Guild of Food Writers Awards – 2013 Winners
The winners of 2013’s Guild of Food Writers Awards were announced on Wednesday 29 May. The Awards, judged by Guild members, celebrate excellence in the field of food writing and broadcasting.
Sami Tamimi (winner of the Cookery Book of the Year Award (Sponsored by Thermomix)) and Darina Allen (Lifetime Achievement Award winner)
Photographer Idil Sukan for Draw HQ
Yotam Ottolenghi and Hattie Ellis both did the double, picking up two Awards each. Ottolenghi won the Evelyn Rose Award for Cookery Journalist for work in The Guardian’s Weekend magazine, and the Cookery Book Award for Jerusalem (co-authored with Sami Tamimi). Hattie Ellis’s What to Eat? 10 Chewy Questions About Food won both the Miriam Polunin Award for Work on Healthy Eating and the Food Book Award.
The list of winners reflected the increasing importance of online publishing, with the award for Food Journalist of the Year going to Noah May for work published in digital magazine The Arbuturian. Winners also included both well-known and emerging figures in food. The Food Broadcast award went to Ken Hom and Ching-He Huang for Exploring China: A Culinary Adventure, made by Keo Films for BBC Two.
Ching-He Huang and Ken Hom (winners of the Food Broadcast of the Year Award)
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The Guild’s top accolade, the Lifetime Achievement Award, went to Darina Allen, founder and director of Ballymaloe Cookery School, for her incalculable contribution to culinary education.
This year’s sponsors added their voices to the praise for our Award winners.
For over 50 years Alaska has been a world leader in sustainable fisheries management. Alaska is also an inspirational holiday destination with outstanding natural attributes. The Alaska Seafood Marketing Institute and the State of Alaska would like to congratulate Fuchsia Dunlop on winning the Kate Whiteman Award for Work on Food and Travel.
Janie Turner, Director, UK Thermomix said: ‘Congratulations to Sami Tamimi and Yotam Ottolenghi on winning Cookery Book of the Year. At Thermomix our vision is “a nation that eats well and cooks with joy!” Thermomix owners love recipe books and this beautiful book will certainly inspire readers to indulge in many hours of joyful cooking!’
From left to right: Kerstin Rodgers (winner of the Food Blog of the Year Award) and Sara Emanuelson from the British Egg Information Service (sponsors of the Food Blog of the Year Award)
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Sara Emanuelson from the British Egg Information Service said: ‘There are thousands of food bloggers inspiring their readers every day with their love of food and cooking so to win the Food Blog of the Year Award is a real accolade. We’re delighted to support this category and congratulate Kerstin Rodgers.’
Andy Macdonald, Tenderstem® said: ‘Our wholehearted congratulations go to Crumbs magazine for winning what is an exceptionally high-calibre category. The publications shortlisted have all been successful in standing out from the crowd through their clear devotion to and knowledge of food. Filled with sparkling editorial and impactful design and photography Crumbs is a must-read and a worthy winner.’
From left to right: Heather Middleton from Fish is the Dish by Seafish (sponsors of the Miriam Polunin Award for Work on Healthy Eating) and Hattie Ellis (winner of the Miriam Polunin Award for Work on Healthy Eating and the Food Book of the Year Award)
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Karen Galloway, Head of Marketing at Seafish, said: ‘Seafish congratulates Hattie Ellis on winning the Miriam Polunin Award for Work on Healthy Eating. We believe educating consumers on healthy eating is absolutely vital – it is key to the work we deliver through Fish is the Dish and why we will be working on many more projects in the year ahead.’
Ferrarelle naturally sparkling mineral water would like to congratulate John Walsh on winning the prestigious Restaurant Reviewer of the Year Award. Ferrarelle has grown to be known as Italy’s No. 1 sparkling water since it was first bottled in 1893. The water’s natural bubbles are soft and smooth on the palate, making Ferrarelle a great accompaniment to food and a favourite amongst chefs whilst cooking.
John Walsh (winner of the Restaurant Reviewer of the Year Award (Sponsored by Ferrarelle))
Photographer Idil Sukan for Draw HQ
The winners were presented with beautiful engraved glass trophies and a prize of £500, in a ceremony at the RIBA, 66 Portland Place, London W1B 1AD.
Guild President Jane Suthering commented: ‘As the craft of food writing and broadcasting continues to grow and change, it is important for the Guild to recognise true talent in the field. It was fabulous to see our worthy winners congratulated by their peers at another wonderful Awards party. Congratulations to both shortlistees and winners.’
Awards trophies
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2013 Award Winners
Restaurant Reviewer of the Year Award
(Sponsored by Ferrarelle)
John Walsh for work published in The Independent magazine
The other shortlistees were:
Tracey MacLeod for work published in The Independent magazine
Lisa Markwell for work published in The Independent on Sunday
New Media Award
Winner: LoveFood
Andrew Webb from LoveFood (winners of the New Media Award)
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The other shortlistees were:
SortedFood on YouTube
Miriam Polunin Award for Work on Healthy Eating
(Sponsored by Fish is the Dish by Seafish)
Winner: What to Eat? 10 Chewy Questions About Food by Hattie Ellis (Portobello Books)
The other shortlistees were:
The Food Programme: Can Andrew Lansley Change Your Diet? presented by Sheila Dillon (BBC Radio 4)
Calories and Corsets: A History of Dieting over 2,000 years by Louise Foxcroft (Profile Books)
Michael Smith Award for Work on British Food
Winner: Calf’s Head and Coffee: The Golden Age of Food presented by Stefan Gates (Crocodile Media for BBC Four)
Rachel Boyd from Crocodile Media (winners of the Michael Smith Award for Work on British Food)
Photographer Idil Sukan for Draw HQ
The other shortlistees were:
The British Larder: A Cookbook For All Seasons by Madalene Bonvini-Hamel (Absolute Press)
The Food Programme: BBC Food and Farming Awards presented by Sheila Dillon and Valentine Warner (BBC Radio 4)
Kate Whiteman Award for Work on Food and Travel
(Sponsored by the Alaska Seafood Marketing Institute and the State of Alaska)
Winner: Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop (Bloomsbury Publishing)
From left to right: Cherry Haigh from the Dialogue Agency (representing Alaska Seafood, who sponsored the Awards Party and co-sponsored the Kate Whiteman Award for Work on Food and Travel), Fuchsia Dunlop (winner of the Kate Whiteman Award for Work on Food and Travel) and Rebecca Wilson from Lotus UK (representing the State of Alaska, who co-sponsored the Kate Whiteman Award for Work on Food and Travel)
Photographer Idil Sukan for Draw HQ
The other shortlistees were:
Exploring China: A Culinary Adventure presented by Ken Hom and Ching-He Huang (Keo Films for BBC Two)
Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press)
Jeremy Round Award for Best First Book
Winner: The Art of the Restaurateur by Nicholas Lander (Phaidon)
Nicholas Lander (winner of the Jeremy Round Award for Best First Book)
Photographer Idil Sukan for Draw HQ
The other shortlistees were:
The British Larder: A Cookbook For All Seasons by Madalene Bonvini-Hamel (Absolute Press)
The Pressure Cooker Cookbook by Catherine Phipps (Ebury Press)
Food Magazine or Section of the Year Award
(Sponsored by Tenderstem®)
Winner: Crumbs magazine, edited by Matt Bielby and Laura Rowe
From left to right: Sophie Rae, Lisa Kelly, Matt Bielby and Laura Rowe from Crumbs magazine (winner of the Food Magazine or Section of the Year Award (Sponsored by Tenderstem®))
Photographer Idil Sukan for Draw HQ
The other shortlistees were:
Fire & Knives magazine, edited by Tim Hayward
FT Weekend magazine food section, edited by Natalie Whittle
Food Journalist of the Year Award
Winner: Noah May for work published in The Arbuturian
Noah May (winner of the Food Journalist of the Year Award)
Photographer Idil Sukan for Draw HQ
The other shortlistees were:
Felicity Cloake for work published on guardian.co.uk and in the New Statesman
Samuel Muston for work published in The Independent
Food Broadcast of the Year Award
Winner: Exploring China: A Culinary Adventure presented by Ken Hom and Ching-He Huang (Keo Films for BBC Two)
The other shortlistees were:
Ottolenghi’s Mediterranean Feast presented by Yotam Ottolenghi (Keo Films for More4)
The Men Who Made Us Fat presented by Jacques Peretti (Fresh One Productions for BBC Two)
Food Book of the Year Award
Winner: What to Eat? 10 Chewy Questions About Food by Hattie Ellis (Portobello Books)
The other shortlistees were:
What to Eat: Food that’s good for your health, pocket and plate by Joanna Blythman (4th Estate)
Consider the Fork: A History of Invention in the Kitchen by Bee Wilson (Particular Books)
Food Blog of the Year Award
(Sponsored by British Lion Eggs)
Winner: Msmarmitelover (www.marmitelover.blogspot.co.uk) by Kerstin Rodgers
The other shortlistees were:
Love and a licked spoon (www.lickedspoon.blogspot.co.uk) by Debora Robertson
Poires au Chocolat (www.poiresauchocolat.net) by Emma Gardner
Evelyn Rose Award for Cookery Journalist of the Year
Winner: Yotam Ottolenghi for work published in The Guardian’s Weekend magazine
Bob Granleese (The Guardian) accepting the Evelyn Rose Award for Cookery Journalist of the Year on behalf of Yotam Ottolenghi
The other shortlistees were:
Sarah Beattie for work published in Vegetarian Living magazine
Diana Henry for work published in The Sunday Telegraph’s Stella magazine
Derek Cooper Award for Campaigning and Investigative Food Writing
Winner: Jay Rayner for work published in The Observer
Jay Rayner (winner of the Derek Cooper Award for Campaigning and Investigative Food Writing)
Photographer Idil Sukan for Draw HQ
The other shortlistees were:
The Food Programme: Britain’s Food Safety Net presented by Sheila Dillon (BBC Radio 4)
The Men Who Made Us Fat presented by Jacques Peretti (Fresh One Productions for BBC Two)
Cookery Book of the Year Award
(Sponsored by Thermomix)
Winner: Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press)
The other shortlistees were:
Pomegranates and Roses: My Persian Family Recipes by Ariana Bundy (Simon & Schuster)
Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop (Bloomsbury Publishing)
Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish by Diana Henry (Mitchell Beazley)
Lifetime Achievement Award
Darina Allen
The winners from left to right: Felicity Rubinstein, Paula Trafford, Sami Tamimi, James Nutt, Charlotte Morgan, Nicholas Lander, Andrew Webb, Hattie Ellis, Ching-He Huang, Jay Rayner, Ken Hom, John Walsh, Kerstin Rodgers, Rachel Boyd, Darina Allen, Matt Bielby, Noah May, Laura Rowe, Lisa Kelly, Fuchsia Dunlop and Sophie Rae
Photographer Idil Sukan for Draw HQ
Awards Party 2013
Guild member Aggie MacKenzie, columnist for delicious. magazine and internationally renowned TV broadcaster, was the presenter at this year’s Guild of Food Writers’ Awards, the UK’s biggest food book, writing and media awards.
The 2013 Awards party were on Wednesday 29 May at the RIBA, 66 Portland Place, London W1B 1AD.
A memorable canapé menu was developed with the Alaska Seafood Marketing Institute (www.alaskaseafood.org), to showcase wonderful sustainable wild seafood from Alaska. The Guild is thrilled that Alaska Seafood was the main sponsor for the Awards for the sixth year running.
To accompany the splendid menu equally exciting wines from Virginia were provided by Virginia Wine.
Sponsors
Alaska Seafood
(Main sponsor of the Awards Party and co-sponsor of the Kate Whiteman Award for Work on Food and Travel)
For over 50 years Alaska has been a world leader in sustainability. In 1959, when Alaska became the 49th state of the USA, the state constitution mandated that all fish should be maintained sustainably.
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.
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.
Please like us on Facebook /Alaskaseafooduk and follow us on Twitter @AlaskaSeafoodUK.
State of Alaska
(Co-sponsor of the Kate Whiteman Award for Work on Food and Travel)
Big and beautiful, Alaska, the 49th state is bursting with superlatives including the highest peak in North America, the largest national park, the greatest concentration of glaciers and the largest national forest. It is a place of magnificence and beauty; an inspirational holiday destination replete with outstanding natural attributes.
Cruise visitors can experience the overwhelming beauty of the state’s stunning glaciers, scenery and wildlife, but it is for those that explore further afield that Alaska truly comes to life.
Alaska’s wilderness is home to some of the most impressive wildlife in North America from brown bears to whales, bald eagles to caribou, and much of its vast untouched landscape leaves visitors with an unforgettable sense of serenity.
As well as immense wildlife, unspoiled wilderness and mountainous grandeur, Alaska benefits from a sophisticated tourism infrastructure, allowing guests to experience the best of the great outdoors.
Combine all of this with cosmopolitan towns, interesting Alaskan Native culture and an abundance of unforgettable moments, and Alaska really is a unique destination for holidaymakers.
British Lion Eggs
(Sponsor of the Food Blog of the Year Award)
The British Lion mark guarantees that the eggs have been produced to the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella, are fully traceable and have a ‘best before’ date on the shell as a guarantee of freshness.
The success of the Lion mark, rising sales and good news on the health front means that eggs are enjoying a renaissance. But despite their popularity, research shows that consumers may lack inspiration to use them in everyday meals. That’s why www.eggrecipes.co.uk features hundreds of recipes ranging from the very basics of boiling through to low calorie lunch ideas and adventurous main meals.
Eggs are rich in good quality protein and not high in fat, and there are fewer than 70 calories in a medium egg. Emerging research suggests that eggs may help you feel fuller for longer and therefore help you stick to your diet.
The latest research also suggests that UK eggs contain considerably more vitamin D and double the amount of selenium than 30 years ago, adding to their already impressive nutritional profile and satiating properties. Advice about eggs and cholesterol has also changed so previous limits on consumption have been lifted.
Ferrarelle
(Sponsor of the Restaurant Reviewer of the Year Award)
Ferrarelle is a 100% naturally sparkling mineral water that has grown to be known as Italy’s No. 1 sparkling water since it was first bottled in 1893.
The still counterpart to Ferrarelle is Natia, which is distributed with Ferrarelle in 40 countries around the world. This distribution is exclusive to selected fine and casual dining outlets, delis and top retailers.
Due to a perfect balance of minerals and CO2, the unique taste of Ferrarelle not only makes it a great accompaniment to food, but also a favourite amongst chefs due to its natural bubbles that are soft and smooth on the palate. It has low sodium content and includes a range of minerals, including calcium, magnesium and potassium. These minerals are known for their health benefits and, in particular, help aid digestion.
The water itself springs from an ancient volcanic source in an area bordered by the extinct Roccamonfina volcano and the foothills of the Campanian Apennines (Mt. Maggiore). As it journeys through the rock layers, the water is purified and enriched with several minerals, such as potassium and silica from volcanic rocks, and calcium, magnesium and bicarbonate from beds of carbon. In addition to this, it mixes with carbon dioxide (CO2), which gives Ferrarelle its natural and characteristic effervescence.
For more information, visit www.ferrarelle.it.
Fish is the Dish by Seafish
(Sponsor of the Miriam Polunin Award for Work on Healthy Eating)
Fish is the Dish by Seafish, the UK authority on Seafood, is delighted to be sponsoring the Miriam Polunin Award for Work on Healthy Eating at the Guild of Food Writers Awards.
Seafish believes it is absolutely vital to educate consumers on the important health benefits of seafood and is delivering a number of projects in 2013 to support this, such as:
Work with the British Nutrition Foundation (BNF) – including activities for Healthy Eating Week (3 to 7 June 2013) and increasing seafood presence on their teaching website.
Healthy Happy Hearts – based on research proving the vital role that oil-rich fish plays in supporting heart health and the evidence that most people are not eating enough.
Work with nurseries and primary schools – supporting findings that demonstrate the eating habits children develop before they are five influence their lifelong eating preferences.
Seafish is a non-departmental government body, founded in 1981 by an Act of Parliament and supports all sectors of the seafood industry across the UK. It is funded by a levy on the first sale of seafood landed and imported in the UK.
It aims to support and improve the environmental sustainability, efficiency and cost-effectiveness of the industry, as well as promoting sustainably-sourced seafood.
For more information:
website: www.fishisthedish.co.uk and www.seafish.org
Facebook: www.facebook.com/fishisthedish
Twitter: @fishisthedish
Tenderstem®
(Sponsor of the Food Magazine or Section of the Year Award)
Tenderstem® is a cross between Chinese kale and regular broccoli. It’s quick to cook, full of flavour and incredibly versatile. Perfect for everything from stir fries to salads and sushi to spring rolls, Tenderstem® adds colour and flavour to a huge range of dishes. It has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it’s deliciously succulent. As the name suggests, Tenderstem® is tender from floret to stem so you can eat the whole vegetable, unlike ordinary broccoli, which tends to have a thicker, and sometimes woody, stem, so there’s no waste.
A study by Warwick University’s Horticultural Research Institute has shown Tenderstem® contains twice the vitamin C content of the equivalent fresh weight of oranges and has a higher concentration of vitamin C than both cauliflower and cabbage. It also contains one of the highest levels of folic acid compared to other members of the brassica family. The study also revealed Tenderstem® is 25-30% more tender than purple sprouting broccoli and the most tender variety of broccoli on the market, meaning it requires less cooking than any other form of broccoli, which means it retains a higher proportion of nutrients when cooked.
You can find us online at www.tenderstem.co.uk and on Twitter @tenderstem and on Facebook www.facebook.com/tenderstem
Thermomix
(Sponsor of the Cookery Book of the Year Award)
With Thermomix, our aim is to make quality food preparation and excellent cooking accessible to everyone.
Cooking with Thermomix is fast, easy, healthy and nutritious. It’s also great fun! For chefs, Thermomix is a reliable extra pair of hands and an opportunity to raise menu quality to another level; for the home cook, Thermomix is an opportunity to discover and develop the art of cooking and to make difficult recipes easy and successful every time.
Thermomix is a favourite amongst restaurant and TV chefs such as Heston Blumenthal and James Martin! Replacing more than 10 kitchen appliances in one easy-to-clean compact unit, the Thermomix TM31 is a power blender, mixer and food processor that also weighs, cooks, simmers and steams! There is a vast library of Thermomix recipe books and an extensive worldwide recipe community on the web.
At a time when people are so much more conscious of what they eat, we are delighted that Thermomix will help you provide healthy, delicious food for your family, friends and customers.
Our vision is a nation that eats well and cooks with joy!
Website: thermomix.vorwerk.co.uk
Facebook: www.facebook.com/ThermomixUK
Twitter: @UKThermomix YouTube: www.youtube.com/user/cookwithjanie
Virginia Wine
‘Recently, when I’m asked if I’ve discovered any new world-class vineyard regions, I’m quite likely to say yes, one of the oldest in America – Virginia’ Oz Clarke, 250 Best Wines Wine Buying Guide 2012
Viognier, Cabernet Franc, Petit Verdot, and Bordeaux-style blends are proving to be the strengths of the Virginia wine region. Over the past 30 years the number of wineries in Virginia has grown from just a handful to more than 220. These wineries are located on the East Coast of the US in stunning locations near the majestic Blue Ridge Mountains, the verdant Shenandoah Valley, and along the edge of the sparkling Chesapeake Bay.
Through hard work, knowledge and skills of home-grown talent, augmented by winemakers from around the world, elegant, food-friendly wines are being produced that have captured the attention of UK wine lovers.
We are proud to share these Virginia wines with you this evening, provided by New Horizon Wines Ltd., an importer of fine Virginia wines. These wines are part of an extensive selection available at leading wine merchants and fine restaurants in London and throughout the UK.
