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

Petersham Nurseries

Tom Aikens

Tom Aikens

Tom's Kitchen

Raymond Blanc

Raymond Blanc

Le Manoir aux Quat’ Saisons

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