Chef Mark Hix wins journalism award

By Emma Eversham , 06-Jun-2011

Related topics: Events & Awards, People, Restaurants

Chef Mark Hix has won the Cookery Journalist of the Year award for his food writing in the Independent at this year’s Guild of Food Writers’ Awards.

Chef Mark Hix, shortlisted for two Guild of Food Writers awards, was winner of Cookery Journalist of the Year

Chef Mark Hix, shortlisted for two Guild of Food Writers awards, was winner of Cookery Journalist of the Year

Hix, who owns three restaurants in London and one in Lyme Regis and is director of food at The Albemarle at Brown’s Hotel, was also shortlisted for the Michael Smith Award for Work on British Food, won by Sybil Kapoor, for work published in Country Life.

Yotam Ottolenghi’s latest cookbook Plenty was shortlisted for Cookery Book of the Year, but the accolade was given to Caroline and Robin Weir for Ice Creams, Sorbets and Gelati: The Definitive Guide.

In all, 13 awards were given out to food writers and broadcasters at the ceremony at Fishmongers' Hall, London Bridge on 2 June. Anna del Conte was presented with the Guild’s Lifetime Achievement Award by Nigella Lawson while Marina O’Loughlin was voted Restaurant Reviewer of the year for her work in Metro and Fire & Knives.

The Guild of Food Writers’ Awards winners for 2011 are as follows:

Cookery Book of the Year Award - Caroline and Robin Weir, Ice Creams, Sorbets and Gelati: The Definitive Guide

Derek Cooper Award for Campaigning and Investigative Food Writing or Broadcasting - BBC Radio 4’s The Food Programme: The Fruit Industry presented by Sheila Dillon

Evelyn Rose Award for Cookery Journalist of the Year - Mark Hix, for work published in The Independent

Food Book of the Year Award - Mark Diacono, A Taste of the Unexpected

Food Broadcast of the Year Award - BBC Radio 4’s The Food Programme: Pop-up London presented by Sheila Dillon and Tim Hayward

Food Journalist of the Year Award - Felicity Cloake, for work published in Fire & Knives and The Guardian

Jeremy Round Award for Best First Book - Niki Segnit, The Flavour Thesaurus

Kate Whiteman Award for Work on Food and Travel - Josceline Dimbleby, Orchards in the Oasis

Michael Smith Award for Work on British Food - Sybil Kapoor, for work published in Country Life

Miriam Polunin Award for Work on Healthy Eating - Valerie Twomey, Truly Tasty

New Media of the Year Award - Felicity Cloake, for work published on The Guardian and The Observer's Word of Mouth blog

Restaurant Reviewer of the Year Award - Marina O’Loughlin, for work published in Metro and Fire & Knives

Lifetime Achievement Award - Anna del Conte

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition