He lef tIndia for Australiain 1991, but on the behest of one of his old friends decided to come toLondonto run the Namasté restaurant inAlie Streetwhere he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Ever the keen environmentalist (he helped to establish two bird sanctuaries in Goa), Cyrus cooks with organic and sustainable products wherever possible and firmly believes in Buying British.

-         Association with a non profit organisation whose ethics, passion and professionalism are recognised by  many in and outside of the food industry

-          Potential to raise your public profile

-          Potential to increase covers in your restaurant

Background Information

Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. We are working to enable as many people in the UK as possible to access, prepare and eat nutritious, sustainable food.

In Partnership with Highland Park

Established in 1798 on Orkney, Highland Park is one of the most remote Scotch whisky distilleries in the world. For over 200 years, the distillery has combined time old tradition and the very best craftsmanship to achieve perfection. In keeping with the Slow Food ethos, Highland Park prides itself on promoting a passion for whisky and the importance of taste and ingredients which are responsibly sourced and managed.

Richard Corrigan is the founding member of the SFUK Chef Alliance and is our chef spokesperson for the project.

Read more about Slow Foods stance on the issue…

The lunch menu at Oloroso truly represented the Slow Food ideal and included Potted Fal Oysters with Thai Jelly & Crispy Tamworth Pork Belly. Shetland Black, Mutton Stovies with Braised Lamb Shank & Shetland Cabbage, followed by a trio of forced Rhubarb. This coupled with the complex flavours of an 18 year old single malt from Highland Park, had all participants enjoying the event will all senses.

See Full Menu

See what Slow Food Edinburgh are doing for the cause…

Scotland is undoubtedly renowned for the quality and diversity of her native agricultural  and horticultural produce, which gives all the more reason to sustain the life of the land and the sea.  Slow Food UK is looking forward to growing the movement through the local chefs, farmers, producers and food lovers alike.

Briggs’ Shetland Lamb raise 100% Native lambs that come from pure bred Shetland flocks on the isles. They are processed and packed by the local cooperative, Shetland Livestock Marketing Group. Despite Shetland only being approxomiately 3500 square kilometres,  the livestock has definitely gained a reputation for itself over the years.

Richard believes that the best flavour of Shetland lamb comes from animals that graze the natural Shetland plants and grasses. Consequently, Briggs’ Shetland Lamb is mainly available between September and December and is at best during this season.

Richard has been a Slow Food UK Supporter since December last year and we are very excited to have such a great British product behind us. Hopefully you will agree that we should all make more of an effort to know where our meat is reared, how it’s slaughtered and most of all appreciate the efforts of the farmer from farm to fork.

With their commitment to providing excellent quality food here in Britain, as well as being an overall lovely small business to work with and visit, we’re very happy to have Briggs Shetland Lamb on as a Slow Food UK Supporter.

Slow Food UK has a programme for organisations who wish to express their support for Slow Food UK. Our Supporter’s Scheme provides a number of benefits for producers, as well as the opportunity to join with Slow Food UK in our aims for food that’s good, clean and fair. Find out more about our programme and have a look at the list of the Slow Food UK Supporters.

Photo taken by Ruth Briggs.

The event will be attended by local journalists and memebers of the Slow Food Orkney Community including Radio Orkney, Dave Grey (BBC Radio Orkeny), Dave Flannigan (STV), The Orcadian Daily News, and Fay McKenzie (Leader of Slow Food Orkney).

A spectacular array of food and drink will be provided for by Chef Massimo and his team, providing an edible ambiance for families to socialise and enjoy the many dimensions of food.

Tickets are on sale now for the event, which will run from mid-day until 3 pm. Massimo Restaurant & Oyster Bar is located in Central London, close to Leicester Square, Charing Cross and Embankment stations. See our event page for a map.

Regarding the event, Massimo Riccioli says, “I have always shared my principles with Slow Food and I strongly supported the movement when I lived in Rome. So I am delighted to now be working with them here in London. We share the same values of healthy eating and using fresh simple ingredients and I hope that in hosting this family fundraiser, I will have the chance to share my simple ways of combining these ingredients to make fabulous food.”

We are grateful to have Chef Massimo’s support for this fundraising and learning experience, and hope to see you at his restaurant on Saturday, the 25th!

As an intern, you will be part of a fast-growing organisation, that requires a lot of skill, determination and flexibility. We offer you a place develop a large array of skills, and the Slow Food brand is recognised worldwide in the food and non-profit community.

Slow Food UK is undergoing tremendous growth and we are looking for good people to join us.

Is Slow Food UK right for you?
We have opportunities for people with and without work experience. If you need to do an internship as part of your degree, we could tailor your role in such a way that it fits the requirements if you’re a qualified candidate.

You will need to live in London, be moving to London, or in close commute to the city. We strongly prefer candidates who can commute to our office in Covent Garden to work with us.

If you enjoy food, you’ve come to the right place; we’re deeply involved in discussing food in many forms, and encourage foods brought in by our staff to sample!

Are you right for Slow Food?
You don’t need to be an überfoodie, but having an affinity for food with particular concerns over a better way to eat does help. If you have a background in cooking, nutrition or food studies, great! If you studied bricklaying, have an MBA or formerly worked in pediatrics, that’s fine too! Food is such a universal fascination, and it’s easy to interlink food studies and concerns with a number of other studies, issues and backgrounds.

You will need to have a hands-on mentality in your work. We try to use the 80/20 rule: 80% of your role is clear upfront, but there will generally be be 20% of ambiguity. Stepping up to any challenge is what we value most in our interns!

What does the internship programme look like?
It will look slightly different for everyone; a lot depends on what you want to achieve, and what we need to deliver on our strategic objectives.

Here are some of the basic outlines of the SlowFood UK Internship Programme:

• 6 months minimum placements
• Unpaid positions, but a London Travelcard will be reimbursed and we offer a lunch allowance.
• A real opportunity! Not just making copies and coffee. Promise.
• A “buddy” when you join us, to learn the ropes of the organisation and get you up to speed as quickly as possibe.
• Regular feedback and development sessions with your line manager.
• We try and build the role around you: what do you have to offer and what would you like to develop?
• Access to the SlowFood network; our people go places, and we offer you access to that network.
• The ability to build a strong set of references for your CV

What does the application process look like?
We recruit on an ongoing basis, according to mutual convenience. If you’re interested in an internship with us, please contact recruitment@slowfood.org.uk:

• A CV including at least two references (names and contact details; we do not require a reference letter)
•  A one-page cover letter setting out your objectives for your internship, the duration of the placement you are looking for and your intended start-date

What can you expect from us:

• We read all applications, and you can expect a response from us within 21 days (but we’re normally a lot quicker!).
• Due to the volume of applications, we cannot provide individual feedback to everyone. Sorry.
• If we feel you could be the person we are looking for, we will invite you for a telephone interview first. This will take 30-45 minutes, and will be a structured interview (that means that we ask all applicants the same questions, and rate accordingly).
• If the telephone interview goes well, we will invite you to come over to our offices (if you are in the UK), or set-up another telephone interview with someone from our Senior Management Team.

Good luck, and thank you for your interest in Slow Food UK!