Welcome to the March Newsletter of the Guild of Food Writers.
Logo of the Guild of Food Writers

The Guild of Food Writers
Newsletter March 2013

Dear Michelle,
If you know of any events or information you’d like included in the Newsletter, please email details to Jane Hughes at jane.temple@virgin.net and Richard Ehrlich at ehrlichrm@aol.com. If you do not wish to receive this mailing please contact our administrator, Jonathan Woods, at jonathan@gfw.co.uk.

Don’t miss…

Thursday 7 to Friday 22 March
Feed Your Mind

Kings College London is hosting a new festival on food and thought called Feed Your Mind. Among the speakers is Guild member Hattie Ellis. Talks are free and will deal with such subjects as the science of chocolate, Chinese food and medicinal spices, the history of whisky, global food security, how we know what ancient peoples ate, food and war and ‘does healthy eating cost more?’  For bookings and programme click here.


Cover of The English Breakfast by Kaori O'ConnorThursday 14 March
Breakfast on the Menu

Guild member Kaori O’Connor, author of The English Breakfast, will be appearing at the Bloomsbury Institute to discuss the English breakfast with writer Seb Emina, author of The Breakfast Bible. The event takes place at Bloomsbury Publishing, 50 Bedford Square, London WC1B 3DP. You can learn more (and book a ticket) by clicking here.


Thursday 21 March
AGM: A Reminder

This year’s Annual General Meeting will be held in the Macmillan Room, Portcullis House, Westminster, London SW1A 2LW. See below for more details.

 

Saturday 23 March
Guild workshop: Smoked salmon –
food hero or food zero?

If you’re coming to London for the AGM, why not stretch your visit for another couple of days and join us at the premises of Forman & Field to see their smokehouse, watch their master carver at work and taste a variety of smoked salmon brands? The workshop runs from 10am to 12noon, with an optional open day visit until 4pm. To provisionally reserve your place (£10 members, £15 guests) email jonathan@gfw.co.uk.

Thursday 28 March
New Cake Awards

Guild member Jane Milton has recently launched The Cake Awards, which are ‘open to any individual or organisation professionally involved with the design, manufacture or retail of cake sold in the UK.’ The entry deadline is Thursday 28 March, and the awards will be presented at an event in central London on Wednesday 19 June. For more information, click here.


Monday 8 to Monday 29 April
Ruth Cowen at the V&A

Guild member Ruth Cowen is teaching a short course called Theatre of Taste: From Carême to Blumenthal at the V&A’s Sackler Centre on Mondays from 8-29 April. Ruth will explore the lives of four great pioneers of food as theatre, alongside key items from the V&A collections, including equipment, designs and images will help to illustrate the extraordinary worlds created by these visionary chefs. The four featured are: Antonin Carême, Alexis Soyer, Auguste Escoffier, and Heston Blumenthal. The classes run from 11am to 3pm, and tickets are £225 (£200 for concessions). You can get more information and book places by clicking here. Or ring the booking office on 020 7942 2211.
 

Logo of Cook It!

Friday 19 April
Cook It! 2013

Don’t leave it too late to enter the 2013 Cook It Competition! Entries are due in on 19 April so remind any entrants or groups you are mentoring to start collating entries in readiness for posting. For full details and to enter the competition, download an entry form from www.gfw.co.uk.


Friday 3 to Monday 6 May
Festival Bobs Up in Cork

The Ballymaloe Literary Festival of Food and Wine is taking place at the renowned cookery school in Shanagarry, Co. Cork, from Friday 3 to Monday 6 May. Guild members taking part include Claudia Roden and Ballymaloe alumni Thomasina Miers and Stevie Parle – not to mention, of course, Darina Allen, the school’s owner. For more information, click here.


Logo for Write It Young Food Writer of the YearFriday 10 May
Write It 2013

Remind those aspiring young food writers about the Guild’s Young Food Writers of the Year Competition. Open to young people aged 11 to 18 the Write It competition invites entrants to submit a non-fiction feature of around 750 words on any food-related subject and they only have two months to write and hone their entries. For full details and to enter the competition, download an entry form from www.gfw.co.uk. The deadline for entries is Friday 10 May 2013.


Wednesday 29 May
Guild of Food Writers Awards 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.


Friday 5 to Sunday 7 July
The 2013 Oxford Symposium on Food & Cookery

This year’s Symposium will be held at St Catherine’s College, Oxford, on the subject of Food & Material Culture. Speakers will include Joan Smith, Bee Wilson and Stevie Parle. Saturday’s lunch requires Symposiasts to master the art of eating using tools with which they may not be familiar, with assistance from Fuchsia Dunlop and Claudia Roden. For full details visit the website at www.oxfordsymposium.org.uk.

Members’ News

Gourmand World Cookbook Awards

Congratulations to the following members whose books were shortlisted for the Gourmand World Cookbook Awards: The winners were announced on Saturday 23 February 2013 at Carrousel du Louvre in Paris as part of the Paris Cookbook Fair. You can learn more about the awards by clicking here.


Invitation to France

Freya Harvey, Marketing Manager for the Walnut Grove Cookery School in France, has emailed to offer Guild members the opportunity to participate in a cookery course in order to write about it. Jenni Muir attended a course when she was Chair of the Guild and she wrote: ‘One of the best courses I’ve done, cleverly structured so that your confidence really increases as the week progresses. It’s great fun too.’ There are full details about the School here.


FreeFrom Awards Shortlist Announced

More than fifty judges, including many Guild members, have selected nearly 220 products to be shortlisted for the 2013 FreeFrom Food Awards, run by FoodsMatter, the UK’s most comprehensive resource for allergy and food intolerances. Full details of the products shortlisted are here. The awards will be presented by Antony Worrall Thompson at an invitation-only party in central London on 16 April.

Part of a Winning Team

Guild member Anne Sheasby writes: ‘Last year I worked as the Editor on a new cookbook entitled The British Larder by Madalene Bonvini-Hamel, published by Absolute Press (an imprint of Bloomsbury Publishing Plc). As well as winning the UK title late last year, Madalene’s cookbook (her first) won the prestigious ‘Best in the World’ award for ‘Best Woman Chef Cookbook’ at the Gourmand World Cookbook Awards in Paris in February this year. It’s great to have had a key role and to have been part of the successful team that produced this award-winning title!’

Twins Face Gruelling Trek

Guild member Mary Gwynn writes: ‘On 23 March my identical twin sister Jane and I will be setting off on a three-week trek to Everest Base Camp. We’re doing it as part of the Xtreme Everest 2 research project into hypoxia (details here). This is cutting edge research which could benefit all of us, by helping improve the survival rates of patients in intensive care. Xtreme Everest are taking pairs of twins because they want to look at the way genes influence performance at altitude. It means a lot to us because we are doing the trek in memory of our dear father who died in 2011. We are paying for the costs so any donations will go straight to the research. We’ll be blogging – click here – and would be grateful for all donations. To donate via our Just Giving page please click here.’


A Plea for Home Economics

Guild member James Mackintosh sent an open letter to Michael Gove, Secretary of State for Education, to ask him not to put cookery lessons onto the school curriculum but instead to reintroduce a revised form of Home Economics classes. You can read the letter on James’s blog, here.


New Test Kitchen Available

Guild member Jennifer John writes: ‘I have recently extended my kitchen facilities (which are based just outside Reading) and so if any members know of anyone who needs a kitchen for either testing or filming do get in touch. We test and develop recipes for a wide range of clients and therefore the kitchen is very well equipped with two ovens and hobs, microwave and lots of fridge space! There is also a central island with a hob which is ideal for presenting from. There is also a separate prep area with sink and fridge. We can provide a home economist too if required. For photos and more information please email jennifer.john@ceres-pr.co.uk


Felicity has moved

Guild member Felicity Cloake, author of g2's How to Make the Perfect column, the readers' recipe column in The Guardian's Cook supplement, and food columnist for New Statesman, has moved. Her new address is Flat 1, 24 Lucerne Road, London N5 1TZ. Her next book, Perfect Host, a guide to entertaining, will be published by Fig Tree in May. She can be reached at inbox@felicitycloake.co.uk


Healthy Asian Food Project

Guild member Monisha Bharadwaj writes: ‘I am working with the NHS in west London on a pilot project tackling obesity and diabetes in the Asian community through healthy cooking and eating. Although there is a lot of information out there, my role will be to implement it all into the daily cooking that happens in people's homes in a practical way. I will be giving talks and doing cookery demonstrations to encourage people to cook food that is better suited to their lifestyle and health needs.’ More details at www.cookingwithmonisha.com

Foodie breaks near St Andrews

Guild member Christopher Trotter writes: ‘I am working with the wonderful Morton of Pitmilly at Kingsbarns, very near St Andrews, to offer a fabulous two-night foodie escape.’ Details at www.pitmilly.co.uk/speciality-breaks/breaks/foodies

Guild News

AGM: A Reminder

This year’s Annual General Meeting will be held on Thursday 21 March 2013 in the Macmillan Room, Portcullis House, Westminster, London SW1A 2LW.
Photograph of the atrium at Portcullis House
The atrium at Portcullis House
 
The AGM is for members only and registration will start at 6pm with the meeting to commence at 6.30pm. This will be followed at 7.30pm by drinks and canapés for members. Carriages at 9pm.
Attendance at the AGM is free, as always. Attendance at the reception afterwards is also free, but we regret that the nature of the venue makes it impossible for non-members to attend the reception. 
It is important that as many members as possible attend the Annual General Meeting. This is your opportunity to find out what the Guild has been up to for the last twelve months, to express your views on Guild policies, and to raise issues of importance to you as a member. 
If you would like to attend the Meeting please email jonathan@gfw.co.uk.
We strongly suggest that you arrive by about 5.45pm to allow time for security and to get settled. Entrance is by the Portcullis House Main Entrance on the riverside. Your bags will be searched, and you will be photographed and issued with a pass. The event is taking place in the Macmillan Room, which is on the first floor.
One vital purpose of the Meeting is the election of new Committee members. This year we have three vacancies on the Committee and you should have already received the voting form by email; if you haven't received it please email jonathan@gfw.co.uk .

Lights Good, Bushels Bad

The Guild always welcomes the opportunity to boast about members’ achievements, whether in print, broadcasting, commercial ventures, awards, etc. Too often, we learn about these things long after the fact – and from other sources, not the members themselves.
We want to put your news in this newsletter. We want to tweet about it (to over 7,000 followers). We can’t do anything if you don’t tell us what you’ve done. Please, please let us know. Richard Ehrlich: ehrlichrm@aol.com, Jane Hughes: jane.temple@virgin.net and Jonathan Woods: jonathan@gfw.co.uk. Get those lights out and shining.


Guild Tweets

In addition to the members of the Guild who tweet and have been listed in previous Newsletters, the following Guild member is tweeting:
Caroline Hire @goodgrazing
It is the Guild’s policy to follow all members on Twitter and to tweet any news about Guild members’ activities. If you have any news you would like included in the newsletter and tweeted about, please email jonathan@gfw.co.uk.
If you have recently joined the tweeting flock, please send your handle to Jonathan Woods or Richard Ehrlich so we can start following you.
You can follow the Guild on Twitter at @guildfoodwriter and the Guild maintains a Twitter list of Guild members at twitter.com/#!/GuildFoodWriter/the-guild-of-food-writers. If you tweet about a new book or something similar, include the Guild handle @guildfoodwriter in your tweet and it will be easier for our resident tweeters to spot and therefore retweet.


Cook It! 2013

Don’t leave it too late to enter the 2013 Cook It Competition! Entries are due in on 19 April so remind any entrants or groups you are mentoring to start collating entries in readiness for posting.
For full details and to enter the competition, download an entry form from www.gfw.co.uk. The deadline for entries is Friday 19 April 2013.


Write It 2013

Remind those aspiring young food writers about the Guild’s Young Food Writers of the Year Competition. Open to young people aged 11 to 18 the Write It competition invites entrants to submit a non-fiction feature of around 750 words on any food-related subject and they only have two months to write and hone their entries.
For full details and to enter the competition, download an entry form from www.gfw.co.uk. The deadline for entries is Friday 10 May 2013.


Guild Sponsorship

The Guild has finalised the sponsorship plan for the Guild’s activities in 2013.
If you know of any potential sponsors who might be interested in this or would like to see the detailed outline of sponsorship opportunities available, please email the Guild’s sponsorship coordinators at sponsorship@gfw.co.uk.


Members’ Books

Cover of Everyday Curries by Carolyn Humphries
Carolyn Humphries
Everyday Curries
ISBN-13: 978-1905862924

Cover of How to Cook Your Favourite Takeaways At Home
Carolyn Humphries
How to Cook Your Favourite Takeaways at Home
ISBN-13: 978-1905862931

Cover of A Good Egg by Genevieve Taylor
Genevieve Taylor
A Good Egg
ISBN-13: 978-1905811830
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Committee

President: Jane Suthering      Vice-President: Clarissa Hyman

Co-Chairs: Lewis Esson and Richard Ehrlich

Treasurer: Jane Lunzer Gifford      Secretary: Jane Hughes

Awards Coordinators: Jane Lunzer Gifford and Emma Sturgess

Events Coordinator: Heather Grant      Food Policy Coordinator: Silvija Davidson

Membership Secretary: Carol Wilson      Professional Issues Secretary: Sarah Beattie

Publications Coordinator: Jane Milton      Social Media Coordinator: Signe Johansen

Sponsorship Coordinators: Jennifer JohnJane Milton and Andrew Webb

Website Coordinator: Lewis Esson

Workshops Coordinators: Silvija DavidsonKate HawkingsJoan Ransley and Signe Johansen

Copyright © 2013 The Guild of Food Writers, All rights reserved.
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