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18th May 2021

Guild of Food Writers Awards 2021 Finalists Announced

The Guild of Food Writers today announces the finalists for its annual Awards, the most prestigious in food writing and broadcasting. The winners will be announced on Wednesday 23 June at 6pm.

This year’s judging continued under lockdown conditions and we’re pleased to announce the finalists.

The Guild of Food Writers Awards celebrate the breadth of knowledge and expertise at work in a thriving creative field.

For obvious reasons we have had to cancel our Awards party this year and will announce the awards on Instagram where we very much hope you will join us at @thegfw. The event will be introduced by Stefan Gates.

So please put Wednesday 23 June at 6pm in your diaries to find out the winners of the Guild of Food Writers 2021 Awards.

‘The Guild of Food Writers Awards are held in specially high esteem by the food industry and 2021 will be our 24th year of peer-judged awards, recognising the diverse contributions to UK-published food writing in all its forms,’ says Guild Chair Charlotte Pike. ‘We are proud to present the Awards virtually again this year, so please do save the date for Wednesday 23 June and join us live on social media to follow the results as they are announced.’

The Guild’s partners for this year’s Awards are Belazu (International or Regional Cookbook Award); The Cherry Tree (Self-Published Work Award); Farrington’s Mellow Yellow (Investigative Food Work Award); The FoodTalk Show (Food Podcast or Broadcast Award); Gold Top (Recipe Writing Award); Kamado Joe (Food Writing Award); KitchenAid (Drinks Book Award); Lakeland (Food Magazine or Section Award); Luscombe Drinks (Drinks Writing Award); Peter’s Yard (First Book Award); Satellite PR (Online Food Writing Award); Seven Crofts (Restaurant Writing Award); Thermapen® (General Cookbook Award); Watson and Walpole (Specialist or Single Subject Cookbook Award); and Westmorland (Food Book Award).

The Guild of Food Writers 2021

Food Podcast or Broadcast Award
(Sponsored by The FoodTalk Show)

The Food Programme, BBC Radio 4 (Presenters: Sheila Dillon, Dan Saladino, Jaega Wise and Leyla Kazim; Producers: Lucy Taylor, Clare Salisbury, Dan Saladino and Sam Grist)

Proof: The Reconstruction of a Royal Cake, America’s Test Kitchen (Reporter and Producer: Emma Weatherill)

Who Feeds Us? Farmerama Radio (Presenters and Producers: Abby Rose, Jo Barratt, Katie Revell, Suzie McCarthy, Philip Smith, Alice Armstrong, Dave Pickering, DeMarkay Williams, Lovejit Dhaliwal)

Food Writing Award
(Sponsored by Kamado Joe)

Fuchsia Dunlop for work published in FT Weekend magazine and 1843 magazine

Tim Hayward for work published in FT Weekend Magazine, Club Oeniologique (online)

Melissa Thompson for work published in The Guardian, Vittles and BBC Good Food

Recipe Writing Award
(Sponsored by Gold Top)

Rosie Birkett for work published in the Sunday Times magazine and BBC Good Food Magazine

Rachel Roddy for work published in The Guardian’s Feast

Ed Smith for work published in The Guardian’s Feast, Mr Porter and Borough Market’s Market Life

Restaurant Writing Award
(Sponsored by Seven Crofts)

Grace Dent for work published in The Guardian’s Feast

Jimi Famurewa for work published in the Evening Standard’s ES Magazine

Tim Hayward for work published in FT Weekend Magazine

Drinks Writing Award
(Sponsored by Luscombe Drinks)

Fiona Beckett for work published in The Guardian

Sophie Thorpe for work published on FINE+RARE Editorial

Lily Waite for work published in Good Beer Hunting and Pellicle Magazine

Investigative Food Work Award
(Sponsored by Farrington’s Mellow Yellow)

Series of investigations on the pesticides industry by Crispin Dowler (published by Unearthed)

Right2Food Podcast (Produced by Gilly Smith and Presented by the young ambassadors of the Food Foundation)

Farmed to death: 15 years undercover on the trail of the global meat industry by Andrew Wasley (published in The Guardian and on Medium)

Food Magazine or Section Award
(Sponsored by Lakeland)

Market Life (Editor: Mark Riddaway)

National Geographic Traveller Food (Editor: Glen Mutel, Deputy editor: Nicola Trup)

Vittles (Editor: Jonathan Nunn)

Online Food Writing Award
(Sponsored by Satellite PR)

Jenny Ridgwell for work published on I taught them to cook

Kathy Slack for work published on Gluts and Gluttony

Aaron Vallance for work published on 1 Dish 4 The Road

Self-Published Work Award
(Sponsored by The Cherry Tree)

A Taste of Home: Home-cooked recipes from Syrian Refugees living in the UK by Malak Al Betara, Nisreen Kanbour and Rebecca Joy Novell

Craft: An Argument – why the term ‘craft beer’ is completely undefinable, hopelessly misunderstood, and absolutely essential by Pete Brown

A Foodie Afloat by Di Murrell

First Book Award
(Sponsored by Peter’s Yard)

The Pie Room by Calum Franklin (published by Bloomsbury Absolute)

Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen – and Everything in Between by Pippa Middlehurst (published by Quadrille Publishing Ltd)

Rising Hope: Inspiring Life Stories and Recipes from Luminary Bakery (published by HQ)

The Seafood Shack: Food & Tales From Ullapool by Kirsty Scobie and Fenella Renwick (published by Kitchen Press Ltd)

Entangled Life: How Fungi Make Our Worlds, Change Our Minds, and Shape Our Futures by Merlin Sheldrake (published by Bodley Head)

Drinks Book Award
(Sponsored by KitchenAid)

How to Drink Without Drinking: Celebratory alcohol-free drinks for any time of the day by Fiona Beckett (published by Kyle Book)

The Noble Rot Book: Wine from Another Galaxy by Dan Keeling and Mark Andrew (published by Quadrille Publishing Ltd)

CO-Specs: Recipes & Histories of Classic Cocktails by Cas Oh (published by Cazerac Ltd)

Food Book Award
(Sponsored by Westmorland)

Food and Climate Change without the hot air: Change your diet: the easiest way to help save the planet by S L Bridle (published by UIT Cambridge)

Sitopia: How Food Can Save the World by Carolyn Steel (published by Chatto & Windus)

Scoff: A History of Food and Class in Britain by Pen Vogler (published by Atlantic Books)

International or Regional Cookbook Award
(Sponsored by Belazu)

Parwana: Recipes and stories from an Afghan kitchen by Durkhanai Ayubi (published by Murdoch Books)

Carpathia: Food from the heart of Romania by Irina Georgescu (published by White Lion Publishing)

Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine by Olia Hercules (published by Bloomsbury Publishing)

A Foodie Afloat by Di Murrell (published by Matador Books)

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop by Jason Wang with Jessica Chou

Specialist or Single Subject Cookbook Award
(Sponsored by Watson and Walpole)

Pizza: History, recipes, stories, people, places, love (A book by Pizza Pilgrims) by James Elliot and Thom Elliot (published by Quadrille Publishing Ltd)

The Seafood Shack: Food & Tales From Ullapool by Kirsty Scobie and Fenella Renwick (published by Kitchen Press Ltd)

Fermentation: River Cottage Handbook No.18 by Rachel de Thample (published by Bloomsbury Publishing)

General Cookbook Award
(Sponsored by Thermapen®)

Towpath: Recipes and Stories by Lori de Mori and Laura Jackson (published by Chelsea Green Publishing)

Giffords Circus Cookbook: Recipes and stories from a magical circus restaurant by Nell Gifford and Ols Halas (published by Quadrille Publishing Ltd)

Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants by Gill Meller (published by Quadrille Publishing Ltd)

The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes by Nik Sharma (published by Abrams & Chronicle Books Ltd)

The Artisan Kitchen: The science, practice and possibilities by James Strawbridge (published by DK)

The winners of each Award will be announced on the online Guild of Food Writers Awards Ceremony on Wednesday 23 June 2021 at 6pm.

Press release from the Guild of Food Writers