Board & Structure
Slow Food in the UK is governed by its Board of Directors, overseeing the activities of pan UK projects. The Board is made up of a Director from each of the nations that form the UK, plus a representative from Slow Food International.
Slow Food in the UK – Board of Directors
SHANE HOLLAND ( Executive Chair) Board Director for England. Shane is also Chairman of Plan Zheroes, the platform which connects surplus food with those in need. Having previously held CEO positions within the third sector, he is now MD of a management consultancy practice. He has held Chair positions in a number of very large NFPs and membership organisations, in particular in regards to our most vulnerable citizens, their issues of food poverty & food skills, education, offending, and access to service. He is a governor of a special School which has food education, growing, and food enterprise as an integral part of its curriculum; Chairs the London Special Governors Association; and is a Trustee of Prisoners Penfriend. He frequently is a member of expert panels, and caries out dozens of speaking engagements a year. He is the group leader for both Slow Food London and Slow Food Virtual England
JOHN COOKE, Board Director for Scotland. John is a writer and food journalist, covering both the restaurants and the broader food culture and economy of Scotland. A Slow Food member for six years, he has been a Slow Food Edinburgh committee member for four. In 2012, he organised and led a Scottish producer delegation to Terra Madre. He is the group leader for Slow Food Virtual Scotland.
MARGARET REES, Board Director for Wales. Margaret was a founder committee member of Slow Food UK and has been actively associated with the Global movement since 1999, setting up the first Slow Food group in Wales in Carmarthenshire 2002. She organised Welsh Assembly Government support for several deputations of Welsh farmers, food producers and chefs to attend International Slow Food Bi-annual events in Italy. Her career spans from teaching to an award winning chef and restaurateur, food stylist and culinary consultant to running a Ski Gourmet tourism business in Austria. She has contributed to many cookery programmes such as Floyd on Britain and Ireland and most recently the Great British Bake Off. A published cook book author and a member of the Guild of Food Writers and the International Association of Culinary Professionals. As owner of the Welsh Cookery School she organises food and culture trails . She is leader for Slow Food Carmarthenshire.
URSULA HUDSON, Slow Food International nominated Board Director. Ursula is chair of Slow Food Germany and member of the Executive Committee of Slow Food International. She lives and works in the UK and in Germany. After a ‘life’ as an academic, teaching German language, literature and culture at universities in the UK and in Germany she started to work freelance mainly on food-related matters, such as:- food literacy, food cultures, localised food systems and others. She publishes on nose-to-tail eating, cattle as landscape gardeners (together with Anita Idel) and is the author of several books – all in German. Her main responsibilities regarding Slow Food are the development of policy for Slow Food in Germany and other countries, contributing to governmental advisory boards – nationally and at EU level – however her key topic is naturally – changing the food system to be good, clean and fair.
CRAIG SAMS, founded Whole Earth Foods organic food company with his brother Gregory in 1967. In 1991 he founded Green & Black’s Organic Chocolate with his wife Josephine Fairley, whose Maya Gold chocolate was the first product to carry the Fairtrade mark. In 2004 he created the ‘Nomato’ range of tomato-free products. Craig is author of: About Macrobiotics, The Brown Rice Cookbook, The Little Food Book and writes a monthly column in Natural Product News. He has been both honorary treasurer and chair of the Soil Association. Craig currently operates Stonelynk Wood, an organic chestnut coppice for biochar, and runs Judges Organic Bakery (est.1826). He is co-founder of Carbon Gold Ltd, a biochar project and development marketing company.
TRINE HUGHES, Board representative for England, used to be Slow Food Liverpool group leader. As a Mother of a young son she sees it as essential for us to continue to fight for the food we eat to be good, clean and fair. She started the Liverpool convivia eight years ago on the understanding that this was a passionate message that she needed to spread across her city. In an urban area the message was a connection to our food that is not immediately obvious. She and her group worked across the city through all age groups to achieve this goal. Her group reflected the diversity of the city, and the radical nature of their character. The group goes from strength to strength under the new leadership, allowing for her to concentrate her efforts nationally. She hopes to bring her passion for the North of England to the heart of the movement, championing producers, chefs, supporters and most importantly the members who are its core.
CLARE MARRIAGE, is the Managing Director at Doves Farm Foods which she founded with her husband Michael in 1978. Clare is a past chair of the Soil Association Food Processing Committee, has served Food from Britain and Defra committees in the establishment of organic food standards, holds the Directorship of a Community Interest Food Company and is the founder member and leader of of Slow Food Berkshire & Wiltshire.
Slow Food in the UK Trust is a not for profit company limited by guarantee which is affiliated to Slow Food International (SFI). It is an umbrella body for Slow Food England, Slow Food Scotland, Slow Food Cymru and Slow Food Northern Ireland. It has a a wholly owned trading arm, Slow Food in the UK Enterprises Ltd, which donates all it’s profits to Slow Food in the UK Trust.