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Awards 2017 – Shortlists

Jayne Cross (17/05/2017)

The Guild of Food Writers has announced the shortlists for its annual Awards, the most prestigious in food writing and broadcasting. The winners will be announced on Thursday 22 June at a ceremony at Oval Space in Bethnal Green. They will be presented with a beautifully engraved glass trophy and a prize of £500.

The shortlists highlight emerging talent as well as featuring some of our best-known food writers and broadcasters, including Bee Wilson, Sheila Dillon, Fuchsia Dunlop, Marina O’Loughlin, Tim Hayward, Gill Meller, Rachel Roddy and Elly McCausland. The Guild of Food Writers Awards celebrate the breadth of knowledge and expertise at work in a thriving creative field.

This year’s Awards sponsors are Tenderstem® (main sponsor of the Awards); Scotch Beef PGI (sponsor of the Inspiration Award); Aspall (sponsor of the British Food Award); Food & Drink Devon (sponsor of the Restaurant Writing Award); Gold Top (sponsor of the Cookery Writing Award); Lakeland (sponsor of the Food Book Award); Norwegian Seafood Council (sponsor of the Food Broadcast Award); Organic Trade Board (sponsor of the Campaigning and Investigative Food Work Award); Satellite PR (sponsor of the Food Blog Award); SuperFast Thermapen® (sponsor of the Food Writing Award); and Tebay Services and Gloucester Services (sponsor of the Food and Travel Award).

The Guild of Food Writers 2017 Awards Shortlists:

Cookery Writing Award
(Sponsored by 
Gold Top)

Stephen Harris for work published in The Telegraph Weekend

Lia Leendertz for work published in The Simple Things

Rachel Roddy for work published in The Guardian Cook

Food Writing Award
(Sponsored by 
SuperFast Thermapen®)

Xanthe Clay for work published in The Telegraph

Rachel Roddy for work published in The Guardian Cook

Bee Wilson for work published in The Guardian, The Happy Reader and London Essays

Restaurant Writing Award
(Sponsored by 
Food & Drink Devon)

Grace Dent for work published in ES Magazine for the Evening Standard.

Marina O'Loughlin for work published in The Guardian Weekend magazine

Tim Hayward for work published in FT Weekend Magazine

Food Blog Award
(Sponsored by 
Satellite PR)

Nutmegs, Seven ( by Elly McCausland

East Coast Avocet ( by Mike Warner

The Little Library Cafe
( by Kate Young

Food Broadcast Award
(Sponsored by the 
Norwegian Seafood Council)

Food Programme: Food Stories from Syria 2 presented by Dan Saladino and produced by Anne-Marie Bullock (BBC Radio 4)

Food Programme:
That Gut Feeling: Part One presented by Dan Saladino and produced by Rich Ward (BBC Radio 4)

From Our Own Correspondent:
Food Foraging in Crete presented by Heidi Fuller-Love (BBC Radio 4)

British Food Award
(Sponsored by 

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews (Abrams Books)

Food for All Seasons by Oliver Rowe (Faber & Faber)

Bee Wilson for work published on Borough Market Magazine online and in London Essays

Food and Travel Award
(Sponsored by 
Tebay Services and Gloucester Services)

Land of Fish and Rice: Recipes from the Culinary Heart of China by Fuchsia Dunlop (Bloomsbury Publishing)

Samarkand: Recipes & Stories from Central Asia & The Caucasus
by Caroline Eden & Eleanor Ford (Kyle Books)

Las Chimeneas: Recipes and Stories from an Alpujarran Village
by David Illsley, Emma Illsley and Anna Norman (Casita Press)

Campaigning and Investigative Food Work Award
(Sponsored by the 
Organic Trade Board)

Food Programme: Diet and Dementia presented by Sheila Dillon and produced by Clare Salisbury (BBC Radio 4)

The Ethical Carnivore: My Year Killing to Eat by Louise Gray (Bloomsbury Natural History)

This Is Not a Diet Book: A User's Guide to Eating Well by Bee Wilson (4th Estate)

Food Magazine or Section Award

BBC Good Food magazine (BBC Worldwide Ltd)

delicious. magazine (Eye to Eye Media Ltd)

Market Life (LSC Publishing)

First Book Award

Yashim Cooks Istanbul: Culinary Adventures in the Ottoman Kitchen by Jason Goodwin (Argonaut Books)

The Allotment Cookbook: Grow, cook and eat with the seasons by Pete Lawrence (Weidenfeld & Nicolson)

A Handful of Flour: Recipes from Shipton Mill by Tess Lister (Headline)

Food Book Award
(Sponsored by 

The Apple Orchard: The Story of Our Most English Fruit by Pete Brown (Particular Books)

The Oxford Companion to Cheese edited by Catherine Donnelly (Oxford University Press)

The Ethical Carnivore: My Year Killing to Eat by Louise Gray (Bloomsbury Natural History)

Food Worth Fighting For: From Food Riots to Food Banks by Josh Sutton (Prospect Books)

Cookery Book Award

Land of Fish and Rice: Recipes from the Culinary Heart of China by Fuchsia Dunlop (Bloomsbury Publishing)

Ducksoup Cookbook: The Wisdom of Simple Cooking by Clare Lattin and Tom Hill (Square Peg)

Gather by Gill Meller (Quadrille Publishing Ltd)

Low and Slow: How to Cook Meat by Neil Rankin (Ebury Press)

Inspiration Award
(Sponsored by 
Scotch Beef PGI)

Tim Baker

Callum Edge

Kate McGeevor and Forty Hall Farm

Kalpna Woolf and 91 Ways (To Build A Global City) 


Awards Party

The Guild of Food Writers Awards are the UK's biggest food book, writing and media awards. The 2017 Awards party will be on Thursday 22 June at Oval Space in Bethnal Green.
Guild president Xanthe Clay will be the presenter of the Awards; with Guild member, broadcaster and writer Bill Buckley as compere.

Registration will start at 6.00pm and guests will be welcomed with canapés and drinks, including Manzanilla sherry from Barbadillo and cyders from Aspall. The Awards ceremony will take place at 7.15pm. The ceremony will be followed by drinks, including cyders from Aspall and a selection of Lebanese wines from Domaine des Tourelles, and canapés and more substantial food showcasing Tenderstem® provided by our main sponsors and ingredients from some of our category sponsors including Scotch Beef PGI, Aspall, Gold Top, the Norwegian Seafood Council and the members of Food & Drink Devon and the Organic Trade Board. The food this year will be produced by Jane Baxter and her team at Wild Artichokes.

The evening will end at 10pm and guests will be given a goody bag that will include gifts from many of our sponsors.

Oval Space, 29-32 The Oval, London E2 9DT is a multi-purpose venue in a unique London setting adjacent to the iconic Bethnal Green gasholders. The nearest station is Bethnal Green (Central Line). For help planning your journey go to

Places are now on sale, so if you would like to book please contact Jonathan Woods as soon by emailing or by telephone on 020 8659 0422. Places cost £25 for members of the Guild and £50 for guests. Payment can be made using bank transfers or cheques, which should be made payable to the Guild of Food Writers and sent to Jonathan Woods, The Guild of Food Writers, 255 Kent House Road, Beckenham, Kent BR3 1JQ.

Photograph of trophies
Photographer Idil Sukan for Draw HQ
Several Guild Awards are presented in memory of talented members of the Guild who are no longer with us:
  • The British Food Award is presented in memory of Michael Smith.
  • The Campaigning and Investigative Food Work Award is presented in memory of Derek Cooper.
  • The Cookery Writing Award is presented in memory of Evelyn Rose.
  • The First Book Award is presented in memory of Jeremy Round.
  • The Food and Travel Award is presented in memory of Kate Whiteman.


(Main sponsor of the Awards)

Logo for Tenderstem
“Whether you’re preparing a fiery stir-fry or looking for a delicate accompaniment to a perfect piece of fish, Tenderstem® is an inspiring ingredient that’s sure to bring personality to the dish. A cross between Chinese kale and regular broccoli, Tenderstem® is quick to cook, full of flavour and incredibly versatile.

Tenderstem® happily adds colour and flavour to a huge range of dishes. It has a mild, distinctive flavour and a succulent texture more akin to asparagus than traditional broccoli. As the name suggests, Tenderstem® is tender from floret to stem so you can eat the whole vegetable, so there’s no waste, unlike ordinary broccoli, which tends to have a thicker, and sometimes woody, stem. Whatever your cooking style, there are plenty of options when it comes to serving Tenderstem®: steam it, boil it, stir fry it, BBQ it, griddle it, roast it, or even enjoy it raw.

Figures from the National Diet and Nutrition Survey reveal that seven out of 10 people fail to get the recommended 5-a-day. A serving of Tenderstem® – around 7 stems – counts as one of your 5-a-day. It’s low in calories and high in fibre – an 80g serving contains just 28 calories and 3g fibre – and is perfect for adding variety to our diet, which can help to make healthy eating really enjoyable. Some nutrients are especially good at supporting our immune system; these include vitamins A and C, together with folate (a B vitamin). Many fruit and veg contain these nutrients, but Tenderstem® is one of the few vegetables that’s rich in all three of these, making it an ideal choice for staying fighting fit. Think oranges are the ultimate vitamin C boost? Tenderstem® has twice the amount of this vital vitamin, gram for gram.

The Tenderstem® Team is very proud to support the Guild as its main sponsor, after five years of sponsoring its Food Magazine or Section Award.”

You can find out more about Tenderstem® at; on Twitter: @tenderstem; on Facebook:; on Pinterest:; on Instagram:

Scotch Beef PGI
(Sponsor of the Inspiration Award)

Logo for Scotch Beef PGI“Scotch Beef PGI is delighted to be supporting the Guild of Food Writers awards event.

Scotch Beef PGI, which has earned a global reputation for taste and quality, is sourced from Scottish farms which must adopt best practice regarding animal welfare and production methods. Farms and processors are independently audited and Scotch Beef PGI is fully traceable back to farms of origin.

Family farming remains at the heart of sheep and cattle production in Scotland and sustains rural communities throughout the country. Livestock production also plays an important part in the biodiversity of upland habitats and the focus is on beef breeds farmed to produce beef, rather than milk.

Scotland’s livestock production systems are based on free-ranging animals grazing at low stocking densities. Permanent grass and rough grazing account for almost 80% of Scottish agricultural area – this is largely unsuitable for vegetable or cereal production but ideal for cattle and sheep grazing.

Scotch Beef and Scotch Lamb PGI were also among the first European red meat products to be granted the coveted PGI (Protected Geographical Indication) status in recognition of their quality standards and unique regional taste.”

You can find out more about Scotch Beef PGI at; on Twitter: @scotchkitchen; on Facebook:

(Sponsor of the British Food Award)

Logo for Aspall“Innovation and invention have been at the heart of Aspall ever since Clement Chevallier arrived at Aspall Hall in 1728 to set up his new cyder business.

As well as being cutting-edge cyder makers, the family have been pioneers of seed drilling, propagators of a barley that became a staple of the brewing industry for 150 years, and one of the first dairies to embrace pasteurisation. More recently, we invented the unique trickle feed method used to create our incredibly popular cyder vinegar.

Now one of the oldest family businesses in the UK, Aspall is run by the eighth generation of the family, Barry and Henry Chevallier Guild. While upholding the same exacting standards set by Clement nearly 300 years ago, we have continued to innovate and improve.

Today, with our immense heritage, Aspall is recognised as a brand that values its past while enthusiastically embracing the future. We still press, ferment, blend and bottle on site at Aspall Hall but by embracing new ideas and technologies we have been able to produce the world-class cyders, juices and vinegars for which we are celebrated.

Creativity and passion are central to all we do so it is a great pleasure to sponsor these awards, which recognise such qualities in those who write about our industry of food and drink.”

You can find out more about Aspall at; on Twitter: @aspall and @AspallVinegar; on Facebook: AspallUK and aspallvinegar; on Instagram: @aspalluk and aspallvinegar.

Food & Drink Devon
(Sponsor of the Restaurant Writing Award)

Logo for Food & Drink DevonThe food and drink scene in Devon has never been so vibrant. The county is buzzing with innovation, creativity and productivity. Whether on the coast or inland there is a hub of activity. Matched with the stunning scenery it is rapidly growing its reputation on the culinary map as the must visit destination.

Food & Drink Devon is the county’s only dedicated membership organisation supporting quality, provenance and sustainability in this sector. It has a 250 strong Devon-based membership which includes cookery schools, hospitality and catering businesses, speciality retailers, farmers markets and producers. Food & Drink Devon and its membership supports the growing trend for using seasonal, local produce.

Chair Barbara King, who is also managing director of The Shops at Dartington, says: ‘Having enjoyed hosting two Guild of Food Writers' trips, Food & Drink Devon is delighted to be sponsoring the Guild's Restaurant Writing Award. The businesses within the membership look forward to welcoming the Guild again in the future, both on a group visit as well as individual press tours.’

Please do contact Hayley Reynolds ( to find out more about some of Devon's many highlights.

You can find out more about Food & Drink Devon at; on Twitter: @lovetheflavour; on Facebook: lovetheflavour.


Gold Top
(Sponsor of the Cookery Writing Award)

Logo for Gold Top“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.”

(Sponsor of the Food Book Award)

Logo for Lakeland
“Lakeland, the home of creative kitchenware was founded over 50 years ago in the heart of the Lake District. From humble beginnings this family owned business is now a multi-national, multi-channel retailer offering millions of customers over 4000 quality, ‘can’t live without’ products for the kitchen and home. Lakeland is constantly looking for ground-breaking innovations and ideas to add to their extensive range to ensure that their customers have everything they need to create delicious, healthy meals at home and handy time savers to make life just that little bit easier.

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 three-year guarantee!”

For more information, visit; on Twitter: @LakelandUK; on Facebook:; on Instagram: @lakelanduk; on Pinterest: lakelanduk; on YouTube: LakelandTV.


Norwegian Seafood Council
(Sponsor of the Food Broadcast Award)

Logo of the Norwegian Seafood Council“Geographically, Norway is one long coastline. Our coastal towns look out onto oceans that are seven times the size of the country itself. All kinds of amazing seafood thrives in these cold, clear waters, especially Cod, Haddock, Skrei, Salmon and Fjord Trout.

It's no surprise that we're a fishing and fish farming nation. It's in our genes after all; plenty of our fathers and their fathers before them made their living at sea, and as children we grow up eating it. Today, we still take the seafood industry incredibly seriously.

Our continuous sustainable and scientific management of our fisheries supplies the UK with a healthy supply of great quality, MSC certified Norwegian Cod and Haddock, from the biggest stocks in the world.

We are also world leaders in aquaculture. Being the first to develop the sea-based farming method in the 1970s, we have pioneered the industry. We have been at the forefront of salmon production, thanks to Norway’s spectacular natural landscape which provides perfect conditions for farming Salmon and Fjord Trout.

At the Norwegian Seafood Council, our job is to tell these stories - and why we are one of the world's biggest and most sustainable producers of seafood.”

You can find out more about the Norwegian Seafood Council at; on Twitter: @NorwaySeafood; on Instagram: @NorwaySeafood; on Facebook:


Organic Trade Board
(Sponsor of the Campaigning and Investigative Food Work Award)

Logo of the Organic Trade Board“The Organic Trade Board (OTB) is proud to support the Guild of Food Writers Campaigning and Investigative Food Work Award. Food writers play such an important role food culture, explaining the value of food and shaping our food future. 

The OTB was formed in 2009 and has one aim: to grow organic sales in the UK. With over 140 members and representing over 70% of the UK’s organic market from brands, processors, co-ops and retailers we are the voice of the organic industry.

The OTB has been awarded €10.4 million by the EU to run a three year campaign to promote organic food in the UK and Denmark. The OTB is working with brands, processors and retailers to drive growth in the organic food and drink sector. 

In the UK, the organic market is worth £2.09 billion p.a. and accounts for around 1.5% of all grocery sales and grew by 7.1% in 2016. Yet despite the buoyancy of the market, the UK still lags behind its European counterparts in terms of annual per capita spend on organic. Britons spend approximately €28 per person on organic food each year compared with €162 in Denmark and €97 in Germany so there is much room for growth. 

The new campaign run by the OTB will seek to accelerate growth of the organic food and drink market and to build retailer value, by partnering with Denmark who are global market leaders in organic penetration and market share.”

You can find out more about the Organic Trade Board at; on Twitter: @Organicukfood; on Facebook:; on Instagram: @Organicukfood.

Satellite PR
(Sponsor of the Food Blog Award)

Logo of Satellite PR“Satellite PR is a Shoreditch based PR agency with a talent for thinking big. We love ideas almost as much as we love food!

The work we do may sound run of the mill - new product launches, media relations, sampling, events, crisis and issues and social media - but the ingredients we use make it special. People who are dedicated, creative, funny and all-round good-eggs. We believe in putting something back which is why we’re helping Magic Breakfast, whose founder Carmel McConnell won the Guild of Food Writers Inspiration Award in 2016. 

In the past few years we’ve created the Student Cook of the Year, launched a National Trust Farm shop, taken a giant pumpkin into a school, promoted Peruvian street food, raised awareness of food allergies, encouraged families to share their pudding recipes and worked with hundreds of GPs to spread the word about healthy eating.”

You can find out more about Satellite PR at; on Facebook:; on Twitter: @Satellite_PR.

SuperFast Thermapen®
(Sponsor of the Food Writing Award)

Logo of SuperFast Thermapen
“A favourite kitchen essential of many celebrity chefs and professional cooks, the SuperFast Thermapen® is made in Britain by ETI Ltd, the UK’s leader in the manufacture and design of electronic thermometers and temperature probes and recipients of the Queen’s Award for Enterprise for International Trade in 2012, 2014 and 2017.

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; on Twitter: @thermapen_; on Facebook: SuperFast Thermapen Thermometer; on Instagram: Thermapen.

Tebay Services and Gloucester Services
(Sponsor of the Food and Travel Award)

Logo of Tebay 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. 

Logo of Gloucester Services

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 and Gloucester Services at; on Twitter @tebayservices and @glouc_services.

Domaine des Tourelles

Logo of Domaine des Tourelles 


Logo of Barbadillo

Logo of Solear



Author: Jayne Cross Email:

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