Fortnum & Mason is delighted to announce the shortlist for the Food and Drink Awards 2026. Now in its 14th year, the Awards celebrate the achievements of the UK’s leading and emerging writers, broadcasters, photographers and creators, recognising work that reflects a rich range of cultural influences, culinary traditions and storytelling.

This year’s shortlist reflects a broad and compelling body of work, from explorations of how and why we eat today to deeply personal food histories, engaging drinks narratives, alongside cookery writing that captures both traditional and modern practices. Together, the nominees represent a dynamic and evolving food and drink culture across the UK and Ireland.

An independent panel of expert judges select the winners in 12 categories. Due to unforeseen circumstances, Angela Hartnett OBE was unable to chair this year’s Awards, and our thanks go to Mark Diacono for stepping in as Chair.

The Photographer of the Year category - presented in partnership with the World Food Photography Awards (WFPA), sponsored by Tenderstem® - is judged by Caroline Kenyon, founder of the WFPA; Eliza Williams, editor of Creative Review and Ange Loftus, Head of Brand & Creative Production of Fortnum & Mason.

Winners will be revealed at Fortnum & Mason, The Royal Exchange, London on Thursday, 30th April 2026, hosted by broadcaster Andi Oliver alongside celebrated chef Angela Hartnett OBE.

FORTNUM & MASON FOOD AND DRINK AWARDS SHORTLIST 2026

FOOD BOOK 

All Consuming: Why We Eat the Way We Eat Now by Ruby Tandoh (Serpent’s Tail, Profile)
Food Fight: From Plunder and Profit to People and Planet by Stuart Gillespie (Canongate)
The Heart-Shaped Tin by Bee Wilson (Fourth Estate)

DEBUT FOOD BOOK 

An A-Z of Chinese Food (Recipes Not Included) by Jenny Lau (Renegade Books, John Murray Group)
Bread & War by Felicity Spector (Duckworth Books)
Foreign Fruit: A Personal History of the Orange by Katie Goh (Canongate)

COOKERY BOOK 

Indian Kitchens by Roopa Gulati (Bloomsbury)
Lugma by Noor Murad (Quadrille)
The Irish Kitchen by Cherie Denham and Andrew Montgomery (Montgomery Press)
The Japanese Pantry by Emiko Davies (Smith Street Books)

DEBUT COOKERY BOOK 

FERMENT: A Cookbook by Kenji Morimoto (One Boat, Pan Macmillan)
Silk Roads by Anna Ansari (DK)
The Sudanese Kitchen by Omer Al Tijani (Almas Art Foundation)

DRINK BOOK 

Filthy Queens: A History of Beer in Ireland by Dr Christina Wade (Nine Bean Rows)
The Curious Bartender’s Agave Safari by Tristan Stephenson (Ryland Peters & Small)
The Madrusan Cocktail Companion by Michael and Zara Madrusan (Murdoch Books)

DEBUT DRINK BOOK 

Tequila: A Tasting Course by Millie Milliken (DK)
The Cynic’s Guide to Wine by Sunny Hodge (Académie du Vin Library)
Thirsty by Tom Gilbey (Square Peg)

FOOD WRITER 

James Morton for work in Scribehound Food
Safiya Robinson for work in Chicken + Bread Zine and Sisterwoman
Yemisí Aríbisálà for work in Vittles and Scribehound Food

COOKERY WRITER 

Jay Rayner for work in FT Weekend Magazine
Nick Bramham for work in Vittles
Olivia Potts for work in The Spectator

DRINK WRITER 

Imran Rahman-Jones for work in Eaten Magazine and Pellicle Magazine
Joel Harrison for work in Club Oenologique
Kristiane Westray for work in Whisky Magazine and Club Oenologique

RESTAURANT WRITER 

David Ellis for work in The London Standard
Joanna Taylor for work in Foodism and The Telegraph

Tim Hayward for work in FT Weekend Magazine

PROGRAMME 

Hebridean Baker: Nordic Islands Presenter: Coinneach MacLeod
Producers: Faye MacLean and Julie McCrone; Caledonia TV
Pang’s Hong Kong Kitchen Presenter: Jeremy Pang
Director: Kevin Batchelor; Electric Robin
Mr Lyan’s Taste Trips: Japan Presenter: Ryan Chetiyawardana
Producer: Jonny Dixon; Ink Global / Mr Lyan Studio

AUDIO 

The Food Chain: A Place at the Table: Fostering and Adoption BBC World Service
The Food Foundation Podcast: 10th Anniversary
The Kitchen Cabinet Sony Music Podcasts

PHOTOGRAPHER 

Kim Lightbody
Robert Billington
Ruth Alder-Potts

THE JUDGING PANEL 2026

The judges evaluate each entry on its own individual merits, rewarding work that combines creativity, skill, clear and authentic communication, with a passion that significantly contributes to the appreciation and enjoyment of food and drink.  Qualities such as originality, integrity, visual and written storytelling, and a distinctive point of view are also taken into consideration.

Hamish Smith, Editor, CLASS Magazine
Jonny Garrett, Author, filmmaker and photographer
Marie Mitchell, Chef, author and cookery writer
Ravinder Bhogal, Restaurateur, chef and journalist
Richard Bertinet, Baker, chef and author
Tamlyn Currin, Senior editor and writer, JancisRobinson.com