This project strives to draw attention to the products and the history behind them, inspiring people to take action to protect them. This might be simply buying and eating them, spreading the word, or supporting the producers behind them. In the case of endangered wild species, this might mean eating less or none of them in order to preserve their existence for future generations.
Our actions. Our network.
A Scottish Ark of Taste Commission has been established, composed of food historian Catherine Brown, restaurateur Carina Contini, Cuddybridge apple juice producer Graham Stoddart, Pam Rodway of Slow Food Scotland, Denise Walton of Peelham Farm, all co-ordinated by Wendy Barrie of the Scottish Food Guide. Together with Slow Food International’s Ark co-ordinators in Italy, they are adding new Ark ‘boarders’ regularly, as candidates are suggested by our convivia and others who care about foods worth protecting.
Skye Sea Salt
Artisan Scottish Crowdie
Traditional Fresh Blood Black Pudding
Traditional Finnan Haddie
Anster Farmhouse cheese
Traditional Scottish Farmhouse cheese
Native Black Bees
Scottish Dumpy chicken
Scottish Grey chicken
Shetland Duck, Goose and Hen
Original Aberdeen Angus
Native Scottish Goat
Mr Little’s Yeltholm Gypsy potato
Isle of Colonsay Wild Flower Honey
Original Belted Galloway Cattle