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Exclusive Interview with newest Chef Alliance’s member Xavier Boyer

Exclusive Interview with newest Chef Alliance's member Xavier Boyer Executive Head Chef at L’Atelier de Joel Robuchon, London, Xavier Boyer is the new member of the Chef Alliance network

Passionate about working with carefully selected small producers, Xavier’s seasonal dishes are deliciously uncomplicated and beautifully presented. His menus change very regularly and his fresh eye enables him to present ingredients in a new light. Whilst reflecting the ‘simplicity is best’ food philosophy of the master chef Joel Robuchon himself, Xavier claims that there should

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Slow Food UK’s Chef Alliance Celebrates 125 members

Slow Food UK’s Chef Alliance Celebrates 125 members Slow Food UK’s Chef Alliance reaches 125 members!

We are proud to announce that Slow Food UK’s Chef Alliance has officially reached 125th members.
Approaching the Chef Alliance’s 3 year anniversary, we are delighted to welcome Tom KerridgeHead Chef at the Hand and Flowers and Xavier Boyer, Executive Chef at L’Atelier de Joel Robuchon, bringing the number of chefs to 125.
The Chef Alliance has been growing from only 1 member in 2011,  ...

And the winner is… Lake District Farmers!

And the winner is... Lake District Farmers! Lake District farmers, Ark of Taste producers of Herdwick Sheep are the winners of the "Galvin Outstanding Supplier Awards".

The Michelin starred chefs Jeff & Chris Galvin, brothers and both members of the Chef Alliance, co-owners of seven restaurants in the UK, launched the “Galvin Outstanding Supplier Awards”, an exclusive producers and suppliers contest to honour their food or drink Supplier of the Month. Suppliers and producers are judged on a set of six points,

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‘Much Ado about Mutton’, the book highlighting Mutton in the UK

'Much Ado about Mutton', the book highlighting Mutton in the UK Take part on our Mutton quiz, learn more about the untold story of Mutton and enter our prize draw to win the book 'Much ado about Mutton'! Good Luck!

For many hundreds of years, mutton was the main form of sheep meat of choice eaten in the United Kingdom. Yet over the past 40 years, it has virtually disappeared from our shops and menus and we are in real danger of losing one of our iconic foods, as much part of our culture and

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Ark of Taste Product of the Month – Kentish Cobnuts

Ark of Taste Product of the Month - Kentish Cobnuts Kentish Cobnut growers expect record harvest

Kentish Cobnuts are a wonderful product that deserves to be enjoyed, and best of all, they are in season now! The taste is superb, and Slow Food UK are proud to champion this forgotten food and the producers, such as Potash Farm and ...

Interview with Charcutier Ltd, Slow Food supporter and producer of Pedigree Welsh Pigs

Interview with Charcutier Ltd, Slow Food supporter and producer of Pedigree Welsh Pigs

Hailing from a family which has been farming in the Gwendraeth Valley in Carmarthenshire for centuries, for Illtud returning to farming was a natural step. He has fond childhood memories of foraging for nuts and mushrooms, hunting for rabbits with his grandfather at the weekend, and returning to his family home in Cardiff each week

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Chicken: At What Cost?

Chicken: At What Cost? Chicken: At What Cost?

Yet another food industry scandal has erupted.
Recent reports have revealed that two thirds of chicken meat in the UK is contaminated with a bacteria called campylobacter, which is responsible for over 280,000 cases of food poisoning each year and an estimated 100 deaths. Yet again we are forced to confront the perils of our intensive

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Interview with Chef Alliance member Darina Allen|The Ballymaloe Cookery School

Interview with Chef Alliance member Darina Allen|The Ballymaloe Cookery School

Darina Allen is one of Ireland’s most famous cook and a best-selling author. A tireless ambassador for Irish food both at home and abroad, Darina is also a passionate and committed teacher.
The Ballymaloe Cookery School was established in 1983, operates all year round and attracts students from all over the world. The school’s culinary philosophy

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Slow overtakes fast at the BBC Food and Farming Awards

Slow overtakes fast at the BBC Food and Farming Awards

When Mary Berry announced that Edge & Son had been voted the BBC, Food and Farming Awards ‘You and Yours’ best food retailer of the year, the winners’ personal sense of pride and gratitude was palpable.  As the applause died down, a realisation descended on the hall, that actually what had been achieved here was

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Slow Food Week 2014 | Sustainability: A unique chance to talk about sustainability in the food industry with five inspiring female professionals

Slow Food Week 2014 | Sustainability: A unique chance to talk about sustainability in the food industry with five inspiring female professionals

As part of Slow Food Week 2014, an evening kindly hosted by the Divertimenti Cookery School gave the public an exclusive chance to hear from five distinguished female professionals in the food business. The panel discussion dealt with the themes of sustainability and the central role of women within the food industry. Each speaker brought

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