There are turning points for all of us. And chefs are no exception. For Neil Forbes of Café St Honore it was the gathering of chefs at Terra Madre, the biennial global gathering of Slow Food in Italy. “It wasn’t that we were doing anything wrong. It was just that we as chefs could do […]
As a registered charity, we have to report annually to OSCR, the official body regulating charities in Scotland. Our latest report is here: OSCR Trustees Report. After our latest AGM in December 2016, the minutes are here: AGM 2016 Minutes Reports were also made to the AGM on the Ark of Taste, and Terra Madre 2016. You […]
Talented chefs from Scotland are leading the charge as Slow Food Chefs’ Alliance in the UK joins the international network of chefs across the world. As the UK joins countries as diverse as Albania and Canada, Mexico and Italy, Slow Food’s Chefs’ Alliance project is now in 17 countries across the world. And chefs in […]
……. News flash 10th January 2017 …….. PUBLIC MEETING in defence of artisan food and Errington Cheese: a message from the Committee For the Defence of Artisan Food. Following widespread disquiet amongst food lovers and small food companies over the treatment of the Errington Cheese Company by Food Standards Scotland, leading figures on the Scottish food […]
So why do we do it? Slow Food, that is. Why do we volunteer? Why give up our time? And not just here, in Scotland. Why do we do it in England, Wales, Northern Ireland? In Europe, America, Asia, right across the world? Giving all those hours, all those skills, all that passion and commitment? Of […]
We’re all looking forward to our AGM on the 11th December, the first all-members meeting since we launched Slow Food Scotland in Edinburgh in November 2015. It’s no coincidence that we’re meeting just one day after Terra Madre Day, the date on which the whole global Slow Food network celebrates the wonderful local foods and […]
The following letter on behalf of the trustees of Slow Food Scotland has been sent to the Errington cheese-making family: Dear Selina, Humphrey, family and cheesemaking team Along with the rest of the food community, we were shocked at your recent news. It’s hard to imagine how you all must be feeling facing this onslaught […]
Chefs and cooks have a powerful influence – from supporting small producers to influencing what we eat, from education to community projects, and beyond. Slow Food’s Scottish Chef Alliance recognises and supports those efforts as they help to build a ‘good, clean and fair’ food culture in Scotland. In the era of the celebrity TV […]
This July has been the biggest month yet for Scottish foods joining the Slow Food Ark of Taste. Under the guidance of new Ark of Taste project leader Wendy Barrie, the latest 11 Scottish entrants represent a nearly 70% increase. This dramatic rise comes as the journal Science published a study analysing the variety of […]
Like many others, you will no doubt be reeling from last Friday’s news. We have clearly entered a period of great uncertainty and turmoil, and feel somewhat helpless in the face of events that seem to change from hour to hour. But we think there is a response to this situation that chimes with our […]
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.
For the past month or so, I’ve been helping to develop a plan for Slow Food Scotland’s ambitious Ark of Taste project. If you’re not familiar with the Ark of Taste, its a fantastic program organised by the Slow Food Foundation for Biodiversity, based in Bra, Italy. In short, the Ark of Taste is an international catalogue of over 2500 plants, breeds, wild species, and processed products that belong to the cultures, history, and traditions of local communities around the world, and are at risk of extinction and/or of losing their essence due to the homogenization of the food industry. In many ways, I feel it is the Ark of Taste that gives Slow Food its integrity and soul, and is the core reason I am a member of Slow Food.