{"id":52450,"date":"2025-04-26T15:36:23","date_gmt":"2025-04-26T15:36:23","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/52450\/"},"modified":"2025-04-26T15:36:23","modified_gmt":"2025-04-26T15:36:23","slug":"the-best-shortlisted-images-from-the-world-food-photography-awards","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/52450\/","title":{"rendered":"The Best Shortlisted Images From the World Food Photography Awards"},"content":{"rendered":"

<\/a>Credit: Wim Demessemaekers, left, Steven Joyce, right. <\/p>\n

The shortlist for World Food Photography Awards sponsored by Bimi\u00ae has been revealed. The judges have poured through thousands of entries from over 70 counrties. <\/p>\n

The winners will be announced on May 20 at the Champagne Tattinger Awards in London. Here are 31 images from the shortlist. The Overall Winner of the competition will take home a prize of \u00a35,000 ($6,600).<\/p>\n

\"A<\/a>\u2018And it was all yellow\u2019 by Marina Spironetti. \u2018One of the most renowned dishes of modern Italian cuisine: the iconic saffron risotto with golden leaf dish. Created by the Maestro Gualtiero Marchesi in 1981, it became one of his most famous signature dishes. It is now served exclusively at La Terrazza Gualtiero Marchesi at the Grand Hotel Tremezzo on Lake Como and each dish is accompanied by an authenticity certificate.\u2019 \"A<\/a>\u2018At dawn, herders enjoy breakfast with grazing buffaloes\u2019\tby Pinu Rahman. \"Close-up<\/a>\u2018Chocolate Hot Cross Buns\u2019 by Amy Treasure. \"Two<\/a>\u2018Dinner at the Moulin Rouge, Paris\u2019 by Franck Tremblay.
\n \"A<\/a>\u2018Pasta shells\u2019 by Federica Melania Orsini. \"A<\/a>\u2018Honey Hunters\u2019 by Muhammad Mostafigur Rahman. \u2018Traditional honey collectors harvest wild honey in the Sundarbans, the world\u2019s largest mangrove forest. This perilous job exposes them to Royal Bengal Tigers, crocodiles, and venomous snakes. Rising water levels and salinity have reduced honey yields in recent years, making their livelihood even more challenging. Satkhira, Bangladesh.\u2019 \"A<\/a>\u2018Tropical Fruits in Snowstorm\u2019 by Ellen Speiser\t\u2018Street vendors continue selling mangos and other fruit, even in a snowstorm in New York City.\u2019 \"Three<\/a>\u2018Picarones\u2019 by Jan C. Brettschneider. Picarones are a traditional Peruvian dessert, similar to doughnuts. \"A<\/a>Picker having a rest during harvest in Beaujolais by Thierry Gaudillere. \"A<\/a>\u2018Candyfloss seller by the sea\u2019 by Kazi Mushfiq. Bangladesh. \"A<\/a>\u2018Ham, Cheese, Bread and Butter (Zrenjanin, Serbia)\u2019 by Glenna Jennings.
\n \"Overhead<\/a>\u2018Mr Manhattan\u2019 by Ben Cole. \"A<\/a>\u2018Carina & Sven cut a wobbly cake made by their friend\u2019 by Emma Stoner \"Close-up<\/a>\u2018The Colours of Meganthias filiferus\u2019 by Kidsadakon Sukmool. \"A<\/a>\u2018The Best Deli in Town\u2019 by Judith Balari. \u2018Salumeria La Baita is an authentic deli experience in Faenza, Italy. The quality of the products, the friendly staff and the sheer variety make it a true gem. The moment you walk in, you are hit with the aroma of sliced prosciutto, aged parmesan, mortadella and cheeses from creamy gorgonzola to sharp pecorino.\u2019 \"A<\/a>The Pasta Crown by Reka Csulak. \"A<\/a>\u2018Salad close up\u2019 by Evie Sarkar. Food Stylist: Olha Diachenko. \"Golden<\/a>\u2018Yellow rice season in Mucangchai\u2019 by Chim Oanh
\n \"A<\/a>Handmade Phyllo Dough by Andrea Swenson. \u2018One of the last phyllo dough shops in Crete. Third generation son tosses the dough to stretch it as thin as possible.\u2019 \"Two<\/a>\u2018Collecting the Net\u2019 by Cao Thi Ngoc Diem. \u2018Two fishermen in Tr\u00e0 Vinh are pulling in their deep-sea fixed nets, a demanding and dangerous profession amid the open sea. Their small watch hut, barely 8 square meters, is simply built from melaleuca wood. Balancing on taut ropes above the vast waters, they harvest shrimp and fish, embodying the resilience and determination of coastal laborers.\u2019 \"A<\/a>\u2018Nature\u2019s Hand\u2019\t by Wim Demessemaekers. \u2018At Alch\u00e9mille in Kaysersberg, Chef J\u00e9r\u00f4me Jaegle transforms ingredients into artistry. Bathed in natural sunlight, this moment captures the essence of his plant-forward philosophy \u2013 fresh flavours, wild botanicals, and pure craftsmanship. The light reveals every detail, turning this dish into a celebration of seasonality, taste and dedication.\u2019 \"A<\/a>\u2018Quiet Time \u2013 Employee Takes a Minute Before Opening Time\u2019 by Aric Becker. Caf\u00e9 Du Monde, New Orleans. \"A<\/a>\u2018Harvest in motion\u2019 by Wim Demessemaekers. \u2018Along Tanzania\u2019s Swahili Coast, farmers master the art of balance, moving their bounty with quiet determination. This is how the harvest finds its way home.\u2019 \"A<\/a>\u2018Chocolates\u2019 by Karl Bruning. Styling: Els De Pauw. \"A<\/a>Candy Time by Duncan de Fey.\t\u2018In Malawi, people really have very little and are happy with simple things like a balloon or a pen. A sweet is a party. My guide told me that and so every time I walked through the village I made sure I had sweets with me anyway for the children, and adults often too.\u2019
\n \"A<\/a>\u2018Chocolate Birthday Cake\u2019 by Steven Joyce. Food Stylist: Ellie Mulligan. Prop Stylist: Hannah Wilkinson. \"A<\/a>\u2018A Journey through Decomposition\u2019 by Babs Gorniak. \"A<\/a>\u2018Last Spaghetti!\u2019 by Pier Luigi Dodi. \"A<\/a>\u2018So many veggies\u2019 by James Neice. \"A<\/a>\u2018Coffees\u2019 by Maja Smend. Art Director: Corrie Heale Food Stylist: Bianca Nice Prop Stylist: Wei Tang. \"A<\/a>\u2018Street Food Vienna\u2019 by Florence Wibowo. <\/p>\n

To see all the shortlisted images, head to the competition\u2019s website. <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Credit: Wim Demessemaekers, left, Steven Joyce, right. The shortlist for World Food Photography Awards sponsored by Bimi\u00ae has…\n","protected":false},"author":2,"featured_media":52451,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3939],"tags":[4021,4020,4022,77,1203,28078,28079,16,15,28080],"class_list":{"0":"post-52450","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-arts-and-design","8":"tag-arts","9":"tag-arts-and-design","10":"tag-design","11":"tag-entertainment","12":"tag-food","13":"tag-foodphotography","14":"tag-photocompetition","15":"tag-uk","16":"tag-united-kingdom","17":"tag-worldfoodphotographyawards"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/52450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=52450"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/52450\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/52451"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=52450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=52450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=52450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}