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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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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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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 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 Food Founders’ Day in Scotland

Slow Food Founders' Day in Scotland

United Kingdom – 08 Jun 14

After a UK re-structuring that paved the way for separate bodies for Scotland, Wales and England, a one-day event saw the birth of the Scottish arm of the organization with a gathering of Scotland’s leading food campaigners. The 50 or so people packed in the farmhouse kitchen on Newmilns Farm

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On Behalf of Graeme Pallister ‘Call to participate – cooking programme for Perthshire primary schools’

On Behalf of Graeme Pallister 'Call to participate - cooking programme for Perthshire primary schools'

May 2014
Dear Passionate Cooks of Perthshire,
My name is Graeme Pallister. I’m the chef owner of 63 Tay Street restaurant in Perth’s city centre and a member of Slow Food UK’s Chef Alliance.
Noting a well-publicised trend around the world, children are being educated on home-cooking less and less, and have lost a connection with food like

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Slow Food ‘Real Bread Quiz’

Slow Food UK proudly supports The Real Bread Campaign and raises awareness about bread that is good, clean and fair.

Slow Food UK proudly supports The Real Bread Campaign and raises awareness about bread that is good, clean and fair.
Are you an experienced baker or simply passionate about bread and baking? It doesn’t matter, as long as you enjoy eating real bread!
Brush up on your bread knowledge to answer the following questions correctly, and

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