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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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One small gene for crops, one giant threat for mankind.

One small gene for crops, one giant threat for mankind.

We are calling for a better food future: a world without GMO. Join us, sign GM-free me lively digital petition: Our voice for a GMO-free Britain.

 

Under the guise of rescuing the starving world, Monsanto, Syngenta and Bayer CropScience, to name but a few, some years ago developed a process to make seeds more resistant to insects, harsh weather conditions and various crops diseases. How? By modifying its genetic heritage. What does this mean exactly? Every living thing contains DNA which

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One in ten thousand – an Ebola story.

One in ten thousand - an Ebola story. Slow Food is working to save Africa's extraordinary biodiversity, to raise the profile of traditional knowledge and food culture and to promote small-scale, family farming. And the 10,000 food gardens is the international project for making this dream a reality. Please support us, donate now

Members and supporters of our Slow Food Edinburgh group, who contributed to the 10,000 Gardens in Africa project, have been anxiously awaiting news of ‘their’ garden at Walay-Mamudu in western Sierra Leone since the Ebola epidemic hit that country earlier this year.
On the 8th October, we finally heard from Patrick Mansaray, Slow Food coordinator in Sierra Leone:
“Ebola

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Slow Food Scotland holds first Terra Madre’ event

Slow Food Scotland holds first Terra Madre' event

Recently-formed Slow Food Scotland brought a taste of Terra Madre, Slow Food’s global gathering of food communities in Turin, to Cawdor Castle on a glorious weekend that blended debate, discussion, hands-on activities and the best of Scotland’s larder.
And soon, 7 Scottish Slow Food delegates:
Joe Simpson, chef at Café St Honoré in Edinburgh
Billy Muir, crofter

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The Art of Mindful Baking – Returning the Heart to the Hearth

The Art of Mindful Baking - Returning the Heart to the Hearth

Eating is a way of living and thinking rather than just a way to feed ourselves. This is what the Slow Food movement is all about. A worldwide alternative to the madness of the fast life. We promote the change we want to see in the world: a better way to eat. Small scale,

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New Seasonal Calendar

New Seasonal Calendar When best to enjoy fantastic British produce

The Ark of Taste programme travels the world collecting small-scale quality produce threatened by industrial agriculture, environmental degradation and homogenisation, to preserve the edible biodiversity of our planet. In the UK we search for British forgotten foods, to raise awareness and protect our food heritage, so that they may be rediscovered and returned to the market.
Why not sample  ...

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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