Tenderstem® Recognises Great Food Writing

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Tenderstem® Recognises Great Food Writing

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The Guild Of Food Writers Awards, now in its nineteenth year, took place on Tuesday 9th June at Opera Holland Park. 

This year’s awards, presented by Guild president Xanthe Clay, celebrated the work of the UK’s biggest food writers and broadcasters and brought together peers and advocates alike in a beautifully British setting.

The awards comprised of 14 different categories this year, ranging from Cookery Book of the Year to Food Broadcast of the Year and displayed the talent and creativity of some of the UK’s most-recognised foodies. Other awards included the Lifetime Achievement, collected this year by Rick Stein, OBE.

Tenderstem® was yet again honoured to be sponsoring the award for Food Magazine or Section of the Year for the fourth year running. This year’s shortlist of finalists featured the work of delicious. Magazine, FT Weekend Magazine and Market Life magazine. 

Tenderstem® was proud to present the award to Natalie Whittle, Associate Editor of the FT Weekend Magazine for its fabulous food pages.

Throughout the evening, award goers were able to sample glasses of Nyetimber and other wines as well as a selection of canapés provided by this year’s sponsors, including our very own Tenderstem®; deliciously partnered with bagna cauda.

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

We would like to thank the Guild for once again involving us in this prestigious event and take this opportunity to congratulate all the winners and say a big well done to everybody who was shortlisted.

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