Golden Spoon Gastronomy Awards

At the ceremony hosted by Mutfak Dostları Derneği at the Four Seasons Hotel Istanbul at Sultanahmet, awards spanning every field of the gastronomy sector found their recipients. Crowned by a special menu from the Avlu restaurant made with ingredients sourced from small producers and women's cooperatives, the evening paid tribute to the roots of our gastronomic heritage.

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The “Golden Spoon Gastronomy Awards”—the first award program in Turkey’s gastronomy sector to be launched and organized by a civil society organization, which has aimed to encompass the entire field of gastronomy through an expanding range of award categories since 2019— operate entirely based on objective criteria and are conducted through a process in which the main jury evaluates the recommendations of the preliminary jury. Launched in 2019 with three categories, the Awards truly established themselves as a full-fledged award program in 2020—the association’s 30th anniversary—by honoring winners in eight categories. Presented in 10 categories in 2023, the Golden Spoon Awards have garnered significant attention as a highly anticipated program, as they comprehensively cover all aspects of the gastronomy field in our country—from pastry arts to young chefs, and from gastronomy publications to retail outlets.

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The “Golden Spoon Gastronomy Awards”—the first award program in Turkey’s gastronomy sector to be launched and organized by a civil society organization, which has aimed to encompass the entire field of gastronomy through an expanding range of award categories since 2019— operate entirely based on objective criteria and are conducted through a process in which the main jury evaluates the recommendations of the preliminary jury. Launched in 2019 with three categories, the Awards truly established themselves as a full-fledged award program in 2020—the association’s 30th anniversary—when winners were selected across eight categories. Presented in 10 categories in 2023, the Golden Spoon Awards have garnered attention as a highly anticipated program because they comprehensively cover all aspects of the gastronomy sector in our country—from pastry making to young chefs, and from gastronomy publications to retail outlets.

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The “Golden Spoon Gastronomy Awards”—the first award program in Turkey’s gastronomy sector to be launched and organized by a civil society organization, which has aimed to encompass the entire field of gastronomy through an expanding range of award categories since 2019— operate entirely based on objective criteria and are conducted through a process in which the main jury evaluates the recommendations of the preliminary jury. Launched in 2019 with three categories, the Awards truly established themselves as a full-fledged award program in 2020—the association’s 30th anniversary—when winners were selected across eight categories. Awarded in 10 categories in 2023, the Golden Spoon has garnered attention as a highly anticipated program because it comprehensively covers all aspects of the gastronomy field in our country—from pastry making to young chefs, and from gastronomy publications to retail outlets. GASTRONOMY BOOK OF THE YEAR – MEYHANE SPECIALIZED BOOK Selection criteria: Books published between January 1 and December 31 of the year in which the Golden Spoon Award is presented, which make a unique contribution to world and/or Turkish gastronomic culture through in-depth research, historical information, regional cuisines, high-quality and original recipes, interdisciplinary connections, memoirs, etc., and which, when considered alongside its literary style, makes a unique contribution; if the work is not a domestic publication, its translation must have been published in Turkey within the aforementioned year DIGITAL PUBLICATION OF THE YEAR – BUĞDAY ASSOCIATION FOR SUPPORTING ECOLOGICAL LIVING (e-magazine & Instagram account) Selection Criteria: A single and/or serial publication or channel published on any digital platform between January 1 and December 31 of the year in which the Golden Spoon Award is presented, that contributes to global and/or Turkish gastronomic culture and raises awareness. (Examples: Individual or serial podcast episodes; YouTube channels, blogs, or relevant Instagram and Facebook accounts, etc.) SPECIAL AWARDS JURY SPECIAL AWARD – TURK Restaurant TURK by Fatih Tutak, which earned two stars from the Michelin Guide—the first time the guide has evaluated restaurants in our country—and brought honor to Turkey in the field of gastronomy, helped put Istanbul on the global gastronomy map in 2022. TUĞRUL ŞAVKAY ACHIEVEMENT AWARD – BEYTİ GÜLER A cornerstone of the industry since opening his steakhouse with his father in 1945, Beyti Güler has for years represented the pinnacle of excellence, meticulousness, flavor, and Turkish hospitality at Beyti Restaurant, both in Turkey and around the world.

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In this special edition organized to mark the 30th anniversary of the Kitchen Friends Association, traditional culinary hotspots that managed to stay afloat during the challenging pandemic period and sustainability-focused initiatives were honored. BEST BUSINESS MODEL DURING THE PANDEMIC – PACKAGE KITCHEN SELECTION CRITERIA: Introducing a model compatible with pandemic-era restrictions; generating economic benefits for the business while contributing to the continuity of operations despite restrictions; and meeting a need not only during the pandemic but also afterward. AWARD RATIONALE: As one of Turkey’s first “ghost kitchen” initiatives, Paket Mutfak is the first local startup that enables restaurant brands to open a takeout restaurant or branch without owning a physical location, while providing support to businesses in various areas—from order processing to delivery operations. BEST SUSTAINABILITY PROJECT DURING THE PANDEMIC – METRO, “WHAT’S ON YOUR PLATE?” SELECTION CRITERIA: Reducing pressure on nature, eliminating human-caused negative impacts to promote sustainable practices, and supporting eco-friendly initiatives and good, clean agriculture. AWARD RATIONALE: Launched in 2014, “What’s on Your Plate?” began including fruit and vegetable products starting in March 2021. In collaboration with approximately 200 suppliers, 1,550 fields, 430 varieties of fruits and vegetables, and 530 parameters can be digitally tracked. Consumers can access information about the entire journey of fruits and vegetables from field to shelf—from harvest to pesticide analysis, and for organic products, their certification, etc.—by scanning the QR code on the product. The app covers 8,500 products. BEST INNOVATION PROJECT OF THE PANDEMIC ERA – PAŞABAHÇE, V-BLOCK TECHNOLOGY SELECTION CRITERIA: Supporting innovative projects and new applications and products that are hygienic, healthy, help alleviate pandemic-related concerns, are innovative, and adapt to current conditions, particularly those related to the gastronomy sector. REASON FOR THE AWARD: The Şişecam Group has achieved a significant first in the global glass tableware industry by developing a special coating technology that neutralizes viruses and bacteria on glass surfaces. With V Block technology, a special formula applied to the outer surface of products at high temperatures remains continuously active, ensuring complete hygiene on all glassware to which it is applied. SPECIAL AWARD FOR INSPIRING FIGURES DURING THE PANDEMIC – EBRU BAYBARA DEMİR For her passion and initiatives regarding sustainable agricultural practices—a key aspect of gastronomy—including the Sorgül wheat revival project, which provided employment opportunities for 350 women farmers and facilitated its cultivation in Konya; the e-commerce website initiative of the Topraktan Tabaga Cooperative; the establishment of an ecosystem featuring the Sabunhane 1890 restaurant—which uses the cooperative’s products—and zero-waste compost production are just some of her initiatives.

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The foundations for the first objective and institutional award program in Turkey’s culinary history—initiated by a civil society organization—were laid at this ceremony.

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