How it works

Slow Food Scotland is one of four national bodies in the UK, the others being Slow Food Wales, Slow Food Northern Ireland and Slow Food England. A supporting and co-ordinating body called Slow Food in the UK handles administration, national media and provides pan-UK co-ordination of shared projects and programmes.

Membership monies are shared between Slow Food Scotland and the Scottish convivia (groups), as well as Slow Food International.

Convivia (our name for groups)

As the national body for Scotland, part of our role is the support and promotion of local grass-roots groups across Scotland. There are now five groups across the country.

The current convivia include: Glasgow, Tayside and North Fife, West of Scotland, Edinburgh, and Aberdeen City and Shire.

Meet the trustees:

• • Andrew Marsden – A retired emergency medical consultant, Andrew became a converted foodie after a food walk nine years ago and currently serves as secretary of Slow Food Edinburgh.
  • Denise Walton – Co-owner of Peelham Farm in Foulden, Denise serves on the Scottish Ark of Taste Commission and is a champion for Tamworth Hogs, an Ark of Taste Breed.
  • Donald Reid – Former Chair of Slow Food Edinburgh, Donald currently works as Food & Drink editor for The List magazine and is a lecturer in Gastronomy at Queen Margaret University. He chairs the Board of Trustees.
  • Walter Mowat – Long time Slow Food member with a background in IT and a passion for cooking from scratch and craft beer. He is Board secretary.
  • Gillian Rodger – Community crofter & cook at Leith Community Crops in Pots and current Co-ordinator of Slow Food Youth Network Scotland.
  • Amy Rankine – An academic background in food science & nutrition along with a history in the drinks production industry. Has been teaching Health and Hospitality for the past 6 years.