Smokie and Haddie join the Ark

Smokie PicArk of Taste in Scotland on course for a record number of boardings.

The iconic Arbroath Smokie and the Finnan Haddie are amongst a steady stream of Scottish products who have joined Slow Food’s global programme aimed at preserving traditional foods that are part of local culture.

Joining over 3000 products from across the globe, both traditional methods of preserving fish are an essential part of Scotland’s culinary history. They join other products like wild Scottish juniper, beremeal, and Shetland sheep on the Ark.

As part of Slow Food Scotland’s commitment to protect and preserve Scotland’s biodiversity and culinary history, boarding items onto the Ark of Taste gives Scotland a tool to educate residents and visitors about our rich food culture, and promote foods that are being marginalised by industrialised, homogenised products.

Heading for 100

Slow Food Scotland’s efforts to move from what is now 16 items to 100 before autumn looks more achievable every day.

Supported by Slow Food international’s newly launched effort to board 1000 new items globally before the bi-annual Terra Madre global gathering in Turin, and a streamlined boarding process, Scotland is leading the way with over 25 new products currently undergoing the application process.


Workshops across the country

Josiah Lockhart, Slow Food Scotland’s Ark of Taste coordinator held an Ark workshop in Edinburgh in April. He will be leading more around the country to help introduce Slow Food members, and others interested to the concept, and show them how to research and submit a piece of our culinary history to the Ark of Taste in Scotland.

Josiah appeared recently on BBC Radio Scotland’s Kitchen Café Show to talk about the new Ark boarders and announce some new ones … but that’s another Ark story!

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