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ABOUT THE AWARD

Since 1996 the Geoffrey Roberts Award, an international travel bursary worth at least £3,000 (almost US$6,000), has brought farmers’ markets to Australia; yielded a brand new Somerset cheese, Ogleshield, thanks to input from American Award-winners who are now making artisan cheese in the US; and resulted in Professor Roger Corder’s highly acclaimed self help book The Wine Diet. See details of how to apply.

This special annual travel bursary commemorates the life and work of the late Geoffrey Roberts, innovative New World wine importer based in London . It has been made every year since 1996 to a deserving potential achiever in the worlds of food, drink and/or travel, thus continuing Geoffrey’s lifelong encouragement of excellence in these three interrelated fields.

Applicants can be of any age, experience or nationality. They do not have to write perfect English, even though all are expected to fill in the application form. The judges are looking for evidence that by winning the travel bursary the winner is likely to make a positive different to their chosen field of food, drink and/or travel rather than simply advancing their own knowledge or career. The Award, in the form of both funds and contacts, will enable the winner to travel and learn more about his or her chosen subject.

Possible winners might include a young sommelier or wine merchant exploring an unfamiliar wine region; perhaps a chef de partie researching restaurants and cuisine on the other side of the world; or a trainee hotelier gaining first-hand experience of professional life elsewhere. The trustees and judges would like, however, to encourage applicants to broaden their experience not just geographically but into a related field. The Award could be used by a young chef to learn about wine, for example, or by someone in the hospitality industry to learn more about food.

We give no marks to great literary skills and maximum attention to those who express, however rudimentarily, the desire to do some good to the greater picture and not just to their own careers. Thus, exchange of information tends to come high on our list of priorities.

Applications for the Award are sought in the first few months of every year (see how to apply) and a final decision is made by a panel of judges who have so far included:

Anthony Barton, Chateau Leoville Barton, Bordeaux
David Brown, La Potiniere , Scotland
Sally Clarke, Clarke’s restaurant and bakery, London
Brian Croser, Petaluma , Australia
Paul Draper, Ridge Vineyards, California
Jill Dupleix, The Times cook, London
Dick Graff, found Chalone Vineyards, California
Tim Hart, Hambleton Hall, Rutland
Paul Henderson, Gidleigh Park , Devon
Ken Hom, food writer and broadcaster
Hugh Johnson, wine writer, Essex and London
David Michaels, Hilton Group, London
Hazel Murphy, Australian Wine Board, London
Ramon Pajares, hotelier, London
Jancis Robinson, wine writer, London

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