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The Guild of Food Writers announces 2023 finalists

The Guild of Food Writers has announced the shortlist for its prestigious annual awards in food writing and broadcasting. The awards ceremony takes place on Wednesday, 6th September at the Royal Institution’s world-famous theatre.

In celebrating the achievements of 2022, the Guild recognises emerging talent as well as some of the best-known food writers and broadcasters in the country. The 16 categories range from books and podcasts through to recipe and restaurant writing and the judging panels comprise a diversity of Guild members.

The shortlists shine a spotlight on some of the UK’s best-known writers and chefs. Included are Mark Hix for work published in the The Telegraph; Jimi Famurewa and Grace Dent for restaurant writing; and Jeremy Lee for his debut cookbook, Cooking: Simply and Well, for One or Many. Susannah Cohen, Susannah Moody and Claire Ruston are all shortlisted in the Guild’s first Newcomer award.

The Guild of Food Writers is very grateful to this year’s Awards sponsors:

Caulishoots® Restaurant Writing; Cornish Sea Salt Newcomers; Gold Top Recipe Writing; J Pao International and Regional; Lakeland Food Magazine or Section Award; Cipriani Drinks Writing; Trewithen Dairy Food Podcast or Broadcast Award; Tebay/Gloucester Westmorland Family Food Book Award; Sea Sisters First Book Award; and Saclà Online Food Writing.

The finalists in each category are:

First Book

A Dark History of Sugar by Neil Buttery

Chocolate Cake for Imaginary Lives by Genevieve Jenner

Cooking: Simply and Well, for One or Many by Jeremy Lee

Food Book

Red Sauce Brown Sauce: a Breakfast Odyssey by Felicity Cloake

Regenesis: Feeding the World without Devouring the Planet by George Monbiot

English Food: A People’s History by Diane Purkiss 

Food Podcast or Broadcast

The Full English by Lewis Bassett/Forest DLG

Blasstal by Lucy Dearlove and Katie Callin

The Food Programme,  Beans Part 1: Are Legumes the Answer by Sheila Dillon

Food Magazine or Section

Cheese, the Magazine of Culture:  Editors, Anna Sulan Masing, Apoorva Sripathi, Holly Catford

Pit Magazine:  Editor, Helen Graves

Feast I The Guardian:  Editor, Tim Lusher 

Food Writing

Shahnaz Ahsan for work published in Waitrose Magazine, Observer Food Monthly,

Sue Quinn for work published in The Sunday Times, Pit Magazine, Slightly Foxed

Bee Wilson for work published in The Guardian, The London Review of Books

General Cookbook

Borough Market: The Knowledge by Angela Clutton

A Good Day to Bake by Benjamina Ebuehi

Cooking: Simply and Well, for One or Many by Jeremy Lee

International or Regional Cookbook

Cinnamon and Salt by Emiko Davies

The Nutmeg Trail by Eleanor Ford

Taste Tibet by Julie Kleeman and Yeshi Jampa

Investigative Food Work

The Great Plant-Based Con by Jayne Buxton

Big Meat, Fat Subsidies, Thin Taxes by Margot Gibbs, Lionel Faull, Henk Willem Smits, Arthur Beesley, Tom Levitt, Ludo Hekman, Ties Jooste for

Bee Wilson for work published in The Guardian, The London Review of Books

Online Food Writer

More than Curry by Mallika Basu

1Dish4TheRoad by Aaron Vallance

Bald Flavours by Sam Wilson 

Recipe Writing

Mark Hix for work published in the Telegraph Magazine

Olivia Potts for work published in Spectator Magazine

Felicity Cloake for work published in Feast I The Guardian

Restaurant Writing

Grace Dent

Jimi Famurewa

Anna Sulan Masing  

Specialist or Single Subject Cookbook

Live Fire by Helen Graves

Outside by Gill Meller

Tomato by Clare Thomson 

Drinks Writing

Mark Dredge for articles published on and in Ferment

Laura Hadland for work published in Pellicle and Beer

Gabriel Stone for work published in The Field and The Drinks Business

Drinks Book

Cider Planet by Claude Jolicoeur

Holy Waters by Tom Morton

The Oxford Companion to Spirits and Cocktails: Editors David Wondrich and Noah Rothbaum

Self Publishing

Fifty Years – Kinloch Lodge  by Alisha Fernandez Miranda, Jordan Webb and Claire Macdonald
Great British Chefs: Kitchen Twists

For the Love of the Land II: A Cook Book to Celebrate the British Farming Community and their Food by Jenny Jefferies 


Susannah Cohen

Susannah Moody

Claire Ruston

The Guild of Food Writers’ Awards will be presented on Wednesday 6th September

at the Royal Institution, 21 Albemarle Street, London W1S 4BS


The Guild of Food Writers