The Slow Food Movement was founded in Italy only in 1989. It has rapidly fired the imagination and soul, becoming an international movement. Its aims are encapsulated and illustrated by just some of its projects:
- the Forgotten Foods Programme, raising awareness about small scale, quality products which are at risk through industrial, rather than small scale, agriculture and environmental degradation
- the Foundation for Biodiversity, championing good, clean and fair food
- the production of a complete seasonality-calendar, raising awareness of the foods that are available locally and only at certain times of year
- a forgotten-recipe book, to which we will be contributing, with cookery ideas that include neglected varieties of fruit, vegetables and meat, such as damson, peasemeal, Middle White pork cheeks and Morecambe Bay shrimps
- the UK Ark of taste, saving and promoting ingredients and tastes that are in danger of being lost.
These ideas match our own, with our commitment to working with only the best quality of seasonal ingredients and with small scale suppliers with high, traditional and responsible production, fishing and farming values. Our head chef sources rare-breed meats, for example, Middle White pork, Longhorn beef and Ryeland lamb from Huntsham Court Farm in the Wye Valley, as well as working with our local gardener to grow countless varieties of rare and forgotten herbs, old varieties of vegetables and edible flowers which would have been at home on menus hundreds of years ago.
For details of the wider activities of Slow Food UK please visit their website: www.slowfood.org.uk