Chef Alliance member, Kenneth Culhane, has long put into practice its strong views on the use of sugar, all the more timely now with the widening debate on sugar as the ‘villain of the piece’, and the lobby for a tax on sugar and sugary drinks.
The Dysart Petersham where Culhane is Head Chef […]
Thousands of young farmers, fisherman and fisherwomen, bakers, chefs, shepherds and sheperdesses from 130 countries all convened in Milan earlier this month under the rallying cry of ‘We Feed the Planet’. We shared stories, ideas and perspectives for three days in a large warehouse space in the Navigli district – continually taking on and off […]
...
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 […]
...
Tenant sheep farmers in the Upper Teesdale, perhaps doesn’t sound like an instant cinema hit, but this film charms and gives wry smiles throughout.
Set in a full year, you get a full sense of the season, from the sheep in the snow, to high summer – the bitter-sweet Spring bringing both new lambs (livestock) and […]
Slow Food London has been raising money for ten community gardens using crowd funding.
With three weeks to go before Slow Food Week, can you help them raise the last £800?
I’ve long been aware of the Slow Food Movement and admired what it represents, from my very first experience training as a chef. My childhood, on a remote farm in Southern Ireland, was pivotal in instilling in me an understanding of good husbandry and of the top quality produce that only comes from a true understanding of the particular qualities of the land, the soil, the aspect of any area or farm - a very natural harmony for me ever since.1) How did you come across Slow Food UK?
When I met the team at The Dysart Petersham, and discovered that we shared a mutual respect for these principles, I was so pleased to have the chance as Head Chef to put my commitment into practice. Even before I was approached to join the Chef Alliance, we […]
This year it’s time to do things a little differently: take up some sustainable resolutions you’re likely to keep for life.Now that the frantic period of making and breaking New Year’s resolutions is over, we can start taking a more honest look at the year ahead. This year, as every year, you probably made yourself a promise. It might be to exercise more, to find more time to see your friends or to visit your […]
...
Caveat about the Transatlantic Trade and Investment Partnership (TTIP) from the UK‘s perspective.What are the consequences for our food?
This agreement sounds like a step forwards to boost economic growth and put an end to the economic crisis, but it’s actually a huge and irreversible leap backwards. In the name of sacrosanct free-market economics and unbridled competition, the TTIP aims to tackle regulations allegedly hindering commercial exchange opportunities. […]
"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 […]
Maybe we should stop asking why real food is expensive and start asking why processed food is so cheap. What are the consequences for ever cheaper meat?What is the real cost of cheap meat?
Enter the first supermarket you see. Check the fresh food aisle. Glance at the first meat package you see. 1 pound for 4 chunks of chicken. Great deal! How can 1 pound ensure that the producers receive a fair price, animals are reared well and respected, and the quality of […]
