Guild Of Food Writers Awards 2013 Call For Entries




Entries are now being accepted for the 2013 Guild of Food Writers Awards. In addition to a beautifully engraved glass trophy, the winning entry in each category will receive a prize of £500.

The Guild of Food Writers Awards were established in 1996 and are presented in recognition of outstanding achievements in food writing and broadcasting. The awards remain the only ones that are judged entirely by entrants' peers: professional food writers, journalists and editors.

Full details are now available at www.gfw.co.uk/awards.cfm and the Awards entry form can be downloaded from the site.

There are 14 awards:
Cookery Book of the Year Award (Sponsored by Thermomix)
Derek Cooper Award for Campaigning and Investigative Food Writing
Evelyn Rose Award for Cookery Journalist of the Year
Food Blog of the Year Award (Sponsored by British Lion Eggs)
Food Book of the Year Award
Food Broadcast of the Year Award
Food Journalist of the Year Award
Food Magazine or Section of the Year Award (Sponsored by Tenderstem®)
Jeremy Round Award for Best First Book
Kate Whiteman Award for Work on Food and Travel (Sponsored by the Alaska Seafood Marketing Institute and the State of Alaska)
Michael Smith Award for Work on British Food
Miriam Polunin Award for Work on Healthy Eating
New Media Award
Restaurant Reviewer of the Year Award (Sponsored by Ferrarelle)

The Guild is still seeking sponsors for the non-sponsored categories; please email sponsorship@gfw.co.uk if you are interested in finding out more.

The closing date for forms to reach the administrator is Wednesday 20 February 2013 and all materials must be with the members of the juries by Friday 1 March 2013.

The winners of each prize will be announced at the Guild of Food Writers Awards ceremony on Wednesday 29 May 2013 at the RIBA, 66 Portland Place, London W1B 1AD.

A memorable canapé menu has been developed for the menu with the Alaska Seafood Marketing Institute (www.alaskaseafood.org.uk), to showcase wonderful sustainable wild seafood. The Guild is thrilled that Alaska Seafood has agreed to be the main sponsor for the Awards for the sixth year running.

For further information please contact:
Jonathan Woods
Administrator
The Guild of Food Writers
255 Kent House Road, Beckenham, Kent BR3 1JQ
jonathan@gfw.co.uk
www.gfw.co.uk
You can follow the Guild on Twitter at twitter.com/guildfoodwriter

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more