Board & Structure
Slow Food UK is governed by its Board of Directors, overseeing the activities of the organisation, including the implementation of policies and procedures that provide a framework for the roles carried out by the executive and staff. The Board includes 7 directors, including 1 regional representative for Scotland, 1 regional representative for Wales, 2 regional representatives for England and 1 representative for Slow Food International.
Slow Food UK – Board of Directors
SHANE HOLLAND, Chair of Slow Food UK and Board representative for England, is the Principle of a Management Consulting Company, and he has previously both run and owned, restaurants, bars and a boutique hotel. Shane has held Chair positions in a number of very large NFPs and membership organisations, in particular in regards to our most vulnerable citizens, and their issues of food poverty and food skills, education, offending, and access to service. He currently Chairs two special Schools, Chairs the London Special Governors Association and sits on the National Governors Association SEN Panel. He regularly meets with civil servants from the Ministry of Justice, Department for Education and Department for Health. He is the group leader for Slow Food London.
CRAIG SAMS, founded Whole Earth Foods organic food company with his brother Gregory in 1967. In 1991 he founded Green & Black’s Organic Chocolate with his wife Josephine Fairley, whose Maya Gold chocolate was the first product to carry the Fairtrade mark. In 2004 he created the ‘Nomato’ range of tomato-free products. Craig is author of: About Macrobiotics, The Brown Rice Cookbook, The Little Food Book and writes a monthly column in Natural Product News. He has been both honorary treasurer and chair of the Soil Association. Craig currently operates Stonelynk Wood, an organic chestnut coppice for biochar, and runs Judges Organic Bakery (est.1826). He is co-founder of Carbon Gold Ltd, a biochar project and development marketing company. Craig is group leader of Slow Food Hastings.
TRINE HUGHES, Board representative for England, used to be Slow Food Liverpool group leader. As a Mother of a young son she sees it as essential for us to continue to fight for the food we eat to be good, clean and fair. She started the Liverpool convivia eight years ago on the understanding that this was a passionate message that she needed to spread across her city. In an urban area the message was a connection to our food that is not immediately obvious. She and her group worked across the city through all age groups to achieve this goal. Her group reflected the diversity of the city, and the radical nature of their character. The group goes from strength to strength under the new leadership, allowing for her to concentrate her efforts nationally. She hopes to bring her passion for the North of England to the heart of the movement, championing producers, chefs, supporters and most importantly the members who are its core.
CLARE MARRIAGE, is the Managing Director at Doves Farm Foods which she founded with her husband Michael in 1978. Clare is a past chair of the Soil Association Food Processing Committee, has served Food from Britain and Defra committees in the establishment of organic food standards, holds the Directorship of a Community Interest Food Company and is the founder member and leader of of Slow Food Berkshire & Wiltshire.
JOHN COOKE, Board representative for Scotland, is a writer and food journalist, covering both the restaurants and the broader food culture and economy of Scotland. A Slow Food member for six years, he has been a Slow Food Edinburgh committee member for four. In 2012, he organised and led a Scottish producer delegation to Terra Madre. John was the Scottish representative in the negotiations and planning that led to the new regional structure of Slow Food in the UK.
MARGARET REES, Board representative for Wales, was a founder committee member of Slow Food UK and has been actively associated with the Global movement since 1999, setting up the first Slow Food Convivium in Wales in Carmarthenshire 2002. She organised Welsh Assembly Government support for several deputations of Welsh farmers, food producers and chefs to attend International Slow Food Bi-annual events in Italy. Margaret is a Welsh Speaker with a a multi- disciplined international food professional, a noted authority on Welsh food. Her career spans from teaching to an award winning chef and restaurateur, food stylist and culinary consultant to running a Ski Gourmet tourism business in Austria. She has contributed to many cookery programmes such as Floyd on Britain and Ireland and most recently the Great Bristish Bake Off. A published cook book author and a member of the Guild of Food Writers and the International Association of Culinary Professionals. As owner of the Welsh Cookery School she organises food and culture trails .
URSULA HUDSON, Board representative for Slow Food International, is chair of Slow Food Germany and member of the Executive Committee of Slow Food International. She lives and works in the UK and in Germany. After a ‘life’ as an academic, teaching German language, literature and culture at universities in the UK and in Germany she started to work freelance mainly on food-related matters, such as:- food literacy, food cultures, localised food systems and others. She publishes on nose-to-tail eating, cattle as landscape gardeners (together with Anita Idel) and is the author of several books – all in German. Ursula was leader of Brighton and Lewes Convivium before national and international Slow Food work took over. Her main responsibilities regarding Slow Food are the development of policy for Slow Food in Germany and other countries, contributing to governmental advisory boards – nationally and at EU level – however her key topic is naturally – changing the food system to be good, clean and fair.
Slow Food UK is a not for profit company limited by guarantee which is affiliated to Slow Food International (SFI). At the 2014 AGM, Slow Food UK announced a plan to re-structure the organisation with an increased regional emphasis, enabling the setting up of separate bodies for Slow Food Scotland, Wales, England and eventually Northern Ireland, all supported by Slow Food UK’s central office. Slow Food in the UK will see new regional bodies play more influential role in delivering programmes, campaigns and actions that better respond to local issues and conditions.