Want to blog for us?

Want to blog for us?

Calling all budding writers!

Part of our change in movement is about grassroots empowerment – the general Slow Food pages reflect our on-going policies and campaigns, and we want the blog to be a snapshot of our members activities and interests.

You could blog about something you do in your professional life, or a private passion. We will take one off […]

Bath Bun

Bath Bun

The Bath Bun is a sweet roll bun with sugar on the top, a speciality of the city of Bath. It is made from a milk-based yeast dough.
Bath Buns seem to have appeared in the eighteenth century. On the one hand it is said to have originated with a French Huguenot refugee, Solange Luyon, who […]

Colwick Cheese

Colwick Cheese

What are my special features?
Colwick cheese is a soft, curdy cheese similar to cream cheese in texture but slightly more sour in flavour. The cheese is produced in such a way that it has a distinctive bowl shape and traditionally locals would fill the bowl with different fillings, both sweet and savoury.
What is my history?
The […]

Summer Holiday Closure

Our offices are now closed for our two week summer break and reopen on Monday 21st August. We will respond to all emails and phone messages on our return.

Slow Food is…

 
Chef Alliance

Andrew Link

Andrew Link

The Riverside Inn, Aymestrey

Raymond Blanc

Raymond Blanc

Le Manoir aux Quat’ Saisons

Romy Gill

Romy Gill

Romy's Kitchen

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Stingray, salmon, seaweed or clam chowder – what's on the menu in school cafeterias? - Slow Food International

Understanding where our food comes from is the first step towards recognizing the need for good, clean and fair food for all

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