Chair - Caroline Rye
Caroline is passionate about campaigning for good, clean and fair food. She first got involved with Slow Food when a student at the Ballymaloe Cookery School in Ireland. On moving to Edinburgh Caroline joined her local convivium and volunteered with Slow Food events before joining the SFE committee. Caroline took over the Chair of SFE in 2014 and is always busy writing, teaching about and campaigning for real food. She works in the food industry as a Communications Manager.
Secretary - Andrew Marsden
Andrew is a retired emergency medicine consultant and former medical director of the Scottish Ambulance Service. An inveterate “foodie”, he joined Slow Food nine years ago following a food walk centred on the Farmers’ Market - he has served on the Committee since shortly thereafter. He has been Secretary since 2012. He is a member of the steering group for the newly formed Slow Food Scotland which has co-ordinated Slow Food activity in Scotland since devolution from Slow Food UK in 2014. He has organised numerous Slow Food events promoting the Good, Clean and Fair ethos within Edinburgh and elsewhere in Scotland.
Treasurer - Martin Ashing
Martin is the treasurer of Slow Food Edinburgh. A chartered accountant by profession, he is finding his true career passion late in life with a change to cooking having worked in a few of the Edinburgh's kitchens. As a father of a very inquisitive and patient 7-year-old girl, Martin and his wife love holidays wrapped around food and they have all been to the last two World 'Terra Madre' gatherings in Turin. They also enjoy foraging and cooking together. Martin has been involved with numerous Slow Food demonstrations at the market as well as a pop-up restaurant last year and a Slow Food 'Tea at the Market' as part of this year's market anniversary celebrations.
Communications - Gillian Rodger
Gillian has long been dedicated to discovering and promoting the Cultural and Culinary Heritage of Scotland. As the youngest and one of the newest members to the committee, she has a background in the arts with experience in curating, cultural research and collections management, now working in Heritage Comms. Gillian is passionate about enabling new audiences to engage with their local history and natural environment whilst learning to cook with locally sourced and foraged produce. Slow food allows Gillian to support local producers, protect indigenous produce, and meet her food heroes whilst sharing in communal meals of good clean and fair food.
Events Support - Mike Wilson
Mike works for the Judicial Institute for Scotland. His interest in Slow Food is the result of growing up next to a farm and travelling extensively around Scotland in a prior job. He was able to enjoy the local food ecosystems, particularly in the Highland and Islands, and see producers, shops and restaurants work closely together in a sustainable manner. The quality of the ingredients on offer and the end result is something he wants to help promote in the city. He is also interested in education as children need to better understand what is on their plate in terms of ingredients, source, production methods and cooking process.
Film and Arts events organiser - Steph Marsden
Steph Marsden is a woodworker and designer/maker who balances running her own business with working in independent retail. Having studied furniture design and traditional cabinet-making she is passionate about contemporary craft, sustainability, & supporting local. She enjoys both cooking and eating, usually day-dreaming about her next meal. She was introduced to Slow Food by her father as Big Table events provided a good way of them keeping in touch! Steph initially joined the committee in 2010 keen to see more young people get involved in the culinary/social perspective of Slow Food & support better food systems at local & global levels.
Big Table - Peter Mountford-Smith
Peter became involved in food when working in outside catering during a gap year. Like many people, he started cooking as a student and gradually developed this skill during a career unrelated to food. He now cooks from scratch most days in a variety of cuisines. As an active member of the Green Party, he is interested in sustainable food systems and the wider politics of food. He joined the Slow Food movement because it reflects his views about the importance of good quality, tasty food from sustainable sources, and because it actively promotes these values.
Education - Fiona Goodbody
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Ark of Taste Coordinator - Lisa Bertrand
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