The Guild of Food Writers has announced the shortlist for its prestigious annual awards in food writing and broadcasting. The awards ceremony takes place on Wednesday, 6th September at the Royal Institution’s world-famous theatre.
In celebrating the achievements of 2022, the Guild recognises emerging talent as well as some of the best-known food writers and broadcasters in the country. The 16 categories range from books and podcasts through to recipe and restaurant writing and the judging panels comprise a diversity of Guild members.
The shortlists shine a spotlight on some of the UK’s best-known writers and chefs. Included are Mark Hix for work published in the The Telegraph; Jimi Famurewa and Grace Dent for restaurant writing; and Jeremy Lee for his debut cookbook, Cooking: Simply and Well, for One or Many. Susannah Cohen, Susannah Moody and Claire Ruston are all shortlisted in the Guild’s first Newcomer award.
The Guild of Food Writers is very grateful to this year’s Awards sponsors:
Caulishoots® Restaurant Writing; Cornish Sea Salt Newcomers; Gold Top Recipe Writing; J Pao International and Regional; Lakeland Food Magazine or Section Award; Cipriani Drinks Writing; Trewithen Dairy Food Podcast or Broadcast Award; Tebay/Gloucester Westmorland Family Food Book Award; Sea Sisters First Book Award; and Saclà Online Food Writing.
The finalists in each category are:
First Book
A Dark History of Sugar by Neil Buttery
Chocolate Cake for Imaginary Lives by Genevieve Jenner
Cooking: Simply and Well, for One or Many by Jeremy Lee
Food Book
Red Sauce Brown Sauce: a Breakfast Odyssey by Felicity Cloake
Regenesis by George Monbiot
A People’s History by Diane Purkiss
Food Podcast or Broadcast
The Full English by Lewis Bassatt/Forest DLG
Blasstal by Lucy Dearlove and Katie Callin
The Food Programme, Beans Part 1: Are Legumes the Answer by Sheila Dillon
Food Magazine or Section
Cheese, the Magazine of Culture: Editors, Anna Sulan Masing, Apoorva Sripathi, Holly Catford
Pit Magazine: Editor, Helen Graves
Feast I The Guardian: Editor, Tim Lusher
Food Writing
Shahnaz Ahsan for work published in Waitrose Magazine, Observer Food Monthly, theguardian.com
Sue Quinn for work published in The Telegraph, The Sunday Times, Pit Magazine, Slightly Foxed, BBC
Bee Wilson for work published in The Guardian, The London Review of Books
General Cookbook
Borough Market: The Knowledge by Angela Clutton
A Good Day to Bake by Benjamina Ebuehi
Cooking: Simply and Well, for One or Many by Jeremy Lee
International or Regional Cookbook
Cinnamon and Salt by Emiko Davies
The Nutmeg Trail by Eleanor Ford
Taste Tibet by Julie Kleeman and Yeshi Jampa
Investigative Food Work
The Great Plant-Based Con by Jayne Buxton
Big Meat, Fat Subsidies, Thin Taxes by Margot Gibbs, Lionel Faull, Henk Willem Smits, Arthur Beesley, Tom Levitt, Ludo Hekman, Ties Jooste
Bee Wilson for work published in The Guardian, The London Review of Books
Online Food Writer
More than Curry by Mallika Basu
1Dish4TheRoad by Aaron Vallance
Bald Flavours by Sam Wilson
Recipe Writing
Mark Hix for work published in the Telegraph Magazine
Olivia Potts for work published in Spectator Magazine
Felicity Cloake for work published in Feast I The Guardian
Restaurant Writing
Grace Dent
Jimi Famurewa
Anna Sulan Masing
Specialist or Single Subject Cookbook
Live Fire by Helen Graves
Outside by Gill Meller
Tomato by Clare Thomson
Drinks Writing
Mark Dredge for articles published on goodbeerhunting.com and in Ferment
Laura Hadland for work published in Pellicle and Beer
Gabriel Stone for work published in The Field and The Drinks Business
Drinks Book
Cider Planet by Claude Jolicoeur
Holy Waters by Tom Morton
The Oxford Companion to Spirits and Cocktails: Editors David Wondrich and Noah Rothbaum
Self Publishing
Fifty Years – Kinloch Lodge by Alisha Fernandez Miranda, Jordan Webb and Claire Macdonald
Great British Chefs: Kitchen Twists
For the Love of the Land II: A Cook Book to Celebrate the British Farming Community and their Food by Jenny Jefferies
Newcomer
Susannah Cohen
Susannah Moody
Claire Ruston
The Guild of Food Writers’ Awards will be presented on Wednesday 6th September
at the Royal Institution, 21 Albemarle Street, London W1S 4BS
For more information, please contact Amber Wheatley at Roche Communications on 020 7436 1111 or [email protected]
The Guild of Food Writers
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