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Interviews

Steve Drake – Chef of the Month

Steve Drake - Chef of the Month "I heard about the Chefs Alliance through some friends in the industry, and quickly realised that it was something I wanted to be part of."

1. Where do you find your inspiration to create and cook as you do?
I try to find inspiration in most things I do on a daily basis. There are so many challenges each day and it can start to wear you down, but by staying creative it is the one thing that, for me, keeps […]

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Exclusive Interview with newest Chef Alliance’s member Xavier Boyer

Exclusive Interview with newest Chef Alliance's member Xavier Boyer Executive Head Chef at L’Atelier de Joel Robuchon, London, Xavier Boyer is the new member of the Chef Alliance network

Passionate about working with carefully selected small producers, Xavier’s seasonal dishes are deliciously uncomplicated and beautifully presented. His menus change very regularly and his fresh eye enables him to present ingredients in a new light. Whilst reflecting the ‘simplicity is best’ food philosophy of the master chef Joel Robuchon himself, Xavier claims that there should […]

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Interview with Charcutier Ltd, Slow Food supporter and producer of Pedigree Welsh Pigs

Interview with Charcutier Ltd, Slow Food supporter and producer of Pedigree Welsh Pigs

Hailing from a family which has been farming in the Gwendraeth Valley in Carmarthenshire for centuries, for Illtud returning to farming was a natural step. He has fond childhood memories of foraging for nuts and mushrooms, hunting for rabbits with his grandfather at the weekend, and returning to his family home in Cardiff each week […]

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Interview with Chef Alliance member Darina Allen|The Ballymaloe Cookery School

Interview with Chef Alliance member Darina Allen|The Ballymaloe Cookery School

Darina Allen is one of Ireland’s most famous cook and a best-selling author. A tireless ambassador for Irish food both at home and abroad, Darina is also a passionate and committed teacher.
The Ballymaloe Cookery School was established in 1983, operates all year round and attracts students from all over the world. The school’s culinary philosophy […]

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Interview with Nick Francis, Forgotten Foods producer of Tamworth Pig at Paddock Farm

1-       Why did you start with Tamworth Pigs and not another breed?
Three main reasons:

Eating qualities: we did quite a lot of research before starting out with Tamworth pig and found that it’s come out top in a good many taste tests carried out over the years – the best known being a study by Bristol […]

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Interview with Chef Alliance member Michael Smith from The Three Chimneys

Originally from Scotland, Michael trained in London at Le Gavroche, Le Pont de la Tour, Euphorium and Blue Print Cafe with Jeremy Lee. He is now back in Scotland, head chef at The Three Chimneys since 2005, and Chef/Director there since 2011. The restaurant, located in Scotland on the Isle of Skye, is world-renowned and a […]

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