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