31 Jan 2013
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.
NOTES
THE GUILD OF FOOD WRITERS
The Guild of Food Writers was founded 29 years ago. It is the professional association of food and cookery writers, journalists, broadcasters and editors in the UK, with a membership numbering over 420.
You can follow the Guild on Twitter: twitter.com/guildfoodwriter.
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. For more information, please email cherry.haigh@dialogueagency.com.
STATE OF ALASKA (co-sponsor of the 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/.
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: www.UKThermomix.com Facebook: www.facebook.com/UKThermomix Twitter: @UKThermomix YouTube: www.youtube.com/user/cookwithjanie
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
020 8659 0422
www.gfw.co.uk
You can follow the Guild on Twitter at twitter.com/guildfoodwriter
