Guild of Food Writers Awards – 2011 Winners
Domestic Goddess Praises Italian Queen
Anna del Conte receiving her Lifetime Achievement Award from Nigella Lawson
Nigella Lawson made a surprise appearance on 2 June 2011 at Fishmongers’ Hall, London Bridge, to present the Guild of Food Writers’ Lifetime Achievement Award to Anna del Conte, the UK’s leading authority on the food and cooking of Italy. ‘The Guild feels privileged tonight to add our award to Anna’s accolades’, said Guild member Nigella, who spoke warmly of del Conte as both a professional and personal model. Anna joins other recipients of the Lifetime Achievement Award including Mary Berry (who presented the other awards this evening), Marguerite Patten CBE, and Katie Stewart.
Felicity Cloake (right) receiving one of her two awards from Mary Berry
That award topped a glittering evening’s celebration of some of the best and brightest of UK food writing and broadcasting. First-time winner Felicity Cloake garnered two honours, Food Journalist of the Year Award and New Media of the Year Award.
Mark Diacono receiving his award from Mary Berry
Other first-time winners included Mark Diacono, whose A Taste of the Unexpected took the hotly contested and fiercely competitive Food Book of the Year Award, and Niki Segnit, winner of the Jeremy Round Award for Best First Book for The Flavour Thesaurus.
Niki Segnit (right) receiving her award from Mary Berry
Radio 4’s Food Programme also took two awards, for ‘The Fruit Industry’ (Derek Cooper Award for Campaigning and Investigative Food Writing or Broadcasting) and ‘Pop-up London’ (Food Broadcast of the Year Award).
The Food Programme team receiving their second award of the evening: from left to right Mary Berry, Sheila Dillon, Tim Hayward and Dan Saladino
There were other surprises on the night. The coveted Cookery Book of the Year Award had an extended shortlist of four due to the high quality of entries. It was won by Caroline and Robin Weir for Ice Creams, Sorbets and Gelati: The Definitive Guide. And one of the most deserving projects among the shortlists, Valerie Twomey’s Truly Tasty, a cookbook aimed at people living with kidney disease, received the Miriam Polunin Award for Work on Healthy Eating. It is Twomey’s first book and was assembled with the help of some of Ireland’s most distinguished chefs.
Caroline and Robin Weir receiving their award from Mary Berry
Marina O’Loughlin continued the trend of female dominance of the Restaurant Reviewer of the Year Award and double shortlistee Sybil Kapoor took victory in the Michael Smith Award for Work on British Food.
Sybil Kapoor receiving her award from Mary Berry
Mark Hix, who was also shortlisted twice, won the Evelyn Rose Award for Cookery Journalist of the Year, and Josceline Dimbleby’s travel memoir Orchards in the Oasis was given the Guild’s newest award, the Kate Whiteman Award for Work on Food and Travel.
Josceline Dimbleby receiving her award from Mary Berry
Celebrated Guild member Mary Berry – who came to Fishmongers’ Hall straight from filming for the next series of Great British Bake Off – presented the beautiful engraved trophies in the magnificent Banqueting Hall.
From left to right: Ailbhe Fallon, Andrew Brown (from sponsors the Alaska Seafood Marketing Institute) and Cherry Haigh (from Alaska’s PR agency the Dialogue Agency) in the Banqueting Hall
Guild President Jane Suthering commented: ‘Another wonderful awards party in a really lovely venue, and another fantastic set of worthy winners. Congratulations to both shortlistees and winners.’
The winners: back row from left to right: Caroline Weir, Robin Weir, Tim Hayward, Mark Diacono and Niki Segnit; front row from left to right: Josceline Dimbleby, Anna del Conte, Sheila Dillon, Sybil Kapoor and Felicity Cloake
2011 Award Winners
Cookery Book of the Year Award
Winner: Caroline and Robin Weir, Ice Creams, Sorbets and Gelati: The Definitive Guide (published by Grub Street)
The other shortlistees were:
Willie Harcourt-Cooze, Willie’s Chocolate Bible (published by Hodder & Stoughton)
Diana Henry, Food from Plenty (published by Mitchell Beazley)
Yotam Ottolenghi, Plenty (published by Ebury Press)
Derek Cooper Award for Campaigning and Investigative Food Writing or Broadcasting
Winner: BBC Radio 4’s The Food Programme: The Fruit Industry presented by Sheila Dillon
The other shortlistees were:
Stefan Gates, Stefan Gates on E Numbers (published by Conran Octopus)
BBC One’s The Great British Waste Menu (produced by Optomen Television)
Evelyn Rose Award for Cookery Journalist of the Year
Winner: Mark Hix, for work published in The Independent
The other shortlistees were:
Hugh Fearnley-Whittingstall with Debora Robertson, for work published in The Guardian’s Weekend magazine
Diana Henry, for work published in The Sunday Telegraph’s Stella magazine
Food Book of the Year Award
Winner: Mark Diacono, A Taste of the Unexpected (published by Quadrille)
The other shortlistees were:
Patricia Michelson, Cheese (published by Jacqui Small)
Lindy Wildsmith, Cured (published by Jacqui Small)
Food Broadcast of the Year Award
Winner: BBC Radio 4’s The Food Programme: Pop-up London presented by Sheila Dillon and Tim Hayward
The other shortlistees were:
BBC Two’s E Numbers: An Edible Adventure presented by Stefan Gates (produced by Plum Pictures)
BBC One’s The Great British Waste Menu (produced by Optomen Television)
Food Journalist of the Year Award
Winner: Felicity Cloake, for work published in Fire & Knives and The Guardian
The other shortlistees were:
Tim Hayward, for work published in Fire & Knives and on The Guardian and The Observer’s Word of Mouth blog
Christopher Hirst, for work published in The Independent
Jeremy Round Award for Best First Book
Winner: Niki Segnit, The Flavour Thesaurus (published by Bloomsbury Publishing)
The other shortlistees were:
Ghillie James, Jam, Jelly & Relish (published by Kyle Cathie)
Stevie Parle, My Kitchen: Real Food From Near and Far (published by Quadrille)
Kate Whiteman Award for Work on Food and Travel
Winner: Josceline Dimbleby, Orchards in the Oasis (published by Quadrille)
The other shortlistees were:
Sybil Kapoor, for work published in The Spectator: Scoff, Caterer and Hotelkeeper and House & Garden
Jamie Oliver, Jamie Does … (published by Michael Joseph)
Michael Smith Award for Work on British Food
Winner: Sybil Kapoor, for work published in Country Life
The other shortlistees were:
Mark Hix, Hix Oyster and Chop House (published by Quadrille)
John Wright, River Cottage Handbook: Hedgerow (published by Bloomsbury Publishing)
Miriam Polunin Award for Work on Healthy Eating
Winner: Valerie Twomey, Truly Tasty (published by Atrium)
The other shortlistees were:
BBC Radio 4’s The Food Programme: Sugar and the Soda Tax presented by Sheila Dillon
BBC Two’s E Numbers: An Edible Adventure presented by Stefan Gates (produced by Plum Pictures)
New Media of the Year Award
Winner: Felicity Cloake, for work published on The Guardian and The Observer’s Word of Mouth blog
The other shortlistees were:
Katy Salter, for work published on www.pinchofsaltlondon.com
Oliver Thring, for work published on The Guardian and The Observer’s Word of Mouth blog
Restaurant Reviewer of the Year Award
Winner: Marina O’Loughlin, for work published in Metro and Fire & Knives
The other shortlistees were:
Richard McComb, for work published in The Birmingham Post
Matthew Norman, for work published in The Daily Telegraph
Lifetime Achievement Award
Anna del Conte
Deiniol Buxton (left) and Sheila Dillon (right) accepting the Derek Cooper Award for Campaigning and Investigative Food Writing or Broadcasting from Mary Berry
2011 Awards Party
Celebrated Guild member Mary Berry – cookery writer, AGA expert and Great British Bake Off judge – presented this year’s Guild of Food Writers’ Awards, the UK’s biggest food book, writing and media awards.
Guests on the terrace at Fishmongers’ Hall before the Awards
This year’s ceremony was held on Thursday 2 June in the magnificent Banqueting Hall of Fishmongers’ Hall, London Bridge, London EC4R 9EL, where the Guild held its Lecture Dinner in 2008.
A memorable canapé menu was devised by Fishmongers’ Hall’s chef, Guild member Stephen Pini. Stephen developed the menu with the Guild’s events coordinator, Colin Pressdee, and the Alaska Seafood Marketing Institute (www.alaskaseafood.org), to showcase wonderful sustainable wild seafood. The Guild is thrilled that Alaska Seafood was the main sponsor for the Awards for the fourth year running.
Guests in the Banqueting Hall at Fishmongers’ Hall
To accompany the splendid menu equally exciting wines produced using traditional Spanish grape varieties were provided by Torres (www.torres.es) and wonderful soft drinks were provided by Fever-Tree (www.fever-tree.com).
Sponsors
Alaska Seafood
For 50 years Alaska has been a world leader in sustainability. In 1959, when the State of Alaska was established, the constitution mandated that all fish should be maintained sustainably. In this way, Alaska promises to provide wild-caught and sustainable seafood for generations to come.
The secret to Alaska’s success lies in two basic principles:
Responsible fisheries management and sustainable fishing practices take care not to harm the fish, other marine plants and animals, or the environment.
Fish populations are never overfished.
All Alaska Seafood is wild, and all of it is sustainable. Each fishery is assessed annually and is given a total catch quota. Once that quota is reached the fishery is closed – to preserve stocks for future generations. No Alaska seafood has ever been listed as endangered under the Endangered Species Act. It is such a precautionary and conservative approach that Alaska’s fisheries have become a model for the world.
Sustainable seafood in Alaska is the result of co-operation between the people and the government. Entire communities have been intimately involved with the harvesting of Alaska’s seafood. Alaskans have always understood that the fishing industry cannot exist without a willingness to help enforce the sustainability practices set out by the State. This unique blend of collaboration and public decision making are key features of Alaska’s management model.
Torres Wines
Torres’ commitment to combating climate change and preserving the environment makes them leaders in the wine industry. For five generations, Torres has been at the forefront of producing quality wines from the heart of Catalonia and was also one of the first international companies to invest in Chile. The Torres family sees themselves as stewards of the land, working closely with nature, to preserve the tradition of winemaking for future generations.
The wines to be served at the party illustrate the diversity and flexibility of the Torres range: the deliciously fragrant Viña Esmeralda, their newly launched Chilean rose, Las Mulas Cabernet Sauvignon Rose (which also happens to be organically farmed), and the hugely classy Ibericos Rioja, a 100% Tempranillo from the most famous wine-making region in Spain. We will also be pouring, for those abstaining from alcohol, the Torres Natureo made from Muscat and containing less than 0.5% abv, a delicious alternative for those not wishing to overdo it on the night.
Fever-Tree
Fever-Tree’s range of premium natural mixers has pioneered a new drinks category worldwide. Changing both customer and industry perceptions of the classic long drink, the G&T is firmly back on the classic cocktail circuit thanks to this award winning range.
Launched in the UK in early 2005 by Charles Rolls and Tim Warrillow, the mixers are made with the finest and most authentic natural ingredients available: subtle botanical flavours, fruit juices, soft spring water, cane sugar, and for the tonic waters and lemon tonic, the highest quality quinine from the original Cinchona trees (fever-trees). By replacing cloying saccharin sweeteners and artificial preservatives with natural botanicals and flavours, such as cane sugar, Fever-Tree have created delicious mixers that will complement and enhance the world’s finest spirits. After all, if three quarters of your long drink is a mixer, that mixer had better be good.
Served in seven of the top ten restaurants in the world (Restaurant Magazine), Fever-Tree’s range of mixers can be found in restaurants, bars, hotels and gastro pubs in 25 countries. Recent award wins include Best Drinks Company at The Drinks Business 2011 Awards and an inaugural rating on this year’s Sunday Times HSBC International Track 100 making them the fastest growing international drinks company in the UK.
Photographs by David Sandison
