Slow Food UK has interviewed our Head Chef, Kenneth Culhane, for their website and Spring newsletter. Kenneth was invited by them a couple of years ago to become a member of the Slow Food UK Chef Alliance.
Kenneth has outlined in his interview why we attach so much importance to the guiding principles of the Slow Food Movement and how his Roux Scholars’ study visit to New York in the Autumn of 2014 was an inspirational fit with everything that Slow Food UK is promoting and we strive to achieve here at The Dysart Petersham.
For the interview please click here.
More and related information on ingredients and sourcing can be found here in the film of Kenneth preparing a Spring vegetarian dish for the March part of the Global Knives and Roux Scholarship 2015 Calendar.
Slow Food Week 2015
The week beginning 1 June is Slow Food Week this year. Many of the ingredients we use throughout the year are on the ‘Forgotten Foods and Ark of Taste’ lists drawn up by Slow Food UK.
We have recently added two new ingredients from small scale suppliers supported by SFUK, pepper dulse seaweed, rich in protein, from the Isle of Bute and Kentish cobnut oil, with the nuts themselves due later this year. We are currently looking at ‘Slow’ cheese made with raw milk. Our menus for the week will highlight Forgotten Foods and Ark of Taste varieties, as well as the products of some new and interesting Slow Food suppliers.