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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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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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