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Discovering Forgotten Foods

Discovering Forgotten Foods

Slow Food UK is working hard to raise awareness for our British Food heritage and with the help of our fantastic Chef Alliance chefs, we are forging new and building upon existing relationships with local producers.

Chefs provide a major platform for these wonderful products through their restaurants and you can take your taste buds on a discovery to try out Forgotten Foods menus throughout the UK. Eat It – Don’t Lose It. 

At Sartoria in London, you will find German-born chef Lukas Pfaff conjure up a delight of Morecambe Bay Shrimp from Furness Fish and Game with courgette and citrus jus, which makes a perfectly light starter. As a main, you will either find Oxford Black or Middle White, divided into slow and fast cooked cuts. On the dessert menu, an amaretti chocolate pudding is garnished with Kentish Cobnuts, a great combination of Italian dolci with British traditional nuts. We thank Lukas and his team for a donation resulting from this menu.

At the Square chef Phil Howard is presenting ‘loin of venison with a beremeal crepe roulade, puree of beetroot, creamed cabbage and green peppercorns’ as well as ‘potted goose with medlar, chili and rosemary jelly’. Rae Philips at Barony Mills remains the only beremeal producer in the UK and we are delighted to see more and more chefs use it in their restaurants. Delicious and very apt to get you into Christmas food mood.

At the other end of the city The Clove Club, headed up by Scottish chef Isaac McHale, is not only curing their own meats, but also serve up a variety of British rare breeds, such as Tamworth Pig cheeks served with pumkin puree and hazelnuts or slow roast British Lop pork. Initially, the Musselburgh Leek was what brought Chef and Slow Food UK together, and you will find the menu changing regularly based on what is seasonally and locally available.

In Edinburgh and beyond our Slow Food chef heroes Neil ForbesTim Dover, Dale Mailley, Ed Murray and Carina Contini are all serving up regional Forgotten Foods, such as Shetland Kye, North Ronaldsay Lamb, Tamworth Pig, and Musselburgh Leek grown in their own kitchen gardens! Right now at the Cumberland Bar, you will find Craig McKend cooking a wonderful dish of slow roast shoulder of Richard Briggs Shetland lamb, sea weed and fondant Shetland black potatoes.

We are grateful for the support of our chefs and producers, as only through working together we can create a close network of knowledge and best practise, which is in the ethos of good, clean and fair.



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