Supporting the Guild of Food Writers

by Clare Fairs, June 20, 2015

hillfarm were thrilled to support so many talented and inspiring food writers and broadcasters at the Guild of Food Writers Awards in June and to sponsor the Cookery Book of the Year Award for the first time.

Many congratulations to Diana Henry and all the winners and all those shortlisted for Awards and thank you to everyone for making us feel so welcome at the event.

The Guild of Food Writers Awards is an annual celebration of the UK’s best food and drink writers, journalists and broadcasters. The gathering at Opera Holland Park in early June was buzzing with chat and excitement and famous faces like Yotam Ottolenghi, Valentine Warner, and Rick Stein.

Incredible shortlist

We felt privileged to have front row seats for the award ceremony hosted by Xanthe Clay, President of the Guild and food writer for the Telegraph and radio presenter Bill Buckley, but Sam had to get up on stage to present the Award for Cookery Book of the Year.  This was the only category with four shortlisted nominees because the judges had found it so hard to whittle it down to three! The nominees were Salmagundi by Sally Butcher, Spoonfuls of Honey by Hattie Ellis, A Change of Appetite by Diana Henry and Honey & Co.: Food from the Middle East by Sarit Packer and Itamar Srulovich.

And the winner is

The popular winner was Diana Henry who has published many books and writes a column in the Telegraph – for which she scooped a second award for Food Journalist of the Year.  A Change of Appetite shows how Diana’s cooking started to change when she craved a less rich and heavy diet with less meat and more vegetables and wholegrains, but the recipes don’t stint on flavour and colour, texture and pleasure!

The party was capped off by drinks and delicious canapés prepared by Jane Baxter and her team with many wonderful ingredients including our own cold pressed rapeseed oil in dishes like Sourdough Bruschette with Salt Cod Poached in hillfarm cold pressed rapeseed oil and Fava bean puree with spinach; truffle arancini and grilled tender stem broccoli with hollandaise sauce.

We were made to feel extremely welcome by the Board of the Guild of Food Writers and all their members and we hope to welcome some of them to visit our Suffolk farm and press in the near future.


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