The Fortnum & Mason Food and Drink Awards 2024 have recognised a new cohort of exceptional individuals in the food and drink industry, shining a spotlight on their talent and contributions. The prestigious event, held at London’s Royal Exchange, acknowledged outstanding achievements from authors, chefs, broadcasters, and content creators.
Fuchsia Dunlop was honoured with the title of Food Book of the Year for her captivating work, “Invitation to a Banquet: The Story of Chinese Food” (Particular Books). Her book was acclaimed as an “epic” exploration of China’s culinary heritage. Chris van Tulleken received the Debut Food Book award for his insightful piece, “Ultra-Processed People” (Cornerstone Press), a profound investigation into the science, economics, history, and production of ultra-processed food.
Emiko Davies’ “Gohan” (Thames & Hudson) was named Cookery Book of the Year, lauded for its beautiful portrayal of Japanese home cooking. Pastry chef Philip Khoury was awarded the Debut Cookery Book prize for “A New Way to Bake” (Hardie Grant), a creative reinvention of traditional baking using plant-based ingredients.
The Drink Book of the Year accolade was presented to Henry Jeffreys for “Vines in a Cold Climate” (Allen & Unwin), providing an illuminating account of the English wine revolution. Jane Lopes and Jonathan Ross clinched the Debut Drink Book award for their comprehensive guide, “How to Drink Australian” (Murdoch Books), offering a thorough exploration of modern Australian wine.
Renowned chef, restaurateur, and broadcaster Rick Stein received a Fortnum & Mason Special Award for his illustrious 50-year career. The Audio prize went to a poignant episode of BBC Radio 4’s “The Food Programme”, which delved into the impact of the ongoing conflict on food supplies in Gaza. Additionally, Sophie Grigson’s television programme “Slice of Italy” seized the title of Best Programme.
Melek Erdal, a distinguished writer, cook, and community activist, secured the Cookery Writer award for her exceptional contributions to “Vittles” and the “Guardian”. The Food Writer award was bestowed upon Ajesh Patalay for his compelling writing in the “Financial Times HTSI” magazine. Patricia Niven claimed the Photographer award, while the Drink Writer prize was awarded to Tamlyn Currin for her notable work on jancisrobinson.com. Tim Hayward was recognised with the Restaurant Writer award for his engaging pieces in the FT Weekend Magazine.
The Content Creator of the Year accolade went to George Egg, known as The Snack Hacker, for his anarchic home cooking antics that have garnered a devoted following. The Personalities of the Year were Si King and Dave Myers, The Hairy Bikers, who expressed their gratitude for the recognition from their loyal followers.
The ceremony, hosted by chef and broadcaster Andi Oliver alongside chef and judging panel chair Angela Hartnett, featured winners selected by an expert panel of judges including Angela Clutton, Itamar Srulovich, Kate Hawkings, Leyla Kazim, Mark Andrew MW, and Will Hawkes. Each winner was awarded a trophy created by architecture firm Mamou-Mani and an iconic Fortnum’s hamper.
The Fortnum & Mason Food and Drink Awards 2024 showcased the outstanding creativity and talent within the culinary world, celebrating individuals who continue to elevate and innovate in the realm of food and drink.