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My #eatlocal challenge – week 1

My #eatlocal challenge - week 1

As part of Slow Food’s #menuforchange campaign I’m taking part in the #50MileMeal challenge this October, only I’m going one further by sourcing all of my food within 50 miles, rather than just one meal a week. This project was something that I’d actually been thinking about for some time because despite my love of […]

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October is all woody, smokey and let’s face it, a little bit scary

October is all woody, smokey and let’s face it, a little bit scary

For me October sits in the Autumn season where the leaves change their coats from green to gorgeous shimmering reds, browns and oranges. Our food markets and allotments are abundant with giant fleshy orange pumpkins and other wonderfully shaped squashes and crowns. It is also the height of the wild mushroom season with ceps, the […]

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#50MileMeal #MenuForChange

#50MileMeal #MenuForChange

This year, we’re joining the global Slow Food network in the #menuforchange campaign with a very special challenge of #50MileMeal that’ll celebrate the food on our doorstep. And address a vital topic.
The food system is one of the leading sources of greenhouse gas emissions, while local agriculture, biodiversity and landscape are often some of the […]

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Totnes’s Inaugural Slow Walk

Totnes’s Inaugural Slow Walk

In 2005 my partner gave me Carl Honore’s book In Praise of Slow: How a Worldwide Movement is Challenging the Cult of Speed (his Ted talk is here) To this day, I confess, I’ve never found time to actually finish it, but, I love the insights I gained and recognise the value of the […]

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Seasonal September

Seasonal September The first oysters fresh off the boat are quite frankly irresistible, serve naked with a raspberry vinegar for a sharp salty yumminess

Now is the time to celebrate our waters, it’s late summer, early autumn and now is the time to head to the North Norfolk coast where the freshest oysters nestle in their saltmarshes beds and where there is slight salty tang in the air that wafts on the crisp sea breeze. The perfect place to grab […]

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LOVING HOLIDAY FOOD: THE AUGUST EDIT

LOVING HOLIDAY FOOD: THE AUGUST EDIT

We can’t believe it’s August already; summer seems to be flying by. Our minds are full of up-and-coming holidays, ice-cream and picnics, fish and chips on the beach and freshly baked cakes served with tea in gorgeous English china cups. Farmers markets and local food growers are bursting with wonderful produce that, quite surprisingly, doesn’t […]

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Chef Alliance meets Ark of Taste: Alison showcases Colonsay wildflower honey

Chef Alliance meets Ark of Taste: Alison showcases Colonsay wildflower honey

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 […]

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Wild maraschino cherries

Wild maraschino cherries

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 […]

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The Importance of Women in Urban Agriculture

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: […]

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Addressing Climate Change through Slow Food

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 […]

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