & More service still enables customers to order milk and other daily essentials directly via the milkman – or they can manage their account online where they can place, check or change orders up to 9pm the night before their next delivery. There is no delivery charge and most deliveries are made before 7am.”
For further information, please visit milkandmore.co.uk
Food Broadcast Award (sponsored by Seafood from Norway)
This award recognises excellence in a television or radio programme. The entry may be a complete programme, series, or one part of a single programme. Where a series is nominated, the whole series should be supplied, and a single programme should be nominated for juries to consider in the first instance.
Seafood from Norway
“Norway. Tough for humans. Perfect for seafood.
A rough climate, an unforgiving nature and a brutally cold sea. The harsh conditions that make Norway an inhospitable place for humans make it perfect for all kinds of seafood, especially Cod, Haddock, Skrei, Salmon and Fjord Trout. Which is why, for thousands of years, the hardy Norwegians who settled in this tough landscape have made fishing their livelihood.
This deep connection that Norwegian people have with the sea has driven Norway to become a world leader in sustainable fishing and fish farming. They know it’s only when the fish are thriving that the people can thrive. They truly know the importance of protecting the valuable resource of the sea for future generations to come.
The continuous scientific and sustainable management of Norwegian fisheries supplies the UK with a healthy supply of quality, fresh and frozen at sea MSC certified Cod and Haddock, from one of the biggest stocks in the world. The Norwegians are also world leaders in aquaculture, being the first to develop the sea-based farming method in the 1970s. They have pioneered the industry and been at the forefront of salmon production, thanks to a spectacular natural landscape which provides perfect conditions for farming fish.
It's our job to tell these stories – and why Norway is one of the biggest and most sustainable producers of seafood in the world.”
Food Magazine or Section Award (sponsored by Lakeland)
Must-read food magazines and sections combine excellent writing and design, and are the result of skilled editing. This award is given to the editorial team responsible for magazines and periodicals which take food as their main subject and are published four or more times a year, or food sections comprising a collection of articles. Online nominations should have clearly-defined issues or food sections which are emailed or made available to subscribers as a collection of content published together on the same date. The award is judged on the basis of four magazines or sections.
Customers can shop using the Lakeland catalogue, by phone, online, click and collect service or by visiting one of their 68 stores up and down the country. Lakeland offer over 500 free recipes online and you’ll also discover regular in-store demonstrations in many of their stores.
No matter how you shop, Lakeland’s knowledgeable staff are always on hand to offer expert advice and ideas and of course all of their products are backed by Lakeland’s unrivalled 3 year guarantee!”
Food Writing Award (sponsored by Thermapen®)
This award is given for the best food-related articles or restaurant reviews published in print or online. The work may contain recipes, but recipes should not form the bulk of the text. Material may be nominated only if the author has been commissioned and paid for the work and it is not self-published. Five pieces should be submitted.
“A favourite kitchen essential of many celebrity chefs and professional cooks, the Thermapen® is made in Britain by ETI Ltd, the UK’s leader in the manufacture and design of electronic thermometers and temperature. This year the business was awarded with a Queen’s Award for Enterprise within the category of Innovation, the fourth Queen’s Award for the company since gaining its first in 2012.
Giving an accurate temperature reading in just three seconds, the Thermapen is stylish, easy to use and available in a range of vibrant colours. A must-have for all kitchens whether you are a professional chef, technical baker, or just want to enjoy meat that is both succulent and cooked safely at home.
The Thermapen 4 includes the addition of a patented 360° self-rotating display that can be used in any position, in either hand. The unit incorporates an intelligent backlit display sensing light levels, automatically turning the backlight on/off in varying light conditions, perfect for evening catering events, or where light is poor. The motion-sensing sleep mode automatically turns the unit on/off when set down or picked up, maximising battery life. The Thermapen case is waterproof and includes `Biomaster’ additive that reduces bacterial growth. The ergonomic rubber seal meanwhile minimises the risk of the ingress of water, dust or food.”
You can find out more about Thermapen 4 at thermapen.co.uk; on Twitter: @thermapen_; on Facebook: SuperFast Thermapen Thermometer; on Instagram: Thermapen.
Restaurant Writing Award (sponsored by Food NI (Taste of Ulster) and Hannan Meats)
The best restaurant writers present their opinions in a readable, reliable and responsible way. Entries for this award will be judged on the basis of five reviews which may be from the same or different publications and may have appeared only online (including blogs), in print or both. Reviews must not be based on complimentary meals.
Food NI (Taste of Ulster) and Hannan Meats
“Taste the Greatness – Northern Ireland
Northern Ireland is the emerging food region of the UK. A great little place with giant ambition, it has a flourishing food and drink scene, great producers, fantastic chefs and inimitable spirit.
The Taste the Greatness message is supported by a unique collaboration of food business in Northern Ireland, including Peter Hannan (The Meat Merchant), and Food NI, who are coming together to sponsor the Restaurant Writing Award.
Our aim is to spread the message about how good our food and drink tastes.
2016 was our first ever Year of Food and Drink. We welcomed 490 food and travel writers to Northern Ireland and most of them want to return.”
Who is eligible for entry?
We are now inviting entries for the Guild Awards 2018. You do not need to be a member of the Guild of Food Writers to enter. However, the work you are entering: must have been published or broadcast, in the English language, in the UK, in the calendar year 2017; must have been published in the UK before publication in any other country; must, if published online, be from a site based principally in the UK; must be a work of non-fiction. Any work that does not meet all these requirements cannot be considered. The winners will be announced at the presentation ceremony sponsored by Tenderstem® in June 2018.
How do I enter?
The closing date for completing entry forms is Wednesday 31 January 2018 and all materials must be with the juries by Wednesday 28 February 2018. The winning entry in each category will receive a prize of £500 and an engraved glass trophy. The winners of each Award will be announced at the Guild of Food Writers Awards ceremony on Monday 18 June 2018 at Opera Holland Park. The Guild also presents the Inspiration Award to celebrate an individual or group making an inspirational difference to how we eat today. This award is unique amongst the Guild awards as the only people who can submit nominations are the Guild’s own members. Nominations for this award will be sought in March 2018. You may nominate work in as many categories as you wish, but you must complete a separate online entry form for each nomination. You may nominate your own or someone else’s work. In either case, you are responsible for deciding in which category or categories it is to be entered, but jury leaders may at their discretion reallocate works to a different category. In this event, the nominator will be required to supply copies of the work to the new jury. If you are uncertain as to which category work should be entered, please contact the Awards Co-ordinators for advice (email@example.com). You are also responsible for ensuring that a total of six complete copies of the material being entered are delivered to: each of the five jurors for that category the Awards Co-ordinator The names and addresses or email addresses of members of the jury for the relevant award will be sent to you upon receipt of the application form. All Awards communications and nominated work must be clearly marked with the relevant category and nominator’s details. Whoever completes the entry form is responsible for making sure that copies of the work(s) are despatched in good time for jurors to receive them, regardless of who is despatching them. The Guild regrets that if entries arrive late, the work cannot be considered for the awards. With the exception of books, juries prefer to receive links to or pdfs of the nominated work whenever possible. The Guild Awards celebrate the UK's best food writing. Where entries are a collaborative effort, the Guild asks that those nominating the work, be they authors or publishers, acknowledge this on the application form.
How are the awards judged?
For each award category, the Committee of the Guild of Food Writers appoints a jury leader. The remaining four jurors are selected at random from the Guild membership. No jurors may have any of their own work entered in the category they are judging. The recipient of each award is (are) the writer(s) or presenter(s) of, or in the case of the Magazine or Section Award, the editorial team behind, the winning work. No discussion or correspondence, outside the meetings of the juries, will be entered into. The juries’ decisions are final.
How will I know who has won?
The shortlisted writers or broadcasters will normally be notified by telephone or email as soon as possible after judging has finished, usually during May. Anyone who does not give either a telephone number or an email address will be notified by post. The shortlist will also be published on the Guild’s website. The winners of each prize will be announced at the Guild of Food Writers Awards ceremony sponsored by Tenderstem® in June 2018.
Is there a Prize?
The winning entry in each category will receive a prize of £500 and an engraved glass trophy.