Guild of Food Writers announces finalists for 2021 awards

The Guild of Food Writers today announced the finalists for its prestigious annual Awards. The winners will be announced on Wednesday 23 June at 6pm UK time (GMT +1) via Instagram (@thegfw). The online announcement event will be introduced by Stefan Gates. Without further delay, here are the finalists for selected categories:

Food Writing Award

• Fuchsia Dunlop for work published in FT Weekend magazine and 1843 magazine
• Tim Hayward for work published in FT Weekend Magazine, Club Oeniologique (online)
• Melissa Thompson for work published in The Guardian, Vittles and BBC Good Food

First Book Award

• The Pie Room by Calum Franklin
• Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen – and Everything in Between by Pippa Middlehurst
• Rising Hope: Inspiring Life Stories and Recipes from Luminary Bakery by Luminary Bakery and Rachel Stonehouse and Kaila H. Johnson and Alice Williams (UK) and Rachael Coulson
• The Seafood Shack: Food & Tales From Ullapool by Kirsty Scobie and Fenella Renwick
• Entangled Life: How Fungi Make Our Worlds, Change Our Minds, and Shape Our Futures by Merlin Sheldrake

Drinks Book Award

• How to Drink Without Drinking: Celebratory alcohol-free drinks for any time of the day by Fiona Beckett
• The Noble Rot Book: Wine from Another Galaxy by Dan Keeling and Mark Andrew
• CO-Specs: Recipes & Histories of Classic Cocktails by Cas Oh

International or Regional Cookbook Award

• Parwana: Recipes and Stories from an Afghan Kitchen by Durkhanai Ayubi
• Carpathia: Food from the Heart of Romania by Irina Georgescu
• Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine by Olia Hercules
• A Foodie Afloat by Di Murrell
• Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop by Jason Wang with Jessica Chou

Specialist or Single Subject Cookbook Award

• Pizza: History, Recipes, Stories, People, Places, Love by James Elliot and Thom Elliot
• The Seafood Shack: Food & Tales From Ullapool by Kirsty Scobie and Fenella Renwick
• Fermentation: River Cottage Handbook No.18 by Rachel de Thample

General Cookbook Award

• Towpath: Recipes and Stories by Lori de Mori and Laura Jackson
• Giffords Circus Cookbook: Recipes and Stories from a Magical Circus Restaurant by Nell Gifford and Ols Halas
• Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants by Gill Meller
• The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes by Nik Sharma
• The Artisan Kitchen: The Science, Practice and Possibilities by James Strawbridge

Additional categories include Investigative Food Work, Restaurant Writing, Drinks Writing, Food Book, Online Food Writing, Food Magazine or Section, and Self-Published Work.