Yorkshire's Independent Restaurant Guide

Guild of Food Writers Awards 2020

The Guild of Food Writers have announced the finalists for their annual awards. Sadly no awards party this year but some interesting titles worth checking out. The winners will be announced on 16 June at 6pm.

The Guild of Food Writers 2020

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

The Kitchen Cabinet (Somethin Else for BBC Radio 4; Presenter: Jay Rayner. Executive Producer: Darby Dorras. Senior Producer: Hannah Newton. Producer: Laurence Bassett. Assistant Producers: Rosie Merotra and Jemima Rathbone.)

The Food Chain: Down on the farm: Suicide, stress and farmers (BBC World Service; Presenter: Emily Thomas; Producers: Simon Tulett and Clare Williamson)

Cereal (Farmerama Radio; Presenters and producers: Katie Revell, Jo Barratt and Abby Rose)

Food Writing Award
(Sponsored by Cawston Press)

Lucas Oakeley for work published in Foodism magazine, 1843 Magazine

Olivia Potts for work published in Slightly FoxedThe GuardianGraziaThe Spectatorand Glamour magazine

Mark Riddaway for work published in Market Life

Recipe Writing Award
(Sponsored by Gold Top)

Felicity Cloake for work published in The Guardian’s Feast

Georgina Hayden for work published in delicious. Magazine

Thomasina Miers for work published in The Guardian’s Feast

Restaurant Writing Award

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

Kathryn Flett for work published in The Sunday Telegraph

Tim Hayward for work published in FT Weekend Magazine

Drinks Writing Award
(Sponsored by Seven Crofts – Highland Liquor Co)

Pete Brown for work published in Full Juice magazineOntrade Progress magazineFine Food Digest: High Spirits supplement and Original Gravity

Nina Caplan for work published in New StatesmanDecanterThe Times and The Guardian

Alice Lascelles for work published in FT Weekend Magazine

Investigative Food Work Award

The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World by Amanda Little (published by Oneworld Publications)

Jonathan Nunn for work published in Eater London

Cereal (Farmerama Radio; Presenters and producers: Katie Revell, Jo Barratt and Abby Rose)

Food Magazine or Section Award
(Sponsored by Lakeland)

delicious. Magazine (Editor: Karen Barnes)

BBC Good Food (Editor: Keith Kendrick)

The Dish, inside The Sunday Times Magazine (Editor: Lisa Markwell)

Online Food Writing Award
(Sponsored by Peter’s Yard)

Nicola Miller for work published on Tales From Topographic Kitchens

Ed Smith for work published on Rocket and Squash and rocketandsquash on Instagram

Aaron Vallance for work published on 1 Dish 4 The Road

Inspiration Award
(Sponsored by Comté Cheese)

Sally Brown and Kate Morris (Flavour School and My World Kitchen)

Barny Haughton (Square Food Foundation)

Jack Monroe (cookingonabootstrap.com)

Alicia Weston (Bags of Taste)

Chris Wilkie (Plan Zheroes)

First Book Award

The Vinegar Cupboard by Angela Clutton (published by Bloomsbury Absolute)

A Cheesemonger’s History of The British Isles by Ned Palmer (published by Profile Books)

Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar and Naved Nasir (published by Bloomsbury Publishing)

Salt & Time: Recipes from a Russian Kitchen by Alissa Timoshkina (published by Mitchell Beazley)

How We Fell in Love with Italian Food by Diego Zancani (published by the Bodleian Library)

Food Book Award
(Sponsored by Westmorland)

Burma: Food, Family & Conflict by Bridget and Stephen Anderson (published by Ma Khin Markets)

Silo: The Zero Waste Blueprint by Douglas McMaster (published by Leaping Hare Press)

Delicioso: A History of Food in Spain by María José Sevilla (published by Reaktion Books)

The Forager’s Calendar: A Seasonal Guide to Nature’s Wild Harvest by John Wright (published by Profile Books)

International or Regional Cookbook Award
(In partnership with Maple from Canada)

Mandalay: Recipes and Tales from a Burmese Kitchen by MiMi Aye (published by Bloomsbury Absolute)

The Turkish Cookbook by Musa Dagdeviren (published by Phaidon)

The Food of Sichuan by Fuchsia Dunlop (published by Bloomsbury Publishing)

Fire Islands: Recipes from Indonesia by Eleanor Ford (published by Murdoch Books)

Salt & Time: Recipes from a Russian Kitchen by Alissa Timoshkina (published by Mitchell Beazley)

Specialist or Single Subject Cookbook Award

Crumb: Show the dough who’s boss by Richard Bertinet (published by Kyle Books)

The Vinegar Cupboard by Angela Clutton (published by Bloomsbury Absolute)

Super Sourdough: The foolproof guide to making world-class bread at home by James Morton (published by Quadrille Publishing Ltd)

General Cookbook Award
(Sponsored by Thermapen®)

Bazaar: Vibrant Vegetarian Recipes by Sabrina Ghayour (published by Mitchell Beazley)

From the Oven to the Table: Simple dishes that look after themselves by Diana Henry (published by Mitchell Beazley)

Midnight Chicken: & Other Recipes Worth Living For by Ella Risbridger (published by Bloomsbury Publishing)

Aran: Recipes and Stories from a Bakery in the Heart of Scotland by Flora Shedden (published by Hardie Grant)

The Little Library Year: Recipes and Reading to Suit each Season by Kate Young (published by Anima)

You can read what the judges thought about all of the finalists on the Guild’s website

Posted on 31 May 2020 by Jill

Categories: News