Slow Food Edinburgh and Chef Alliance teamed up at The Edinburgh Food Festival (26th – 30th July) to deliver a series of tastings and demonstrations highlighting Scottish foods listed in the Ark of Taste. We did a cookery demo and crucially also discussed the relevance of the Ark (other than to deal with the […]
...
Since the beginning of my involvement with the slow food movement I have been reconnecting with the edible landscape around me and am consistently being amazed by the sheer abundance of nature. My favourite discovery of this summer has to be the wild cherry, a smaller and tarter relation of the popular cultivated variety. When […]
...Think about your favorite homemade recipe. Perhaps it’s that savory stuffing that your mother recreates without fail every Christmas. Or, it’s the birthday cake that your mother tries to recreate, but which your grandma does best. My personal food memories from my childhood and home are extensive, but they all have one thing in common: […]
...Climate change is no new news, but in light of an announcement that the US would withdrawal from the Paris Agreement, I thought it most pertinent to write about how good, clean, and fair food contributes to reducing our footprint on the planet. So, here are a few simple ways that you can make it […]
...
I like to think of myself as a food explorer, think Indiana Jones of the edible world but with no fedora and a lot more carrots. When I’m not busy picking, preserving and purchasing kilner I can be found searching Google for my next edible project.
I am a firm believer that when it comes to […]
It’s no accident that the Slow Food movement originated in Italy, where the concepts of good, clean and fair are engrained in the nation’s culinary traditions. However, the country has not been immune to shifting consumer trends, most notably, perhaps, the rise of larger-scale one-stop retailing. This article describes how traditional food practices have been […]
...
Vivian Maeda – Slow Food Scotland – Chef Alliance Coordinator stops by at Glenapp Castle and enjoys a Slow coffee break with Chef David Alexander.
Q: Chef David, tell me, you have worked in this industry for many years, what are the food trends for Scotland?
A: Possibly not trends but Provenance and Seasonality are both […]
‘there are lots of fantastic reasons to buy seasonal and local, the two that stand out for me are freshness and flavour’This morning, the market square is bustling, full of people, market stalls, fresh-flowery smells and there’s the local jazz band nestled in the shady area by the pub. The ‘fish man’ has a long queue of punters eager to buy his delicious fresh Cromer Crab, (we particularly love his mackerel pate, homemade by his mum).
With […]
In Spring 2017, Slow Food in the UK set a questionnaire seeking your thoughts about our work, and what our priorities should be.
We invited members, lapsed members, and those who have never been members to participate, and as a transparent, grass-roots organisation, we publish this data here for you to review.
We will be working at UK, nation and local levels using this […]
Today Borough Market reopens. We stand in solidarity with them #LoveBorough.Borough Market is today reopening following the terrible attack 11 days ago.
We remember all those lost and hurt, and we give thanks that the market has reopened: that delicious, warm, buzzy, multicultural place of laughter and conviviality – the very opposite of hate.
Slow Food and Borough have deep roots together – there are more Slow […]