SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending PRODUCERS - CATTLE BREEDS AND PRODUCTS - SLOW FOOD IN THE UK The Blue Grey is renowned for its high quality, slow grown, succulent beef. It takes approximately 2 to 3 years to reach slaughter weight, which is longer than modern non-native breeds. Devon Red Ruby. Devon Red Ruby cattle have deep burgundy medium thick hair which is often long and curly during the winter with a creamy white switch on the

tail.

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ).

WHEY BUTTER

Whey Butter is a by-product of cheese making. It is produced when cream is separated out from the whey that is produced during the cheese making process. Unlike ordinary British butter which is produced using fresh milk, the butterfat within whey butter undergoes the initial processes of cheese making. Specific dairyman skills are

required in

DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

BLOATERS - SLOW FOOD IN THE UK Bloaters are a form of smoked herring associated mainly with the East Anglia coast, in particular with Great Yarmouth. The herrings are brined and then smoked whole, without gutting and splitting them beforehand. Including the guts gives them a stronger more intense flavour, often described as ‘gamey’. The herrings are cold smoked

for about

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses.

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type. LINCOLNSHIRE STUFFED CHINE Lincolnshire Stuffed Chine is the cured neck chine cut of pork, slashed deeply and packed with parsley, simmered or steamed and served sliced once cold and set. Parsley is now the only, or dominant, stuffing ingredient; in the past a wide variety of herbs were used such as lettuce leaves, young nettles, thyme, marjoram, sage and

blackcurrant

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending PRODUCERS - CATTLE BREEDS AND PRODUCTS - SLOW FOOD IN THE UK The Blue Grey is renowned for its high quality, slow grown, succulent beef. It takes approximately 2 to 3 years to reach slaughter weight, which is longer than modern non-native breeds. Devon Red Ruby. Devon Red Ruby cattle have deep burgundy medium thick hair which is often long and curly during the winter with a creamy white switch on the

tail.

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ).

WHEY BUTTER

Whey Butter is a by-product of cheese making. It is produced when cream is separated out from the whey that is produced during the cheese making process. Unlike ordinary British butter which is produced using fresh milk, the butterfat within whey butter undergoes the initial processes of cheese making. Specific dairyman skills are

required in

DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

BLOATERS - SLOW FOOD IN THE UK Bloaters are a form of smoked herring associated mainly with the East Anglia coast, in particular with Great Yarmouth. The herrings are brined and then smoked whole, without gutting and splitting them beforehand. Including the guts gives them a stronger more intense flavour, often described as ‘gamey’. The herrings are cold smoked

for about

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses.

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type. LINCOLNSHIRE STUFFED CHINE Lincolnshire Stuffed Chine is the cured neck chine cut of pork, slashed deeply and packed with parsley, simmered or steamed and served sliced once cold and set. Parsley is now the only, or dominant, stuffing ingredient; in the past a wide variety of herbs were used such as lettuce leaves, young nettles, thyme, marjoram, sage and

blackcurrant

OUR CAMPAIGNS

Our Campaigns. Slow Food UK campaigns on a number of current issues affecting our food system. We encourage our network to join us in our activities, and support other groups who share our causes. Slow Food believes that the way meat is produced and consumed in the current system is unsustainable, with detrimental effects on the environment

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ).

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already

BOARD & STRUCTURE

Slow Food in the UK – Board of Directors. SHANE HOLLAND ( Executive Chair) Board Director for England.Shane Holland is the Executive Chairman of Slow Food in the UK. He has held CEO positions within both the business and the third sectors and has chaired a number of large

NFPS.

SHETLAND KYE

Shetland Kye Cattle are a small, well-proportioned, dual-purpose breed, with a small head and short inward-curving horns. The neck is comparably long and thin but the back is short with wide hindquarters. The breed usually has black and white colouring. Shetland Cattle have great environmental benefits. The wide muzzles of the cattle cannot WHY IS NATIVE BREED MEAT SO IMPORTANT? Native breeds are incredibly important to the success of local farming communities. “Native breeds provide a major contribution to our rural economy, both economically and culturally. There are around 30,000 herds and flocks of native breeds in the UK. They contribute over £700 million to

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type. BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer. SLOW-ROASTED SHOULDER OF LAMB BY JOSÉ PIZARRO Cover and leave the lamb to marinate for 2 hours. Preheat the oven to 140°C/275°F/gas 1. Start cooking the roast with the inner side of the joint uppermost: cook for 3 hours, basting the lamb every 15 to 20 minutes. After 3 hours, turn the shoulder over and turn the oven up to 220°C/425°F/gas 7. Roast for a further 25 minutes to create a

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

WHEY BUTTER

Whey Butter is a by-product of cheese making. It is produced when cream is separated out from the whey that is produced during the cheese making process. Unlike ordinary British butter which is produced using fresh milk, the butterfat within whey butter undergoes the initial processes of cheese making. Specific dairyman skills are

required in

SCOTTISH SALT HERRING Scottish Salt Herring. In the late 19th century, Scotland became the world’s largest producer of salt herring. About ninety per cent of the cured fish was exported – shipped in wooden barrels – mostly to Eastern Europe, Russia, Scandinavia and Germany where the Scottish cure was highly esteemed. Though this export trade declined in the BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer.

TREVOR GULLIVER

Trevor Gulliver has been a leading restaurateur for many years creating several award winning and different places in London along the way, to include wine bars, microbreweries, diners, the seminal fire station in Waterloo and of course St. John with Fergus Henderson. St. John now has the original St. John, Smithfield, St. John Bread and

Wine

TUPSTONES APPLE

Product Name: Tupstones Scientific Name: Malus Domestics Country: UK (England) Region: Worcestershire Appearance: Attractive red dessert apple, turning almost purple when ripe, with some russetting. What makes the product special? It has a phenomenal keeping quality and will keep until Easter looking as though it was picked yesterday. Who cares about it? Fruit enthusiasts Who still uses LINCOLNSHIRE STUFFED CHINE Lincolnshire Stuffed Chine is the cured neck chine cut of pork, slashed deeply and packed with parsley, simmered or steamed and served sliced once cold and set. Parsley is now the only, or dominant, stuffing ingredient; in the past a wide variety of herbs were used such as lettuce leaves, young nettles, thyme, marjoram, sage and

blackcurrant

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

WHEY BUTTER

Whey Butter is a by-product of cheese making. It is produced when cream is separated out from the whey that is produced during the cheese making process. Unlike ordinary British butter which is produced using fresh milk, the butterfat within whey butter undergoes the initial processes of cheese making. Specific dairyman skills are

required in

SCOTTISH SALT HERRING Scottish Salt Herring. In the late 19th century, Scotland became the world’s largest producer of salt herring. About ninety per cent of the cured fish was exported – shipped in wooden barrels – mostly to Eastern Europe, Russia, Scandinavia and Germany where the Scottish cure was highly esteemed. Though this export trade declined in the BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer.

TREVOR GULLIVER

Trevor Gulliver has been a leading restaurateur for many years creating several award winning and different places in London along the way, to include wine bars, microbreweries, diners, the seminal fire station in Waterloo and of course St. John with Fergus Henderson. St. John now has the original St. John, Smithfield, St. John Bread and

Wine

TUPSTONES APPLE

Product Name: Tupstones Scientific Name: Malus Domestics Country: UK (England) Region: Worcestershire Appearance: Attractive red dessert apple, turning almost purple when ripe, with some russetting. What makes the product special? It has a phenomenal keeping quality and will keep until Easter looking as though it was picked yesterday. Who cares about it? Fruit enthusiasts Who still uses LINCOLNSHIRE STUFFED CHINE Lincolnshire Stuffed Chine is the cured neck chine cut of pork, slashed deeply and packed with parsley, simmered or steamed and served sliced once cold and set. Parsley is now the only, or dominant, stuffing ingredient; in the past a wide variety of herbs were used such as lettuce leaves, young nettles, thyme, marjoram, sage and

blackcurrant

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ). PRODUCERS - CATTLE BREEDS AND PRODUCTS - SLOW FOOD IN THE UK Daylesford Organic Farm is located in over 2000 acres of beautiful countryside of Gloucestershire. They produce organic meat, poultry, fruit, vegetables, bread, milk, cheese and yoghurt. Daylesford supports an ethical, responsible sourcing of goods, sustainable packaging and a low carbon footprint. Shetland Kye. SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses. BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer.

COLWICK CHEESE

Colwick cheese is a soft, curdy cheese similar to cream cheese in texture but slightly more sour in flavour. The cheese is produced in such a way that it has a distinctive bowl shape and traditionally locals would fill the bowl with different fillings, both sweet and savoury. What is my history? The cheese is thought to have originated

in 1660

JERSEY ORMER

The Ormer can be likened to a flattened snail with a whorl and is ear-shaped with iridescent mother of pearl inside and a greeny brown almost rock coloured outer surface. They have 6 or 7 respiratory holes and can live for up to 15 years, by which time they may reach 150 mm in length. Ormers attach to rocks on the seabed by a muscular foot and THE IMPORTANCE OF WOMEN IN URBAN AGRICULTURE Much like rural women, those in urban and peri-urban areas struggle to participate in a system that often fails to ensure gender equality and the empowerment of women. By mainstreaming gender into urban agriculture systems and policies, women’s work in urban food systems can be legitimized. Employment and income opportunities can be further SLOW-ROASTED SHOULDER OF LAMB BY JOSÉ PIZARRO Cover and leave the lamb to marinate for 2 hours. Preheat the oven to 140°C/275°F/gas 1. Start cooking the roast with the inner side of the joint uppermost: cook for 3 hours, basting the lamb every 15 to 20 minutes. After 3 hours, turn the shoulder over and turn the oven up to 220°C/425°F/gas 7. Roast for a further 25 minutes to create a

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ).

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses.

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type. BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer. REGION'S TOP CHEFS OUT IN FORCE TO CELEBRATE YORKSHIRE Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more.

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ).

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses.

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type. BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer. REGION'S TOP CHEFS OUT IN FORCE TO CELEBRATE YORKSHIRE Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. PRODUCERS - CATTLE BREEDS AND PRODUCTS - SLOW FOOD IN THE UK The Blue Grey is renowned for its high quality, slow grown, succulent beef. It takes approximately 2 to 3 years to reach slaughter weight, which is longer than modern non-native breeds. Devon Red Ruby. Devon Red Ruby cattle have deep burgundy medium thick hair which is often long and curly during the winter with a creamy white switch on the

tail.

SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already BLOATERS - SLOW FOOD IN THE UK Bloaters are a form of smoked herring associated mainly with the East Anglia coast, in particular with Great Yarmouth. The herrings are brined and then smoked whole, without gutting and splitting them beforehand. Including the guts gives them a stronger more intense flavour, often described as ‘gamey’. The herrings are cold smoked

for about

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type.

RONNIE EUNSON

Ronnie offers a range of Shetland Kye products that are available in certain outlets across the UK. He also farms Native Shetland sheep at Uradale Farm, another forgotten food. Ronnie’s favourite Shetland Kye recipe: Coming soon. Contact details: Address: East Voe, Scalloway, Shetland, ZE1

CROMER CRAB

Cromer crabs are brown crabs that are caught off the Northern coast of Norfolk around Cromer village. The chalk shelf and nutrient-rich waters in this region make for a particularly flavoursome, tender and fragrant crab. These are well-meated and have a relatively high proportion of white to brown meat. There are lots of delicious ways to

use

REGION'S TOP CHEFS OUT IN FORCE TO CELEBRATE YORKSHIRE Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more.

PENCLAWDD COCKLES

Penclawdd cockles have been present in the Burry Estuary in South Wales since Roman Times. The cockles are removed from the sand when the beds are exposed at low tide. Traditionally this was performed by a donkey pulling a flat cart, using a curved metal ‘scrape’ to break the sand. In order to protect the industry and ensure

sustainability

MATTYS DELICES

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. SLOW-ROASTED SHOULDER OF LAMB BY JOSÉ PIZARRO Cover and leave the lamb to marinate for 2 hours. Preheat the oven to 140°C/275°F/gas 1. Start cooking the roast with the inner side of the joint uppermost: cook for 3 hours, basting the lamb every 15 to 20 minutes. After 3 hours, turn the shoulder over and turn the oven up to 220°C/425°F/gas 7. Roast for a further 25 minutes to create a

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ).

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses.

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type. BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer. REGION'S TOP CHEFS OUT IN FORCE TO CELEBRATE YORKSHIRE Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more.

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ).

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses.

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type. BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer. REGION'S TOP CHEFS OUT IN FORCE TO CELEBRATE YORKSHIRE Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. PRODUCERS - CATTLE BREEDS AND PRODUCTS - SLOW FOOD IN THE UK The Blue Grey is renowned for its high quality, slow grown, succulent beef. It takes approximately 2 to 3 years to reach slaughter weight, which is longer than modern non-native breeds. Devon Red Ruby. Devon Red Ruby cattle have deep burgundy medium thick hair which is often long and curly during the winter with a creamy white switch on the

tail.

SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already BLOATERS - SLOW FOOD IN THE UK Bloaters are a form of smoked herring associated mainly with the East Anglia coast, in particular with Great Yarmouth. The herrings are brined and then smoked whole, without gutting and splitting them beforehand. Including the guts gives them a stronger more intense flavour, often described as ‘gamey’. The herrings are cold smoked

for about

SHETLAND HEN

The surviving hens were from Foula (meaning bird island), a remote western isle 20 miles west of Walls, the westernmost part of Shetland mainland. From Foula they came to Walls and it was this surviving. flock that the Isbisters purchased to start the breeding programme. These fowl matched the type.

RONNIE EUNSON

Ronnie offers a range of Shetland Kye products that are available in certain outlets across the UK. He also farms Native Shetland sheep at Uradale Farm, another forgotten food. Ronnie’s favourite Shetland Kye recipe: Coming soon. Contact details: Address: East Voe, Scalloway, Shetland, ZE1

CROMER CRAB

Cromer crabs are brown crabs that are caught off the Northern coast of Norfolk around Cromer village. The chalk shelf and nutrient-rich waters in this region make for a particularly flavoursome, tender and fragrant crab. These are well-meated and have a relatively high proportion of white to brown meat. There are lots of delicious ways to

use

REGION'S TOP CHEFS OUT IN FORCE TO CELEBRATE YORKSHIRE Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more.

PENCLAWDD COCKLES

Penclawdd cockles have been present in the Burry Estuary in South Wales since Roman Times. The cockles are removed from the sand when the beds are exposed at low tide. Traditionally this was performed by a donkey pulling a flat cart, using a curved metal ‘scrape’ to break the sand. In order to protect the industry and ensure

sustainability

MATTYS DELICES

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more. SLOW-ROASTED SHOULDER OF LAMB BY JOSÉ PIZARRO Cover and leave the lamb to marinate for 2 hours. Preheat the oven to 140°C/275°F/gas 1. Start cooking the roast with the inner side of the joint uppermost: cook for 3 hours, basting the lamb every 15 to 20 minutes. After 3 hours, turn the shoulder over and turn the oven up to 220°C/425°F/gas 7. Roast for a further 25 minutes to create a

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more.

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ). PRODUCERS - CATTLE BREEDS AND PRODUCTS - SLOW FOOD IN THE UK The Blue Grey is renowned for its high quality, slow grown, succulent beef. It takes approximately 2 to 3 years to reach slaughter weight, which is longer than modern non-native breeds. Devon Red Ruby. Devon Red Ruby cattle have deep burgundy medium thick hair which is often long and curly during the winter with a creamy white switch on the

tail.

SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already

WHEY BUTTER

Whey Butter is a by-product of cheese making. It is produced when cream is separated out from the whey that is produced during the cheese making process. Unlike ordinary British butter which is produced using fresh milk, the butterfat within whey butter undergoes the initial processes of cheese making. Specific dairyman skills are

required in

BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer.

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses. LINCOLNSHIRE STUFFED CHINE Lincolnshire Stuffed Chine is the cured neck chine cut of pork, slashed deeply and packed with parsley, simmered or steamed and served sliced once cold and set. Parsley is now the only, or dominant, stuffing ingredient; in the past a wide variety of herbs were used such as lettuce leaves, young nettles, thyme, marjoram, sage and

blackcurrant

SLOW FOOD IN THE UK

Slow Food in the UK - Celebrate what’s on your plate! Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy.

WHAT IS SLOW FOOD?

What is Slow Food? . Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending

FF RECIPES ARCHIVE

Get Involved; Become a Member; Find a Group; Volunteer; Groups. Our network of dedicated volunteer members around the country organise events and activities to promote and share the Slow Food ethos including taste workshops, farm visits, social meals, film screenings, markets and festivals, educational projects and much more.

SLOW FOOD ON CAMPUS

Slow Food on Campus is a student-led initiative. This programme promotes and develops local food cultures related to all aspects of university life. At the end of 2012, Slow Food on Campus performed a research survey targeting the eating and spending habits of students in regards to weekly food consumption (link to press release here ). PRODUCERS - CATTLE BREEDS AND PRODUCTS - SLOW FOOD IN THE UK The Blue Grey is renowned for its high quality, slow grown, succulent beef. It takes approximately 2 to 3 years to reach slaughter weight, which is longer than modern non-native breeds. Devon Red Ruby. Devon Red Ruby cattle have deep burgundy medium thick hair which is often long and curly during the winter with a creamy white switch on the

tail.

SLOW FOOD CYMRU WALES Slow Food Cymru Wales has a simple mission – Good, Clean and Fair Food for all. Wales is renown worldwide for the quality of its produce and Welsh Lamb, Beef, Seafood, etc. are highly sought after. The Ark of Taste project seeks to preserve ‘Forgotten Foods’ that are in danger of being lost and a number of Welsh products are already

WHEY BUTTER

Whey Butter is a by-product of cheese making. It is produced when cream is separated out from the whey that is produced during the cheese making process. Unlike ordinary British butter which is produced using fresh milk, the butterfat within whey butter undergoes the initial processes of cheese making. Specific dairyman skills are

required in

BIRMINGHAM - SLOW FOOD IN THE UK Slow Food Birmingham’s arrival is timely as the city is undergoing a food renaissance. The Birmingham convivium/group was established in January 2018 by leader Kate Smith with Chef Alliance member, Brad Carter and several food minded locals, all keen for some diverse independents to fit the middle gap between impressive Michelin food and its unique Balti Triangle Indian offer.

GOOD KING HENRY

Good King Henry is a perennial plant native to Southern Europe and spread further by the Romans. The plant grows around 75cm high having a long stalk with arrow shaped leaves. It is a semi-wild plant, being cultivated as well as being found in the wild. The flavour resembles spinach and becomes increasingly bitter as the season progresses. LINCOLNSHIRE STUFFED CHINE Lincolnshire Stuffed Chine is the cured neck chine cut of pork, slashed deeply and packed with parsley, simmered or steamed and served sliced once cold and set. Parsley is now the only, or dominant, stuffing ingredient; in the past a wide variety of herbs were used such as lettuce leaves, young nettles, thyme, marjoram, sage and

blackcurrant

PRODUCERS - CATTLE BREEDS AND PRODUCTS - SLOW FOOD IN THE UK The Blue Grey is renowned for its high quality, slow grown, succulent beef. It takes approximately 2 to 3 years to reach slaughter weight, which is longer than modern non-native breeds. Devon Red Ruby. Devon Red Ruby cattle have deep burgundy medium thick hair which is often long and curly during the winter with a creamy white switch on the

tail.

JOIN OR RENEW YOUR MEMBERSHIP Join or Renew Your Membership. We have membership options costing as little as £2.00 a month. Whichever membership you choose, you are critical to our work. Win a medium veg box every week for three months – Join as a Patron before 30th March 2021 and you will be automatically be entered into the draw. We will use the data you give

us in

DEE WOODS - SLOW FOOD IN THE UK Deidre ‘Dee’ Woods is an award-winning cook, community food educator, urban agriculturalist, broadcaster, and researcher, with over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards, Cook of the Year. Dee is a Visiting Research Associate at CAWR, Coventry University, a member

of

SHETLAND KYE

Shetland Kye Cattle are a small, well-proportioned, dual-purpose breed, with a small head and short inward-curving horns. The neck is comparably long and thin but the back is short with wide hindquarters. The breed usually has black and white colouring. Shetland Cattle have great environmental benefits. The wide muzzles of the cattle cannot

PENCLAWDD COCKLES

Penclawdd cockles have been present in the Burry Estuary in South Wales since Roman Times. The cockles are removed from the sand when the beds are exposed at low tide. Traditionally this was performed by a donkey pulling a flat cart, using a curved metal ‘scrape’ to break the sand. In order to protect the industry and ensure

sustainability

SLOW FISH THROUGH THE EYES OF A LOCAL LEADER Sanjay Prosenjit Kumar is a chef, leader of Slow Food Cornwall, and founder of the School of Cornish Sardines, a social enterprise inspiring people to connect with food.Born in Calcutta, Sanjay is now based in Cornwall, where he fell in love with Cornish food and its fishing traditions. Speaking about his Indian culinary heritage, Sanjay says “Fish is a back bone of Bengali diet, even today ARTISAN SINGLE AND DOUBLE GLOUCESTER CHEESE Gloucester cheese has developed into two versions. Double Gloucester is a pale/deep red orange and has a mellow flavour with a creamy texture. The cheese is a richer product made with full-fat milk, designed for durability and sold nationally. Single Gloucester is a pale yellow colour and has a balanced sweet, sharp flavour with a

creamy texture.

AMANDA CAYLEY AND CHRIS & DENISE WALTON How Amanda, Chris and Denise got into producing Tamworth Pig and why they chose this particular product Having joined forces in 1990, Amanda Cayley and Chris and Denise Walton wanted to realise their vision of successfully running an organically run farm that was focussed on producing high quality, high welfare meat, supplying directly to the customer. SLOW-ROASTED SHOULDER OF LAMB BY JOSÉ PIZARRO Cover and leave the lamb to marinate for 2 hours. Preheat the oven to 140°C/275°F/gas 1. Start cooking the roast with the inner side of the joint uppermost: cook for 3 hours, basting the lamb every 15 to 20 minutes. After 3 hours, turn the shoulder over and turn the oven up to 220°C/425°F/gas 7. Roast for a further 25 minutes to create a SCOTTISH NATIVE BLACK BEES The native black bees of Scotland ( Apis mellifera mellifera) migrated into west and north Europe after the last ice age, so they are the traditional honeybees of Scotland. The bees of this sub-specie are typically small and stocky bees varying in colour from jet back to dark brown. No yellow should exist on native Apis mellifera mellifera

bees

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PATIENT MUMS, ESCAPE ARTISTS & A YOUTH GANG: IT’S LAMBING SEASON! Long rays of spring sunlight filter into one of the barns turned lambing shed at Broughton Grounds Farm, a tenanted mixed-farm on the Broughton Castle estate near Banbury. Several dozen ewes are bedded on a thick layer of straw or stand at the hayrack chomping and munching. The occasional soft rustling of straw adds to

read more

KEEPING FOOD TRADITIONS ALIVE, ONE PISSALADIÈRE AT A TIME In 2018, three of my French grand-parents passed away in the course of just a few weeks. I felt overwhelmed by this very strange course of events, not knowing how I could best pay tribute to them. The answer came a few months later when I decided to start a little family project: capture and

read more

SLOW GARDEN CHRONICLE: AN INTRODUCTION It’s a good year to introduce you to our kitchen garden.  This year will be its fourth season and we grow a lot of perennials and trees that are only just starting to hit their stride.  We are largely weekend gardeners, although there’s nothing nicer on a weekday summer evening than watering the vegetables.  We

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WANT TO BLOG FOR US? CALLING ALL BUDDING WRITERS! Part of our change in movement is about grassroots empowerment – the general Slow Food pages reflect our on-going policies and campaigns, and we want the blog to be a snapshot of our members activities and

interests.

You could blog about something you do in your professional life, or a private passion. We will take one off

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BACON – AN EXPERIMENT IN HOME CURING _‘Fortune favours the brave.’ _– My Greek of the week, Pliny

the Elder

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WELCOME TO A BETTER WAY TO EAT In these unprecedented times Slow Food is still supporting Good, Clean & Fair food for all. Whether you are a consumer looking for good food, or a producer looking for support, we are here with you.

Slow Food is…

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MURANO

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LE MANOIR AUX QUAT’ SAISONS

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