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New Year’s resolution: join Slow Food UK

New Year’s resolution: join Slow Food UK This year it’s time to do things a little differently: take up some sustainable resolutions you’re likely to keep for life.

Now that the frantic period of making and breaking New Year’s resolutions is over, we can start taking a more honest look at the year ahead. This year, as every year, you probably made yourself a promise. It might be to exercise more, to find more time to see your friends or to visit your […]

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Pacta sunt servanda – Agreements must be kept -

Pacta sunt servanda - Agreements must be kept - Caveat about the Transatlantic Trade and Investment Partnership (TTIP) from the UK‘s perspective.

What are the consequences for our food?
This agreement sounds like a step forwards to boost economic growth and put an end to the economic crisis, but it’s actually a huge and irreversible leap backwards. In the name of sacrosanct free-market economics and unbridled competition, the TTIP aims to tackle regulations allegedly hindering commercial exchange opportunities. […]

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Steve Drake – Chef of the Month

Steve Drake - Chef of the Month "I heard about the Chefs Alliance through some friends in the industry, and quickly realised that it was something I wanted to be part of."

1. Where do you find your inspiration to create and cook as you do?
I try to find inspiration in most things I do on a daily basis. There are so many challenges each day and it can start to wear you down, but by staying creative it is the one thing that, for me, keeps […]

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Less is more

Less is more Maybe we should stop asking why real food is expensive and start asking why processed food is so cheap. What are the consequences for ever cheaper meat?

What is the real cost of cheap meat?
Enter the first supermarket you see. Check the fresh food aisle. Glance at the first meat package you see. 1 pound for 4 chunks of chicken. Great deal! How can 1 pound ensure that the producers receive a fair price, animals are reared well and respected, and the quality of […]

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It always seems impossible until it’s done: 10,000 Gardens in Africa

It always seems impossible until it's done: 10,000 Gardens in Africa Carlo Petrini was in London for the 10,000 Gardens in Africa fundraising event hosted by Borough Market to remind us that "It always seems impossible until it's done".

Since 2010 Slow Food has been creating a network of gardens to save Africa’s extraordinary biodiversity. Our dream: creating 10,000 gardens in African schools and villages with the aim of guaranteeing Good, Clean and Fair food for communities and making them aware of the value of their lands. We also aim to raise both citizens’ and politicians’ awareness of important […]

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Label it or leave it!

Label it or leave it!

A few weeks ago, with the aim of supporting the GM-free campaign, we sent an email to 3 of the biggest British supermarkets to address our concerns both about GM-fed meat sold in their stores and the lack of labelling. All of them were pretty responsive as, the following day, we were reading their […]

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The Great Christmas Pudding Challenge

The Great Christmas Pudding Challenge

The leaves have turned from vibrant green to golden brown and fallen, lying curled on the cold earth in a speckled sheet of rich auburn. The days shorten and a chilly wind blows that reddens exposed cheeks and noses as the weather closes in. Our thoughts turn to rib-sticking comfort food: hearty stews and roasts, warming soups and […]

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Leading chefs come together at Sartoria to mark Slow Food Chef Alliance growth

Leading chefs come together at Sartoria to mark Slow Food Chef Alliance growth This week the Slow Food Chef Alliance, in partnership with its sponsor Lavazza, hosted a special lunch at Sartoria Restaurant in London with 12 prominent chefs from around the UK

Those present at the lunch included Richard Corrigan (Corrigan’s), Jeremy Lee (Quo Vadis), Lukas Pfaff (Sartoria), Xavier Boyer (L’Atelier de Joël Robuchon, London), Paula McIntyre (Chef and Caterer), Tom Hunt (Poco), Gareth Johns (Wynnstay Hotel), Valentine Warner (TV Chef), Peter Weeden (Newman […]

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The FSA and their so-called ‘Risky foods’

The FSA and their so-called 'Risky foods' The FSA’s apparent change of heart on raw drinking milk over the summer earlier this year seemed like a breeze of fresh air, a more rational and reasonable approach to the management of food safety risks looked to be in the making. It now seems that a return to historical paranoia is the order of the day.

The Food Standards Agency (FSA) has recently invented a new category of so-called ‘risky food’. What this new category is for? If the foods had undue risk then why has the FSA not chosen to ban them?
The consumption of almost all foods involves a safety risk. We already have a very effective system for […]

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Paula McIntyre – Interview Terra Madre

Paula McIntyre - Interview Terra Madre Paul McIntyre, member of the Chef Aliance was in Turin for the International Slow Food Biennial: Terra Madre.

Describe your Terra Madre experience in 3 words:
Inspiring, life changing.
What are your best memories in the “Terra Madre” kitchen?
When I think back on the Terra Madre kitchen the laughter of 3 chefs from Uganda and my own, rings in my ears.
I’d brought over guanciale bacon from NI to accompany my eel dish and Esther one […]

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