Fuchsia Dunlop and Chris van Tulleken win at Fortnum & Mason Food and Drink Awards

Chris van Tulleken and Fuschia Dunlop have been named among the winners of the Fortnum & Mason Food and Drink Awards 2024, alongside Emiko Davies, Henry Jeffreys and more.

At a ceremony hosted in London’s Royal Exchange last night (2nd May), Dunlop scooped Food Book of the Year for Invitation to a Banquet: The Story of Chinese Food (Particular Books), an “epic” exploration of China’s culinary heritage, while van Tulleken took home the Debut Food Book award for Ultra-Processed People (Cornerstone Press), praised as an “eye-opening and in-depth investigation” into the science, economics, history and production of ultra-processed food.

Gohan by Emiko Davies (Thames & Hudson) was crowned Cookery Book of the Year and described as “a beautiful celebration of the simple nature of Japanese home cooking”, while the prize for Debut Cookery Book went to pastry chef Philip Khoury for A New Way to Bake (Hardie Grant), a reimagining of cakes, bakes and desserts using plant-based ingredients.

The Drink Book of the Year award went to Henry Jeffreys. His book Vines in a Cold Climate (Allen & Unwin) was hailed as “an illuminating and entertaining account that takes you behind the scenes of the English wine revolution”. The Debut Drink Book went to wine experts Jane Lopes and Jonathan Ross for their book How to Drink Australian (Murdoch Books), a "comprehensive, thoroughly researched guide to modern Australian wine". 

A Fortnum & Mason Special Award went to chef, restaurateur, and long-standing food broadcaster Rick Stein, for his "illustrious" 50-year career, while the Audio prize went to a “heart-wrenching” episode of BBC Radio 4s “The Food Programme”, which was recorded in Gaza and investigated how the current conflict had impacted food supplies in one of the most densely populated places on earth. Food writer Sophie Grigson’s television programme “Slice of Italy” was awarded Best Programme.

Melek Erdal, a writer, cook and community activist, won Cookery Writer for her recipes and food stories in Vittles and the Guardian. The Food Writer award went to Ajesh Patalay for his writing in the Financial Times HTSI magazine. Patricia Niven took home the Photographer award while the Drink Writer prize went to Tamlyn Currin for her work on jancisrobinson.com. Tim Hayward won the Restaurant Writer award for his “engaging” work in the FT Weekend Magazine.  

The Content Creator of the Year prize went to George Egg AKA The Snack Hacker, a stand-up comedian whose "anarchic home cooking antics” have gained him a huge following and a regular slot on the Craig Charles Show on BBC Radio 6 Music, and at food festivals throughout the country. The Personalities of the Year were Si King and Dave Myers, The Hairy Bikers. Si King wrote in April:  “Dave and I are so chuffed to be nominated for the Fortnum & Mason Personality of the Year for the fourth year running. Dave was so proud of this award, particularly because it’s voted for by our loyal followers and fans, the  people who matter most to us.” 

The ceremony was presented by chef and broadcaster Andi Oliver, alongside chef and judging panel chair Angela Hartnett. The winners were selected by an independent panel of expert judges comprisingf Angela Clutton, Itamar Srulovich, Kate Hawkings, Leyla Kazim, Mark Andrew MW and Will Hawkes. Each winner recived a trophy created by architecture firm Mamou-Mani and an iconic Fortnum’s hamper.