Call to Action: Raw Milk Cheese & Stilton

Call to Action: Raw Milk Cheese & Stilton

One of the oldest cheeses in Europe can’t use its own name
How would you like it if one day someone stopped you from using your own name? It certainly wouldn’t be a happy day, and the whole business would appear nonsensical. Sign our petition here
Yet this is precisely what has happened in the […]

River Tweed Wild Salmon

River Tweed Wild Salmon

The Wild Salmon (Salmo Salar) hatch in the river in spring and remain there for about three years, when they make the transition to the sea, where they travel several hundred miles to the salmon feeding grounds. Up to four years later they return to their river of birth to reproduce. Their flesh is deeply coloured […]

River Tweed Wild Sea Trout

River Tweed Wild Sea Trout

When the eggs of the Salmo Trutta hatch in spring, the fish mature as freshwater brown trout for about three years in the fresh waters of the River Tweed. At maturity, a certain percentage of this population leaves the river for the open sea to feed on crustaceans, and their colour becomes silver and similar […]

Kitchen Notes from a Beekeeper's Wife

Kitchen Notes from a Beekeeper’s Wife

My husband, the beekeeper, likes to point out that not only is honey an ancient Slow Food, it is also the original luxury product. We have rather a lot of it in our kitchen: a quick assay of the cupboard yielded 26 different raw honeys. That’s a lot of luxury: From the uncomplicated liquid gold of Italian […]

Welcome to a Better Way to Eat

Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Get involved and read about our programmes.

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DAMIAN CLISBY

DAMIAN CLISBY

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Tom Aikens

Tom Aikens

Tom's Kitchen

Raymond Blanc

Raymond Blanc

Le Manoir aux Quat’ Saisons

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Slow Food in the UK
July 23, 2016 at 10:07 am

Slow Food UK celebrates 100th Ark of Taste product in presence of HRH The Prince of Wales!

http://goo.gl/CvQRUO #sliwfood #arkoftaste

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Slow Food in the UK
July 10, 2016 at 10:08 am

The fact is that we need a model of agricultural growth that will value local good food production and not have to first “chemicalize” and then learn better. This is difficult. But this is what needs to be done so that we can have both nutrition as well as livelihood security...

via Slow Food International

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Make Food About Nutrition, Nature and Livelihoods

huffingtonpost.com

Poorer countries have health problems because of lack of food. Then as people get rich, they end up losing the health advantage of food availability. ...

Slow Food in the UK
July 9, 2016 at 10:06 am

Great blog from The Food Assembly, what do you think?

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Is it time to Back British Farming?

jamiesfoodrevolution.org

Brexit is shining a light on our reliance on imports – nearly half of UK’s food comes from overseas, which is why now food prices are set to rise.

Slow Food in the UK
July 8, 2016 at 3:53 pm

Massimo Bottura is on a quest to address waste and hunger in cities across the world!

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Famous Italian Chef Takes Campaign Against Food Waste To Rio Olympics

huffingtonpost.com

Massimo Bottura, the award-winning chef behind the famed Osteria Francescana in Modena, Italy, believes that cooking is about more than just putting quality ingredients together

Slow Food in the UK
July 3, 2016 at 11:15 am

Ursula Hudson, member of Slow Food’s Executive Committee: “The Commission is ignoring the advice of scientists and the voice of its citizens. It is also failing to respond to the need for transparency in its scientific evaluation of glyphosate. Now the Member States must at least set clear restrictions on the use of glyphosate so as to minimize human exposure and protect its citizens..."

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Slow Food calls for restricted use of Glyphosate after approval of its use was extended to end...

slowfood.com

Today the European Commission extended the approval of glyphosate for a limited period of time, until the end of 2017 at the latest.

Slow Food in the UK
July 2, 2016 at 9:16 am

Mexican chef and founder of Wahaca, Thomasina Miers tells the story of an impressive blue corn native to the community of Ozolco, grown on the slopes of the volcanoes within the Sierra Nevada de Puebla.

#slowfood #arkoftaste

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The Ark of Taste: Mexican Blue Corn, Food Programme - BBC Radio 4

bbc.co.uk

Mexican chef Thomasina Miers on a beautiful blue corn native to the community of Ozolco.

Slow Food in the UK
July 1, 2016 at 9:14 am

What are your thoughts?

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Slow Food Scotland - Our thoughts after Brexit.

slowfoodscotland.com

We have always been proud to participate in Slow Food’s global thinking, placing diversity at its very core. Our involvement has nurtured pan-European bonds, often thanks to the free movement of people, produce and ideas between countries, communitie

Slow Food in the UK
June 27, 2016 at 9:36 am

Eight universities in northern England have joined forces to form a scientific powerhouse at the launch of an international food research programme.

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Scientists hungry to deliver food system paradigm shift - BBC News

bbc.co.uk

Eight universities across northern England join forces to form a scientific powerhouse at the launch of a five-year, £16m global food research programme.

Slow Food in the UK
June 26, 2016 at 9:00 am

We buy too much, or we cook too much, or we forget to store leftovers properly.

How do you prevent food from being wasted?

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Food waste - what can we do about it?

theguardian.com

Wherever you are in the world, if you are running or participating in food waste projects we’d like to hear from you

Slow Food in the UK
June 25, 2016 at 5:31 pm

"Eat food, not too much, mostly plants."

Michael Pollan awarded due to the contribution he has made to increasing knowledge and communication in the field of sustainable gastronomy!

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Michael Pollan receives an honorary degree from the University of Gastronomic Sciences.

unisg.it

On Tuesday June 21, the American writer received the recognition from the dean of the University of Gastronomic Sciences and delivered an inspired and inspiring speech to the assembled students.