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‘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 an abundance of home grown strawberries, mountains of beetroot and gorgeous fresh crab our summer picnics are set. The summer makes it easy to buy eats from our local producers and suppliers. If you’re not sure where local suppliers or farmers markets yours are then try using these local produce finder and Farma Map

It’s at this time of year it’s a pleasure to visit local farmer’s markets and producers whilst meandering around and tasty food samples. It’s so easy to envisage taking your handfuls of perky produce home and cooking up a storm without the need for an often hectic trip to the supermarket either. We are so lucky to live in Norfolk, where the county is bursting with growers and producers of the best quality meats, cheesees, fish, fruit and vegetables, it’s literally on our door step. There are lots of fantastic reasons to buy seasonal and local, the two that stand out for me are freshness and flavour. There are, of course, many other benefits like ensuring to support a well-managed countryside, to maintain wildlife and our precious environment, support the local economy – oh, and the reduction of food miles and packaging.

If you’re not sure what to put in your picnic, try making fresh crab cakes; omit the flour and breadcrumbs for a lighter cake using left-over mashed potatoes, paprika, fresh eggs and mustard powder. Bind in to cake shapes and gently fry in a little oil. Eat them fresh and hot with a squeeze of fresh lemon or pop them in your fridge ready for your picnic. Yummy!

Don’t fancy crab? Then here’s what’s in season this month;

Vegetables; artichoke, asparagus, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, fennel, french beans, garlic, jersey royal new potatoes, kohlrabi, lettuce and salad leaves, mange tout, new potatoes, onions, pak choi, peas, radishes, rocket, runner beans, samphire, spinach, spring onions, tomatoes, turnips, watercress, wild nettles

Fruit; bilberries, blueberries, cherries, gooseberries, greengages, strawberries

Herbs; basil , chervil, chives, coriander, dill, elderflowers, oregano, mint, nasturtium, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, tarragon and thyme

Meat; lamb and wood pigeon

Fish; cod, coley, crab, haddock, halibut, herring, langoustine, plaice, pollack, prawns, salmon, sardines, scallops, sea bream, sea trout, shrimp, squid, whelks and whitebait

It’s all about the Slow Food principles: good, clean and fair. I ♥ Slow Foo


Biography: Finola Gaynor

Born in Ireland and following on from a successful career as a graphic designer and leading university design academic, Finola Gaynor’s lifelong passion for all things culinary came to the fore upon relocating to Norfolk some 6 years ago.

Beneath the big skies of East Anglia, she was able to fulfil her enduring ambition to become a cook, food writer and recipe developer, whilst all the time bringing a unique knowledge of design to bear on her home-cooked cuisine.

Finola’s supper club dining experience brand Life is Less Ordinary,  has grown steadily, with demand consistently outstripping supply. Finola specializes in providing world food ideas made from ingredients sourced locally from small, specialist growers and suppliers.

Her award-winning recipes and boundless enthusiasm have in the kitchen have led her to work with notables such as Studio Ramsey, ITV, BBC Food, Sainsbury’s and the Huffington Post. In 2016 she won the Muddy Stilettoes Award for Best Casual Dining in Norfolk.

Words and Images ©Finola Gaynor 2017


The Slow Food blog is welcoming contributions on the topics of Food, Farming and Agriculture. The contents may not entirely match the views of Slow Food, but reflect the journeys of the authors. To write for us please click here




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