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Bake your own Forgotten Food

CommunicationsSFUK — Tue, 18 Jun 2013 20:19:29 +0000

We had the chance to work with Linzi as part of our preparations for Slow Food Week and are delighted that she has created a wonderful blog post about working with us and celebrating Goosnargh Cakes. Enjoy baking and eating your own Forgotten Food! For more information please click here.

RBST – working together to preserve Britain’s edible biodiversity

CommunicationsSFUK — Tue, 18 Jun 2013 15:17:46 +0000

At the moment 15 of the breeds listed on the RBST watchlist are included in our Forgotten Food programme as well. The Rare Breeds Survival Trust is the leading national charity working to conserve and protect the United Kingdom’s rare native breeds of farm animals from extinction. Between 1900 and 1973, the United Kingdom lost 26 of its native breeds.

This was caused by changing farming methods and a much more intensive approach to food production. Even though many of the UK’s native breeds were no longer considered economically valuable for the mass production of food, their many other important attributes such as adaptation to the local environment, the genetic diversity they represented and their close links to our livestock history and cultural heritage were recognised by a group of pioneering individuals. This led to the formation of Rare Breeds Survival Trust (RBST) to help conserve and safeguard Britain’s remaining native breeds from extinction. Since the Trust’s formation in 1973 no other native livestock breed has become extinct in the UK.

The RBST believes in the value of the UK’s rich and varied livestock heritage and that this needs to be conserved as a vital genetic resource for future generations and the benefit of agriculture and biodiversity.

Please find more information here.

Please welcome our two new Forgotten Foods!

membership — Mon, 17 Jun 2013 16:20:07 +0000

Please welcome our two brand new additions to our Forgotten Foods project, Whey Butter and Hopshoots. We now have a total of 63 Forgotten Foods in our Ark of Taste and we hope to find and add many more in the course of 2013. For more information please simply follow the links given or check out the website of our Forgotten Foods partner - Booths.

Slow Fish through the eyes of a Local Leader

CommunicationsSFUK — Fri, 31 May 2013 13:42:15 +0000

Sanjay Prosenjit Kumar is a chef, leader of Slow Food Cornwall, and founder of the School of Cornish Sardines, a social enterprise inspiring people to connect with food. Born in Calcutta, Sanjay is now based in Cornwall, where he fell in love with Cornish food and its fishing traditions. Speaking about his Indian culinary heritage, Sanjay says “Fish is a back bone of Bengali diet, even today my mum has an inherent ability to prepare the best fish soup, known as macher jhol, out of the simplest and cheapest of ingredients. Using the principles of ‘head to tail eating’, nothing goes to waste in her kitchen. It is a mood food; fish soups vary in thickness and strength according to the weather.”

Earlier this month Sanjay traveled to Genoa to attend Slow Fish, a biennial fair organized by Slow Food International. “Travelling there and cooking fish dishes, along with engaging in dialogue, definitely opens my senses as a Chef to offer the right message to consumers about a Good, Clean and Fair fish future“, he said. “Slow Fish was a platform to rekindle interest in restoring our pride in a delicacy that is so proper to Cornwall, and the people who earn a living catching it, from shore to plate.”

Sanjay has worked in kitchens around the globe, from the Al Riyadh Palace for King Fahad to Falmouth’s Greenbank Hotel. Through his work, Sanjay strives to promote ‘traditional methods of fishing, while encouraging youngsters to respect and enjoy the legacy of fresh fish.”

Caroline Bennett, owner of japanese restaurant Moshi Moshi and expert in sustainable fish questions, was also amonsgt the British delegation at Slow Fish and particularly enjoyed the solution-oriented part of the event. She said “The problems of processing and distribution are the same globally and leave small scale fishermen at the behest of global processors and retailers. Slow Fish is crucial in giving a voice to these small fishermen around the world.”

What can you do to help sustainable fishing practices?

All photos courtesy of Carla Ranicki

Special Slow Food menus during Slow Food Week

CommunicationsSFUK — Mon, 20 May 2013 16:25:24 +0000

England

- Richard Corrigan, from Corrigan’s Mayfair, included in his menu Aylesbury Duck, Smoked Haddock and Morecambe Bay Shrimps.

- William Drabble, from 7 Park Place, included in his menu Gloucester old spot pork, Formby asparagus and Herdwick lamb.

- Marcellin Marc, from Clos Maggiore, included in his menu Jersey Royal Potatoes, Grimsby Smoked Haddock and Yorkshire forced rhubarb.

- Alessandro Grano, from Androuet, included in his menu Stilton, Caerphilly, Cheddar, Red Leicester cheeses and Yorkshire forced rhubarb.

- John Pratt, from The Traddock, included in his menu Herdwick Mutton, Morecambe Bay Potted Shrimps and Potted Windermere Char.

- Craig McKend, The Cumberland Bar, included in his menu Peasemeal, Beremeal and Tamworth pig.

The following chefs will also be offering special Slow Food Week menus:

- Peter Weeden, from Newman Street Tavern.

- Raymond Blanc, from Brasserie Blanc restaurants.

- Angela Hartnett, from Murano.

- Jose Pizarro, from Pizarro.

Scotland

- Carina Contini, from Centotre, included in her menu Beremeal and Shetland Cabbage.

TOP SCOTTISH CHEFS TOAST SLOW FOOD WEEK 2013 WITH HIGHLAND PARK

CommunicationsSFUK — Thu, 16 May 2013 13:30:48 +0000

To celebrate this year’s Slow Food Week (1 – 9 June) ten of Scotland’s top culinary stars including Neil Forbes (Cafe St Honoré), Tom Lewis (Monachyle MHOR) and Tony Borthwick (Plumed Horse) will be jointly hosting a special Slow Food fundraising event ‘Meet and Greet the Champions of Scottish Food’, together with the opportunity to sample Highland Park single malt whisky, on 9^th June at Summerhall in Edinburgh.

With more than 80 chefs signed up to the Slow Food UK Chef Alliance, which launched in 2011 in partnership with Highland Park single malt, the event will see ten Scottish Slow Food Chef Alliance chefs showcase the best of local and seasonal Scottish produce in live demonstrations.

The Chefs attending the event are:

Tom Lewis, Monachyle MHOR
Tony Borthwick, Plumed Horse
Carina Contini and Suzanne O’Connor, Scottish Cafe & Restaurant and Centotre
Jason Gallagher, The Stockbridge Restaurant
Craig McKend, The Cumberland Bar
Tim Dover, The Roost
Neil Forbes, Café St Honoré
Finlay Nicol, Edinburgh Larder
Graeme Pallister, 63 Tay Street

The chefs will be sharing their expertise in bread-making, preserves and curing during the afternoon event, which starts at 12.30 pm.

Visitors can pair the Chefs’ creations with an expression of Highland Park single malt whisky, and enjoy an opportunity to sample 12,18 or 21 year old Highland Park

Catherine Gazzoli, Slow Food UK’s CEO said: “Slow Food Week celebrates the many wonders of good British food. Our Chefs will champion Forgotten Foods with special Slow Food inspired canapés and share their insights and first-hand experience in vibrant talks.”

Neil Forbes, Head Chef/Patron Cafe St Honoré, Edinburgh said: “I’ve been involved with Slow Food for many years and it was great news to be invited to become a member of the Chef Alliance. It’s such an important message to share: simple, local, seasonal food that is good, clean and fair should be available to all.

“Reconnecting with food, and people, and an easy, accessible level is what we should all do and the Chef Alliance brings like-minded chefs together, to talk, teach and pass on skills and knowledge. The event at Summerhall will be a chance to meet the other Scottish chefs and Slow Food members.”

Peter Sandstrom, marketing director, Maxxium commented: “There is a strong line-up of chefs to celebrate Slow Food Week in Scotland. This is a great opportunity to learn more about the movement and taste some fantastic food and whisky.

“What better way to celebrate the Week than by joining forces with some of the UK’s top chefs to showcase first class local produce that is very much in line with Highland Park’s own values of promoting a passion for flavour and craftsmanship.”

Tickets are £20 (concession £15 for Slow Food members) and are on sale now at Summerhall’s box office and online here: http://www.summerhall.co.uk/2013/meet-and-greet-the-champions-of-scottish-food/ This is a fundraising event in collaboration with Summerhall and ticket proceeds will benefit the Slow Food programmes and charitable work.

The Slow Food Chef Alliance is supported by Highland Park and Lavazza coffee who will be serving free espresso during the afternoon. Other supporters at the event include Barney’s brewery who will be offering a free tipple and Grana Padano will provide a wheel of their Consorzio cheese for guests to taste in the afternoon.

1 Summerhall

Edinburgh

EH9 1PL

Ends

For more information please contact Laura Hutchinson or Sarah Bailey at The BIG Partnership

0131 557 5252

laura.hutchinson@bigpartnership.co.uk / sarah.bailey@bigpartnership.co.uk

Please get in touch if you would like to preview any of the recipes for yourself or alternatively we can send you our suggested pairings from Highland Park whisky.

What is Slow Food?

Slow Food is about helping people think differently about food. In the UK, we work to reconnect people with where their food comes from so they can better understand the implications of the choices they make about the food they put on their plates. We encourage people to choose nutritious food, from sustainable, local sources, and which tastes great, through our education programmes. Slow Food is a non-profit organization, supported by members and donations. To become a Slow Food member or supporter, to join our Chef Alliance, or find out more about our education programmes go to www.slowfood.org.uk

Head Office: Notting Hill, London

About Slow UK Food Chef Alliance:

Slow Food UK developed the Chef Alliance in September 2011 in recognition of those British-based chefs who share our vision to champion small scale producers and good quality local and sustainably produced food. There are currently 83 leading chefs in England, Scotland and Wales who are members of the Alliance. The Slow Food UK Chef Alliance is supported by Highland Park whisky and Lavazza coffee.

About 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. Its range of 12, 18, 21, 25, 30 and 40 year old single malts is consistently acclaimed by connoisseurs and experts. Highland Park has won a string of prestigious awards across its portfolio, most recently including ‘best new whisky release of the year 2009’ for its 40-year-old single malt and ‘best whisky in the world 2009’ for its 21-year-old expression in the World Whisky Awards, as well as four double gold awards in the San Francisco World Spirits Competition 2009.

Five keystones contribute to making the Best Spirit in the World:

Hand-turned malt adds to the deliciously succulent, balanced layers of aromatic character found in Highland Park single malt Scotch whisky

Aromatic peat gives a delectably seductive, luxuriant floral sweetness to Highland Park single malt Scotch whisky
Cool maturation enhances the smooth character of Highland Park single malt Scotch whisky
Sherry oak casks contribute to the distinctive richness and multi-dimensional complexity of Highland Park single malt Scotch whisky
Cask harmonisation ensures consistency and balance in Highland Park single malt Scotch whisky.

Please enjoy our brand responsibly.
www.highlandpark.co.uk

www.drinkaware.co.uk

About Lavazza:

Established in 1895, Lavazza is the leader in the Italian retail market and one of the most important roasters in the world.

For over 30 years Lavazza has devoted itself to product experimentation, not only through the Training Center — the first Espresso School in Italy, founded in 1979 and now with more than 50 venues around the world — but also through prestigious collaborations, such as those with Slow Food, the University of Gastronomic Sciences in Pollenzo and internationally renowned chefs, like the brilliant Ferran Adrià, Massimo Bottura, Carlo Cracco and Davide Oldani.

A perfect match for Slow Food’s Chef Alliance in the UK which Lavazza Coffee UK proudly supports.

Lavazza’s presence at the most exclusive restaurants and major international events devoted to haute cuisine is a major achievement for a company whose primary mission is to spread real Italian espresso around the world.

For any further information or to enquire about the Lavazza school, please contact Claudia Galetta C.Galetta@lavazza-coffee.co.uk, 07843336277 or contact Lavazza’s dedicated line to Top Gastronomy on 01895 209779.

About Grana Padano

The Benedictine monks changed the course of Italian history and culinary expertise when, centuries ago, they created Grana Padano Cheese. Over a thousand years later, this Italian delicacy – now the world’s best-selling PDO product – is still produced following the same traditional methods that the monks developed back then.

Time is an essential ingredient in the production of Grana Padano. As the cheese matures, the aromas and flavours evolve. There are three different vintages of the cheese: Grana Padano (aged between nine and 16 months), Grana Padano ‘over 16 months,’ and Grana Padano ‘RISERVA’ (over 20 months). The different maturation stages give it a versatility that allows it to taste great with a wide variety of wines and recipes.

Grana Padano Cheese is available in Waitrose, Marks and Spencer, Harvey Nichols, John Lewis, Sainsbury’s and Tesco, as well as various independent delis. For more information about Grana Padano Cheese, please visit: www.granapadano.it For press enquiries, please contact granapadano@cohnwolfe.com.

A summary of our impact and recent achievements

CommunicationsSFUK — Tue, 14 May 2013 15:20:35 +0000

The Good Life in Sussex, by local leader Michael Little

CommunicationsSFUK — Tue, 14 May 2013 09:49:38 +0000

Braving the wind, rain and freezing temperatures, about 20 people had a guided tour around the estate. Visitors were introduced to cows, sheep, pigs and shown around several large poly-tunnels of salad leaves and vegetables. At one stage, the group was invited to a warm, darkened shed which was illuminated by the cheerful sound of chicks, born only a few days before. Tablehurst rear chickens for about 11-12 weeks, before they are “sent to the shop” whilst this may sound like a short life, this is approximately twice the age many other “conventional reared” chickens are allowed to live. So not only do their chickens live longer (probably much happier) lives fed on better grain, but they also are enabled to grow larger, producing wonderfully plump, tasty breasts.

The visit also focused on several elements of the farm’s unique approach to farming, which has been centered on Rudolph Steiner’s biodynamic principles. The farm is also one of the UK’s largest examples of community supported agriculture (CSA), where locals are invited to donate a sum of money to secure the future of the farm. The community prides themselves on the fact that there is no financial return for this investment, however, donors are given a vote at the annual general meeting (AGM) and ensure that there is an alternative local method of agriculture. However, there are many other wide social benefits, beyond putting good food on the table.

A member of the community commented one Autumn as they harvested potatoes together: “The children chased the magic from which a torrent of potatoes tumbled, soon to be bagged into lumpy sculptures. Our well-earned feast could never be equaled; baked potatoes straight from the cool earth to hot ash. For this all too brief time the whole world seemed good” (Oral History, Tablehurst Community Farm, 1995).

Later in the day, the group were treated to a delicious lunch of home-made sausage rolls, curried soup, fresh salad and bread- all crafted using the farm’s own flour, pigs and vegetables. This was truly local food- in every sense of the phrase.

Following lunch, there was an engaging discussion around how communities participate in the life of the farm and the project. It seems hard to refute after such a visit, that getting people together to grow and produce and eat their own food, may be exactly what we all need- in our ever pursuit of the good life.

For more information please contact: SF Weald of Kent and Sussex local leader Michael Little, slowfoodweald@gmail.com

About Tablehurst Community Farm

Tablehurst and Plawhatch Community Farms is one of the first Community Supported Agriculture (CSA) initiatives in the UK, and is now one of the largest, farming about one-fifth of the total CSA area in the UK. Tablehurst Farm is an arable, vegetable and stock farm covering 500 acres in the north of East Sussex and employing approx 16 staff, including farmers, gardeners, butchers, cooks, care workers and shop staff. Tablehurst is part of the Tablehurst and Plaw Hatch Co-operative (with Plaw Hatch Farm, a 200 acre dairy and market garden), which has around 600 members each of whom is a share-holder and is known locally as a ‘farm partner’.

Slow Food Week – Delicious Additions to 2013 Events Calendar

CommunicationsSFUK — Mon, 13 May 2013 13:04:43 +0000

Slow Food Week 2013, running from 1^st – 9^th June, will have two further hot ticketed events taking place in London to run alongside the programme announced a few weeks ago. This Week is crammed with special Chef Alliance fundraising events to support the charitable work of Slow Food UK. All ticket proceeds will go to Slow Food’s Forgotten Foods programme and will enable the important work of saving British food heritage.

India meets Italy – Atul Kochhar welcomes special guest Giorgio Locatelli for a one-off Slow Food evening at Benares in Berkeley Square on Monday 3^rd June.
New Flavours with Forgotten Foods with Anna Hansen from The Modern Pantry and Stevie Parle at Dock Kitchen on Portobello Docks on Tuesday 4^th of June.

Catherine Gazzoli, CEO of Slow Food UK, says “The Slow Food Chef Alliance chefs are a powerful set of champions for promoting artisan producers. Indeed by furthering their customer’s awareness of these unique ingredients, we can help preserve part of our cultural food heritage as well as support these local producers by increasing demand for their products.”

As well as the events above, other leading chefs will be showing their support for the movement, including Richard Corrigan at Corrigan’s with a Forgotten Foods banquet prepared by four Michelin-starred chefs, and Forgotten Foods appearing on the à la carte menu in the evening. John Pratt at The Traddock in the Yorkshire Dales will be holding a Slow Food supper, cheese and wine event.

Slow Food Week provides a forum for reinforcing the movement’s work with local artisan producers to preserve special British flavours. The Week will launch six newly saved Forgotten Foods from Britain’s disappearing culinary landscapes, to be announced by Matthew Fort, one of the Slow Food Taste Ambassadors.

Weekly Forgotten Foods menus will run in various chefs’ establishments, including William Drabble at Seven Park Place, Jose Pizarro at Pizarro, and John Pratt at the Traddock in Yorkshire. Raymond Blanc’s Brasserie Blanc will be running a special Slow Food menu in all their London branches throughout the week, too.

Recipes from leading chefs will also be available for those who choose to celebrate Slow Food Week at home. These come from Giorgio Locatelli of Locanda Locatelli (whose dishes feature recently designated Forgotten Foods Aylesbury Duck and King Henry), Theo Randall of the InterContinental, Jeremy Ford, Atul Kochhar, Richard Corrigan, William Drabble, Anna Hansen, Stevie Parle, Peter Weeden from Newman Street Tavern and Neil Forbes of Café St Honore in Edinburgh.

Slow Food Week Event Calendar:

Sunday 2^nd June:

Forgotten Foods banquet hosted by Chef Alliance Spokesperson Richard Corrigan at Corrigan’s Mayfair, with different courses prepared by Michelin-starred chefs from around the UK including Adam Simmonds, Bryan Webb, Colin McGurran, and James Sommerin

Monday 3^rd June:

Restaurant Associates, partner of Slow Food UK, will host an interactive cooking demonstration at CitiBank. Prue Leith will present the Slow Food Forgotten Foods story to an estimated 200 attendees (invitation only event)

India meets Italy – Atul Kochhar welcomes special guest Giorgio Locatelli for a one-off Slow Food evening at Benares in Berkeley Square

Tuesday 4^th June:

New Flavours with Forgotten Foods with Anna Hansen from The Modern Pantry and Stevie Parle at Dock Kitchen on Portobello Docks
Slow Food supper, cheese and wine event with John Pratt at The Traddock in the Yorkshire Dales

Wednesday 5^th June

Join the Cookery School in Little Portland Street for an interactive cooking class Fishing and Foraging with Caroline Bennett from Moshi Moshi and Chris Bax from Taste the Wild

Thursday 6^th June

Drop into Vini Italiani in South Kensington to listen to wine expert and enjoy some wonderful Italian ‘slow’ wines, served with Italian salami and cheeses from Gallucci & Gilmour

Saturday 8^th June

Family lunch at L’Anima, with a Slow Food Kids Taste Adventure to enable the children to experience good, clean and fair food with their five senses. A four-course lunch including champagne reception and Welsh lamb is prepared by Francesco Mazzei and his team. Children eat for free.

- ends -

For further information please contact Shelley Sofier at Red Kite PR slowfooduk@redkitepr.com 0207 284 6960

Slow Food on Tour – Scotland

CommunicationsSFUK — Mon, 13 May 2013 11:10:38 +0000

In preparation for the event, the Slow Food Chef Alliance team went on a whirlwind trip to Edinburgh to visit our chefs and the local Slow Food group. Our journey appeared to be blessed from the start as we were greeted at Waverly station by rays of sunshine, setting the tone for things to come.

The Edinburgh food industry is a close knit community, where everyone seems to know one another. This kind of network has allowed the Slow Food group in Edinburgh to really flourish, creating a strong united front to promote the good food cause. Members, chefs and producers are frequently working together making the Edinburgh Slow Food group one of the biggest and most active in the country.

After our meetings, it’s easy to see why Slow Food has such a strong base in Scotland’s capital; the chefs were simply inspirational. Here was a group of people who are just programmed to cook the Slow Food way. Why, they ask, would you use foreign suppliers when you have one of the world’s most renowned natural larders on your doorstep? Why buy premade products when you can produce better in your own kitchen?

It was a pleasure to watch the chefs creating their own sour dough, their own bacon, curing their own beef, growing their own herbs and vegetables and using a full range of meat cuts, leaving nothing to waste. This no waste ethos is particularly strong in Edinburgh as 2 of the restaurants we visited have been awarded a 3* rating by the Sustainable Restaurant Association. But it’s not just sustainable growing, cooking and eating our chefs are interested in. They are also passionate in creating a sustainable food culture by investing in their kitchen brigades, giving them the necessary tuition to ensure that the future of Scottish food is in good hands.

This trip reinforced the importance of the work our local Slow Food groups do at a grassroots level. We witnessed a real enthusiasm and passion for good eating and an extraordinary willingness to donate time and effort to promote the Slow Food cause.

Slow Food Week kicks off on the 1^st of June across the country, and the fundraising event at Summerhall on the 9^th will provide a fitting finale. Tickets are coming soon… And we look forward to seeing you there!

Thank you to all the chefs (Tony Borthwick – The Plumed Horse, Finlay Nicol – The Edinburgh Larder, Craig McKend – The Cumberland Bar, Neil Forbes – Cafe St. Honoré, Jason Gallagher – The Stockbridge Restaurant, and Carina Contini and Suzanne O’Connor – Centotre and The Scottish Cafe & Restaurant) and Slow Food Edinburgh for meeting us!