News

All News & Blogs


Blog

News

Read about what's been happening at Slow Food UK.

Press Releases

All the latest big stories from Slow Food Uk

Press Clippings

Find out what people have been saying about Slow Food UK.

Press Pack

Useful Resources for press.

Newsletter Archive

Take a look at our some of our previous newsletters.

News

New Year’s resolutions: join Slow Food UK

New Year’s resolutions: 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 […]

...

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. […]

...

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 […]

...

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 […]

...

Season’s Eatings from Slow Food UK

Season's Eatings from Slow Food UK Bored of brussels sprouts? Can't stand cranberry sauce? Tired of turkey?

This year why not try our Slow Food UK alternative Christmas Dinner – a selection of fantastic recipes provided by members of our Chef Alliance programme, utilising some of our great UK Ark of Taste products.
Celebrate the best of British edible biodiversity by supporting our small-scale, artisan producers through cooking and enjoying their wonderful produce.
Click the links below to […]

...

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 […]

...

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 […]

...

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 […]

...

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 […]

...