Final André Simon Evaluation 2015–2016

André Simon Food & Drink Book

Awards 2015

Press Evaluation December 2015 – February 2016

Compiled by tpr media consultants

REPORT

Overview Following the success of the 2014-2015 campaign, tpr media consultants were commissioned to design and implement a targeted media campaign focused on the André Simon Food & Drink Book Awards 2015 Awards ceremony in January 2016.

The aims were: • • •

To continue to build the profile of the awards to trade and consumer media by maintaining contact with key press and developing relationships To increase the engagement of key food and drink writers across print and online To ensure that the André Simon Food & Drink Book Awards are positioned and respected as a key industry measure

The long-term aim of publicity is for the André Simon Memorial Fund to be involved in national conversations about trends in food, drink and cooking through its staff, judges and winners. To build this reputation, tpr media have focused on three key messages about the awards:

• • •

The André Simon Food & Drink Book Awards are: A long-standing industry standard that recognises Britain’s best food and drink writing A way of celebrating the quality and diversity of food and drinking writing An effective indicator of emerging food and drink trends

Activities

• • • • • • • • • • • •

Created bespoke press lists of key editors, writers, commentators and bloggers Issued an announcement release to coincide with the shortlist announcement Identified spokespeople for interviews and comment pieces and prepared biographies Built relationships with key journalists, writers and editors Issued invitations to the award ceremony Managed guest list on the night of the award ceremony Managed press on the night of the award ceremony Managed social media on the night of the award ceremony Managed photography on the night of the awards ceremony and issued photos to press Issued a release announcing winners Liaised with publicists at publishing houses about collaborating on PR Liaised with judges about publicity opportunities

Media Outreach In total, during the campaign, we contacted over 1000 editors and journalists across print and broadcast. This included 250 food and drink editors at national newspapers, 25 book desks, 450 writers at consumer magazines, 200 bloggers, 150 targeted trade outlets, 200 picture editors and agencies, in addition to regional outlets.

We also built a bespoke invitation list comprising 242 key editors. We built meaningful relationships and ongoing conversations about the awards with over 80 of these contacts including: • • • • •

National newspapers – Daily Mirror, Guardian, Mail on Sunday, Daily Mail, Sunday Times, the Sun, The Observer and ES Magazine Consumer magazines – Bookseller, BBC Good Food, delicious., Olive, Sainsbury's Magazine, Good Things Magazine, Country & Town House Magazine and Candid Trade publications and organisations – Decanter, The Media Eye and the Guild of Food Writers Blogs – About Time Press and picture agencies – Press Association and WENN

Fifty three of these press sent positive RSVPs to tpr media resulting in a 70% attendance of 37 editors and journalists at the Goring Hotel on 28 January. We also managed three photographers on the night, our own, alongside representatives from ES Magazine and agency WENN.

Social Media There were 770 mentions of the @AndreSimonAward Twitter handle from December 2015 to January 2016 from 358 users and over 300 retweets, with a total potential reach of 4,684,004 users.

Methodology Our campaign for the 2015 AndrĂŠ Simon Food & Drink Book Awards was conducted in two phases. The first phase of the project corresponded with the shortlist announcement in December 2015. A press release, with accompanying imagery, was distributed and the follow up process was used as an opportunity to reconnect with press following the 2014-2015 campaign.

At the beginning of January 2016, we began the second phase of the campaign, looking to place pieces to tie in with the winners’ announcement on 28 January. Press invitations to the ceremony at the Goring Hotel were distributed early in January, with reminders later in the month. This process gave us the chance to maintain an ongoing conversation about the awards with press.

At the awards we briefed and coordinated a professional photographer, as well as photographers from external agencies. We matched journalists with shortlisted authors to secure quotes and interviews for coverage we had lined up, and managed the guest list too. Throughout the campaign and on the evening, we proactively handled the @AndreSimonAward Twitter account, both retweeting and posting original content.

The morning following the awards, we distributed a release announcing the winners which had been pre-approved. The release was circulated with a selection of high-res photos taken on the evening.

From the start, we targeted a wide range of outlets and editors with interests in both food and drink, and books. These included food, drink and book editors at national newspapers; consumer magazines with a food or drink focus; B2B publications for the food, drink and publishing sectors; and bloggers (looking particularly at the respected Foodies100 index).

In the run up to the awards we began approaching broadcast outlets, looking to place shortlisted authors and/or judges for interview slots (Food Programme, Food Chain, Saturday Live, Sunday Brunch). We created author profiles with biographies and imagery and issued targeted pitches to planning.

We also contacted news and picture agencies (such as Press Association and Getty), as well as editors of event pages and picture editors about the ceremony on 28 January. Following the awards, we maintained contact with these outlets, hoping to place winners’ interviews and/or society pieces.

In addition to the activities outlined above, for the duration of the campaign, we continually liaised with publishing houses publicity departments, encouraging them to promote the shortlist announcement through in house websites, newsletters and social media.

This included coordinating a collaborative Twitter competition in which the publishing houses united on a book giveaway on 22 January, the week before the awards. All posts tagged the @AndreSimonAward account using the hashtag #win. To be in with a chance of winning the prize, users were required to retweet, which resulted in reaching and engaging a large social media audience. E.g.

PavilionFood It's #competition time! Win a copy of @ozclarke 100 Bottles #wine shortlisted for @AndreSimonAward RT to #win Followers: 2838 Retweets: 260

Kyle Books

To celebrate the @AndreSimonAward we've got a copy of #fermented to #giveaway RT & FLW by 5pm Fri to #win https://t.co/mF2Ec2FnHW Followers: 7150 Retweets: 368

It was especially important to coordinate activities around Jamie Oliver so tpr media made careful preparations with Jamie’s publicist, Peter Berry. These included a pre-meeting and run-through at the Goring Hotel the night before the awards, where we explained the details of Jamie’s John Avery Award. We also took this opportunity to source a quote for the final press release so that it was ready to issue as soon as possible.

We also liaised extensively with authors, where possible, especially Suzanne Mustacich, seeking to position the author’s book Thirsty Dragon as an exemplary piece of investigative journalism.

We also communicated with the Goring Hotel and Guildhall Library to explore ways in which we might work together to raise the profile of the awards.

The overall aim was to position the award in the context of wider issues about food and drink, creating a voice for the awards in debates about society.

Results National & Regional Papers

Interest from national and regional papers focused on the winners but , due to the close network of relationships in the food and drink industry, it was difficult to place pieces in advance without disclosing the winners.

tpr media arranged for Press Association to speak to the winners on the night of the awards, however, which resulted in a far-reaching news story entitled, “Jamie Oliver says no reason why PM can’t do right thing on obesity”. This was based on Jamie’s acceptance speech and referenced his win with substantial background about the awards, effectively situating the André Simon Food & Drink Book Awards in the context of wider debates about food and drink.

This story was featured in nearly 200 regional and community outlets – from the Belfast Telegraph to the Telegraph and Argus – and also the Mail Online. Meanwhile, regional publications The Bath Chronicle and Western Daily Press were keenly interested in Charlotte Pike’s shortlist selection and ran several pieces.

Following the awards, we also liaised with key national outlets to ensure that they were aware of the winners. We encouraged these papers to reference the André Simon Food & Drink Book Awards in any forthcoming coverage featuring Rachel Roddy, Suzanne Mustacich, Jamie Oliver or Bee Wilson. This resulted in references to the André Simon Food & Drink Book Awards in three Guardian pieces published in February 2016.

Alongside this we had interest from the Daily Mirror, Mail on Sunday and ES Magazine, who all sent representatives to the award ceremony. The Metro were keen to attend, but could not find a reporter on the night. We received extremely positive feedback from all media about the increased profile and visibility of the awards, which we hope to capitalise on in future.

Consumer Magazines

There was a strong interest in the shortlisted food books from consumer magazines, many of whom we had built relationships with during the 2014-2015 campaign.

Following the success of a collaboration the previous year, Sainsbury’s Magazine were keen to run an online competition again in connection with the awards, offering a copy of each shortlisted book as a prize. The competition ran for six weeks, closing shortly after the winners’ announcement on 15 February. It had been the magazine’s most shared and entered online competition in the last 12 months, with nearly 5000 entries and over 13,000 page views.

Good Things Magazine ran a long online feature examining each of the shortlisted books, which coincided with their own “feverish” social media countdown to the awards. Country & Town House Magazine also continued to support the awards, resulting in two pieces: a feature entitled “The four award-winning cookbooks you need to buy in 2016”, and inclusion in a round-up of important January events, alongside news from Lamborghini and House of Ho and Dolce & Gabbana.

Felicity Cloake mentioned the awards with a quote from Pat Llewellyn in a piece about Olia Hercules for her New Statesman column. What’s On TV magazine covered Jamie Oliver’s win, while the Parent Herald reviewed Bee Wilson’s First Bite in connection to her award.

Meanwhile journalists from the New Statesman, BBC Good Food, Olive, delicious, Candid and Eat In magazine attended the awards ceremony and shared photos on social media.

Trade

After much resistance to engage with the awards during the 2014-2015 campaign, the Bookseller finally became an important trade partner. tpr media placed an authored piece from Nick Lander, entitled “Healthy is hip, and other food trends”, exploring the wider themes in food and drink writing represented by the 2015 shortlist. The leading publication in the publishing industry also ran a selection of images taken at The Goring in their online “Pictures of the Week” slot, and a separate news story with quotes from the winners.

Alongside this, Book Trade and Book Brunch ran news features following both the shortlist and winners announcements. The Guild of Food Writers included information about the awards in their newsletter to members.

Business-focused wine publications also enthusiastically engaged with the awards. Wine & Spirits magazine published a print piece entitled “Winter Reading”, recommending the four shortlisted drink books. Meanwhile Decanter, Drinks Business and Drinks International ran news features about Suzanne Mustacich’s winning book Thirsty Dragon. Wine Spectator and Wine Jobs also covered the awards.

News and event stories appeared in a range of other industry-specialist publications including CODE (hospitality), Real Food Revolution (food), The Handbook (Events), The Media Eye (celebrities) and Communications England (media).

Online & Blogs

Press Association’s news story was picked up by both BT.com (the 30th most visited site in the UK) and Yahoo News for their live news websites alongside a breadth of coverage on smaller specialist blogs:

• Wine (Jim’s Loire, Wine Chronicles, 1000 Wines and Sarjina Uncorked) • Cooking (Charlotte’s Kitchen Diary, Good Food Revolution, The Nosh, Beattie’s Cooking Blog and Using Mainly Spoons) • Reading (Shelf Awareness)

A highlight was Laura Scott’s long blog post about the awards for her blog How To Cook Good Food (Foodie100 #18). This featured an interview with Pat Llewellyn and a competition to win a copy of Rachel Roddy’s winning book Five Quarters.

A host of other influential bloggers also attended the awards and shared photos and information on their social media pages, including Angelica Malin (About Time), Nick Harman (Foodeepedia), Stuart Forster (Go Eat Do), Cathy Neligan (Cat Food is Good For You) and Elsa Messi (The London Sinner).

Broadcast & Podcast

tpr media extensively explored broadcast slots, including radio and television sofas. We successfully secured a pre-recorded interview with Suzanne Mustacich with BBC Radio 4’s The World Tonight which took place on the morning of the awards.

BBC London TV confirmed a package exploring the archive collection of books at the Guildhall Library accompanied by an interview with Nick Lander and culminating in a live slot at the awards on 28 January. This was unfortunately pulled at the last minute as the channel discovered a bulk of pre-recorded media material which they needed to issue.

The Community Channel were interested in broadcasting live for the event, but decided not to go ahead. BBC World Service were also extremely interested in a package too but this did not happen for personal reasons.

Following conversations initiated last year, the Food Programme may reference the awards in a future programme – perhaps in connection to the Guildhall Library.

Podcasts were a new and exciting platform for publicity this year. tpr media arranged for Qin Xie to interview Suzanne Mustacich in a private room at The Goring on the night of the awards for a 30 minute podcast called Heard on the Grape Vine, available to download for free through iTunes.

This podcast also featured on Qin’s own blog, Amateur Wine.

Following the awards, Rachel Roddy also discussed the ceremony and her thoughts on winning for a podcast called Eat This Podcast, which described the awards as “a very big deal indeed for a first book”.

Other

A package of professional images from the awards were published on the Getty database.

Summary & Recommendations

The timings worked very well for us this year. In particular, it made a huge difference to this year’s campaign that we knew the winners a week in advance, allowing us to tentatively suggest winning authors for slots.

With the 40th anniversary of the awards approaching, we would recommend that we start thinking about approaching a media partner (such as the Guardian, or Sainsbury’s Magazine), perhaps suggesting a special supplement to tie in with the shortlist announcement.

We also feel the brand presence of the awards could be built upon. We would suggest, for example, that a run of stickers are commissioned and supplied to publishing houses, highlighting shortlisted and winning publications for visibility on shelves. This would allow us to communicate with book shops as part of the campaign, widening its reach.

Please see a selection of cuttings below. This is not comprehensive.

NATIONALS

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Date: 28­Jan­2016 Reach: 2392823 Value: 29090 Friday, Jan 29th 2016 12PM 10°C

Jamie Oliver says no reason why PM can't do right thing on childhood obesity

By PRESS ASSOCIATION PUBLISHED: 23:50, 28 January 2016 | UPDATED: 23:50, 28 January 2016

Jamie Oliver has said there is no reason why David Cameron cannot do "the right thing" about a childhood obesity strategy.

The celebrity chef said the Government's decision on the matter will ultimately turn out to be the Prime Minister's legacy.

His comments come after the World Health Organisation (WHO) joined calls for a ''sugar tax'' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK.

+1 Chef and food campaigner Jamie Oliver

Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards where he was recognised for his contribution to the food industry, Oliver, 40, said the issue is not "rocket science".

He told the Press Association: "I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

"Regardless of who you vote for, it's Cameron's legacy. There's no real reason why he can't do the right thing."

He added: "Ultimately what he has to do is come up with a childhood obesity strategy that's relevant, logical and fitting for the epidemic that we're dealing with with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country, is in the next 20 years."

He said he thinks people are getting tired of "miserable statistics" about childhood obesity decade after decade, asking: "How long can it go on?"

Oliver said he has the support of "every organisation around health give or take", adding: "The list is like 30 deep. Anyone that you would trust your kids with supports it."

He praised the Prime Minister's advisers, calling them "very impressive".

He said: "They have everything on the shelf. The question is ­ what's in the basket?"

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Oliver said he expects an update in the next two weeks, but added that it might be pushed back.

"Everyone cares, but no one wants to take any pain. Everyone's got to take pain," he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald's.

"Everyone always liked to poke at McDonald's. McDonald's has been doing more than most mid and small­sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don't work for them. I'm just saying they've been doing it ­ 100% organic milk, free range eggs, looking at their British and Irish beef."

He added: "My point is, everyone needs to do their bit. The corner shops need to do way, way more.

We've got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

"Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds' lunch boxes. But there's no legislation that backs up a teacher to do such a thing. There's no standards," he said.

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Oliver received at Thursday night's ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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Food & drink Kitchen sink tales

A ragu alla bolognese recipe to provoke passionate conversation This ragu in the Bolognese fashion – using milk to finish – creates a silky dish that’s certain to provoke generous, passionate debate about one of the greatest Italian dishes

Milk sounds like an odd addition to a ragu, but it’s gorgeous, softening the edges and making the whole thing rounded and very delicious Photograph: Rachel Roddy for the Guardian

Rachel Roddy Tuesday 2 February 2016 14.02 GMT

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I

once sat and listened to the most heated debate about ragù alla bolognese. My Italian was still basic, and a lot of wine had been drunk, so I wasn’t able to keep up with the detail being bounced back and forth across the table between the two main debaters, both from different sides of Bologna, which apparently makes a difference. It was possibly chicken livers, or when to add the cheese. At a certain point, the thing I had been quietly dreading happened and the conversation turned to spaghetti bolognese, and faces turned to me, one of two English people.

Now, I grew up with my mum’s spaghetti bolognese, the same deep red as the waxed cloth on the table, and loved it as much as being able to twirl the strands around my fork, then suck the last strand so hard it flicked sauce up my face. I have also made a pretty traditional ragù for years. I was neither capable or willing to join in the debate though, which felt as if it might tip from jest to ridicule. My face burned. Then, the most opinionated of the lot said something I did understand, about how discussion about food should be as generous, passionate and good as we wish our food to be. Yes, talk about authenticity and difference, but never make people feel ashamed.

This has stayed with me as I continue to learn more about Italian food. A fascinating journey that sometimes has me feeling as if I am pressing my nose up against a misted­ up window pane trying to understand what the hell is going on inside. Nonetheless, I think the debate is wonderful. Jane Grigson was spot on when she said that food, its quality, its origins, its preparation, is something, the best thing maybe – to be studied and thought about. And this means the whole damn lot, tracing dishes back as far as you can (which can be no mean feat when recipes become stories and vary from stove to stove), but also observing variations as dishes cross continents, changing shape and significance as they go.

With this in mind, I have found it fascinating to learn more about traditional ragù alla bolognese. (That’s not to say that I don’t have my own variations, some with their roots in Hertfordshire in 1981, waxed cloth and The Human League’s Don’t You Want Me topping the charts, but more about that another time.) Not to be confused with the Neapolitan version, ragù alla bolognese originates in Bologna, the capital of Emilia Romagna which sits two thirds of the way up the boot. It begins with a battuto – which describes the action of striking (battere) – of onion, celery, carrot and cured pork, which you then cook in the fat of the north: butter. Traditionally, there is no garlic and the meat is beef, maybe pork, possibly chicken liver. The wine can be red or white, depending on your preference, or the bottle open, and the suggestion of tomato lent by concentrate dissolved in water or stock. The finish is milk, which may sound odd, but is gorgeous, softening the edges and making the whole thing rounded and very delicious.

Nothing complicated, but care and attention are needed to get to this point.

Now, very little attention is needed, as you leave the pan to quietly blip and burp at the back of the stove, feeding it with drips of milk from time to time. The final panful should be dark, but slightly blushing and visibly rich. Initially, I found the appearance and consistency of ragù disconcerting, almost crumbly. The consistency is why ribbons of egg pasta, such as tagliatelle or fettuccine, are just the thing, and why it is important to add parmesan, and the vital slosh of starchy pasta cooking water to weld everything together. When you are ready, serve and invite passionate, generous discussions, fueled by the rest of the bottle of wine, or two.

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Ragu is even better the next day, after two days even, just keep it covered in the fridge. It also freezes very well. Photograph: Rachel Roddy for the Guardian

Ragu alla bolognese Serves 4–6 40g butter 3 tbsp extra virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 50g pancetta or unsmoked bacon, diced 1 bay leaf 200g minced beef 200g minced pork 50g chicken livers (optional) 200ml red or white wine 1 tbsp tomato puree dissolved in 150ml warm water or chicken stock Salt and black pepper 150ml whole milk 500g fettuccine, tagliatelle or pappardelle 6 tbsp freshly grated parmesan 1 In a large, heavy­based saucepan or deep saute pan with a lid, heat the butter and olive oil, add the vegetables, pancetta and bay leaves and cook over a low heat until soft and fragrant.

2 Increase the heat slightly and crumble the meat into the pan. Cook, stirring pretty continuously, until the meat has lost all of it’s colour and browned evenly. Add the wine, let it evaporate for a couple of minutes, then add the tomato. Simmer, uncovered, over a low heat for 30 minutes, by which time the sauce should have deepened in colour and have very little liquid. Add a good pinch of salt, lots of black pepper and a little of the milk. Cook slowly, covered, for another hour, every so often lifting the lid and adding the milk until it is used up. The sauce should be rich, and thick, with very little liquid, but not dry, so keep an eye on it.

3 Warm a serving bowl. Cook the pasta in plenty of well­salted water until al dente.

Drain the pasta, reserving some of the pasta cooking water, and tip into the warm bowl.

Sprinkle over half the cheese, the sauce, a little of a pasta cooking water and toss

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carefully, lifting the pasta from below with two spoons, If it seems a little dry, cautiously add more pasta cooking water, toss again and serve, passing round the rest of the grated parmesan.

Rachel Roddy is a Rome­based food blogger and author of Five Quarters, winner of the 2015 André Simon food book award

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Food & drink Kitchen sink tales

Rachel Roddy recipes: Classic Roman pasta and chickpea broth Pasta e ceci – pasta and chickpeas – is typical rustic Roman fare – a soffritto of onion and celery simmered in wholesome chickpea broth, the flavours intensified with salty anchovy and filled out with toothsome broken pasta.

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Rachel Roddy’s pasta e ceci: soak the chickpeas overnight as you’ll be using the juices as the basis for the broth. Photograph: Rachel Roddy for the Guardian

Rachel Roddy Tuesday 9 February 2016 12.30 GMT

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I

first ate pasta e ceci at Bucatino, the sprawling trattoria that occupies the ground­ floor, left­hand corner of my old building. It was probably Friday – a traditional day for pasta e ceci – and I was with my partner, Vincenzo. It wasn’t my lunch, but his. It arrived in a deep bowl, steaming so intensely that if I’d had a tea towel I’d have been under it, inhaling the rosemary­scented broth, in which were bobbing chickpeas and pieces of broken tagliatelle. I traded half a portion of spaghetti alle vongole for half a bowl of pasta e ceci, and there began a habit.

Pasta e ceci– pasta and chickpeas – is one of Rome’s iconic dishes – a dish of chickpeas cooked with onion and a stick of celery, then united with broken wholemeal pasta. It has a history almost as long as

How to cook pasta and tomato sauce, by Rachel Roddy Read more

the city itself, dating back at least 2,000 years. Ceci – Cicer Arietinum – gets its Latin name from Aries – a ram – as each dried pea is said to resemble a ram’s head, complete with horns. Pasta e ceci appears twice on the informal weekly recipe calendar still followed in Rome: it is eaten on Tuesdays and Fridays. Walk past any Roman trattoria on those days, and it may well be chalked up on the blackboard (or in the case of

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Bucatino, black penned up on the white board). Walk around Testaccio on those days and you may well catch the scent of chickpeas simmering.

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Pasta e ceci is as changeable and temperamental as the cooks that make it. Like so much good Italian cooking, the principles are clear: cooked chickpeas are added to some sort of soffritto, then water or chickpea broth is added and the soup simmered. Pasta is then added to the soup and cooked until tender. But beyond that, the variations are endless.

Pasta e ceci can be brothy or creamy; it can be tomato rich or blushing; it can include

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anchovies, potato and celery; it can be scented with garlic, rosemary or sage; the chickpeas can be soaked by you or from a tin, whole, or reduced to a cream; the pasta can be tubes, badly cut squares or broken tagliatelle. No two pans are the same, and even the most meticulously followed recipe will turn out different each time. It is a dish

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that invites improvisation and tweaking according to taste.

To start improvisation for this infinitely simple dish you need a working model. Two even. This first pasta e ceci is inspired by, and probably mostly closely related to, the bowlfuls I have eaten at my local trattorias. Brothy and scented with garlic and rosemary, it also includes anchovies – which, far from being fishy and intrusive, are anything but, discreetly giving the broth a salty, savoury note and then disappearing like Sir Charles Lytton. As much as I love my immersion blender, I don’t get it out for this version, preferring a distinct broth in which the tender ceci and pasta bob, over which the strident scent of rosemary swirls. As for pasta, tubetti (little tubes) ditalini (little thimbles) broken tagliatelle, or – best of all – maltagliati (badly cut pieces) of fresh egg pasta all work here. I finish each bowl with a bit more olive oil.

The chickpeas do need to be soaked for at least 12 hours, changing the water twice if you have the patience. This is because the chickpea cooking water – cloudy and sweetly starchy – is the broth, providing flavour and body. If even the word “soaking” irritates you, you could try with tinned and bouillon (let me know) or wait until next week’s dish.

Pasta e ceci

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Serves 4 250g dried chickpeas 2 garlic cloves 2 sprigs of fresh rosemary 6 tbsp extra virgin olive oil 3 anchovies packed in oil 3 plum tomatoes, peeled, seeded, and coarsely chopped (optional) 200g short pasta, as as tubetti, ditalini, broken tagaliatelle or maltagliati Salt and black pepper 1 Soak the chickpeas in plenty of cold water for 12 hours or overnight, changing the water twice if you can. Drain the soaked chickpeas, cover with 2 litres of fresh water, add a clove of garlic and a sprig of rosemary. Bring the pan to the boil over a medium heat, and simmer for 1½ hours or until the chickpeas are

Pasta e ceci– pasta and chickpeas – has a history almost as long as the city itself, dating back at least 2,000 years. ‘It is as changeable and temperamental as the cooks that make it.’ Photograph: Rachel Roddy for the Guardian

tender. Start tasting after one hour. Keep in mind you want 1.2 litres of cooking liquid, so top up with more water if

necessary.

2 In a large heavy­based pan or casserole, heat the olive oil and add the anchovies, the remaining clove of garlic (peeled and gently crushed with the back of a knife), and the other sprig of rosemary. Fry gently until the anchovies dissolve into the oil and the garlic and rosemary are fragrant. Add the tomatoes if you are using them, and break them up with a wooden spoon. Cook for another few minutes.

3 Use a slotted spoon to add the chickpeas, and then add the chickpea broth, making sure there is 1.2 litres – make it up with hot water if there isn’t – and a pinch of salt.

Increase the heat to bring the soup to the boil.

4 Add the pasta and cook until tender, stirring, tasting and adding more broth to keep it a nice soupy consistency. Serve with a grinding of black pepper and a little more olive oil poured over the top.

Rachel Roddy is a Rome­based food blogger, author of Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard, 2015) and winner of the 2015 André Simon food book award.

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Food & drink Kitchen sink tales

Second helping: Rachel Roddy’s quicker pasta e ceci recipe Last week we made this classic Roman chickpea­pasta broth from scratch, soaking the chickpeas overnight. Here’s the other way to make pasta e ceci – this time from tinned chickpeas: quicker, creamier, more colourful.

This second version of pasta e ceci – the ‘storecupboard version’ – begins by draining tinned chickpeas and results in a thicker, creamier pasta e ceci. Photograph: Rachel Roddy/THE GUARDIAN

Rachel Roddy Tuesday 16 February 2016 12.30 GMT

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W

e called it “tatie hash.” The smell would meet us as we walked up the long

garden path, and then my glasses would fug up as we walked in the sliding door and my grandma would remind us to be careful with the sliding door because it was “dicky.” The pan would bubble away on a back burner while we had a snack, usually malt loaf with butter and cheese, or crackers – my grandma was very keen on crackers. It would bubble some more while did our homework. Eventually my brother and sister and I would sit, as we did every Tuesday after school, at my grandparent’s table to eat a plate of beef shoulder, potatoes, carrots, celery and onion that had been simmered into a stew our family called tatie hash. I should note that, to others, “tatty”, “tatta” or “potato hash” might be more familiar, as might be the addition of corned beef .

We loved tatie hash as much as we loved our grandparents, and so when a school friend who cam e over for tea was rude about it, I was furious. As far as I was concerned it was beyond any sort of judgment, even less criticism. Tatie hash was like my grandma: comforting, straightforward, warm and – most

Rachel Roddy recipes: Classic Roman pasta and chickpea broth Read more

importantly – something you could depend on. It was also to be finished if you wanted pudding, which was usually rice pudding, or tinned peaches with evaporated milk, the fruit syrup curdling the milk, which sounds unsavoury but wa. sn’t. Or iswas it?

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Again, it was beyond criticism.

But then one day I did criticise. I was about 10 and in a horrid mood the day I told my grandma that tatie hash was sloppy and boring, and that only old people ate the same thing again and again.

I wanted to take back the words as soon as they came out and I watched the hurt shoot across my grandma’s forehead like a crack. A few years earlier she would have said something sharp back, but not then. I said sorry many times, but it never felt enough.

I still wish I could take the words back. While I was at it, I would also thank her for all the buttons sewn back on, holes in the elbows of jumpers darned, holes in knees plastered, stories told, purple fruit pastilles saved and tell her how important tatie hash Tuesdays were; those comforting­claustrophobic evenings in the maisonette flat on Cowper Road. I would also tell them that after years of kicking against any sort of routine, I now like nothing more than making the same thing again and again in this Roman, English, Sicilian kitchen: pasta and tomato sauce Mondays, roast chicken Tuesdays (which means chicken soup Wednesdays), and pasta e ceci Fridays.

“Pasta and chickpeas! Well that does sound exotic” Grandma Phyllis might have said.

“That would give me heartburn” my Grandpa might have added from the sofa.

Everything gave him heartburn.

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“Oh John, do give over! Pasta and chickpeas sounds lovely, Rach. Now lets have a cup of tea and you can tell me more about the part of Rome you live in, Testicles is it?”

“Testaccio Grandma, it’s called Testaccio.”

Through pureeing you have a broth the colour of a September sunrise and a texture that is creamy and deeply comforting

I think Phyllis would have liked this second version of pasta e ceci – the storecupboard version (see alternative version with dried chickpeas in last week’s column). It begins by draining tinned chickpeas – surely the best and most useful of the legumes in tins, as they keep their texture and sweet depth of flavour.

Care is needed though, as we won’t have the broth that

comes with soaking and cooking your own chickpeas.

You want a full­flavoured soffritto – so go slowly and use good olive oil, a pinch of chilli, fresh rosemary and a good teaspoon of tomato puree – but you want it blushing, not burning red. Then there is the rind. I will be forever grateful to the person who taught me to keep the parmesan rinds with the last bit of dry cheese still attached in a bag in the freezer. Adding one to soup as it cooks imparts a deep savoury flavour, and provides an excellent chewy and cheesy cook’s treat at the end. Another tip I was happy to learn is buying sheets of fresh egg lasagna, and then cutting them into maltagliati – “badly cut”, which I think says it all.

Another key difference with last weeks version is the consistency. By pureeing half – with a food mill if you have one, which also deals with the skins – you have a soup the colour of a September sunrise and a texture that is creamy and deeply comforting.

Pasta e ceci – pasta and chickpea soup – version 2 Serves 4 2 x 400g tins of chickpeas 1 onion 1 stick of celery 1 small potato (optional) Salt 6 tbsp of extra virgin olive oil A sprig of fresh rosemary 1 tsp of tomato puree/concentrate A small pinch of dried red chilli flakes (optional) 1.2 litres of water A pinch of salt A parmesan rind (optional) 120g small dried pasta such as tubetti or ditalini, or 200g fresh egg lasagna sheets cut into small squares Black pepper 1 Drain and rinse the chickpeas. Finely dice the onion and celery, and peel and cut the potato into chunks. In a large heavy­based pan, warm the olive oil, add the onion and celery and cook gently until soft and fragrant.

2 Add the potato and stir until each chunk glistens, then add the rosemary, tomato and chilli (if you are using it), stir and cook for a minute before adding the chickpeas. Add 1.2 lites of water, a pinch of salt and the parmesan rind if you are using it. Bring to the boil, then reduce to a gentle simmer for 20 minutes.

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3 Remove half the soup from the pan and pass it through a food mill or use an immersion blender to make it smooth, then return it to the pan.

4 Remove the cheese rind (a cook’s treat). Taste and add more salt if necessary. Bring the soup to a steady but moderate boil, add the pasta and then – stirring pretty attentively – cook until the pasta is tender, adding a little more water if necessary.

Taste to check seasoning, adding black pepper if you wish. Serve with a little more olive oil poured over the top.

Rachel Roddy is a Rome­based food blogger, author of Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard, 2015) and winner of the 2015 André Simon food book award.

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BluTone 16 Feb 2016 23:03

1

Rachel, thank you.

This piece of your writing has touched a wonderful, pure, nostalgic note for Me (one that I shall not share so publicly). Thank you Rachel.

AND ! (extra thank you) This recipe WILL tastefully & accurately fill a neat and necessary space.

Under other circumstances Rachel........... I would (likely) be more expansive.

I adore your line....... "when a school friend who cam e over for tea was rude about it, I was furious."

Because it so beautifully forms an act of contrition for " I told my grandma that tatie hash was sloppy and boring, and that only old people ate the same thing again and again."

I know Rachel, I know.

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Planjane 16 Feb 2016 22:01

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I love this column. Such sensible and doable recipes. I'm giving this ago this evening.

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Founded in 1978, the André Simon Food & Drink Book Awards celebrates cookery and drinks writing that delves deep into the subject. Focusing on literary value, originality, and progression, the prize is coveted.

It’s a UK award that recognises the achievements of writers. And it remains the longest continual accolade of its kind. This year’s event was held at The Goring and 2015’s winners were announced by acting chairman Nick Lander, alongside trustees and judges for each category.

Categories are divided into food, drink, and a special commendation. A fourth, standalone title, the John Avery Award, is granted at the discretion of trustees and notes an ‘exceptional contribution to the food industry’.

Jamie Oliver scooped the latter. Speaking in a packed basement room at The Goring, he said he was ‘delighted to win’ and, despite being such a well­known face in the food world, mentioned that he was also rather ‘surprised’ too. He would say that!

OLIVER SAID… I’m so pleased. It’s such an honour to receive this prestigious award but extra special following in the footsteps of Elizabeth David, Marcella Hazan, Jane Grigson, Claudia Roden and so many other incredible cookery writers.

It’s also fantastic that the André Simon Awards recognise some of the amazing new talent coming through like my dear friend and former graduate of Fifteen restaurant, Anna Jones, whose two books are so beautifully written and photographed.

WE ALSO CAUGHT UP WITH THE OTHER WINNERS… RACHEL RODDY

I am thrilled, honoured and to tell the truth flabbergasted to have received this award. Five Quarters was the work of many, and we were fortunate to be given time and freedom for the book to evolve over the course of two years. I will be

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ever grateful for the patience and vision of my commissioning editor Elizabeth Hallett.

I live in Rome and write about Italian food, but my desk is a patchwork of books by Alan Davidson, Elizabeth David, Jane Grigson, Claudia Roden, Fergus Henderson, Simon Hopkinson, all of them previous winners of this prize.

These are the food writers that inspired me to begin writing about food in the first place, and continue to inspire me everyday. Of course they also inspire me to cook and eat. I have enormous admiration for the work of the André Simon memorial fund and its commitment to, and celebration of food and wine writing. I feel extremely proud that now I am part of the story.

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Thirsty Dragon was an ambitious undertaking – investigative reporting, historical research, woven into a tale of narrative nonfiction. To win the André Simon award, it recognizes all the hours I spent trying to get it right.

It was immensely gratifying to win the André Simon Drink Book Award. There are so many fantastic drinks books out there. I tried to do something a little different.

I’m proud that Thirsty Dragon received this recognition.

BEE WILSON

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I was thrilled and honoured to win. One of the very first André Simon awards was won by the late Alan Davidson, one of my food heroes, so I have been aware of the awards for a long time. Non­recipe food writing sometimes struggles to be recognised, so the award means a lot, especially since the short­list included many of my favourite cookbooks from last year.

WE’D ALSO LIKE TO RETELL AN AMUSING TALE WILSON TOLD UPON ACCEPTING HER AWARD. When the author went up to the stage, Wilson glanced over to Oliver and told him that the moment she first caught a glimpse of his debut cookery show, The Naked Chef, she was going into labour – some years ago. She said it helped her during such a painful time – and helped move her further into the food world.

She said: ‘It was really inspiring, it was very different and the food was quite different to other things on TV at the time. The recipes were great.

‘I’ve not always had an easy time with food – this definitely helped change that.

‘It’s just a shame the programme didn’t last 16 hours!’ Wilson remarked, while looking over to Oliver. We were all amused. For us, it was the best moment of the night.

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The shortlist showcasing the best of contemporary food and drink writing from nearly 150 submissions, features established food and drink figures, including Jamie Oliver and Oz Clarke, alongside first­time authors Rachel Roddy and Olia Hercules. The diverse publications range from Fermented – containing recipes for sourdough, sauerkraut, kimchi and more – to Soda Politics, the first book to focus on the history, politics, nutrition and health impacts of fizzy drinks.

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In the spotlight this year there are cultural cuisines from the Ukraine (Mamushka), Korea (Our Korean Kitchen) and Italy (Five Quarters), and wine from Portugal (Madeira). There’s cultural analysis too, from Suzanne Mustacich – whose Thirsty Dragon explores China’s lust for Bordeaux and quest to become a global wine power – and Bee Wilson, who writes about how our food habits are shaped by family, culture, memory, gender, hunger and love in First Bite.

The shortlist FOOD BOOKS

DRINK BOOKS

A Modern Way to Cook by Anna Jones (Fourth Estate)

Thirsty Dragon by Suzanne Mustacich (Henry Holt)

Fermented by Charlotte Pike (Kyle Books)

Madeira by Richard Mayson (Infinite Ideas Ltd)

Five Quarters by Rachel Roddy (Saltyard Books)

Soda Politics by Marion Nestle (Oxford University Press)

Mamushka by Olia Hercules (Mitchell Beazley)

The History of Wine in 100 Bottles by Oz Clarke (Pavilion Books)

First Bite by Bee Wilson (Fourth Estate)

Our Korean Kitchen by Jordan Bourke & Rejina Pyo (W&N)

Everyday Super Food by Jamie Oliver (Michael Joseph)

Winners will be announced later this month so don’t forget to check back on the website.

For more interesting food and travel news, pick up a copy of the latest issue of Good Things magazine. To download a digital copy click here or buy in store at select Waitrose and Tesco stores, WHSmith High Street, WHSmith Travel, Wholefoods, Marks and Spencer and News on the Wharf.

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The Andre Simon food & drink book awards winners

Last night (28th January), the prestigious André Simon Food & Drink Book Awards announced the winners of 2015. Founded in 1972, they are the only one of their kind in the UK to exclusively and properly recognise the achievements of talented food and drink writers such as Michel Roux, Nigel Slater and Rick Stein. Read on to find out which of your favourite books made the shortlist and won the award.

The shortlist showcasing the best of contemporary food and drink writing from nearly 150 submissions, featured established food and drink figures, including Jamie Oliver who won the John Avery Award for this book Everyday Super Food. The diverse publications ranged from Fermented – containing recipes for sourdough, sauerkraut, kimchi and more – to Soda Politics, the first book to focus on the history, politics, nutrition and health impacts of fizzy drinks.

Our personal favourite, A Modern Way to Cook by Anna Jones also made the shortlist. Click here to read our exclusive interview with the author herself.

In the spotlight this year were cultural cuisines from the Ukraine – Mamushka, Italy – Five Quarters written by this year’s food book category winner Rachel Roddy and wine from Portugal – Madeira. There was cultural analysis too, from drinks book winner Suzanne Mustacich – whose Thirsty Dragon explores China’s lust for Bordeaux and quest to become a global wine power. Bee Wilson, who received a Special Commendation writes about how our food habits are shaped by family, culture, memory, gender, hunger and love in First Bite.

Jamie Oliver said, “I’m so pleased. It’s such an honour to receive this prestigious award but extra special following in the footsteps of Elizabeth David, Marcella Hazan, Jane Grigson, Claudia Roden and so many other incredible cookery writers. It’s also fantastic that the André Simon Awards recognise some of the amazing new talent coming through like my dear friend and former graduate of Fifteen restaurant, Anna Jones, whose two books are so beautifully written and photographed.”

The winners each receive £2000, while the Special Commendation and the John Avery award is worth £1500 and shortlisted authors each receive £200.

The winners FOOD BOOKS

DRINK BOOKS

A Modern Way to Cook by Anna Jones (Fourth Estate)

Thirsty Dragon by Suzanne Mustacich (Henry Holt)

Fermented by Charlotte Pike (Kyle Books)

Madeira by Richard Mayson (Infinite Ideas Ltd)

Five Quarters by Rachel Roddy (Saltyard Books)

Soda Politics by Marion Nestle (Oxford University Press)

Mamushka by Olia Hercules (Mitchell Beazley)

The History of Wine in 100 Bottles by Oz Clarke (Pavilion Books)

First Bite by Bee Wilson (Fourth Estate) Our Korean Kitchen by Jordan Bourke & Rejina Pyo (W&N) Everyday Super Food by Jamie Oliver (Michael Joseph) For more exciting food and travel news, pick up a copy of the latest issue of Good Things magazine. To download a digital copy click here or buy in store at select Waitrose and Tesco stores, WHSmith High Street, WHSmith Travel, Wholefoods, Marks and Spencer and News on the Wharf.

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TV News Jamie Oliver: No reason why Cameron can't 'do right thing' on childhood obesity epidemic 12:20pm, Friday, 29 January 2016

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Jamie Oliver has said there is no reason why David Cameron cannot do 'the right thing' to tackle childhood obesity.

The celebrity chef said the Government’s decision on the matter will ultimately turn out to be the Prime Minister’s legacy.

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David Cameron (Andrew Milligan/PA)

His comments come after the World Health Organisation (WHO) joined calls for a 'sugar tax' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards, where he was recognised for his contribution to the food industry, Jamie, 40, said the issue is not 'rocket science'.

He told the Press Association: “I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

“Regardless of who you vote for, it’s Cameron’s legacy. There’s no real reason why he can’t do the right thing.”

Jamie Oliver (Ian West/PA)

He added: “Ultimately what he has to do is come up with a childhood obesity strategy that’s relevant, logical and fitting for the epidemic that we’re dealing with, with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country is in the next 20 years.”

He said he thinks people are getting tired of 'miserable statistics' about childhood obesity decade after decade, asking: “How long can it go on?”

Jamie said he has the support of 'every organisation around health give or take', adding: “The list is like 30 deep. Anyone that you would trust your kids with supports it.”

He praised the Prime Minister’s advisers, calling them 'very impressive'.

He said: “They have everything on the shelf. The question is – what’s in the basket?”

Jamie said he expects an update in the next two weeks, but added that it might be pushed back.

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Jamie Oliver (Ian West/PA)

“Everyone cares, but no one wants to take any pain. Everyone’s got to take pain,” he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald’s.

“Everyone always liked to poke at McDonald’s. McDonald’s has been doing more than most mid and small­sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don’t work for them. I’m just saying they’ve been doing it – 100 per cent organic milk, free range eggs, looking at their British and Irish beef.”

He added: “My point is, everyone needs to do their bit. The corner shops need to do way, way more. We’ve got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

“Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds’ lunch boxes. But there’s no legislation that backs up a teacher to do such a thing. There’s no standards.”

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Jamie received at Thursday night’s ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

­ Press Association

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Parents Could Form Their Child's Food Preferences From Their First Bite (Know The Secrets Of How To Make Your Child Eat Veggies)

(Photo : David M. Benett/Dave Benett/Getty Images) Caption:LONDON, ENGLAND - JANUARY 28: Bee Wilson (L) and Nick Lander attend The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

A new book written by Bee Wilson is out to help parents make their kids love vegetables. Her book is called "First Bite" and it contains a lot of tips about how parents could encourage their kids to eat healthy food.

In an interview that Wilson had with Terry Gross from NPR's "Fresh Air", she said, "As parents, we have a far greater power than we think we have to form children's tastes."

The food author found the relationship of an individual's genetic background, environment, ability to remember things and feeding patterns at a very early age to food preferences. In an article published by NPR, she suggested that in

order for parents to make their kids want to eat their veggies, they should start introducing it to them at their child's first bite. According to Wilson, parents have the ability to shape their child's preference when it comes to food because the palate pretty much already exists even before the child is born.

This is a good development in the subject of parenting and feeding a child only healthy food while they are growing up. It has been a common issue for parents to deal with, especially now that we are living in an era called "the junk food generation." This book is bringing hope to parents knowing that there is a chance for their kids to grow healthy by eating only healthy food without having to force them.

Wilson also explained further about taste, saying preference is actually a product of familiarity. She pointed out that even before a child is born, a mother's eating lifestyle already has an effect to a child's taste that later on, he or she would remember whatever it is that their mother has eaten during pregnancy. It is like "dejavu" whenever you eat.

There is also such a thing as the "flavor window," the ages between four and seven months old. It is the time when parents could easily introduce to their child the healthy lifestyle. But it is never too late to feed them right even if the "flavor window" has already passed.

"It's not that the flavor window then flips shut ... and we can never learn to love bitter green vegetables. Humans can learn to love new flavors at any age," Wilson added.

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Healthy is hip, and other food trends

Healthy is hip, and other food trends Published February 2, 2016 by Nick Lander

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Being a trustee of the André Simon Book Awards for food and drink writing gives me a unique opportunity each year – to judge the social changes sweeping across the UK through our preferences for what we eat and drink. I’m often surprised, sometimes amused, and always fascinated.

Though eight out of 10 of us are apparently fed up of being told what we should and shouldn’t eat, this year’s record­breaking number of food entries demonstrated that healthy is hip with noticeable trends towards vegetable­forward cooking and food groups that promote well­ being. Championing this movement on our shortlist, you’ll find author Anna Jones, and super food’s most recent (and perhaps best­loved) convert, Jamie Oliver, winner of the John Avery Award .

Now that we’ve all learnt that the live probiotics in pickled foods are great for our gut health, an unexpected strand of health­conscious cooking is epitomised by Charlotte Pike’s Fermented. The unusual book teaches us the principles that lie behind fermented food, and how to indulge in the trendiest pastime of 2015 at home to live better and longer.

These trends follow hard on two others. First – and rather contradictorily – there’s baking, which reached its peak of popularity in 2014 but continues to tempt. Then there’s cooking inspired by the Middle East, championed by Yotam Ottolenghi and, more recently, Honey & Co’s Sarit Parker and Itamar Srulovich, who featured on last year’s shortlist.

But this is far from the only culture in the kitchen spotlight, which has diversified over the last few decades. On our shortlist, this is demonstrated by Olia Hercules’ journey back to the home cooking of the Ukraine, and the personal voyage of understanding Korean food,

by Jordan Bourke and Rejina Pyo. Both books are about identity as much as they are about food, much like the very personal discovery of the cooking of Rome undertaken by winner of the food award, Rachel Roddy, in Five Quarters.

These building blocks of culture, memory and discovery are increasingly popular in food and drink writing, and the resulting publications span many genres. Alongside recipe collections, there’s psychology in Bee Wilson’s investigative First Bite, which received a special commendation. This brilliant study of how we form our food preferences, draws on the latest research from food psychologists, neuroscientists and nutritionists.

Meanwhile the winning drink book, Thirsty Dragon, by investigative journalist Suzanne Mustacich explores China’s lust for Bordeaux and its threat to the world’s best wines. The judges described the publication as an exhaustively researched tale of business skulduggery and fierce cultural classes with a dramatic narrative, eloquent style and fascinating cultural analysis.

Nick Lander is acting chair of André Simon Food & Drink Book Awards and author of The Art of the Restaurateur.

Nick Lander

Andre Simon Food & Drink Book Awards

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Pictures of the week Published February 5, 2016 by Sarah Shaffi

Jamie Oliver and his former charge Anna Jones at the Andre Simon Food & Drink Book Awards, held at The Goring Hotel in London on Thursday 28th January. Oliver's Everyday Super Food (Michael Joseph) won the John Avery Award which recognises both Oliver's "influential" new book and his "exceptional contribution to the food industry spanning nearly two decades".

Rachel Roddy, who won the prize for food writing for her debut publication, Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard Books).

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Jamie Oliver and Rachel Roddy win at André Simon awards

Jamie Oliver and Rachel Roddy win at André Simon awards Published February 1, 2016 by Natasha Onwuemezi

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Chef and campaigner Jamie Oliver and first­time author Rachel Roddy were among the winners at the André Simon Food & Drink Book Awards.

Oliver’s Everyday Super Food (Michael Joseph) was awarded the John Avery Award which recognises both Oliver's "influential" new book and his "exceptional contribution to the food industry spanning nearly two decades." The book looks at the "gradual and significant changes we can make to our diet to improve health and wellbeing."

Meanwhile Roddy scooped the prize for food writing for her debut publication, Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard Books). The book was commended by judges for its "vibrant evocation of the tastes and smells of Rome, refreshing simplicity and unstyled production" and charts a year in Roddy’s kitchen in a suburb of the Italian capital.

Pat Llewellyn, this year’s assessor for the food books, said: “Interesting new voices are emerging in food publishing, with books that show flair, passion and refreshingly authentic approaches to the world of food. This year's winner, Five Quarters by Rachel Roddy, was a beautifully designed and photographed book, and a genuinely hypnotic read that demonstrated a true love affair with Rome. Recipes that at first glance seemed well worn and familiar became fresh and interesting."

She added: "I am very happy that Jamie Oliver’s latest book Everyday Super Food has won the highly coveted John Avery Award. It has been great to watch him grow into one of the most influential food writers of our time”.

Meanwhile, investigative journalist Suzanne Mustacich won this year’s prize in the drink category for Thirsty Dragon (Henry Holt), which explores "China’s lust for Bordeaux and its threat to the world’s best wines." The judges described the publication as "an exhaustively researched tale of business skulduggery and fierce cultural classes with a dramatic narrative, eloquent style and fascinating cultural analysis."

Mimi Avery, this year’s assessor for the drink books, said: “This was such an exciting process to be part of and I really enjoyed reading the wide variety of book entries. Such was the calibre that whittling them down was daunting at times. Thirsty Dragon was a truly fascinating and dramatic read. This gripping account reveals for the first time what I believe will be viewed in future as a turning point in wine history”.

First Bite (Fourth Estate) by food scholar Bee Wilson was also recognised with a special commendation in acknowledgment of its "brilliant study of how we form our food preferences and how we may be able to change them."

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This year’s shortlisted authors – selected from over 150 entries – also included Anna Jones's A Modern Way to Cook (Fourth Estate), Charlotte Pike's Fermented (Kyle Books), Olia Hercules's Mamushka (Mitchell Beazley), Jordan Bourke & Rejina Pyo's Our Korean Kitchen (W&N), Richard Mayson's Madeira (Infinite Idea Ltd), Marion Nestle's Soda Politics (Oxford University Press) and Oz Clarke's The History of Wine in 100 Bottles (Pavillion).

The winners were announced at a ceremony at the Goring Hotel in London, with each shortlisted author receiving £200 while the winner in each category was awarded £2,000. The recipients of the award in honour of John Avery received £1500, while the winner of the Special Commendation was awarded £1,500.

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Related Content Food and Drink Book Award winners revealed Poetry and Booker winner for World Book Night 2015 Prospect Books wins André Simon award Critics attack food and drink publishing Canongate signs food and drink titles

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Press Release: Prizes and Awards

André Simon Food & Drink Book Award Winners Posted at 7:34AM Monday 01 Feb 2016

Chef and food campaigner Jamie Oliver and first­time author Rachel Roddy were among the winners at the André Simon Food & Drink Book Awards last night, Thursday 28 January, at the Goring Hotel in London. The prestigious awards showcase the best of contemporary food and drink writing.

Jamie Oliver's publication Everyday Super Food (Michael Joseph) – which looks at the gradual and significant changes we can make to our diet to improve health and wellbeing – was awarded the prestigious John Avery Award. This award, granted at the discretion of the André Simon trustees, recognises both his influential new book and Jamie's exceptional contribution to the food industry spanning nearly two decades. Everyday Super Food, which Jamie describes as his "most personal book" yet, is filled with simple, tasty and nutritious recipes, as well as stunning original photography shot by the chef himself.

Jamie Oliver said: "I'm so pleased. It's such an honour to receive this prestigious award but extra special following in the footsteps of Elizabeth David, Marcella Hazan, Jane Grigson, Claudia Roden and so many other incredible cookery writers. It's also fantastic that the André Simon Awards recognise some of the amazing new talent coming through like my dear friend and former graduate of Fifteen restaurant, Anna Jones, whose two books are so beautifully written and photographed."

Blogger and author Rachel Roddy scooped the prize for food writing for her debut publication, Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard Books).

Rachel first visited Rome for a few days ten years ago and is still there. The book – which judges commended for its vibrant evocation of the tastes and smells of Rome, refreshing simplicity and unstyled production – charts a year in Rachel's tiny kitchen in a suburb of the Italian capital. It depicts her adventures in shopping, cooking, eating and writing, capturing a uniquely domestic picture of her life there, as well as hints of nostalgia and memories of growing up in England.

Pat Llewellyn, this year's assessor for the food books, said: "Interesting new voices are emerging in food publishing, with books that show flair, passion and refreshingly authentic approaches to the world of food.

This year's winner, Five Quarters by Rachel Roddy, was a beautifully designed and photographed book, and a genuinely hypnotic read that demonstrated a true love affair with Rome.

Recipes that at first glance seemed well worn and familiar became fresh and interesting. I am very happy that Jamie Oliver's latest book Everyday Super Food has won the highly coveted John Avery Award. It has been great to watch him grow into one of the most

Winner Of The Bodley Head/FT Essay Prize

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influential food writers of our time".

Meanwhile, investigative journalist Suzanne Mustacich won this year's prize in the drink category for Thirsty Dragon (Henry Holt), which explores China's lust for Bordeaux and its threat to the world's best wines. Her book tells the untold story of how an influx of Chinese money rescued France's most venerable wine region from economic collapse, and how the resulting series of misunderstandings and crises threatened the delicate infrastructure of Bordeaux's insular wine trade. The judges described the publication as an exhaustively researched tale of business skulduggery and fierce cultural classes with a dramatic narrative, eloquent style and fascinating cultural analysis.

Mimi Avery, this year's assessor for the drink books, said: "This was such an exciting process to be part of and I really enjoyed reading the wide variety of book entries. Such was the calibre that whittling them down was daunting at times. Thirsty Dragon was a truly fascinating and dramatic read. This gripping account reveals for the first time what I believe will be viewed in future as a turning point in wine history".

First Bite (Fourth Estate) by food scholar Bee Wilson was also recognised with a Special Commendation in acknowledgment of its brilliant study of how we form our food preferences and how we may be able to change them. The provocative investigation draws on the latest research from food psychologists, neuroscientists and nutritionists to reveal how our food habits are shaped by family, culture, memory, gender, hunger and love.

This year's shortlisted authors – selected from over 150 entries – also included Anna Jones (A Modern Way to Cook), Charlotte Pike (Fermented), Olia Hercules (Mamushka), Jordan Bourke & Rejina Pyo (Our Korean Kitchen), Richard Mayson (Madeira), Marion Nestle (Soda Politics) and Oz Clarke (The History of Wine in 100 Bottles).

These diverse publications range from recipes for sourdough, sauerkraut, kimchi and more (Fermented) to the history, politics, nutrition and health impacts of fizzy drinks (Soda Politics). In the spotlight this year were cultural cuisines from the Ukraine (Mamushka) and Korea (Our Korean Kitchen), and wine from Portugal too (Madeira), while Oz Clarke's The History of Wine in 100 Bottles takes the reader on a journey from the buried clay urns of Georgia in 6000BC to the present and future of the world's vineyards.

Founded in 1978, the André Simon Food & Drink Book Awards are the only awards in the UK to exclusively recognise the achievements of food and drink writers and are the longest continuous running awards of their kind. The first two awards were given to Elizabeth David and Rosemary Hume for their outstanding contribution in the fields of food and cooking. Other winners include Michel Roux, Hugh Fearnley­Whittingstall, Nigel Slater and Rick Stein.

Each shortlisted author receives £200 while the winner in each category is awarded £2000. The recipients of the award in honour of John Avery will receive £1500, while the winner of the Special Commendation is awarded £1500. www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr­media.com or Eleanor Robertson freelance@tpr­media.com +44(0)208 347 7020

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Andre Simon Food & Drink Book Awards Announce 2015 Shortlist Shortlist Press Release: Prizes and Awards Posted at 6:35PM Wednesday 09 Dec 2015 The annual André Simon Food & Drink Book Awards have announced this year's shortlist in the run up to Christmas. The panel was guided by the help and advice of this year's independent assessors, television producer Pat Llewellyn and wine merchant Mimi Avery.

The winners will be announced at a ceremony at the Goring Hotel in London on 28 January 2016. Previous winners include Michel Roux, Hugh Fearnley-Whittingstall, Nigel Slater and Rick Stein.

This year's shortlist showcasing the best of contemporary food and drink writing from nearly 150 submissions, features established food and drink figures, including Jamie Oliver and Oz Clarke, alongside first-time authors Rachel Roddy and Olia Hercules. The diverse publications range from Fermented – containing recipes for sourdough, sauerkraut, kimchi and more – to Soda Politics, the first book to focus on the history, politics, nutrition and health impacts of fizzy drinks.

In the spotlight this year there are cultural cuisines from the Ukraine (Mamushka), Korea (Our Korean Kitchen) and Italy (Five Quarters), and wine from Portugal (Madeira). There's cultural analysis too, from Suzanne Mustacich – whose Thirsty Dragon explores China's lust for Bordeaux and quest to become a global wine power – and Bee Wilson, who writes about how our food habits are shaped by family, culture, memory, gender, hunger and love in First Bite.

A Modern Way to Cook and Everyday Super Food both present simple, healthy and workable recipes for the contemporary cook, while The History of Wine in 100 Bottles takes the reader on a journey from the buried clay urns of Georgia in 6000BC to the present and future of the world's vineyards.

The shortlisted books for the 2015 prize in the food category are: A Modern Way to Cook by Anna Jones (Fourth Estate) Fermented by Charlotte Pike (Kyle Books) Five Quarters by Rachel Roddy (Saltyard Books) Mamushka by Olia Hercules (Mitchell Beazley) First Bite by Bee Wilson (Fourth Estate) Our Korean Kitchen by Jordan Bourke & Rejina Pyo (W&N) Everyday Super Food by Jamie Oliver (Michael Joseph) The shortlisted books for the 2015 prize in the drink category are: Thirsty Dragon by Suzanne Mustacich (Henry Holt)

Coverage is reproduced under license from the NLA, CLA or other copyright owner. No further copying (including the printing of digital cuttings) digital reproductions or forwarding is permitted except under license from the NLA, http://www.nla.co.uk (for newspapers) CLA http://www.cla.co.uk (for books and magazines) or other copyright body.

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Madeira by Richard Mayson (Infinite Ideas Ltd) Soda Politics by Marion Nestle (Oxford University Press) The History of Wine in 100 Bottles by Oz Clarke (Pavilion Books) [sourcelink] http://www.booktrade.info/index.php/showarticle/62393 [/sourcelink

Coverage is reproduced under license from the NLA, CLA or other copyright owner. No further copying (including the printing of digital cuttings) digital reproductions or forwarding is permitted except under license from the NLA, http://www.nla.co.uk (for newspapers) CLA http://www.cla.co.uk (for books and magazines) or other copyright body.

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Pierre-Emmanuel Taittinger (left) and Patrick McGrath, MW

Taittinger has become the first Champagne house to buy land in the UK with plans to make English sparkling wine. In a consortium with UK agency Hatch Mansfield and some private investors, the company has purchased 171 acres of land at Stone Stile Farm, near Chilham, Kent, not far from Canterbury. “We started this search two years ago,” says Patrick McGrath, MW, of Hatch Mansfield. Six months ago, they found what they believe to be an ideal location, a sheltered site with chalky soils. Over the next year or so they will begin planting the three classic Champagne varieties. The goal is to produce 300,000 bottles a year, but the earliest that any wines will appear is likely to be 2023. The new project is called Domaine Evremond, after London socialite Charles de Saint Evremond (1613–1703), a Champagne-loving French expat who is buried in Westminster Abbey. —JAMIE GOODE

Photo of Pierre-Emmanuel Taittinger and Patrick McGrath by Thomas Alexander Photography.

What We Talk About When We Talk About Wine Maryse Chevriere, a sommelier at San Francisco’s Petite Crenn, illustrates, lampoons and celebrates the excesses of winespeak via her @freshcutgardenhose Instagram account. Her neat, cartoonish drawings take their inspiration from tasting notes she finds on Instagram or the Delectable wine app, and she’s already amassed over 2,000 followers. Here, she illustrates a note from former W&S Italian wine critic Wolfgang Weber, commenting on a 2001 A. & G. Fantino Barolo: “Lightning strikes a rose garden, blasts rain-dampened earth in your face.” —LUKE SYKORA

The short list for the 2015 André Simon Food & Drink Book Awards, a UK-based competition held since 1972, highlights four compelling books in the drink category: Madeira: The Islands and Their Wines, by Richard Mayson (also featured in this issue, with a story on the recovery of terrantez, p. 6); Thirsty Dragon, a book about China’s relationship’s with Bordeaux, by Suzanne Mustacich (Henry Holt); The History of Wine in 100 Bottles, by Oz Clarke (Pavilion Books) and Soda Politics, a study of the history, politics and health impacts of this multi-billion-dollar industry, by Marion Nestle, PhD, who teaches nutrition, food studies and public health at New York University (Oxford University Press).

Winners for both the food and drink categories will be announced on January 28. —T.Q.T.

Montrachet in LA Phillip Dunn of Spago Beverly Hills won the 2015 Prix Le Montrachet in the “prestige” category, the competition’s top prize, while Taylor Parsons of Republique earned an award in the “excellence” category. The award, created in 1988 by the Hotel Le Montrachet in Puligny-Montrachet, focuses on a different city or country outside of France each year, and evaluates candidates on their knowledge of Burgundy wines and the quality of their wine list. This year was the first time the competition focused on an American city, vetting wine programs in Los Angeles. —S.J.

Liger-Belair’s Day in Court

Thibault Liger-Belair

In 2013, following an outbreak of flavescence dorée in the Mâconnais, the department of Saône-et-Loire ordered that all vineyards be sprayed with pesticide to prevent the spread of leafhoppers, the insects that carry the disease.

Pierre-Emmanuel Taittinger (The bacterial vine disease first emerged in the 1950s in (left) and Patrick McGrath Armagnac and has since spread throughout the southern half of France.) Burgundy vigneron Thibault Liger-Belair, who owns land in some of the most prized vineyards in the Côtes de Nuit, also farms a parcel of gamay in Moulin-à-Vent on the southern border of the Saône-et-Loire department, and refused to treat his vineyard with pesticides. The decision landed him in court, where he faced a significant fine and

possible jail time. Liger-Belair, who farms the property biodynamically, expressed concern that the spray would permanently impact the biological balance in his vineyard, and argued that there was no evidence of flavescence dorée in or near his vineyard, as the nearest outbreak was over 30 kilometers away. On December 15, he was acquitted in a French court, albeit on procedural grounds, since the department’s order had not been formally approved by the country’s minister of agriculture. His acquittal follows the successful appeal last December by Emmanuel Giboulot, another Burgundian vigneron charged with the same offense. —STEPHANIE JOHNSON & LUKE SYKORA

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Thirsty Dragon, the book examining the rapid emergence of China on the fine wine scene and its particular relationship with Bordeaux, has won the drinks book prize at this year’s André Simon Food and Drink Book Awards.

Drinks book award winner Suzanne Mustacich with Acting chairman Nicholas Lander

Written by wine writer and Bordeaux resident Suzanne Mustacich, Thirsty Dragon uses figures and interviews to cover the rise of China’s fine wine market and then the impact of austerity.

Mustacich, who works for Wine Spectator in Bordeaux, delves into particular detail about the relationships between Bordeaux châteaux and merchants, and Chinese buyers.

‘Thirsty Dragon was a truly fascinating and dramatic read,’ said Mimi Avery, the assesor for the drinks

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book category.

Decanter’s Bordeaux correspondent and contributing editor, Jane Anson, said Thirsty Dragon would make ‘uncomfortable reading’ for Bordeaux châteaux owners.

Other nominees for the book category included Decanter contributors Richard Mayson, for his book Madeira, and Oz Clarke for The History of Wine in 100 Bottles.

The shortlisted drink books: Thirsy Dragon, Madeira, Soda Politics, The History of Wine in 100 Bottles.

Last year, Decanter contributor Wink Lorch won the drinks award for her crowd­funded book, Jura Wine.

The awards took place at the Goring Hotel in London, on Thursday 28 January.

Winners in the food category included celebrity chef Jamie Oliver for Everyday Super Food, winning the John Avery Award; named for the late Bristol wine merchant, Master of Wine and former Decanter World Wine Awards Regional Chair for South Africa.

Best wine books of 2015: Decanter reviews Food blogger Rachel Roddy claimed the prize for food writing for her debut publication Five Quarters: Recipes and Notes from a Kitchen in Rome, and a Special Commendation went to Bee Wilson’s First Bite.

Winners of the André Simon Food and Drink Book Awards each receive £2000, the Special Commendation and the John Avery award is worth £1500 and shortlisted authors each receive £200.

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‘THIRSTY DRAGON’ WINS ANDRÉ SIMON AWARD 2nd February, 2016 by Rupert Millar

Thirsty Dragon by Suzanne Mustacich has been awarded best book in the drink category of the 2015 André Simon Awards.

Mustacich’s book on the rise of the Chinese wine drinking market beat several other strong contenders in the drinks book category including Oz Clarke’s The History of Wine in 100 Bottles and Richard Mayson’s Madeira.

The winning book in the food category was Five Quarters: Recipes and Notes from a Kitchen in Rome

by Rachel Roddy, while a special commendation went to First Bite by Bee Wilson and the ‘John Avery Award’ was awarded to Jamie Oliver for his Everyday Super Food recipe book.

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ANDRÉ SIMON AWARDS SHORTLIST REVEALED 10th December, 2015 by Rupert Millar

The shortlist for this year’s André Simon Food & Drink Book Awards has been revealed with Oz Clarke and Suzanne Mustacich in the running.

Three wine books have been shortlisted in the ‘drink’ category, they are: Thirsty Dragon by Wine Spectator contributing editor, Suzanne Mustacich, Madeira by fortified expert Richard Mayson and Oz Clarke’s The History of Wine in 100 Bottles.

Mustacich’s book chart’s China’s “lust” for Bordeaux and its designs on becoming a global wine power and how Bordeaux’s fortunes are becoming increasingly entwined with the “thirsty dragon”.

Mayson’s book on Madeira explores the islands and the renaissance of its wines, from the physical character of the archipelago to production methods, current producers and a detailed appraisal of wines dating back to the 18th century.

Finally, Clarke’s book follows the development of wine and the industry as we know it, from the clay urns of Georgia in c. 6000BC to, to Pompeii’s taverns, the Englishman who “invented” Champagne (maybe) and the infamous fraudsters of more recent years.

Also in the drink category is Marion Nestle’s Soda Politics on “taking on ‘Big Soda’ (and winning)”, while in the food books shortlist there are tomes on Ukrainian and Korean cuisine, fermented foods and how food habits are shaped by family, culture, memory and more.

The winners will be announced at a ceremony in the Goring Hotel on 28 January 2016.

The full shortlists are: Food: A Modern Way to Cook by Anna Jones (Fourth Estate) Fermented by Charlotte Pike (Kyle Books) Five Quarters by Rachel Roddy (Saltyard Books) Mamushka by Olia Hercules (Mitchell Beazley) First Bite by Bee Wilson (Fourth Estate) Our Korean Kitchen by Jordan Bourke & Rejina Pyo (W&N) Everyday Super Food by Jamie Oliver (Michael Joseph)

Drink: Thirsty Dragon by Suzanne Mustacich (Henry Holt) Madeira by Richard Mayson (Infinite Ideas Ltd) Soda Politics by Marion Nestle (Oxford University Press) The History of Wine in 100 Bottles by Oz Clarke (Pavilion Books)

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Grad Students Battle for Left Bank Bordeaux Cup Plus, Naples Winter Wine Festival raises $11.1 million, 'Thirsty Dragon' wins the André Simon Award, a Michigan wine distributor pitches in clean water for Flint, Burgundy's Erwan Faiveley sets sail, and more

'Thirsty Dragon' Wins André Simon Award Unfiltered couldn't be prouder to share that Wine Spectator contributing editor (and frequent Unfiltered contributor) Suzanne Mustacich has won the André Simon Food and Drink Book Award for the drink category. Mustacich, who lives in Bordeaux, took home the 2015 prize for Thirsty Dragon: China's Lust for Bordeaux and the Threat to the World's Best Wines (Henry Holt and Co., $32), her in-depth look at the intersection of French and Chinese wine culture. The annual awards, which honor the late wine businessman and writer André Louis Simon, took place last Thursday at the Goring Hotel in London.

Dubbed "a truly fascinating and dramatic read" by Mimi Avery, the judge for the drinks books, "Thirsty Dragon was an ambitious undertaking," Mustacich told Unfiltered. It involved "investigative reporting [and] historical research, woven into a tale of narrative nonfiction." Mustacich highlighted the fierce economic pursuits, cultural clashes and competing agendas that have reshaped the French wine business. "Being fair is important to me, and this was a complex story," Mustacich said. "But I think the goal of writing a book that was a good read gave me clarity. To win the André Simon award, it recognizes all the hours I spent doing my best to get it right.”

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Daily News Thirsty Dragon wins at André Simon Food and Drink Book Awards 2015 Thirsty Dragon, the book examining the rapid emergence of China on the fine wine scene and its particular relationship with Bordeaux, has won the drinks book prize at this year’s André Simon Food and Drink Book Awards.

Drinks book award winner Suzanne Mustacich with Acting chairman Nicholas Lander Thirsty Dragon, the book examining the rapid emergence of China on the fine wine scene and its particular relationship with Bordeaux, has won the drinks book prize at this year’s André Simon Food and Drink Book Awards.

The post Thirsty Dragon wins at André Simon Food and Drink Book Awards 2015 appeared first on Decanter.

(Mon, 01 Feb 2016 12:11:49 +0000)

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André Simon Food & Drink Book Awards 1 February 2016 Rachel Roddy won the coveted André Simon award for food writing for her debut book, FIVE QUARTERS: RECIPES AND NOTES FROM A KITCHEN IN ROME (Saltyard Books, 2015).

FIVE QUARTERS received praise for its “vibrant evocation of the tastes and smells of Rome, refreshing simplicity and unstyled production”.

Comments from Pat Llewellyn, this year’s assessor for the food books, on FIVE QUARTERS: “Interesting new voices are emerging in food publishing, with books that show flair, passion and refreshingly authentic approaches to the world of food. This year’s winner, FIVE QUARTERS by Rachel Roddy, was a beautifully designed and photographed book, and a genuinely hypnotic read that demonstrated a true love affair with Rome. Recipes that at first glance seemed well worn and familiar became fresh and interesting.”

Bee Wilson's FIRST BITE (Fourth Estate, 2015) received special commendation in acknowledgment of its “brilliant study of how we form our food preferences and how we may be able to change them”.

communicationsjournal.co.uk nsjournal.co.uk/leisure/national/entertainment/14240092.Jamie_Oliver_says_no_reason_why_PM_can_t_do_right_thing_on_childhood_obesity/

Jamie Oliver says no reason why PM can't do right thing on childhood obesity Press Association 2014

Friday 29 January 2016

Jamie Oliver says no reason why PM can't do right thing on childhood obesity First published in National Ents © by Jamie Oliver has said there is no reason why David Cameron cannot do “the right thing” to tackle childhood obesity.

The celebrity chef said the Government’s decision on the matter will ultimately turn out to be the Prime Minister’s legacy.

His comments come after the World Health Organisation (WHO) joined calls for a “sugar tax” on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards, where he was recognised for his contribution to the food industry, Jamie, 40, said the issue is not “rocket science”.

He told the Press Association: “I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

“Regardless of who you vote for, it’s Cameron’s legacy. There’s no real reason why he can’t do the right thing.”

He added: “Ultimately what he has to do is come up with a childhood obesity strategy that’s relevant, logical and fitting for the epidemic that we’re dealing with, with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country is in the next 20 years.”

PROMOTED STORIES Recommended by He said he thinks people are getting tired of “miserable statistics” about childhood obesity decade after decade, asking: “How long can it go on?”

Jamie said he has the support of “every organisation around health give or take”, adding: “The list is like 30 deep.

Anyone that you would trust your kids with supports it.”

He praised the Prime Minister’s advisers, calling them “very impressive”.

He said: “They have everything on the shelf. The question is – what’s in the basket?”

Jamie said he expects an update in the next two weeks, but added that it might be pushed back.

“Everyone cares, but no one wants to take any pain. Everyone’s got to take pain,” he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald’s.

“Everyone always liked to poke at McDonald’s. McDonald’s has been doing more than most mid and small-sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don’t work for them. I’m just saying they’ve been doing it – 100% organic milk, free range eggs, looking at their British and Irish beef.”

He added: “My point is, everyone needs to do their bit. The corner shops need to do way, way more. We’ve got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

“Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight-year-olds’ lunch boxes. But there’s no legislation that backs up a teacher to do such a thing. There’s no standards.”

A third of 10 to 11-year-olds and over a fifth of four to five-year-olds in England are overweight or obese.

The award Jamie received at Thursday night’s ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

David Cameron (Andrew Milligan/PA)

Jamie Oliver (Ian West/PA)

Jamie Oliver (Ian West/PA)

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity The TV star and campaigner said the issue is not “rocket science”.

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Print this story Last updated: 29 January 2016, 11:56 GMT

Jamie Oliver has said there is no reason why David Cameron cannot do “the right thing” to tackle childhood obesity.

The celebrity chef said the Government’s decision on the matter will ultimately turn out to be the Prime Minister’s legacy.

Page 30

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David Cameron (Andrew Milligan/PA) His comments come after the World Health Organisation (WHO) joined calls for a “sugar tax” on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards, where he was recognised for his contribution to the food industry, Jamie, 40, said the issue is not “rocket science”.

He told the Press Association: “I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

“Regardless of who you vote for, it’s Cameron’s legacy. There’s no real reason why he can’t do the right thing.”

Jamie Oliver (Ian West/PA) He added: “Ultimately what he has to do is come up with a childhood obesity strategy that’s relevant, logical and fitting for the epidemic that we’re dealing with, with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country is in the next 20 years.”

He said he thinks people are getting tired of “miserable statistics” about childhood obesity decade after decade, asking: “How long can it go on?”

Page 31

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View Online View Text PDF

Date: 29­Jan­2016 Reach: 412452 Value: 11071

Jamie said he has the support of “every organisation around health give or take”, adding: “The list is like 30 deep. Anyone that you would trust your kids with supports it.”

He praised the Prime Minister’s advisers, calling them “very impressive”.

He said: “They have everything on the shelf. The question is – what’s in the basket?”

Jamie said he expects an update in the next two weeks, but added that it might be pushed back.

Jamie Oliver (Ian West/PA) “Everyone cares, but no one wants to take any pain. Everyone’s got to take pain,” he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald’s.

“Everyone always liked to poke at McDonald’s. McDonald’s has been doing more than most mid and small­sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don’t work for them. I’m just saying they’ve been doing it – 100% organic milk, free range eggs, looking at their British and Irish beef.”

He added: “My point is, everyone needs to do their bit. The corner shops need to do way, way more. We’ve got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

“Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds’ lunch boxes. But there’s no legislation that backs up a teacher to do such a thing. There’s no standards.”

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

Page 32

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Date: 29­Jan­2016 Reach: 412452 Value: 11071

The award Jamie received at Thursday night’s ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

Page 33

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity Press Association 28 January 2016

Chef and food campaigner Jamie Oliver

Jamie Oliver has said there is no reason why David Cameron cannot do "the right thing" about a childhood obesity strategy.

The celebrity chef said the Government's decision on the matter will ultimately turn out to be the Prime Minister's legacy.

His comments come after the World Health Organisation (WHO) joined calls for a ''sugar tax'' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards where he was

Page 419

Answers

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recognised for his contribution to the food industry, Oliver, 40, said the issue is not "rocket science".

He told the Press Association: "I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

"Regardless of who you vote for, it's Cameron's legacy. There's no real reason why he can't do the right thing."

He added: "Ultimately what he has to do is come up with a childhood obesity strategy that's relevant, logical and fitting for the epidemic that we're dealing with with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country, is in the next 20 years."

He said he thinks people are getting tired of "miserable statistics" about childhood obesity decade after decade, asking: "How long can it go on?"

Oliver said he has the support of "every organisation around health give or take", adding: "The list is like 30 deep. Anyone that you would trust your kids with supports it."

He praised the Prime Minister's advisers, calling them "very impressive".

He said: "They have everything on the shelf. The question is ­ what's in the basket?"

Oliver said he expects an update in the next two weeks, but added that it might be pushed back.

"Everyone cares, but no one wants to take any pain. Everyone's got to take pain," he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald's.

"Everyone always liked to poke at McDonald's. McDonald's has been doing more than most mid and small­sized businesses for the last 10 years. Fact.

But no one wants to talk about it. And I don't work for them. I'm just saying they've been doing it ­ 100% organic milk, free range eggs, looking at their British and Irish beef."

He added: "My point is, everyone needs to do their bit. The corner shops need to do way, way more. We've got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

"Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds' lunch boxes. But there's no legislation that backs up a teacher to do such a thing.

Page 420

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View Online View Text PDF

Date: 28­Jan­2016 Reach: 1276649 Value: 21261

There's no standards," he said.

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Oliver received at Thursday night's ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

Page 421

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http://jimsloire.blogspot.co.uk/2016/01/suzanne-mustacich-winner-of-2015-andre.html

Suzanne Mustacich: winner of 2015 André Simon Memorial Award – drink book

Suzanne Mustacich @ DWCC14 Montreux Many congratulations to Suzanne Mustacich on winning the 2015 André Simon Memorial Drink Book Award for her Thirsty Dragon about the wine market in China.

jimsloire.blogspot.co.uk

http://jimsloire.blogspot.co.uk/2015/12/breaking-news-2016-andre-simon-drink.html

Breaking news: 2015 André Simon drink books shortlist

Mimi Avery with other family members @ 2013 André Simon Award announcement The shortlisted books for the 2015 prize in the drink category are: Thirsty Dragon by Suzanne Mustacich (Henry Holt) Madeira by Richard Mayson (Infinite Ideas Ltd) Soda Politics by Marion Nestle (Oxford University Press) The History of Wine in 100 Bottles by Oz Clarke (Pavilion Books) Mimi Avery assessed the Drink Books. The winner will be announced on 28th January 2016 at The Goring Hotel, Victoria. The Goring Hotel has now become the established venue for the awards ceremony.

Many congratulations to those shortlisted.

From the Press Release: Thirsty Dragon: China's Lust for Bordeaux and the Threat to the World's Best Wines by Suzanne Mustacich (Henry Holt) An inside view of China's quest to become a global wine power and Bordeaux's attempt to master the thirsty dragon it helped create. The wine merchants of Bordeaux and the rising entrepreneurs of China would seem to have little in common—old world versus new, tradition versus disruption, loyalty versus efficiency. And yet these two communities have found their destinies intertwined in the conquest of new markets, as Suzanne Mustacich shows in this provocative account of how China is reshaping the French wine business and how Bordeaux is making its mark on China.

Thirsty Dragon lays bare the untold story of how an influx of Chinese money rescued France's most venerable wine region from economic collapse, and how the result was a series of misunderstandings and crises that threatened the delicate infrastructure of Bordeaux's insular wine trade. The Bordelais and the Chinese do business according to

different and often incompatible sets of rules, and Mustacich uncovers the competing agendas and little-known actors who are transforming the economics and culture of Bordeaux, even as its wines are finding new markets—and ever higher prices—in Shanghai, Beijing, and Hong Kong, with Hong Kong and London traders playing a pivotal role.

At once a tale of business skullduggery and fierce cultural clashes, adventure, and ambition, Thirsty Dragon offers a behind-the-scenes look at the challenges facing the world's most famous and prestigious wines.

Madeira by Richard Mayson (Infinite Ideas Ltd) Madeira wine is currently experiencing a renaissance. It is a wine that behaves like almost no other. Heat and air, the sworn enemies of most wines and winemakers, conspire to turn Madeira into one of the most enthralling of the world’ wines as well as the most resilient. Madeira wines from the nineteenth and even the eighteenth centuries still retain an ethereal, youthful gloss. Once the cork is removed, the wine comes to no harm, even if the bottle is left open and on ullage for months on end.

If ever there was a wine to take to a desert island, this is it. Although Madeira was only discovered in the fifteenth century, the island and the wine trade have a long and involved history. After a short historical introduction Madeira: The Islands and their Wines rounds on the present: the physical character of the archipelago, the state of the vines and vineyards and the way in which the wines are made. A guide to the current producers (shippers) follows along with a detailed appraisal of their range of wines. There is also a chapter for collectors of older wines, many from shippers that no longer exist but whose names live on in bottles of wine that are still found in cellars all over the world.

Wines dating as far back as the eighteenth century are featured in the book, along with quality appraisals. Madeira is without doubt one of the most difficult wines to describe but it is certainly the most uplifting. There is a short section on the language of tasting Madeira as well as information on buying, keeping and serving the wines. The book concludes with a travel guide for anyone visiting the islands. This unique book on the islands and their wines explains what it is that makes Madeira so special.

Soda Politics: Taking on Big Soda (and Winning) by Marion Nestle (Oxford University Press) Sodas are astonishing products. Little more than flavoured sugar-water, these drinks cost practically nothing to produce or buy, yet have turned their makers - principally Coca-Cola and PepsiCo - into multibillion dollar industries with global recognition, distribution, and political power. So how did something so cheap come to mean so much and to have such devastating health and food policy consequences?

Soda Politics is a story of the American food system at work, written by the incomparable NYU scholar and public health champion Marion Nestle. It is the first book to focus on the history, politics, nutrition, and health impact of soda, asking how we created this system, what its problems are, and what we can do to change things. Coke and Pepsi spend billions of dollars a year on advertising and lobbying to prevent any measures to limit soda, a product billed as "refreshing," "tasty," "crisp," and "the real thing" that also happens to be a major cause of health problems, from obesity to Type II diabetes. They target minorities, poor people, and children, and are involved in land and water grabs in underdeveloped countries, where they also have redoubled their efforts at building their market share.

In fact, the marketing practices of soda companies are eerily similar to that of cigarette companies - both try to sell as much as possible, regardless of the health consequences, in any way that they can. And the public is starting to scrutinize sugary sodas in the same way that they do cigarettes. Soda consumption is falling, and Americans are only partially replacing soda with other sugary drinks. This did not happen accidentally: the fall in soda sales is a result of successful food advocacy. Soda Politics provides the overwhelming evidence to keep up pressure on all those involved in the production, marketing, sales, and subsidization of soda.

The History of Wine in 100 Bottles: From Bacchus to Bordeaux and Beyond by Oz Clarke (Pavilion Books)

Who better to take you on a journey of discovery about the history of wine, than Oz Clarke our best-loved wine writer.

A journey that takes you from the buried clay urns of Georgia in 6000 BC, to the fraudsters who have rocked the world with their multi-million-dollar counterfeiting scams. Along the way, you’ll pass through the taverns of Pompeii, discover the oldest bottle of wine that has ever been drunk, meet an Englishman who might have invented champagne, and visit the highest and coldest vineyards in the world. This entertaining and informative book tells you all you need to know about the history of bottled poetry.

wine-chronicles.com

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China and Bordeaux: how the wine bubble burst On Suzanne Mustacich’s Thirsty Dragon China’s Lust for Bordeaux and the Threat to the World’s Best Wines 29 January 2016 Book review by Panos Kakaviatos for wine-chronicles.com I recall enjoying a 1982 and a 2003 Leoville Poyferre at the lovely Saint Julien restaurant with chateau owner Didier Cuvelier and a Chinese merchant back in April 2010. A heady time it was, as wealthy Chinese buyers – backed by the government – drove prices of elite Bordeaux chateaux to the stratosphere. Over that lunch, Cuvelier told me that “Bordeaux should enjoy the good times while it can, because history shows that market upswings are always followed by downswings.” How true.

Readers who have followed China and the wine trade no doubt already know about the infamous Chinese Bordeaux bubble bursting, tales of (still) unsold stocks of 2010 wines in negociant storage, how a Chinese ban on high-end alcohol for government officials and state-owned firms took the wind out of China’s Bordeaux buying, a general frustration from more traditional buyers with excessively high Bordeaux pricing – and current efforts by Bordeaux to win them back.

Friend and Wine Spectator Contributing Editor Suzanne Mustacich has written the definitive book on the China and Bordeaux story entitled Thirsty Dragon: China’s Lust for Bordeaux and the Threat to the World’s Best Wines , which recently won the prestigious André Simon Memorial Fund 2015 Drinks Book Award .

Well deserved recognition, as it is packed with information and reads like a page turning novel in its more or less chronological tale leading up to the market bubble bursting for high-end Bordeaux sold in China – and what lessons should be drawn as a result.

I join rather late a chorus of justified praise for this book, in time at least for winter reading. It made me think of the countless people shoveling snow from a massive storm along the eastern United States in late January 2016. But while they were putting shovels to good use, it seems that too many in Bordeaux were digging a hole in China, and should have stopped the shoveling earlier.

The hole as it turns out was Bordeaux’s “particularly disastrous handling of the en primeur system,” Mustacich concluded. And how Bordeaux chateaux which had raised prices especially egregiously “expected the negociants [middle men buyers and sellers of Bordeaux, so essential to Bordeaux sales] to absorb all of the financial shock as the demand for Bordeaux’s wines spiraled downward.”

In the tale leading to the wine trade train wreck, the reader learns much about Chinese business culture and Bordeaux trading, while understanding a growing tension between Bordeaux estates that raised prices too high, and Bordeaux negociants, who often “grumbled that the market was overheating.” The book explains how “the pendulum of power was swinging from the negociants to the estates, forcing the merchants to sit threw one obsequious lunch after another, powerless to do anything but beg for bigger allocations.”

The system worked, Mustacich explained, so long as the Chinese were willing to pay the high prices. Many deals were made in bull markets, but she quoted Vincent Yip of Topsy Trading, who already had a premonition of bad times to come: his long standing clients had stopped buying at one point in the saga, which signaled to him that the consumer market [for very high end Bordeaux] had become almost entirely made up of speculators.

“People who had bought 2010 had no confidence that the wines would hold or increase in value, and they were reselling the wine as swiftly as they could,” Mustacich wrote.

The book includes plenty of great chapters such as “All in Name” packed with incidences of counterfeit Bordeaux – and headaches it has caused for the Chinese market: from fake wine to fake paperwork “proving” wines are genuine.

The terribly frustrating practice of “brand squatting” is explained in detail with examples, such as how a wily (and crooked) Chinese sommelier student offered French companies “help” to export their wines, only to register existing brand names and thus prevent original owners from being able to profit from any sales of their… original products.

Importers could not legally distribute brands registered to someone else, and what is more: other scam artists offered services for “recovering” brands, only to leave clients high and dry. Welcome to the Wild (Chinese) West.

Mustacich also reveals the crucial fact of too many Bordelais misunderstanding Chinese business culture: “Bordeaux might insist that it was unique in the wine world, but China’s central government did not care,” she wrote in the chapter “Standoff”.

Mustacich’s book also surprises many a reader. For example, clever importers would stack cheap wine around expensive Bordeaux classified growths on shipping containers to (1) insulate against extreme temperatures because they would not want to pay for the temperature controls and (2) avoid taxes because controllers would (might) only see the cheap wines on the surface.

For historical background, I never knew that Chinese vineyards in the late 19th century from The Changyu Winery had won four gold medals from the 1915 Panama Pacific International Exposition in San Francisco. Certainly the learning curve for wine in general has been very steep for most Chinese buyers, but readers of this book understand that China has deeper roots in viticulture than most readers think – and today there is a major effort underway for China to become the world’s largest producer of wine. There is also a serious effort by a few dedicated oenologists to find the best terroirs for fine wine made in China.

With Bordeaux facing competition in China from both home grown wine and more competitively priced foreign wines, and as China faces economic hurdles of its own these days – from a dysfunctional stock market (and debt bubble) to ever gnawing problems associated with corruption and counterfeiting – Mustacich’s book is more topical than ever.

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http://1000wines.org/2016/02/thirsty-dragon-wins-at-andre-simon-food-and-drink-book-awards-2015/

Thirsty Dragon wins at André Simon Food and Drink Book Awards 2015 February 2, 2016

Thirsty Dragon, the book examining the rapid emergence of China on the fine wine scene and its particular relationship with Bordeaux, has won the drinks book prize at this year’s André Simon Food and Drink Book Awards.

Drinks book award winner Suzanne Mustacich with Acting chairman Nicholas Lander Written by wine writer and Bordeaux resident Suzanne Mustacich, Thirsty Dragon uses figures and interviews to cover the rise of China’s fine wine market and then the impact of austerity.

Mustacich, who works for Wine Spectator in Bordeaux, delves into particular detail about the relationships between Bordeaux châteaux and merchants, and Chinese buyers.

‘Thirsty Dragon was a truly fascinating and dramatic read,’ said Mimi Avery, the assesor for the drinks book category.

Decanter’s Bordeaux correspondent and contributing editor, Jane Anson, said Thirsty Dragon would make ‘uncomfortable reading’ for Bordeaux châteaux owners.

Other nominees for the book category included Decanter contributors Richard Mayson, for his book Madeira, and Oz Clarke for The History of Wine in 100 Bottles.

Last year, Decanter contributor Wink Lorch won the drinks award for her crowdfunded book, Jura Wine.

The awards took place at the Goring Hotel in London, on Thursday 28 January.

Winners in the food category included celebrity chef Jamie Oliver for Everyday Super Food, winning the John Avery Award; named for the late Bristol wine merchant, Master of Wine and former Decanter World Wine Awards Regional Chair for South Africa.

Food blogger Rachel Roddy claimed the prize for food writing for her debut publication Five Quarters: Recipes and Notes from a Kitchen in Rome, and a Special Commendation went to Bee Wilson’s First Bite.

Winners of the André Simon Food and Drink Book Awards each receive £2000, the Special Commendation and the John Avery award is worth £1500 and shortlisted authors each receive £200.

The shortlisted drink books: Thirsy Dragon, Madeira, Soda Politics, The History of Wine in 100 Bottles.

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Wine News & Features

February 9, 2016: 8 & $20 Recipe: White Wine–Steamed Mussels With Beans and Vegetables (Wine Spectator) - WineSpectator.com: News & Features A dry Chenin Blanc enhances shellfish and hearty root veggies February 8, 2016: Giacomo Tachis, Leader of Renaissance in Italian Wines, Dies at 82 (Wine Spectator) WineSpectator.com: News & Features Father of modern winemaking in Italy made Tignanello, Sassicaia, Solaia February 8, 2016: Foley Family Wines Buys Chalone Vineyards (Wine Spectator) - WineSpectator.com: News & Features Diageo sells historic Monterey County winery and its 240 acres of vines as it retreats from wine February 5, 2016: White Truffle and Cheese Risotto for Valentine's Day (Wine Spectator) WineSpectator.com: News & Features Spoil your sweetheart with luxury ingredients and 14 Italian reds and sparklers February 4, 2016: Napa's Peju Acquires Acacia Vineyard and Winery Facility from Diageo (Wine Spectator) WineSpectator.com: News & Features Deal gives Rutherford producer a new winery in Carneros; Peju plans to start new wine label there February 4, 2016: Unfiltered: Grad Students Battle for Left Bank Bordeaux Cup (Wine Spectator) WineSpectator.com: News & Features Plus, Naples Winter Wine Festival raises $11.1 million, 'Thirsty Dragon' wins the AndrÊ Simon Award, a Michigan wine distributor pitches in clean water for Flint, Burgundy's Erwan Faiveley sets sail, and more February 3, 2016: Tapping the Potential of Wine in Kegs (Wine Spectator) - WineSpectator.com: News & Features Restaurants and wineries increasingly see wine on tap as the future of by-the-glass service February 2, 2016: The Youngest Millennial Just Turned 21. What Does That Mean for Wine? (Wine Spectator) - WineSpectator.com: News & Features Two in-depth looks at the American wine market offer a glimpse of how young drinkers, now the largest segment of wine drinkers, are driving trends February 2, 2016: When Wine Enthusiasm Becomes Obsession: The Line Between Nudnik and Knowing (Wine Spectator) - WineSpectator.com: News & Features It's a fine line. Have you crossed it?

Rachel Roddy landed in Rome more than a decade ago with no intention of staying. But when a friend suggested they explore the old meat processing neighbourhood of Testaccio, something clicked and since the English woman is settled in

the Eternal City with a young son and Sicilian partner. Roddy writes about her culinary life in Rome at her blog Rachel Eats, and at her Kitchen Sink Tales column for the Guardian newspaper.

Last year Roddy published her first cookbook and memoir about her life in Testaccio. Five Quarters recently won the prestigious André Simon Food Book Award for 2015. This week the North American edition of the book was launched with a different title, My Kitchen In Rome.

My Kitchen In Rome is a beautifully written and shot meditation on Roman cooking. It’s also a book written by a Londoner with a keen appreciation for the best British cookery writing. So, the preamble to what might seem like a quintessentially Roman dish might also allude to recipes by Jane Grigson, or maybe Fergus Henderson. This has the effect, at least for this literary foodie, of creating rapport and familiar context for her recipes, without in any way dumbing them down. My Kitchen In Rome belongs on the thinking person’s cookbook shelf.

The recipes in My Kitchen In Rome are organized by the traditional progression of an Italian meal. First antipasti: fired morsels of vegetables, cheeses and cured meats, bruschetta and so on. Then soup or pasta: the bean thickened minestre and vegetable laden minestrone or the classic Roman paste, including a twist on cacio e pepe that uses ricotta. Then a dish of meat in all manner from the colossal porchetta to the modest Roman tripe. Surrounding the meat, of course, comes the contorni, the vegetables in season (Roddy told me the artichokes were now appearing in Roman markets) from asparagus to zucchini. Finally dolci with a firm emphasis on fruit.

I spoke to Roddy in her Roman apartment via Skype this week for the interview below.

Rachel Roddy in conversation on Skype from Testaccio, Rome.

This interview has been edited and shortened for clarity and style.

Good Food Revolution: This book in front of me, My Roman Kitchen, has another title in the UK, Five Quarters. What’s that?

Rachel Roddy: So, you have the American edition? Well, there were five reasons for five quarters. One of them is the “quinta quarto”, the fifth quarter, which is the offal from an animal. It makes up a quarter of the weight: tails, tripe, liver, balls, all of that. And the cooking that takes quinta quarto as its name was born literally a minute away from where I am sitting in Testaccio. And this part of Rome is shaped like a quarter, it looks like a piece of cheese. And Roman cooking is very resourceful in general, not just with offal but following this idea of using what would otherwise be thrown away, whether it be pasta cooking water, or broth, or ricotta which is made from he waste product of cheese making. And the most important quarter, as I see it, is the kind of non-existent ingredient, the cook. Roman food is relatively simple home cooking and it’s all about the cook making the recipe their own. Some of the recipes [in My Kitchen In Rome] are almost stupidly simple. Well, of course, traditional cooking is, isn’t it? It’s dependent on good ingredients, and then the cook.

Whenever I am given a recipe in Italy the advice that comes with it is always “practice”. It’s as if to say, go and make this carbonara recipe ten times because then it will become your own.

GFR: I like the orginal title, and the book has done very well in the UK, even just won a big award. Why did they change it for our side of the Atlantic?

RR: I think they were worried that people would think it was all about offal, which it’s not. But I’m very happy for the new edition. Although it is creating some confusion, especially since I’ve had some publicity recently in the UK for winning the André Simon award. People say to me, wow you’re amazing you’ve written another book! [Laughs.] They’re very impressed until I have to explain that I haven’t.

GFR: I am not surprised there’s a lot of interest in In My Roman Kitchen, and I bet you’ll find an eager audience in North America, in part because if you fly directly to Italy from here you’re most likely to fly to Rome and spend some time there.

Rome is the transatlantic gateway to Italy. And when I’m there, there seems to be a real pride in the city’s particular cuisine. There are signs on the restaurants advertising ‘authentic Roman cuisine’. Is that what drew you to live there?

RR: No. I came ten years ago, but I didn’t want to stay in Rome. I was quite reluctant. I liked to eat well, and I liked to write but I really knew nothing about Roman food. It was only when I came to Testaccio, in the old slaughterhouse district, and rented a little flat above the old market that I became interested. What it literally was – and this is what got me writing – was that I was living by a bread shop and a really traditional trattoria and the atmospherical market, which seemed medieval with iron work and glass ceiling that was always dirty so the light inside seemed like a Caravaggio painting. It just kind of tripped me up. It was so visceral: every morning I was woken up by the smell of bread. I don’t want to over romanticize it. The trattoria was forever boiling greens and broccoli that just reminded me of school. But the other smells of pancetta frying, and roasting peppers… The door to my flat opened into an internal courtyard which was like a vortex of smells from the bakery and the trattoria, and all the pots of coffee in the building, and people boiling chickpeas on a Tuesday. I just kind of joined in. First there were the smells, then I wanted to taste them, then I wanted to cook them. I can be quite matter of fact, but it was such a sensual experience for me. And, that’s when I started writing. I thought I’ve got to write this down.

GFR: With help? I mean the cooking: who helped you with the cooking?

RR: I started cooking with my neighbours, and I also met a Sicilian, whose been in Rome for a very long time. I made him promise we would go live in Sicily (which we will one day), but now we have a little boy, and Testaccio is where he’s from.

GFR: Rome and Sicily are two of my very favourite places so when you write your Sicilian cookbook I’ll be the fist to buy it!

But, back to My Kitchen In Rome. I try and read through a cookbook before I interview its author, and that’s usually not a big time commitment, at least to get a decent feel of the recipes and writer’s point of view. I am not at all close to finishing your book because there is a lot of writing. Of course, you don’t need to read the essays in the book to follow the recipes, but I certainly want to, especially all the stories about the people in your neighbourhood, your suppliers: butchers, bakers and that kind of thing. You are clearly very well integrated into your community, but as an immigrant how long did it take to fit in?

RR: Probably a few years. But with Italians, if you go somewhere twice, if you return somewhere regularly, you’ll begin a relationship. It’s very villagy, Testaccio. Of course, while I wasn’t a young, young woman when I came to Italy – I was 32 – I was still relatively young and I think that helped. I was also quite loyal to places and kept returing to them. So, within a few years I had good relationships with the people in my shops and the market. And then big changes came when Luca was born (he’s four years and four months): people saw me pregnant, and Italians make a great big fuss about pregnant women, and then there was this little boy in a sling and then running beside me. He’s grown up in the places I write about in the book. He’s probably been to our bar every day of his life. He owns it in a way that I never will. So, I’ve been here a long time now, over ten years, but I fit in very quickly. Loyalty is really repaid in Italy, especially around food shopping.

GFR: It sounds really charming.

RR: I’ve just come back from London, where my family is, and it’s so different from here. In Rome there are still lots of little shops and people still shop every day, or sometimes twice a day. Although things are changing here. Food traditions in Italy are changing at a scary speed, and I am reminded not to idealize. But yeah, it still incredibly traditional the way people shop, and I go to the market absolutely every morning and I meet the same people there buying oranges. And people still buy bread once a day. Even if people work, the bread shops are open until late at night and they still sell bread in little pieces so you can buy only as much bread as you need. My neighbour used to buy one slice. It’s very old fashioned. It reminds me so much of Northern England when I was a very little girl and I would see my grandparents. It’s that very small villagy; it’s nosy, everyone knows everyone’s business. [Laughs.]

GFR: Ah, great segue way, as I wanted to ask you about the parallels you make between some Roman dishes and traditional English ones. You make a lot of connections.

RR: Yeah, I suppose food is all about making connections, isn’t it? But yes. There’s the offal, of course. And the resourcefulness. I suppose it’s like any really popular cooking, or traditional good home cooking that depended on basic ingredients like lesser cuts of meat, beans, greens and root vegetables. I could probably have found those connection in any other food culture, couldn’t have I? But Roman cooking does remind me of English cooking. Northern English cooking has a huge tradition of offal cooking, and the Roman sstill eat a lot of offal, particularly tripe, liver and tongue. That’s really, really Northern. My grandparents were from Yorkshire and Manchester. My grandma Roddy (who wasn’t a great cook – my other one was) would always boil a tongue, which is what they do here. And geographically the Romans have this volcanic soil, so they grow peas, leeks, the brassicas and greens that we have in England. And then there are some little things like the love of cream as in panna cotta. Or, the Romans also have all these lovely, dense fruitcakes. One of my favourite recipes in the book is the pan giallo for Christmas. It is, in fact, the picture on the front cover. It looks like such a weird thing. It’s basically a ball of dried fruit and nuts bound by honey. It’s delicious, especially if you use nice figs and nuts, and it’s just like an English Christmas cake. So, it was very nice to find those connections. Also, as a cook I had kind

of lost my way in the UK. I was a fancy cook, whereas my grandmothers were incredibly careful and resourceful cooks who made very simple food that used up leftovers and had this great sense of one meal rolling into the next, particularly my Granny Jones. The meat would make a broth that would make a soup. The bread would make a bread pudding. It’s this lovely ‘roll’ in the kitchen, that I find so interesting as a food writer, and that I found here. I feel like I am pulling all those things together.

GFR: And it’s delicious food.

RR: I am writing for a newspaper, The Guardian, and I’m really excited about it because in a world full of fancy recipes they’re letting me talk about these nice, simple and maybe seemingly a bit boring, really, recipes. But nice everyday practical tasty food.

GFR: But I think that’s how people who do actually cook every day cook. The recipes in the book, or what you do in the Guardian is what people make to feed themselves or their families.

RR: I think it is. But, you know, I didn’t used to. I think I had forgotten a lot of these skills. I was so recipe driven. That was one of the things we wanted to do with the book: get away from that. Yes, it’s recipes, but I never have a problem if people want to go and look at another recipe book as well. It’s more about ideas about how to eat, really. A lot of these things you don’t need recipes for. You can get the hang of the minestre, the thick bean soups. (When I first came, I thought the minestra were really odd: I’d ever had bean soups with pasta on them, or pasta and potatoes.) You don’t really need recipes, you need a bit of advice and know how you can vary it and off you go. I really like this idea of freedom from recipes and I’m going to explore it more in the next book.

My Kitchen In Rome is available wherever fine cookbooks are sold, like Good Egg in Kensington Market.

Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the company that publishes it. Follow him on Twitter or Facebook.

howtocookgoodfood.co.uk http://www.howtocookgoodfood.co.uk/2016/02/win-award-winning-rachel-roddys-five-quarters-cook-book/

WIN award winning Rachel Roddy’s “Five Quarters” cook book Laura Scott

February 10, 2016

The Andre Simon book awards announced their 2015 winners on the 28th January this year from a shortlist of contenders. The prestigious event took place at The Goring Hotel, London and the judging panel was guided by the help and advice of this year’s independent assessors, television producer Pat Llewellyn (food category) and wine merchant Mimi Avery (drink category). The shortlisted books for the 2015 prize in the food category were:

A Modern Way to Cook by Anna Jones (Fourth Estate) Fermented by Charlotte Pike (Kyle Books) Five Quarters by Rachel Roddy (Saltyard Books) Mamushka by Olia Hercules (Mitchell Beazley) First Bite by Bee Wilson (Fourth Estate) Our Korean Kitchen by Jordan Bourke & Rejina Pyo (W&N) Everyday Super Food by Jamie Oliver (Michael Joseph) The winner amongst this excellent list of food writers was Rachel Roddy for “Five Quarters: Recipes and notes from a kitchen in Rome”

I have been in touch with The Andre Simon book awards and will be sharing with you the thoughts of this year’s lead assessor, Pat Llewellyn. Pat discusses her views on the nominated books and the awards itself.

Pat Llewellyn

Thoughts from Pat Llewellyn…

“We finally got the shortlist down to seven books. It’s a very diverse list, covering a huge range of cultures, geography and approaches. Distinguished authors, publishing phenomena alongside brand new names. The things that unite them are genuine passion and originality. They are all very personal, uncynical books, and all put eatingfor-pleasure firmly at their heart. This year much of the shortlist comes from a new generation of writers. I’m delighted to see how much new talent is coming through and how willing publishers are to back fresh faces, something that television commissioners rarely do these days. Here they are, in alphabetical order: “Everyday Superfood” by Jamie Oliver, is a great example of the entries that put health very firmly on the agenda. The judges agreed that Jamie brought his own unique voice to the subject with his usual knack of making a potentially dry subject both accessible and enjoyable. “Fermented” by Charlotte Pike is an excellent, clear and concise introduction to the hot food trend of the moment. The book has a surprisingly wide range of both food and drink recipes – my favourite was the cucumber pickle – seen through the narrow prism of fermentation. It manages to be both specialist and accessible. The judges felt “First Bite” by Bee Wilson was intelligent and thought-provoking. It’s a sophisticated, beautifully written book about how our food habits are shaped. It explores how we can find ways to change our palates and improve our relationship with food. “Five Quarters” is Rachel Roddy’s first book. It was a hypnotic read, and a real love affair with Rome. In her hands recipes that at first glance seemed familiar became fresh and interesting. It’s a beautifully designed book, filled with glorious detail and great photographs – I enjoyed reading it as much as I enjoyed cooking from it. Another first book is “Mamushka” by Olia Hercules. Her original writing style impressed the judges, and we very much enjoyed her family recipes and reminiscences about Ukrainian food – clearly a much under-appreciated food culture. I have to confess that I burnt the bottom of the Azerbaijani rice and lamb dish, because I used butter instead of ghee, but it was still delicious. Anna Jones’s “Modern Way to Cook” was one of the considerable number of healthy cookbooks, but happily one that was all about flavour rather than dubious nutrition. Covertly vegetarian and with a calming voice, it really did feel very modern, as the title promised. The recipes are delicious, her lemony tomato lentils were a revelation. “Our Korean Kitchen” by Jordan Bourke and Rejina Pyo was a real labour of love. A heartfelt, thorough piece of work with wonderful recipes and lovely stories. Cooking from this book was quite an adventure – I’d never heard of some the ingredients, let alone cooked with them, but they opened up a whole new world of flavours. The chicken and potato curry has become an instant favourite at my house. My fellow judges tell me that each year you can see new trends developing. This time there were some clear fads and fashions: of the 119 entries there were 22 books about health or so-called clean eating; the fashion for baking continues with 13 entries, and there’s no doubt that the ingredients of the moment are kimchi and yuzu, and if a vegetable could ever be fashionable then cauliflower is this year’s Cara Delevigne. As far as titles go, it seems the trend is for pairs of names – “sesame and spice”, “near and far”, “peace and parsnips”. One of my favourite titles was not a pair but a threesome “Sex and Drugs and Sausage Rolls”, and my favourite cookbook author’s name was Linda Tubby. An occupational hazard for us all! It’s been a great privilege – and a pleasure – to have been the food book assessor for this year’s Andre Simon Awards. There were over 100 entries and we’ve had a lot of fun wading through all the books and cooking from them. There were some beautifully produced books, and some fascinating original research. There were established authors and interesting new voices”.

Enter for your chance to win Rachel Roddy’s “Five Quarters” by leaving a comment on what your favourite cook book of 2015 is?

How to enter: Enter to win by using the Rafflecopter widget below Entries are made by leaving a comment here, other options can be seen on the Rafflecopter widget Closing date is 18th March 2016

The Giveaway Rules: You must comment (Mandatory) in order to have a chance of winning by telling me what your favourite cook book of 2015 is?

If you already follow or like me on Twitter and Facebook then mention this when you comment.

The winner will be chosen by a Rafflecopter randomiser.

If the winner does not get in touch within 48 hours the randomiser will choose another winner.

The prize will be sent by the publisher, not me.

You have to be a UK resident with a UK postal address and be over 18 to enter.

Do not cheat! I will be checking the results at the end of the competition and any incorrect or duplicate entries will be disqualified.

Good luck!

charlotteskitchendiary.com

http://www.charlotteskitchendiary.com/2016/01/11/shortlisted-for-an-andre-simon-award/

Shortlisted for an AndrĂŠ Simon Award!

Charlotte Pike

FERMENTED Cover

It is with the greatest pleasure that I bring to you the news that FERMENTED, my most recent cookbook is shortlisted for the highly prestigious AndrĂŠ Simon Award , alongside renowned writers including Jamie Oliver, Bee Wilson, Oz Clarke and more, whose books I have greatly enjoyed.

Shortlisted titles

News of the nomination came as a complete surprise, relayed by one of my Guild of Food Writers Committee colleagues, and it is such an honour. There will be an awards party in London in a couple of weeks, which should be good fun.

When I was studying at Ballymaloe two years ago, teacher Rory O’Connell was shortlisted for his superb book, Master it. Darina announced the news to us students, and I remember her words: “it’s a big deal”. That is why it’s particularly special to me to have been shortlisted. I can’t believe my book is in such illustrious company, proud as I am of it.

I wanted to thank you all so much for your kind words and support, both on the André Simon shortlisting, and in general, since the book was published last summer.

You may be pleased to know I’m now working hard on the next one for you.

Thanks a million, Charlotte x

thenosh.co.uk

http://www.thenosh.co.uk/thirsty-dragon-wins-at-andre-simon-food-and-drink-book-awards-2015-2/

‘Thirsty Dragon wins at André Simon Food and Drink Book Awards 2015’

‘Drinks book award winner Suzanne Mustacich with Acting chairman Nicholas Lander Thirsty Dragon, the book examining the rapid emergence of China on the fine wine scene and its particular relationship with Bordeaux, has won the drinks book prize at this year’s André Simon Food and Drink Book Awards’…. View Original Article

beattiescookbookblog.blogspot.co.uk http://beattiescookbookblog.blogspot.co.uk/2016/02/andre-simon-food-drink-book-award.html

André Simon Food & Drink Book Award Winners Chef and food campaigner Jamie Oliver and first-time author Rachel Roddy were among the winners at the André Simon Food & Drink Book Awards on Thursday 28 January, at the Goring Hotel in London.

The prestigious awards showcase the best of contemporary food and drink writing.

Jamie Oliver's publication Everyday Super Food (Michael Joseph) – which looks at the gradual and significant changes we can make to our diet to improve health and wellbeing – was awarded the prestigious John Avery Award.

This award, granted at the discretion of the André Simon trustees, recognises both his influential new book and Jamie's exceptional contribution to the food industry spanning nearly two decades. Everyday Super Food, which Jamie describes as his "most personal book" yet, is filled with simple, tasty and nutritious recipes, as well as stunning original photography shot by the chef himself.

Jamie Oliver said: "I'm so pleased. It's such an honour to receive this prestigious award but extra special following in the footsteps of Elizabeth David, Marcella Hazan, Jane Grigson, Claudia Roden and so many other incredible cookery writers. It's also fantastic that the André Simon Awards recognise some of the amazing new talent coming through like my dear friend and former graduate of Fifteen restaurant, Anna Jones, whose two books are so beautifully written and photographed."

usingmainlyspoons.com

http://usingmainlyspoons.com/2016/01/29/friday-food-links-29-jan-2016/

Friday food links – 29 Jan 2016 Louise Marston

Jan29

Some days are all about muddy puddles.

Last week I experimented with Hello Fresh, getting three of the week’s meals delivered as one of their meal kits. This week, I took a different tack, relying on batch cooking, some quick fixes, leftovers and the slow cooker to get us through the week. This week was the decidedly easier cooking week. It was also more satisfying from my perspective, allowing me to try a few recipes from new cookbooks, and to work with the ingredients in the fridge (more or less).

So a leftover piece of whole roast cauliflower, and some cooked potatoes were combined with flat beans, butternut

squash and red lentils to make a big pot of vegetable curry on Sunday. This was served with a small portion of leftover chicken curry from the freezer, and supermarket naan. Monday was the same, but with rice and a little of the leftover bread. Tuesday was an Anna Jones-inspired traybake of grated courgettes, chickpeas, cherry tomatoes and red peppers, with roast chicken pieces. Wednesday was the leftovers of the veg, with leftover rice from Tuesday.

Thursday was a piece of pork shoulder, cooked all day in the slow cooker, and served with baked potatoes and a broccoli pesto. Tonight we’ll have the rest of the pork with tomato sauce over pasta. It probably amounts to about the same effort as the three meals from the previous week, but from my point of view, divided up in a more sensible way.

Recipes: Bakewell tart – from ‘How Baking Works with a raspberry-cherry jam filling.

Slow cooker chickpeas – from Slow Cooked, but the recipe is just chickpeas and water!

Baking tray ratatouille with chickpeas – adapted from ‘ A Modern Way to Cook‘ by Anna Jones Sweet and savoury slow cooked pork – Food52 – but done in the slow cooker rather than the oven.

Broccoli pesto – The Green Kitchen: an approximation of their recipe, using blanched broccoli, garlic, lemon juice, a few chickpeas and olive oil. A bit too garlicky in the end, but good on top of baked potatoes.

Without a recipe: Vegetable curry with lentils Pasta bolognese Quick tomato sauce, with meatballs from the freezer Reading: I finally finished Bee Wilson’s glorious ‘First Bite‘, a book about how we learn to taste and enjoy food, where it can go wrong, and how to get back to enjoying food that is good for you. It is both highly readable, and diligently researched. No wonder she won a special commendation at the Andre Simon book awards this week.

If you’re doing the whole decluttering thing, Alice Medrich has some good advice on what to get rid of in your kitchen.

Chickens were domesticated by humans for thousands of years before we came around to eating them .

On the theme of easy cooking, four recipes using a single batch of butter beans sounds ideal. The bean and leek soup sounds especially comforting. I’ve also seen a recipe for a sponge cake using white beans in Anna Jones’ book, which I’m interested to try out.

Possible recipes for the weekend: Heidi’s exceptional ginger carrot dressing sounds intriguing, and a good way to bring more excitement to winter vegetable dishes. With enough time on my hands, I might attempt Mary-Anne Boermans’ Luxury Bath Buns . And I’m pretty sure I’ll have a go at David Tanis’s tomato-less california pizza recipe.

shelf-awareness.com

http://www.shelf-awareness.com/issue.html?issue=2681#m31273

Shelf Awareness for Tuesday, February 2, 2016 Books & Authors Awards: André Simon Food & Drink Book Winners have been announced for the André Simon Food and Drink book awards for 2015. Each receives £2,000 (about $2,885), while the Special Commendation and the John Avery awards are worth £1,500 ($2,165). This year's winning titles are: Food: Five Quarters: Recipes and Notes from a Kitchen in Rome by Rachel Roddy Drink: Thirsty Dragon by Suzanne Mustacich Special Commendation: First Bite by Bee Wilson John Avery Award: Everyday Super Food by Jamie Oliver

BROADCAST & PODCAST

amateurwine.co.uk

http://amateurwine.co.uk/hotgv-bordeaux-chinese-wine-market-suzanne-mustacich/

#HOTGV: On Bordeaux and the Chinese wine market with Suzanne Mustacich For the nineth episode of Heard on the Grape Vine, I met with journalist and author Suzanne Mustacich at The Goring Hotel in London.

Mustacich, who’s based in Bordeaux, writes regularly for Wine Spectator magazine on the region.

She had just won the prestigious Andre Simon Award in the drink category for her first book, Thirsty Dragon, which was presented at the hotel.

The book, published in November 2015 by Henry Holt, traces the ups and downs of China’s love for Bordeaux wines.

It covers Bordeaux’s increasing exports to China, particularly in the fine wine section, up to 2014, when the relationship between the buyers and sellers started changing. The stories of a few key characters are followed through the storyline to reveal the realities of the wine business in China.

During this epside of the podcast, we explore some of the themes covered in it, including Bordeaux export market, China’s ‘left-over women’ and the book’s heroes and villains.

03/02/2016

An English woman’s take on Italian cooking

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An English woman’s take on Italian cooking Second helpings from Eat This Podcast 2015 February 1, 2016

Podcast: Play in new window | Download (Duration: 8:17 — 6.1MB) Rachel Roddy, after about 10 years of hard slog, is an overnight sensation.

She’s just scooped the André Simon award for best food book in 2015, a very big deal indeed for a first book. I’d been warming up this second helping for a day or two before that news came through last Friday. My original reason for revisiting this episode was that her book, Five Quarters: Recipes and Notes from a Kitchen in Rome, is due to be published in the US tomorrow, 2 February, http://www.eatthispodcast.com/an­english­womans­take­on­italian­cooking/

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03/02/2016

An English woman’s take on Italian cooking

under a somewhat different title: My Kitchen in Rome: Recipes and Notes on Italian Cooking The different titles were just one of the things we talked about and that are worth sharing again; Rachel’s well-deserved award provides an extra reason.

There’s a lot more packed into the original, full-length episode.

Rachel talked about how a website turned into a book and about how she’s discovering life and cooking in one of the less glamorous towns of Sicily, the subject of her next book.

http://www.eatthispodcast.com/an­english­womans­take­on­italian­cooking/

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity PUBLISHED

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Chef and food campaigner Jamie Oliver

Jamie Oliver has said there is no reason why David Cameron cannot do "the right thing" about a childhood obesity strategy.

Silversea Senior Cruises More Choices Than Any Luxury Line. The Ultimate Luxury Cruise Vacation

The celebrity chef said the Government's decision on the matter will ultimately turn out to be the Prime Minister's legacy.

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His comments come after the World Health Organisation (WHO) joined calls for a ''sugar tax'' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards where he was recognised for his contribution to the food industry, Oliver, 40, said the issue is not "rocket science".

He told the Press Association: "I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

"Regardless of who you vote for, it's Cameron's legacy. There's no real reason why he can't do the right thing."

To view this media, you need an HTML5 capable device or download the Adobe Flash player.

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He added: "Ultimately what he has to do is come up with a childhood obesity strategy that's relevant, logical and fitting for the epidemic that we're dealing with with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country, is in the next 20 years."

He said he thinks people are getting tired of "miserable statistics" about childhood obesity decade after decade, asking: "How long can it go on?"

Oliver said he has the support of "every organisation around health give or take", adding: "The list is like 30 deep. Anyone that you would trust your kids with supports it."

He praised the Prime Minister's advisers, calling them "very impressive".

He said: "They have everything on the shelf. The question is ­ what's in the basket?"

Oliver said he expects an update in the next two weeks, but added that it might be pushed back.

"Everyone cares, but no one wants to take any pain. Everyone's got to take pain," he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald's.

"Everyone always liked to poke at McDonald's. McDonald's has been doing more than most mid and small­sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don't work for them. I'm just saying they've been doing it ­ 100% organic milk, free range eggs, looking at their British and Irish beef."

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He added: "My point is, everyone needs to do their bit. The corner shops need to do way, way more. We've got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

"Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds' lunch boxes. But there's no legislation that backs up a teacher to do such a thing. There's no standards," he said.

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Oliver received at Thursday night's ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity Press Association 2014 / Friday 29 January 2016 / Showbiz News

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Jamie Oliver has said there is no reason why David Cameron cannot do “the right thing” to tackle childhood obesity.

The celebrity chef said the Government’s decision on the matter will ultimately turn out to be the Prime Minister’s legacy.

His comments come after the World Health Organisation (WHO) joined calls for a “sugar tax” on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

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Speaking at the Andre Simon Food & Drink Book Awards, where he was recognised for his contribution to the food industry, Jamie, 40, said the issue is not “rocket science”.

He told the Press Association: “I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

“Regardless of who you vote for, it’s Cameron’s legacy. There’s no real reason why he can’t do the right thing.”

He added: “Ultimately what he has to do is come up with a childhood obesity strategy that’s relevant, logical and fitting for the epidemic that we’re dealing with, with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country is in the next 20 years.”

He said he thinks people are getting tired of “miserable statistics” about childhood obesity decade after decade, asking: “How long can it go on?”

Jamie said he has the support of “every organisation around health give or take”, adding: “The list is like 30 deep. Anyone that you would trust your kids with supports it.”

He praised the Prime Minister’s advisers, calling them “very impressive”.

He said: “They have everything on the shelf. The question is – what’s in the basket?”

Jamie said he expects an update in the next two weeks, but added that it might be pushed back.

“Everyone cares, but no one wants to take any pain.

Everyone’s got to take pain,” he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald’s.

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“Everyone always liked to poke at McDonald’s. McDonald’s has been doing more than most mid and small­sized businesses for Recommended by the last 10 years. Fact. But no one wants to talk about it. And I don’t work for them. I’m just saying they’ve been doing it – 100% organic milk, free range eggs, looking at their British and Irish beef.”

He added: “My point is, everyone needs to do their bit. The corner shops need to do way, way more. We’ve got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

“Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds’ lunch boxes. But there’s no legislation that backs up a teacher to do such a thing. There’s no standards.”

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Jamie received at Thursday night’s ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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David Cameron (Andrew Milligan/PA)

Jamie Oliver (Ian West/PA)

Jamie Oliver says no reason why PM can't do right thing on childhood obesity m.dailyecho.co.uk /news/14238783.Jamie_Oliver_says_no_reason_why_PM_can_t_do_right_thing_on_ childhood_obesity/ Chef and food campaigner Jamie Oliver Press Association 2014 / / News Published / News 2 comments Jamie Oliver has said there is no reason why David Cameron cannot do "the right thing" about a childhood obesity strategy.

The celebrity chef said the Government's decision on the matter will ultimately turn out to be the Prime Minister's legacy.

His comments come after the World Health Organisation (WHO) joined calls for a ''sugar tax'' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards where he was recognised for his contribution to the food industry, Oliver, 40, said the issue is not "rocket science".

He told the Press Association: "I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

"Regardless of who you vote for, it's Cameron's legacy. There's no real reason why he can't do the right thing."

He added: "Ultimately what he has to do is come up with a childhood obesity strategy that's relevant, logical and fitting for the epidemic that we're dealing with with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country, is in the next 20 years."

He said he thinks people are getting tired of "miserable statistics" about childhood obesity decade after decade, asking: "How long can it go on?"

Oliver said he has the support of "every organisation around health give or take", adding: "The list is like 30 deep. Anyone that you would trust your kids with supports it."

He praised the Prime Minister's advisers, calling them "very impressive".

He said: "They have everything on the shelf. The question is - what's in the basket?"

Oliver said he expects an update in the next two weeks, but added that it might be pushed back.

"Everyone cares, but no one wants to take any pain. Everyone's got to take pain," he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald's.

"Everyone always liked to poke at McDonald's. McDonald's has been doing more than most mid and smallsized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don't work for them.

I'm just saying they've been doing it - 100% organic milk, free range eggs, looking at their British and Irish beef."

He added: "My point is, everyone needs to do their bit. The corner shops need to do way, way more. We've got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

"Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight-year-olds' lunch boxes. But there's no legislation that backs up a teacher to do such a thing. There's no standards," he said.

A third of 10 to 11-year-olds and over a fifth of four to five-year-olds in England are overweight or obese.

The award Oliver received at Thursday night's ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity

Chef and food campaigner Jamie Oliver Press Association 2014 / Thursday 28 January 2016 / National News

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Jamie Oliver has said there is no reason why David Cameron cannot do "the right thing" about a childhood obesity strategy.

The celebrity chef said the Government's decision on the matter will ultimately turn out to be the Prime Minister's legacy.

His comments come after the World Health Organisation (WHO) joined calls for a ''sugar tax'' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards where he was recognised for

TPR Media Yellow News Source: News Shopper Client:

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his contribution to the food industry, Oliver, 40, said the issue is not "rocket science".

He told the Press Association: "I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

"Regardless of who you vote for, it's Cameron's legacy. There's no real reason why he can't do the right thing."

He added: "Ultimately what he has to do is come up with a childhood obesity strategy that's relevant, logical and fitting for the epidemic that we're dealing with with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country, is in the next 20 years."

He said he thinks people are getting tired of "miserable statistics" about childhood obesity decade after decade, asking: "How long can it go on?"

Oliver said he has the support of "every organisation around health give or take", adding: "The list is like 30 deep. Anyone that you would trust your kids with supports it."

He praised the Prime Minister's advisers, calling them "very impressive".

He said: "They have everything on the shelf. The question is ­ what's in the basket?"

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Oliver said he expects an update in the next two weeks, but added that it might be pushed back.

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"Everyone cares, but no one wants to take any pain. Everyone's got to take pain," he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald's.

"Everyone always liked to poke at McDonald's. McDonald's has been doing more than most mid and small­sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don't work for them. I'm just saying they've been doing it ­ 100% organic milk, free range eggs, looking at their British and Irish beef."

He added: "My point is, everyone needs to do their bit. The corner shops need to do way, way more. We've got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

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"Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds' lunch boxes. But there's no legislation that backs up a teacher to do such a thing. There's no standards," he said.

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Oliver received at Thursday night's ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

Share article UPDATE: Under­fire Southeastern hits out at Network Rail after rush­hour trains disruption

Jamie Oliver says no reason why PM can't do right thing on childhood obesity www.penarthtimes.co.uk /uk_national_entertainment/14240092.Jamie_Oliver_says_no_reason_why_PM _can_t_do_right_thing_on_childhood_obesity/ Jamie Oliver has said there is no reason why David Cameron cannot do “the right thing” to tackle childhood obesity.

The celebrity chef said the Government’s decision on the matter will ultimately turn out to be the Prime Minister’s legacy.

David Cameron (Andrew Milligan/PA) His comments come after the World Health Organisation (WHO) joined calls for a “sugar tax” on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards, where he was recognised for his contribution to the food industry, Jamie, 40, said the issue is not “rocket science”.

He told the Press Association: “I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

“Regardless of who you vote for, it’s Cameron’s legacy. There’s no real reason why he can’t do the right thing.”

Jamie Oliver (Ian West/PA)

He

added: “Ultimately what he has to do is come up with a childhood obesity strategy that’s relevant, logical and fitting for the epidemic that we’re dealing with, with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country is in the next 20 years.”

Promoted stories He said he thinks people are getting tired of “miserable statistics” about childhood obesity decade after decade, asking: “How long can it go on?”

Jamie said he has the support of “every organisation around health give or take”, adding: “The list is like 30 deep. Anyone that you would trust your kids with supports it.”

He praised the Prime Minister’s advisers, calling them “very impressive”.

He said: “They have everything on the shelf. The question is – what’s in the basket?”

Jamie said he expects an update in the next two weeks, but added that it might be pushed back.

Jamie Oliver (Ian West/PA) “Everyone cares, but no one wants to take any pain. Everyone’s got to take pain,” he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald’s.

“Everyone always liked to poke at McDonald’s. McDonald’s has been doing more than most mid and small-sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don’t work for them. I’m just saying they’ve been doing it – 100% organic milk, free range eggs, looking at their British and Irish beef.”

He

added: “My point is, everyone needs to do their bit. The corner shops need to do way, way more. We’ve got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

“Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight-year-olds’ lunch boxes. But there’s no legislation that backs up a teacher to do such a thing. There’s no standards.”

A third of 10 to 11-year-olds and over a fifth of four to five-year-olds in England are overweight or obese.

The award Jamie received at Thursday night’s ceremony at The Goring Hotel in central London was the John Avery Award.

Share article It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity

Chef and food campaigner Jamie Oliver Press Association 2014 / Thursday 28 January 2016 / News

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Jamie Oliver has said there is no reason why David Cameron cannot do "the right thing" about a childhood obesity strategy.

The celebrity chef said the Government's decision on the matter will ultimately turn out to be the Prime Minister's legacy.

His comments come after the World Health Organisation (WHO) joined calls for a ''sugar tax'' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

Speaking at the Andre Simon Food & Drink Book Awards where he was recognised for

TPR Media Yellow News Source: Stirling News Client:

View Online View Text PDF

Date: 28­Jan­2016 Reach: 4079 Value: 109

his contribution to the food industry, Oliver, 40, said the issue is not "rocket science".

He told the Press Association: "I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

"Regardless of who you vote for, it's Cameron's legacy. There's no real reason why he can't do the right thing."

He added: "Ultimately what he has to do is come up with a childhood obesity strategy that's relevant, logical and fitting for the epidemic that we're dealing with with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country, is in the next 20 years."

He said he thinks people are getting tired of "miserable statistics" about childhood obesity decade after decade, asking: "How long can it go on?"

Oliver said he has the support of "every organisation around health give or take", adding: "The list is like 30 deep. Anyone that you would trust your kids with supports it."

He praised the Prime Minister's advisers, calling them "very impressive".

He said: "They have everything on the shelf. The question is ­ what's in the basket?"

Oliver said he expects an update in the next two weeks, but added that it might be pushed back.

"Everyone cares, but no one wants to take any pain. Everyone's got to take pain," he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald's.

"Everyone always liked to poke at McDonald's.

McDonald's has been doing more than most mid and small­sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don't work for them. I'm just saying they've been doing it ­ 100% organic milk, free range eggs, looking at their British and Irish beef."

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He added: "My point is, everyone needs to do their bit. The corner shops need to do way, way more. We've got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

"Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds' lunch boxes. But there's no legislation that backs up a teacher to do such a thing. There's no standards," he said.

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Oliver received at Thursday night's ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity

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Jamie Oliver has said there is no reason why David Cameron cannot do "the right thing" about a childhood obesity strategy.

The celebrity chef said the Government's decision on the matter will ultimately turn out to be the Prime Minister's legacy.

His comments come after the World Health Organisation (WHO) joined calls for a ''sugar tax'' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

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Date: 28­Jan­2016 Reach: 4590 Value: 123

Speaking at the Andre Simon Food & Drink Book Awards where he was recognised for his contribution to the food industry, Oliver, 40, said the issue is not "rocket science".

He told the Press Association: "I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

"Regardless of who you vote for, it's Cameron's legacy. There's no real reason why he can't do the right thing."

He added: "Ultimately what he has to do is come up with a childhood obesity strategy that's relevant, logical and fitting for the epidemic that we're dealing with with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country, is in the next 20 years."

He said he thinks people are getting tired of "miserable statistics" about childhood obesity decade after decade, asking: "How long can it go on?"

Oliver said he has the support of "every organisation around health give or take", adding: "The list is like 30 deep. Anyone that you would trust your kids with supports it."

He praised the Prime Minister's advisers, calling them "very impressive".

He said: "They have everything on the shelf. The question is ­ what's in the basket?"

Oliver said he expects an update in the next two weeks, but added that it might be pushed back.

"Everyone cares, but no one wants to take any pain. Everyone's got to take pain," he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald's.

"Everyone always liked to poke at McDonald's. McDonald's has been doing more than most mid and small­sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don't work for them. I'm just saying they've been doing it ­ 100% organic milk, free range eggs, looking at their British and Irish beef."

He added: "My point is, everyone needs to do their bit. The corner shops need to do way, way more. We've got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

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"Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds' lunch boxes. But there's no legislation that backs up a teacher to do such a thing. There's no standards," he said.

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Oliver received at Thursday night's ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity

Chef and food campaigner Jamie Oliver Press Association 2014 / Thursday 28 January 2016 / National

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Jamie Oliver has said there is no reason why David Cameron cannot do "the right thing" about a childhood obesity strategy.

The celebrity chef said the Government's decision on the matter will ultimately turn out to be the Prime Minister's legacy.

His comments come after the World Health Organisation (WHO) joined calls for a ''sugar tax'' on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

TPR Media Yellow News Telegraph and Source: Argus Client:

View Online View Text PDF

Date: 28­Jan­2016 Reach: 28083 Value: 645

Speaking at the Andre Simon Food & Drink Book Awards where he was recognised for his contribution to the food industry, Oliver, 40, said the issue is not "rocket science".

He told the Press Association: "I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

"Regardless of who you vote for, it's Cameron's legacy. There's no real reason why he can't do the right thing."

He added: "Ultimately what he has to do is come up with a childhood obesity strategy that's relevant, logical and fitting for the epidemic that we're dealing with with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country, is in the next 20 years."

He said he thinks people are getting tired of "miserable statistics" about childhood obesity decade after decade, asking: "How long can it go on?"

Oliver said he has the support of "every organisation around health give or take", adding: "The list is like 30 deep. Anyone that you would trust your kids with supports it."

He praised the Prime Minister's advisers, calling them "very impressive".

He said: "They have everything on the shelf. The question is ­ what's in the basket?"

Oliver said he expects an update in the next two weeks, but added that it might be pushed back.

"Everyone cares, but no one wants to take any pain. Everyone's got to take pain," he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald's.

"Everyone always liked to poke at McDonald's. McDonald's has been doing more than most mid and small­sized businesses for the last 10 years. Fact. But no one wants to talk about it. And I don't work for them. I'm just saying they've been doing it ­ 100% organic milk, free range eggs, looking at their British and Irish beef."

He added: "My point is, everyone needs to do their bit. The corner shops need to do way, way more. We've got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

"Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds' lunch boxes. But there's no legislation that backs up a teacher to do such a thing. There's no standards," he said.

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A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Oliver received at Thursday night's ceremony at The Goring Hotel in central London was the John Avery Award.

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It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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Stevenboy

8:10am Fri 29 Jan 16

It's the parent's responsibility, not Cameron's. If you are too stupid to bring kids up properly, then you shouldn't have them in the first place.

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Jamie Oliver says no reason why PM can't do right thing on childhood obesity

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Jamie Oliver has said there is no reason why David Cameron cannot do “the right thing” to tackle childhood obesity.

The celebrity chef said the Government’s decision on the matter will ultimately turn out to be the Prime Minister’s legacy.

His comments come after the World Health Organisation (WHO) joined calls for a “sugar tax” on soft drinks, and as the Government prepares to issue a strategy for tackling obesity in the UK. Mr Cameron has said he does not see the need for a sugar tax, although his position is believed to have shifted recently.

TPR Media Yellow News Source: Asian Image Client:

View Online View Text PDF

Date: 29­Jan­2016 Reach: 8452 Value: 227

Speaking at the Andre Simon Food & Drink Book Awards, where he was recognised for his contribution to the food industry, Jamie, 40, said the issue is not “rocket science”.

He told the Press Association: “I honestly think that this childhood obesity strategy will set the tone of where we go in the next 100 years in public health.

“Regardless of who you vote for, it’s Cameron’s legacy. There’s no real reason why he can’t do the right thing.”

He added: “Ultimately what he has to do is come up with a childhood obesity strategy that’s relevant, logical and fitting for the epidemic that we’re dealing with, with regards to childhood obesity, but which is a metaphor for how creative and productive and excellent this country is in the next 20 years.”

He said he thinks people are getting tired of “miserable statistics” about childhood obesity decade after decade, asking: “How long can it go on?”

Jamie said he has the support of “every organisation around health give or take”, adding: “The list is like 30 deep. Anyone that you would trust your kids with supports it.”

He praised the Prime Minister’s advisers, calling them “very impressive”.

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He said: “They have everything on the shelf. The question is – what’s in the basket?”

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Jamie said he expects an update in the next two weeks, but added that it might be pushed back.

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“Everyone cares, but no one wants to take any pain.

Everyone’s got to take pain,” he said, as he called on small businesses to do their bit, and praised efforts made by fast food chain McDonald’s.

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“Everyone always liked to poke at McDonald’s. McDonald’s has Officers In the World been doing more than most mid and small­sized businesses for (ViralMozo) the last 10 years. Fact. But no one wants to talk about it. And I Recommended by don’t work for them. I’m just saying they’ve been doing it – 100% organic milk, free range eggs, looking at their British and Irish beef.”

He added: “My point is, everyone needs to do their bit. The corner shops need to do way, way more. We’ve got no standards for lunch boxes. The biggest enemy of school dinners is a lunch box.

“Teachers around the country are beside themselves, having to keep taking cans of Red Bull and Lucozade out of six, seven and eight­year­olds’ lunch boxes. But there’s no legislation that backs up a teacher to do such a thing. There’s no standards.”

A third of 10 to 11­year­olds and over a fifth of four to five­year­olds in England are overweight or obese.

The award Jamie received at Thursday night’s ceremony at The Goring Hotel in central London was the John Avery Award.

It was in recognition of his latest book, Everyday Super Food, and his contribution to the food industry over almost 20 years.

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Health buzzword of 2016: Fermentation.Expert Charlotte Pike tells all at Demuths Cookery School Bath 0 COMMENTS

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By Bath Chronicle Bath Chronicle | Thu 31 Dec 2015

Award­winning food writer and chef Charlotte Pike is coming to Bath's Demuths Cookery School in February to share her expertise on the magic of fermentation.

She gives us an insight into why fermented foods are being hailed as the new superfoods and shares one of her favourite recipes with us.

There is always an emphasis on healthy eating in the new year, but you can skip the juice fasts and tasteless cabbage soup diets in 2016 and indulge in a quirky, flavoursome and nutritious trend that's sweeping the country: fermentation.

Fermented foods have been in existence for thousands of years, but the natural process is now firmly back on the cool list. Only recently are we rediscovering these health­giving food and drinks in Western culture.

For nine thousand years people have traditionally used fermentation to preserve food and create flavour, and we still use it day to day ­ bread, yogurt and wine, for example, all go through a fermentation stage on their road to scrumptiousness. What's new about the current crop of ferments though is that we're beginning to realise the health benefits.

"In very simple terms fermentation is a magical naturally occurring process that transforms ingredients, both preserving them and enhancing their flavour and nutritional content," says

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award­winning food writer and chef Charlotte Pike. "As fermented foods are highly rich in probiotics, they are very good for improving gut health, which can help with overall health and well­being, brain health, immunity and more."

Charlotte will be running an exciting new course at Bath's Demuths Vegetarian Cookery School – owned by renowned vegetarian chef Rachel Demuth – in February. During the course, she will offer people the chance to find out more about the world of fermentation and will present recipes from her new cookbook, Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi and More.

"There is a very broad range of fermented food and drinks from all over the world, and they all have their own flavours and characteristics," says the author whose book has been shortlisted for the prestigious André Simon Award. "By experimenting with fermentation, you are opening yourself up to a wide range of new and interesting flavours, ingredients and cuisines.

"It's very easy to do at home," she adds. "All you need are some glass jars, muslin, some string, and a couple of bowls, jugs and sieves. You might be likely to have some of these items already and none are hard to find or expensive to acquire."

During the class at Demuths, participants will learn how to get started with fermenting at home and there will be a mixture of hands­on cooking and demonstrations with recipes such as homemade yoghurt and labneh, sourdough breads, fermented drinks, cooking with black beans, tempeh and miso, dosa pancakes, sauerkraut and kimchi.

A recipe to try at home Kimchi

"Kimchi is an essential component of Korean cuisine and is served with almost every meal," says Charlotte. "My recipe is a slightly sweet, tangy and vibrantly flavoured, crunchy textured kimchi."

Ingredients 825g white cabbage, sliced 50g ginger, peeled and grated 6 cloves garlic, finely chopped 50g red chilies, sliced thinly 3 carrots, peeled and grated 1 bunch spring onions, thinly sliced 400ml fish sauce 65g palm sugar Juice and zest of 2 limes 200ml filtered water

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Method Mix the cabbage, ginger, garlic, chilies, carrot and spring onions in a large jar.

Stir in the fish sauce, sugar, lime zest and juice and water. Press down any vegetables which may be poking out of the liquid – they need to be covered.

Leave to ferment for at least a week before eating.

Charlotte Pike's fermentation class takes place on February 7, 2016, at Demuths Cookery School on Terrace Walk. To book, visit www.demuths.co.uk

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Andre Simon Pictures

Suzanne Moustacich (L) and Nick Lander attend The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

Bee Wilson (L) and Nick Lander attend The Andre Simon Food & Drink Book Awards at The... Show more Jamie Oliver (L) and Pat Llewellyn attend The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

Jamie Oliver (L) and Pat Llewellyn attend The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

Jordan Bourke, Rejina Pyo and Nick Lander attend The Andre Simon Food ... Show more Nick Lander, Jamie Oliver and Pat Llewellyn attend The Andre Simon Food & Drink Boo... Show more Nick Lander, Jamie Oliver and Pat Llewellyn attend The Andre Simon Food & Drink ... Show more Jamie Oliver attends The Andre Simon Food & Drink Book Awards a... Show more Jamie Oliver attends The Andre Simon Food & Drink Book Aw... Show more Bee Wilson (L) and Nick Lander attend The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

Jamie Oliver (L) and Pat Llewellyn attend The Andre Simon ... Show more Nick Lander (L) and Olia Hercules attend The Andre Simon Food & Dr... Show more Rachel Roddy (L) and Nick Lander attend The Andre Simon Food... Show more Jamie Oliver (L) and Pat Llewellyn attend The Andre Simon Food & Drink Boo... Show more Pat Llewellyn, Jamie Oliver and Nick Lander attends The Andre Simon Food & Dr... Show more Suzanne Moustacich (L) and Nick Lander attend The Andre Simon Food & Drink... Show more

Jamie Oliver (L) and Nick Lander attend The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

Jamie Oliver attends The Andre Simon Food & Drink Book Awards at The Goring Hotel on ... Show more Jamie Oliver attends The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

Jordan Bourke, Rejina Pyo and Nick Lander attend The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

Nick Lander, Jamie Oliver and Pat Llewellyn attend The Andre Simon Food & Dri... Show more Suzanne Moustacich (L) and Nick Lander attend The Andre Simon Food & Drink Book Awards at The Goring Hotel on January 28, 2016 in London, England.

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PRESS RELEASES

INDUSTRY HEAVYWEIGHTS AND NEW TALENT SCOOP TOP PRIZES AT THE PRESTIGIOUS ANDRÉ SIMON FOOD & DRINK BOOK AWARDS LONDON, 29 JANUARY 2016 – Chef and food campaigner Jamie Oliver and first-time author Rachel Roddy were among the winners at the André Simon Food & Drink Book Awards last night, Thursday 28 January, at the Goring Hotel in London. The prestigious awards showcase the best of contemporary food and drink writing.

Jamie Oliver’s publication Everyday Super Food (Michael Joseph) – which looks at the gradual and significant changes we can make to our diet to improve health and wellbeing – was awarded the prestigious John Avery Award. This award, granted at the discretion of the André Simon trustees, recognises both his influential new book and Jamie’s exceptional contribution to the food industry spanning nearly two decades. Everyday Super Food, which Jamie describes as his “most personal book” yet, is filled with simple, tasty and nutritious recipes, as well as stunning original photography shot by the chef himself.

Jamie Oliver said: “I'm so pleased. It's such an honour to receive this prestigious award but extra special following in the footsteps of Elizabeth David, Marcella Hazan, Jane Grigson, Claudia Roden and so many other incredible cookery writers. It's also fantastic that the André Simon Awards recognise some of the amazing new talent coming through like my dear friend and former graduate of Fifteen restaurant, Anna Jones, whose two books are so beautifully written and photographed.”

Blogger and author Rachel Roddy scooped the prize for food writing for her debut publication, Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard Books). Rachel first visited Rome for a few days ten years ago and is still there. The book – which judges commended for its vibrant evocation of the tastes and smells of Rome, refreshing simplicity and unstyled production – charts a year in Rachel’s tiny kitchen in a suburb of the Italian capital. It depicts her adventures in shopping, cooking, eating and writing, capturing a uniquely domestic picture of her life there, as well as hints of nostalgia and memories of growing up in England.

Pat Llewellyn, this year’s assessor for the food books, said: “Interesting new voices are emerging in food publishing, with books that show flair, passion and refreshingly authentic approaches to the world of food.

This year's winner, Five Quarters by Rachel Roddy, was a beautifully designed and photographed book, and a genuinely hypnotic read that demonstrated a true love affair with Rome. Recipes that at first glance seemed well worn and familiar became fresh and interesting. I am very happy that Jamie Oliver’s latest book Everyday Super Food has won the highly coveted John Avery Award. It has been great to watch him grow into one of the most influential food writers of our time”.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

Meanwhile, investigative journalist Suzanne Mustacich won this year’s prize in the drink category for Thirsty Dragon (Henry Holt), which explores China’s lust for Bordeaux and its threat to the world’s best wines. Her book tells the untold story of how an influx of Chinese money rescued France’s most venerable wine region from economic collapse, and how the resulting series of misunderstandings and crises threatened the delicate infrastructure of Bordeaux’s insular wine trade. The judges described the publication as an exhaustively researched tale of business skulduggery and fierce cultural classes with a dramatic narrative, eloquent style and fascinating cultural analysis.

Mimi Avery, this year’s assessor for the drink books, said: “This was such an exciting process to be part of and I really enjoyed reading the wide variety of book entries. Such was the calibre that whittling them down was daunting at times. Thirsty Dragon was a truly fascinating and dramatic read. This gripping account reveals for the first time what I believe will be viewed in future as a turning point in wine history”.

First Bite (Fourth Estate) by food scholar Bee Wilson was also recognised with a Special Commendation in acknowledgment of its brilliant study of how we form our food preferences and how we may be able to change them. The provocative investigation draws on the latest research from food psychologists, neuroscientists and nutritionists to reveal how our food habits are shaped by family, culture, memory, gender, hunger and love.

This year’s shortlisted authors – selected from over 150 entries – also included Anna Jones (A Modern Way to Cook), Charlotte Pike (Fermented), Olia Hercules (Mamushka), Jordan Bourke & Rejina Pyo (Our Korean Kitchen), Richard Mayson (Madeira), Marion Nestle (Soda Politics) and Oz Clarke (The History of Wine in 100 Bottles).

These diverse publications range from recipes for sourdough, sauerkraut, kimchi and more (Fermented) to the history, politics, nutrition and health impacts of fizzy drinks (Soda Politics). In the spotlight this year were cultural cuisines from the Ukraine (Mamushka) and Korea (Our Korean Kitchen), and wine from Portugal too (Madeira), while Oz Clarke’s The History of Wine in 100 Bottles takes the reader on a journey from the buried clay urns of Georgia in 6000BC to the present and future of the world’s vineyards.

Founded in 1978, the André Simon Food & Drink Book Awards are the only awards in the UK to exclusively recognise the achievements of food and drink writers and are the longest continuous running awards of their kind. The first two awards were given to Elizabeth David and Rosemary Hume for their outstanding contribution in the fields of food and cooking. Other winners include Michel Roux, Hugh FearnleyWhittingstall, Nigel Slater and Rick Stein.

Each shortlisted author receives £200 while the winner in each category is awarded £2000. The recipients of the award in honour of John Avery will receive £1500, while the winner of the Special Commendation is awarded £1500.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

ABOUT ANDRÉ SIMON André Louis Simon was the charismatic leader of the English wine trade for almost the entire first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years. In 66 years of authorship, he wrote 104 books. For 33 years he was one of London's leading champagne shippers; for another 33 years active president of the Wine & Food Society. Although he lived in England from the age of 25, he always remained a French citizen. He was both Officier de la Légion d'Honneur and holder of the Order of the British Empire.

In 1972, after the death of André Simon, the André Simon Memorial Fund was set up. One objective of the fund is to benefit the public in the fields of food and drink, and one of the ways in which the fund meets this objective is through its prestigious annual Food & Drink Book Awards.

ABOUT THE ANDRÉ SIMON FOOD & DRINK BOOK AWARDS Founded in 1978, the André Simon Food & Drink Book Awards are the only awards in the UK to exclusively recognise the achievements of food and drink writers and are the longest continuous running awards of their kind. The first two awards were given to Elizabeth David and Rosemary Hume for their outstanding contribution in the fields of food and cooking. Other winners include Michel Roux, Hugh Fearnley-Whittingstall, Nigel Slater and Rick Stein.

This year Pat Llewellyn assessed the Food books and Mimi Avery assessed the Drink books. Books are judged on whether they are original, enjoyable, educational, and their production values. While the food and drink assessors guide the Trustees, the Trustees' decision is final. The André Simon Food & Drink Book Award Trustees are Nicholas Lander (Acting Chair), Julian Cotterell, Sarah Jane Evans MW, David Gleave MW, Michael Schneideman and Tessa Hayward.

The John Avery Award was created to honour John Avery, a founding trustee of the André Simon Food & Drink Book Awards. A great champion of food and drink writing, he was also a respected wine merchant who played a key role in introducing New World wines to Britain.

ABOUT PAT LLEWELLYN Pat worked on Sophie Grigson's first television series, Grow Your Greens, Eat Your Greens, in 1993. Three years later she created Two Fat Ladies, which was the first globally successful British cooking show. She went on to discover Jamie Oliver, producing three series of the BAFTA and RTS award-winning series The Naked Chef. The books accompanying Jamie's series were a publishing phenomenon, selling millions of copies worldwide. In 2002, Pat won the Glenfiddich Independent Spirit Award in recognition of her progressive and confident approach to food and drink broadcasting. Today, Pat is the CEO of the Optomen Group, with offices in London, New York and Los Angeles. Pat has been responsible for major food series such as The F Word, Heston's Feast, Great British Menu, What to Eat Now, Market Kitchen, Ramsay's Kitchen Nightmares and many others.

ABOUT MIMI AVERY Mimi is the daughter of John Avery MW, one of the founders and long serving trustee of the André Simon Memorial Fund, the only one of his four children to be continuing his illustrious career as a wine merchant. After a degree in civil engineering she spent six years at the International Wine and Food Society before joining the family firm Averys in 1999. She has experience of all aspects of Averys, including sales and seven years as a buyer, and is now Brand Ambassador for this world-famous company founded in Bristol in 1793. Almost as widely travelled as her father, she has served as a wine judge all over the world and is a junior liveryman of the Vintners' Company in the City of London.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

ABOUT JAMIE OLIVER Over the last year, in the run up to his 40th birthday, Jamie Oliver has been on a personal journey, exploring his relationship with food and his body, and rediscovering how to make his ‘engine’ run as efficiently as possible. By making some gradual and significant changes to his diet and lifestyle, he has seen a dramatic improvement in his own health and wellbeing. Now he wants to share what he has learnt with the public.

ABOUT RACHEL RODDY Armed with an inkling that she wanted to write and cook and with a bit of money saved, Rachel Roddy impulsively decided to travel to Italy and eventually Rome, where she intended to stay a few days before moving on. 10 years later and Rachel is still there.

More precisely in Testaccio, a distinct, almost village-like part of the city. It’s charming but workaday nature and extraordinary food culture beats through Five Quarters. Rachel writes regularly on her much-lauded blog, Rachel Eats www.racheleats.wordpress.com picked as one of the 50 Best Foodie blogs by OFM and voted by Saveur Magazine as one of the world's 55 great global food blogs.

Rachel is a trained actress, lives with a musician and has a son.

ABOUT SUZANNE MUSTACICH Suzanne Mustacich is a contributing editor at Wine Spectator. She previously reported on Bordeaux and the wine trade for Agence France Presse, Wine Business International, and the Chinese magazine Wine Life. She is a former television producer and screenwriter. She holds a bachelor’s degree from Yale University and an enology diploma from the University of Bordeaux. She lives in Bordeaux with her family.

ABOUT BEE WILSON Bee Wilson an acclaimed food writer, historian and author of four books, including Consider the Fork and Swindled. She has been named BBC Radio’s Food Writer of the Year and for twelve years wrote a weekly food column for the Sunday Telegraph’s Stella magazine. She lives in Cambridge.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

ANDRÉ SIMON FOOD & DRINK BOOK AWARDS ANNOUNCE 2015 SHORTLIST The Chairman and Trustees at the prestigious annual André Simon Food & Drink Book Awards have announced this year’s shortlist in the run up to Christmas. The panel was guided by the help and advice of this year’s independent assessors, television producer Pat Llewellyn and wine merchant Mimi Avery.

The shortlist showcasing the best of contemporary food and drink writing from nearly 150 submissions, features established food and drink figures, including Jamie Oliver and Oz Clarke, alongside first-time authors Rachel Roddy and Olia Hercules. The diverse publications range from Fermented – containing recipes for sourdough, sauerkraut, kimchi and more – to Soda Politics, the first book to focus on the history, politics, nutrition and health impacts of fizzy drinks.

In the spotlight this year there are cultural cuisines from the Ukraine (Mamushka), Korea (Our Korean Kitchen) and Italy (Five Quarters), and wine from Portugal (Madeira). There’s cultural analysis too, from Suzanne Mustacich – whose Thirsty Dragon explores China's lust for Bordeaux and quest to become a global wine power – and Bee Wilson, who writes about how our food habits are shaped by family, culture, memory, gender, hunger and love in First Bite.

A Modern Way to Cook and Everyday Super Food both present simple, healthy and workable recipes for the contemporary cook, while The History of Wine in 100 Bottles takes the reader on a journey from the buried clay urns of Georgia in 6000BC to the present and future of the world’s vineyards. The shortlisted books for the 2015 categories are: FOOD BOOKS

DRINK BOOKS

A Modern Way to Cook by Anna Jones (Fourth Estate) Fermented by Charlotte Pike (Kyle Books) Five Quarters by Rachel Roddy (Saltyard Books) Mamushka by Olia Hercules (Mitchell Beazley) First Bite by Bee Wilson (Fourth Estate) Our Korean Kitchen by Jordan Bourke & Rejina Pyo (W&N) Everyday Super Food by Jamie Oliver (Michael Joseph)

Thirsty Dragon by Suzanne Mustacich (Henry Holt) Madeira by Richard Mayson (Infinite Ideas Ltd) Soda Politics by Marion Nestle (Oxford University Press) The History of Wine in 100 Bottles by Oz Clarke (Pavilion Books)

Television producer Pat Llewellyn, who is assessing the books in the Food category, says: “I greatly enjoyed the 118 submissions, and learned a lot about subjects ranging from seaweed to venison. Whittling the contenders down to a shortlist was very hard, but I’m delighted with the top seven which serve up the best of today's food writing, photography and production values, along with impressive original research. It's great to see that the food publishing industry is still finding fresh talent and producing some real gems. This new generation of food writers are creating modern ways to approach cooking and eating, and that’s tremendously exciting to see.”

Wine merchant Mimi Avery, who is assessing the books in the Drink category, says: “I accepted the assessor role with trepidation (as well as enthusiasm), as judging the hard work, writing and research of others felt like a huge responsibility. The task was made more difficult by the obvious merits of so many of the entries, ranging from coffee and cocktails to soda and spirits. It was an ordeal to build a shortlist, but luckily great fun too. I’m really looking forward to the next stage of the process – all the judges have different favourites so I’m expecting a spirited debate.”

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

NOTES TO EDITORS ABOUT ANDRÉ SIMON André Louis Simon was the charismatic leader of the English wine trade for almost the entire first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years. In 66 years of authorship, he wrote 104 books. For 33 years he was one of London's leading champagne shippers; for another 33 years active president of the Wine & Food Society. Although he lived in England from the age of 25, he always remained a French citizen. He was both Officier de la Légion d'Honneur and holder of the Order of the British Empire.

In 1972, after the death of André Simon, the André Simon Memorial Fund was set up. One objective of the fund is to benefit the public in the fields of food and drink, and one of the ways in which the fund meets this objective is through its prestigious annual Food & Drink Book Awards.

ABOUT THE ANDRÉ SIMON FOOD & DRINK BOOK AWARDS Founded in 1972, the André Simon Food & Drink Book Awards are the only awards in the UK to exclusively recognise the achievements of food and drink writers and are the longest continuous running awards of their kind. The first two awards were given to Elizabeth David and Rosemary Hume for their outstanding contribution in the fields of food and cooking. Other winners include Michel Roux, Hugh Fearnley-Whittingstall, Nigel Slater and Rick Stein.

For authors of new works published in 2015 there are two award categories (Food and Wine, Drinks and Beverages) and four awards (Food, Drink, the John Avery Award and a Special Commendation).The winners will be announced at a ceremony at the Goring Hotel in London on 28 January 2016, an event that’s become an annual celebration of Britain’s best food and drink writing.

Each shortlisted author will receive £200 while the winners in each category will be awarded £2000. The recipients of the award in honour of John Avery will receive £1500, while the winner of the Special Commendation Award will receive £1000.

This year Pat Llewellyn will assess the Food books and Mimi Avery will assess the Drink books. While the Food and Drink assessors will guide the Trustees, the Trustees' decision is final. The André Simon Food & Drink Book Award Trustees are Nicholas Lander (Acting Chair), Julian Cotterell, Sarah Jane Evans MW, David Gleave MW, Michael Schneideman and Tessa Hayward.

ABOUT PAT LLEWELLYN Pat worked on Sophie Grigson's first television series, Grow Your Greens, Eat Your Greens, in 1993. Three years later she created Two Fat Ladies, which was the first globally successful British cooking show. She went on to discover Jamie Oliver, producing three series of the BAFTA and RTS award winning series The Naked Chef. The books accompanying Jamie's series were a publishing phenomenon, selling millions of copies worldwide. In 2002, Pat won the Glenfiddich Independent Spirit Award in recognition of her progressive and confident approach to food and drink broadcasting. Today, Pat is the CEO of the Optomen Group, with offices in London, New York and Los Angeles. Pat has been responsible for major food series such as The F Word, Heston's Feast, Great British Menu, What to Eat Now, Market Kitchen, Ramsay's Kitchen Nightmares and many others.

ABOUT MIMI AVERY Mimi is the daughter of John Avery MW, one of the founders and long serving trustee of the André Simon Food and Drink Awards, the only one of his four children to be continuing his illustrious career as a wine merchant. After a degree in civil engineering she spent six years at the International Wine and Food Society before joining the family firm Averys in 1999. She has experience of all aspects of Averys, including sales and seven years as a buyer, and is now Brand Ambassador for this world-famous company founded in Bristol in 1793. Almost as widely travelled as her father, she has served as a wine judge all over the world and is a junior liveryman of the Vintners' Company in the City of London.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

ANDRE SIMON FOOD & DRINK BOOK AWARDS 2015 SHORTLIST FOOD BOOKS A Modern Way to Cook by Anna Jones (Fourth Estate) From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we’re home late, tired after work, and don’t have time to buy lots of ingredients, it can just seem too complicated.

In this new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters will be broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna’s new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.

Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi & More

by Charlotte Pike (Kyle Books) Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi.

Learn how to make the most delicious and useful ferments at home and then use fermented ingredients in dishes such as Persian aubergine stew, Korean pancakes, dosa and grilled miso chicken. Learn how to make sweet and savoury yogurts such as homemade Coconut Yogurt or Cardamom and Rose Yogurt Cream and not just bake bread with your sourdough, but delicious treats, such as Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermented vinegar that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

Five Quarters: Recipes and Notes from a Kitchen in Rome by Rachel Roddy (Saltyard Books) ‘Of course I thought Rome was glorious, but I didn't want to stay. A month, three at most, then I'd take a train back to Sicily to finish the clockwise journey I'd interrupted, before moving even further southwards...’

Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure that's turned into a brand new life. Five Quarters charts a year in Rachel's small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city.

Combining Rachel's love of Italian food and cooking with a strong nostalgia for home and memories of growing up in England, this is a cookbook to read in bed as well as to use in the kitchen.

Mamushka: Recipes from Ukraine & Beyond by Olia Hercules (Mitchell Beazley) Mamushka is a celebration of the food and flavours of the "Wild East" - from the Black Sea to Baku and Armenia to Azerbaijan, with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka? Olia Hercules will entice you with evocative new flavours and ingredient combinations that will leave you asking yourself why you haven't been eating Ukrainian food all your life!

First Bite: How We Learn to Eat by Bee Wilson (Fourth Estate) In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists and nutritionists to reveal how our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. She looks at the effects siblings can have on eating choices and the social pressures to eat according to sex. Bee introduces us to people who can only eat food of a certain colour; toddlers who will eat nothing but hot dogs; doctors who have found radical new ways to help children eat vegetables. First Bite also looks at how people eat in different parts of the world: we see how grandparents in China overfeed their grandchildren, and how Japan came to adopt such a healthy diet (it wasn’t always so).

The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Bee Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our taste and eating habits, First Bite explains how we can change our palates to lead healthier, happier lives.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

Our Korean Kitchen by Jordan Bourke & Rejina Pyo (W&N) Our Korean Kitchen is a celebration of the food, culture and flavours of Korea, a cuisine that is fast becoming the biggest trend in the culinary world. Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food.

Covering an extensive range of over 100 dishes, from Korean staples such as bibimbap and kimchi to stir-fried spicy squid, sesame & soy-marinated beef and pecan & cinnamon-stuffed pancakes, catering for beginners as well as those with a little more experience of cooking K-Food.

Critically acclaimed chef and food writer Jordan and his Korean wife Rejina, provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine.

Everyday Super Food by Jamie Oliver (Michael Joseph) Jamie's Everyday Super Food makes eating well exciting, delicious, easy and fun.

No matter how busy you are, you'll find that healthy eating the Jamie way is both straightforward and achievable, making it super easy to choose exactly the kind of meals that suit you.

The book is divided into breakfasts (up to 400 calories), lunches (up to 600 calories) and dinners (up to 600 calories), and every tasty meal is nutritionally balanced so that any combination over the day will bring you in under your recommended daily allowance of calories (2000 women/2,500 men), allowing you to enjoy snacks and drinks on the side.

You can eat Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts for breakfast, Tasty Fish Tacos with GameChanging Kiwi, Lime and Chilli Salsa for lunch and Griddled Steak and Peppers with Herby-Jewelled Tabbouleh Rice for dinner, and still be healthy! Whether you dip in and out of it, eat from the book Monday to Friday or use it faithfully every day for a month, it's totally up to you.

In Everyday Super Food, Jamie's done all the hard work for you - all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it.

Every meal in this book is a good choice and will bring you a step closer to a healthier, happier you.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

ANDRE SIMON FOOD & DRINK BOOK AWARDS 2015 SHORTLIST DRINK BOOKS Thirsty Dragon: China's Lust for Bordeaux and the Threat to the World's Best Wines by Suzanne Mustacich (Henry Holt) An inside view of China's quest to become a global wine power and Bordeaux's attempt to master the thirsty dragon it helped create. The wine merchants of Bordeaux and the rising entrepreneurs of China would seem to have little in common—old world versus new, tradition versus disruption, loyalty versus efficiency. And yet these two communities have found their destinies intertwined in the conquest of new markets, as Suzanne Mustacich shows in this provocative account of how China is reshaping the French wine business and how Bordeaux is making its mark on China.

Thirsty Dragon lays bare the untold story of how an influx of Chinese money rescued France's most venerable wine region from economic collapse, and how the result was a series of misunderstandings and crises that threatened the delicate infrastructure of Bordeaux's insular wine trade. The Bordelais and the Chinese do business according to different and often incompatible sets of rules, and Mustacich uncovers the competing agendas and little-known actors who are transforming the economics and culture of Bordeaux, even as its wines are finding new markets—and ever higher prices—in Shanghai, Beijing, and Hong Kong, with Hong Kong and London traders playing a pivotal role.

At once a tale of business skullduggery and fierce cultural clashes, adventure, and ambition, Thirsty Dragon offers a behind-the-scenes look at the challenges facing the world's most famous and prestigious wines.

Madeira: The Islands and their Wines by Richard Mayson (Infinite Ideas Ltd) Madeira wine is currently experiencing a renaissance. It is a wine that behaves like almost no other. Heat and air, the sworn enemies of most wines and winemakers, conspire to turn Madeira into one of the most enthralling of the world’s wines as well as the most resilient. Madeira wines from the nineteenth and even the eighteenth centuries still retain an ethereal, youthful gloss. Once the cork is removed, the wine comes to no harm, even if the bottle is left open and on ullage for months on end. If ever there was a wine to take to a desert island, this is it. Although Madeira was only discovered in the fifteenth century, the island and the wine trade have a long and involved history. After a short historical introduction Madeira: The Islands and their Wines rounds on the present: the physical character of the archipelago, the state of the vines and vineyards and the way in which the wines are made. A guide to the current producers (shippers) follows along with a detailed appraisal of their range of wines. There is also a chapter for collectors of older wines, many from shippers that no longer exist but whose names live on in bottles of wine that are still found in cellars all over the world. Wines dating as far back as the eighteenth century are featured in the book, along with quality appraisals. Madeira is without doubt one of the most difficult wines to describe but it is certainly the most uplifting. There is a short section on the language of tasting Madeira as well as information on buying, keeping and serving the wines. The book concludes with a travel guide for anyone visiting the islands. This unique book on the islands and their wines explains what it is that makes Madeira so special.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020

Soda Politics: Taking on Big Soda (and Winning) by Marion Nestle (Oxford University Press) Sodas are astonishing products. Little more than flavoured sugar-water, these drinks cost practically nothing to produce or buy, yet have turned their makers - principally Coca-Cola and PepsiCo - into multibillion dollar industries with global recognition, distribution, and political power. So how did something so cheap come to mean so much and to have such devastating health and food policy consequences?

Soda Politics is a story of the American food system at work, written by the incomparable NYU scholar and public health champion Marion Nestle. It is the first book to focus on the history, politics, nutrition, and health impact of soda, asking how we created this system, what its problems are, and what we can do to change things. Coke and Pepsi spend billions of dollars a year on advertising and lobbying to prevent any measures to limit soda, a product billed as "refreshing," "tasty," "crisp," and "the real thing" that also happens to be a major cause of health problems, from obesity to Type II diabetes. They target minorities, poor people, and children, and are involved in land and water grabs in underdeveloped countries, where they also have redoubled their efforts at building their market share.

In fact, the marketing practices of soda companies are eerily similar to that of cigarette companies - both try to sell as much as possible, regardless of the health consequences, in any way that they can. And the public is starting to scrutinize sugary sodas in the same way that they do cigarettes. Soda consumption is falling, and Americans are only partially replacing soda with other sugary drinks. This did not happen accidentally: the fall in soda sales is a result of successful food advocacy. Soda Politics provides the overwhelming evidence to keep up pressure on all those involved in the production, marketing, sales, and subsidization of soda.

The History of Wine in 100 Bottles: From Bacchus to Bordeaux and Beyond by Oz Clarke (Pavilion Books) Who better to take you on a journey of discovery about the history of wine, than Oz Clarke our best-loved wine writer.

A journey that takes you from the buried clay urns of Georgia in 6000 BC, to the fraudsters who have rocked the world with their multi-million-dollar counterfeiting scams. Along the way, you’ll pass through the taverns of Pompeii, discover the oldest bottle of wine that s ever been drunk, meet an Englishman who might have invented champagne, and visit the highest and coldest vineyards in the world. This entertaining and informative book tells you all you need to know about the history of bottled poetry.

www.andresimon.co.uk For further information contact tpr media consultants Sophie Toumazis sophie@tpr-media.com or Eleanor Robertson freelance@tpr-media.com +44(0)208 347 7020