The Guild of Food Writers Awards 2015: Rhubarb and Rose Champagne Cocktails
The Guild of Food Writers Awards 2015:
Rhubarb and Rose Champagne Cocktails
Today is an exciting day for me, I am travelling to London to attend The Guild of Food Writers Awards ceremony, but unlike last year, this year I am one of the finalists in the Food Blog of the Year Award. I am in the final three, and even if I don’t win the title, which I do want to win of course, I still feel that I have achieved something extraordinary and very special. The Guild describes the awards as…..“the most prestigious in food writing and broadcasting. The winners will be announced on Tuesday the 9th of June at a ceremony at Opera Holland Park in London.”
Guild Awards: Image GFW
So, as you can see, to be included in the final three for the Best Food Blog award, is a huge achievement; it was just four years ago that I started Lavender and Lovage – some regular commissioned work for a national food magazine was cut dry as the magazine folded, sadly due to the recession, and a friend suggested that I start a blog in an attempt to channel all my creative writing, recipe development and photography skills whilst I pitched for new work. It was the best advice I have ever taken, and four years on I now have regular commissioned work again, as well as exciting and interesting press trips home and abroad.
Ku de Ta Restaurant, Singapore
So, it’s time to celebrate, whatever the outcome, as the Guild says…….“The shortlists highlight emerging talent as well as featuring some of our best-known food writers and broadcasters, including Hattie Ellis, Diana Henry, Yotam Ottolenghi, Tom Parker Bowles and Ruby Tandoh. The Guild of Food Writers Awards celebrate the breadth of knowledge and expertise at work in a thriving creative field.“……..and I feel immensely proud to be part of this year’s awards. I may be celebrating too early, if that can ever be the case, but today’s recipe for Rhubarb and Rose Champagne Cocktails, are perfect for the occasion – pretty “baby pink” champagne cocktails made with my home-made Rhubarb, Rose & Strawberry Syrup, for a floral and fruity flavour with bubbles, these would be perfect for avant and après the awards ceremony!
With a HUGE thanks to all my family and friends who have supported me over the last few years and who have been an important source of encouragement and inspiration; whatever the outcome tonight, I want to say “Cheers” to all my readers too, as without you there would be little reason to publish content on Lavender and Lovage – I thank you all for your loyalty and friendship through your numerous comments and emails. I will leave you with this delightful cocktail recipe for now, WISH ME LUCK, and I’ll be back with the results of the evening later this week. Karen
Restaurant Reviewer of the Year Award
(Sponsored by Thompson’s Family Teas)
Marina O’Loughlin for work published in The Guardian’s Weekend magazine
Tom Parker Bowles for work published in olive magazine
Emma Sturgess for work published in Metro
Miriam Polunin Award for Work on Healthy Eating
Healthy Food Guide magazine
The Natural Food Kitchen by Jordan Bourke (Ryland Peters & Small)
The Medicinal Chef: Healthy Every Day by Dale Pinnock (Quadrille Publishing)
Michael Smith Award for Work on British Food
(Sponsored by Aspall)
A Year at Otter Farm by Mark Diacono (Bloomsbury Publishing)
The Shed: The Cookbook by Richard, Oliver and Gregory Gladwin (Kyle Books)
Great British Sweets: And How to Make Them at Home by Adele Nozedar (Square Peg)
Kate Whiteman Award for Work on Food and Travel
(Sponsored by Tebay Services and Gloucester Services)
Fuchsia Dunlop for work published in FT Weekend magazine
Kevin Gould for work published in Jamie magazine
Roast Lamb in the Olive Groves: A Mediterranean Cookbook by Belinda Harley (Hardie Grant Books)
Jeremy Round Award for Best First Book
Honey & Co.: Food from the Middle East by Sarit Packer and Itamar Srulovich (Saltyard Books)
Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen by Meera Sodha (Fig Tree)
Crumb: The Baking Book by Ruby Tandoh (Chatto & Windus)
Food Magazine or Section of the Year Award
(Sponsored by Tenderstem®)
delicious. magazine
FT Weekend magazine
Market Life magazine
Food Journalist of the Year Award
(Sponsored by SuperFast Thermapen®)
Amy Grier for work published in Women’s Health magazine
Tim Hayward for work published in FT Weekend magazine
Sybil Kapoor for work published in Red magazine, Saturday Telegraph magazine, www.theguardian.co.uk, Toast and Preferred Lifestyles
Food Broadcast of the Year Award
The Food Programme: Food is MAD presented and produced by Dan Saladino (BBC Radio 4)
The Kitchen Cabinet (series 9) presented by Jay Rayner and produced by Robert Abel, Miranda Hinkley and Victoria Shepherd (A Somethin’ Else production for BBC Radio 4)
Food Unwrapped Diet Special presented by Jimmy Doherty, Kate Quilton and Matt Tebbutt, executive producer Simon Knight and series producer Claire Cadman (Ricochet for Channel 4)
Food Book of the Year Award
The Land Where Lemons Grow: The Story of Italy and its Citrus Fruit by Helena Attlee (Particular Books)
Never Trust a Skinny Italian Chef by Massimo Bottura (Phaidon Press)
Beyond Bratwurst: A History of Food in Germany by Ursula Heinzelmann (Reaktion Books)
Food Blog of the Year Award
(Sponsored by Encona)
couscousbangbang.blogspot.co.uk by Thom Archer
lavenderandlovage.com by Karen Burns-Booth
www.crumbsonthetable.co.uk by Laura Donohue
Evelyn Rose Award for Cookery Journalist of the Year
(Sponsored by Gold Top)
Sarah Beattie for work published in Vegetarian Living Magazine
Diana Henry for work published in The Sunday Telegraph’s Stella magazine
Yotam Ottolenghi for work published in The Guardian Weekend magazine
Derek Cooper Award for Campaigning and Investigative Food Writing
Felicity Lawrence, Andrew Wasley and Radu Ciorniciuc for work published in The Guardian
www.foodsystemsacademy.org.uk by Geoff Tansey
Faith in Food: Changing the world one meal at a time by Susie Weldon and Sue Campbell (Bene Factum Publishing)
Cookery Book of the Year Award
(Sponsored by Hillfarm Oils)
Salmagundi by Sally Butcher (Pavilion Books)
Spoonfuls of Honey by Hattie Ellis (Pavilion Books)
A Change of Appetite by Diana Henry (Mitchell Beazley)
Honey & Co.: Food from the Middle East by Sarit Packer and Itamar Srulovich (Saltyard Books)
Rhubarb, Rose and Strawberry Champagne Cocktail
Print recipe
Serves 1
Prep time 2 minutes
Meal type Beverage
Misc Gourmet
Occasion Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region British
By author Karen S Burns-Booth
A beautiful pale pink cocktail made with champagne and Rhubarb, Rose & Strawberry Syrup - perfect for all special occasions.
Ingredients
- 2 tablespoons of Rhubarb, Rose and Strawberry syrup per glass
- 150mls Champagne, Cava or Prosecco per glass (or fizzy wine of your choice)
Note
A beautiful pale pink cocktail made with champagne and Rhubarb, Rose & Strawberry Syrup - perfect for all special occasions.
Directions
Step 1 Add the syrup to the glass then pour the champagne or other fizzy wine that you are using over the syrup.
Step 2 Stir and serve straight away.
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