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Chicken: At What Cost?

Chicken: At What Cost? Chicken: At What Cost?

Yet another food industry scandal has erupted.
Recent reports have revealed that two thirds of chicken meat in the UK is contaminated with a bacteria called campylobacter, which is responsible for over 280,000 cases of food poisoning each year and an estimated 100 deaths. Yet again we are forced to confront the perils of our intensive

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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 overtakes fast at the BBC Food and Farming Awards

Slow overtakes fast at the BBC Food and Farming Awards

When Mary Berry announced that Edge & Son had been voted the BBC, Food and Farming Awards ‘You and Yours’ best food retailer of the year, the winners’ personal sense of pride and gratitude was palpable.  As the applause died down, a realisation descended on the hall, that actually what had been achieved here was

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Slow Food Week 2014 | Sustainability: A unique chance to talk about sustainability in the food industry with five inspiring female professionals

Slow Food Week 2014 | Sustainability: A unique chance to talk about sustainability in the food industry with five inspiring female professionals

As part of Slow Food Week 2014, an evening kindly hosted by the Divertimenti Cookery School gave the public an exclusive chance to hear from five distinguished female professionals in the food business. The panel discussion dealt with the themes of sustainability and the central role of women within the food industry. Each speaker brought

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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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Slow Food at Bristol Food Connections 2014

Slow Food at Bristol Food Connections 2014


A bank holiday weekend of sunshine, two beautiful marquees placed in the College Green at the heart of Bristol, and thousands of eager members of the public on the hunt for delicious and unique foods. Our attendance at the inaugural Bristol Food Connections Festival was a great opportunity for Slow Food UK in partnership with Slow

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Chef Magazine Issue 34 Manx Kippers Recipe by Tim Dover

Chef Magazine Issue 34 Manx Kippers Recipe by Tim Dover

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Interview with Nick Francis, Forgotten Foods producer of Tamworth Pig at Paddock Farm

1-       Why did you start with Tamworth Pigs and not another breed?
Three main reasons:

Eating qualities: we did quite a lot of research before starting out with Tamworth pig and found that it’s come out top in a good many taste tests carried out over the years – the best known being a study by Bristol

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