Tanzanian Night 23rd May at First Coast

Join us at First Coast to try delicious Tanzanian menu and support Slow Food Gardens in Africa.

This year Slow Food Edinburgh is committed to supporting a new Garden in Kimashuku (Tanzania). Thanks to Slow Food Gardens, a growing network of people around Africa is working to preserve biodiversity, restore value to tradition knowledge and gastronomy and promote small-scale agriculture. We will be working with the Vine Trust, the Slow Food Kilimanjaro Convivium and SF Gardens coordinator for Tanzania to give the children of the Kimashuku Home School Garden the tools to grow their own garden following the SF philosophy.

During theTanzanian Night, First Coast will serve traditional Tanzanian food and will contribute £2.50 per person to the project.

Check the menu below, and book your spot. For booking call: 0131 313 4404

Menu Tanzanian Night

Thursday 27th April Slow Food Edinburgh AGM

All members and supporters are welcome to join us at Edinburgh's New Town Cookery School on 27th April for our next AGM. We'll be celebrating our success in 2016/17 and looking ahead to our plans for the new year.

We'll be hearing more about out Slow Food Gardens in Africa campaign and there will be updates about the work Slow Food is doing to promote good, clean and fair food in Scotland and beyond.

The evening starts at 7pm when we'll be enjoying a light, seasonal supper for a suggested £10 donation. Please email us at info@slowfoodedinburgh.co.uk if you would like food to help us gauge numbers. Payment is cash on the night.

We look forward to seeing you!

Thursday 2nd February - PUBLIC MEETING in defence of artisan food and Errington Cheese

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 scene are launching a body to highlight threats to the future of artisan food in Scotland.

Concern continues to mount amongst those who wish to safeguard Scotland’s food heritage that small-scale producers of real food are increasingly forced to operate in a hostile regulatory environment, one that favours large-scale industrial processed food and endangers the very existence of true, artisan food culture in Scotland.

The crowd funder set up to help the Errington family’s legal fight against the ban on its cheese has already reached £23.5k- a powerful indication of the strength of public feeling on this subject. https://www.justgiving.com/crowdfunding/joanna-blythman

So top chefs, cooks, writers, and Scottish food experts have formed the Committee For the Defence of Artisan Food. Its purpose is:

 “To support and defend small businesses and artisans producing real, healthy, small-scale foods against any arbitrary, unreasonable, disproportionate actions by food and/or public health authorities”.

The committee (see list of members below) officially launches at a major public meeting on Thursday 2nd February 2017, at 7pm, in The Sanctuary, at Augustine United Church, 41-43 George IV Bridge, in Edinburgh.

Speakers will include:

- Humphrey Errington, founder of Errington Cheese

- Wendy Barrie, Director Scottish Food Guide and Scottish Cheese Trail

- Pamela Brunton, chef and co-owner of the award-winning Inver Restaurant 

- Joanna Blythman, food journalist and author

 

Everyone is welcome. 

Please share this information via all your networks.

Any questions please contact Joanna Blythman on Twitter @Joanna Blythman

 

Committee for the Defence of Artisan Food members:

Wendy Barrie, director Scottish Food Guide/Scottish Cheese Trail

Fred Berkmiller, chef proprietor, L'escargot Bleu & L'escargot Blanc restaurants

Joanna Blythman, food journalist and author

Pamela Brunton, chef/co-owner, Inver Restaurant, Argyll

Jeremy Dixon, fine food restaurant supplier

Rachel Hammond, butcher/charcutier

Ben Reade, chef, Edinburgh Food Studio

Donald Reid, lecturer in Gastronomy/Food and Drink Editor, The List

Alex Renton, journalist and author

Caroline Rye, chair of Slow Food Edinburgh

Christopher Trotter Fife Food Ambassador and writer

Halloween Film and Feast night: Soylent Green

Slow Food Edinburgh and Leith Food Assembly are proud to present 'Film & Feast' at Ostara Cafe on Friday 28th October...

Sit back and enjoy a screening of 'Soylent Green'. This cult classic 70s Sci-fi thriller is set in a densely overpopulated and starving New York City of the future. Charlton Heston stars as detective Robert Thorn tasked with investigating the murder of an executive at rations manufacturer Solyent Corporation. (Trailer at bottom of the page)

For dinner you can look forward to a TV Dinner with a difference. You will treated and tricked with some futuristic foodie concepts along with delicious locally sourced produce. The perfect start to your Halloween weekend...

MENU

Trick or Treat cocktail
Soylent shot
Popcorn with dulse seaweed
~
Grierson organic lamb Hotch Potch with seasonal pumpkin mash
Cricket flour bread with cricket salt seasoning
~
Seabuckhorn posset with miracle berry and dulse/beremeal shortbread biscuit

Cost: Tickets are £22.50 per person which includes dinner, a welcome drink and the movie. Drinks will be available to purchase at the event. Please let us know if you require the vegetarian Hotch Potch.

Booking: Tickets must be bought in advance through brown paper tickets here

Unfortunately due to the special nature of the menu we will be unable to cater for other dietary requirements.

Great Perthshire picnic at Grierson Organic farm, 17th September

Great Perthshire picnic farm visit to the Grierson's Organic farm, 17th of September, from 11am to 3pm.

Join us for our second farm trip of the year on 17th September, from 11am - 3pm, as we visit long-standing Slow Food supporters Sascha and Hugh Grierson on their organic Newmiln farm for their Great Perthshire Picnic event.

The day consists of a farm tour, butchery demo and farmhouse lunch which costs £15 per head, not including transport.

There are 20 places available directly via Sascha by calling 07876 732633 so book quickly to secure your place.

We will once again coordinate any car sharing opportunities - please get in touch via info@slowfoodedinburgh.co.uk if you can provide or require spaces.

Announcing our 20th August farm visit to Falkland Kitchen Farm!

Join us for our 1st farm visit of 2016 as we embark on a trip to Falkland Kitchen Farm for an evening tour & outdoor feast on Saturday, 20th August.

The visit will commence with a 40 minute walk around the farm guided by Bryde, owner and farmer, who you might have heard talk at the 'Exploring Food Connections' event by SFYNScotland and Nourish earlier this year.

After the tour Bryde and her partner Nat, will be cooking a delicious buffet style dinner using products from their fields for us to enjoy outside, weather permitting!The visit will last 3 hours, 6 to 9pm and costs £20 per person inc. dinner. 

We are expecting people to organise their own journey but will be sure to allocate any places in cars leaving from Edinburgh if you email us on info@slowfoodedinburgh.co.uk. Alternatively the farm is also 15 minutes drive away from Ladybank train station (map here) and there are direct buses from Edinburgh. (More detailed bus transport information is included below)

To book your spot please phone Bryde direct on 0789 960 9410 or email, info@falklandkitchenfarm.co.uk. Make sure to indicate any dietary requirements for the meal, vegetarians will be well catered for!


If you choose to travel by bus - 

The farm is about 600m along a track from the Pillars of Hercules.  The bus 64A stops at the Pillars of Hercules.  The 64A calls at both Glenrothes bus station, which is served by the X54 from Edinburgh, and also Ladybank rail station. 

The Traveline Scotland website has a journey planner: http://www.travelinescotland.com/ and you should enter “Pillars of Hercules” as the destination. 

To do the journey by bus, you would leave Edinburgh at 15.49 to arrive at 17.34, and would need to catch either the 20.50 or 21.50 leaving from the Pillars of Hercules.

Total journey time is about 1hr 45mins.

Ed Food Fest 2016: The Full Line-Up is Announced!

Slow Food returns to Edinburgh Food Festival, 27-31st July 


Plans are now well underway for the second Edinburgh Food Festival in George Square this July 27th - 31st with many events already announced & more to come.

We're excited to announce Slow Food will again be making a significant contribution with a bigger stall, extended hours and packed programme throughout!

Each day there will be a showcase of Scotland’s Good, Clean and Fair food with on-the-hour workshops, tastings and demonstrations at the Slow Food stall. Wed - Fri (12 - 5pm), Sat - Sun 11 -6pm.
 

Slow Food Edinburgh Food Festival Full Programme

Throughout the festival our daily themed Slow Food stall will showcase some of Scotland's good, clean and fair food:

Wednesday 27th - Grains

Our showcase commences on Wednesday 27th with Scotland’s Grains featuring wheat, barley, rye, spelt, oats, beremeal and peasemeal and demonstrating the food process from the fields through the mills to the production of breads and baked products

1200: Scotland's Grains and Milling. We kick of the festival showcasing the grains and milling process from one the three water mills of Scotland, Blair Atholl. Included will be a display with plenty of samples and a short film.

1300: Sourdough demonstration with Vicky of the Little Soughdough Bakery and Slow Food Glasgow

1400: We focus on Ark of Taste grains Beremeal and peasemeal with recipes and samples of both. Flours generously provided by Barony and Golspie mills in Orkney.

1500 - 1700: We will be joined by the legendary Andrew Whiteley from Bread Matters who will be talking about Scotland the Bread: 'A collaborative project to establish a Scottish flour and bread supply that is healthy, equitable, locally controlled and sustainable.'

Thursday 28th - Fruits, vegetables & wild foods

On Thursday we turn our attention to the wonderful fresh fruits & vegetables produced on your doorstep with wild food talks, workshops & cooking demonstrations from renowned local foragers and chefs perfect for the whole family. 

1200: Discover some of the freshest in-season produce grown in Scotland and the huge impact this can make to a dish with a cooking demo and tasting of local fruit & veg from Kale & Hearty and Phantassie Organics. 

Stuart from the Leith food assembly will be on hand to talk about the Food Assemblly approach to enable you to avoid the corporates by buying food direct from local producers online and collecting at a weekly pickup point in central Edinburgh

1300: Wild Mushroom demonstration with our resident forager Amy Rankine who will be displaying and cooking wild mushrooms. Come along to find out how to start in mushroom foraging and taste the difference between wild and shop bought! 

1400 - 1600: Mushroom modelling competition for children, 2-12 years. Who can make the most realistic mushroom? Competition winners announced via social media and on the boards at 5pm.

1500: Seaweed talks with Monica Wilde: Every 15 minutes from the hour forager and herbalist Monica will be sharing her love of seaweed. Come along to find out the rich nutritional and taste benefits of this unique plant and how it can improve your health - and dinner!

1600: Rupert from Buck and Birch, a local favourite wild food fine-dining experience, will be on hand to share his love of unique local ingredients and introduce samples of their event signatures; cured venison & wild caper, birch sap caramel & elderberry liquor. 

1700 - 1800 Kick start your evening with a unique experience of Scottish history as Monica returns to introduce a traditional cooking method with a prepared stew of Peelham Farm Beef, Shetland black potatoes (courtesy of Phantassie) and locally foraged ingredients.  

Friday 29th- Fish, Seafood & Shores

On Friday we celebrate Neptune's bounty with tastings and demos celebrating the best of Scottish fish, shellfish and seaweed.

1200: (& throughout the day) We will have samples of a special Cullen Skink recipe, featuring new Ark of Taste product Finnan Haddie (Recipe feat. in the Herald). 

1300: Scottish Salmon - we'll be joined by Scottish food blogger and friend of Slow Food Glasgow Rachel Gillon of a A Wee Pinch of Sugar, to see how delicious and versatile Scottish salmon can be. Rachel will be cooking and serving up free samples and sharing recipes in collaboration with The Scottish Salmon Company.

1400: Fish Without Fear - our own resident chef Martin Ashing, will be showing how simple it is to prepare and fillet fish from scratch. Martin will be demonstrating how to prepare both round and flat fish and we'll be cooking up free samples that are tasty and delicious.

1500: Scallop Demo with the Ethical shellfish company - We'll be joined by the Ethical Shellfish Company's Guy Grieve who will demonstrate how to prepare and cook scallops. Don't miss Guy as he shows us how to handle this popular shellfish and answer your questions about sustainable sourcing of shellfish.

1600: Discover Dulse with Mara Seaweed - Our resident forager Amy Rankine will be showing us how to use this Ark of Taste product from Scotland's seashore. Join us for samples and recipes in partnership with Edinburgh's Amy of Mara Seaweed. There’ll be lots of seaweed varieties for you to sample along with recipes ideas and info booklets available to help you get more seaweed into your diet.

Saturday 30th- Meat, Game & Charcuterie

On Saturday it is the turn of Scotland’s Meat with tastings of Scottish charcuterie; pure-bred organic Aberdeen Angus steaks; Scottish lamb, mutton and hogget and a demonstration of bacon curing. 

The day will be supported by Sascha Grierson of Hugh Grierson’s organic farm; Denise Walton of Peelhams; Rachel Hammond of Hammond Charcuterie and Chef Alliance member Neil Forbes of Café St Honore.

1100: Scottish charcuterie at it's finest - feat. venison, pork and Ark of Taste product Reestit Mutton amongst other delights from charcutiers Rachel Hammond and Denise Peelham.

1200: Taste the Steak demo and discussion with farmers Sascha Grierson and Denise Walton who will be profiling different cuts of pure bred organic Aberdeen Angus.

1400: Neil Forbes will be at the stall alongside Denise Walton for a cooking demonstration of curing bacon and other pork delights.

1500: Neil Forbes with be joined by Sascha Grierson to test whether you know yer mutton - with samples of lamb, reestit and hogget for you to compare.

Sunday 31st-Dairy

We finish our journey on Sunday showcasing the rich variety of Scotland’s dairy, featuring demonstrations, tasters and plenty of samples of the best cheeses from across Scotland.

Throughout the day: Accompanying details of the Cheese Map of Scotland we will have samples of cheddar (smoke and flavoured) from Arran cheese as well as Lairdshill cheese and Eildon Blue Cheese from Stichill farm amongst many others on the map. Lisa Bertrand, AoT coordinator, will also be on hand to demonstrate how to make yoghurt and fresh cheese with simple methods at home. We will also have a few demonstrations of how to make traditional Cranachan using delicious Scottish crowdie.

1100 - 1300: The Kedar cheese co. will showcase their mozzarella made with organic milk on their farm. Farmer Gavin, who is also the chairman of the Scottish Organic Milk producers will be on hand to demonstrate why organic milk is the best available. 

1400 1600: New guys on the block Blacksmith's butter will be at the stall to showcase their selection of freshly churned and flavoured butters for you to try, possibly accompanied by their increasingly popular buttermilk pancakes!

Friday 29th 1pm - 3pm - Join us for a Taste Adventure!

On Friday 29th July between 1300 and 1500 in the Spiegel Tent we will be running the ever popular Taste Adventure - An interactive “game” for children (of all ages!) encouraging you to discover food through your five senses – sight, smell, touch, smell and taste.

A continuous journey visiting each of the sense stations lasts about 10-15 minutes, involving family groups of four or five. No pre-booking required, groups allocated to the adventure on order of arrival.

Need convincing? For a taster of what to expect, read our blog post on 2015 event.

 

If you are interested in assisting or volunteering with any of these activities & have an hour, a day or more....

Please get in touch with us on info@slowfoodedinburgh.co.uk

Slow Food and friends at the Royal Botanic Gardens: 31st October - 1st November

Grow Your Own w/Slow Food at The Botanics

SAT 31 OCT — SUN 1 NOV 2015

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  • Location: Royal Botanic Garden Edinburgh (find us)
  • Time: 1.00 pm — 4.00 pm
  • Venue: Real Life Science Studio, John Hope Gateway
  • Price: Free
  • Age: All ages
  • Booking: No booking required

Come and explore the art of producing your own food, from high-class restaurants to kids' veg patches. Join Slow Food Edinburgh and friends - co-ordinated by folks at Edinburgh Larder - to learn, dig, eat, forage and connect with people producing their own food all over the world - the good, clean and fair way.

Full details TBC this week, if you are interested in volunteering please email info@slowfoodedinburgh.co.uk.

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Daytrip visit to Loch Arthur Camphill Community Creamery and Farm Shop

 Monday 19th October 2015 (Full day visit), Max 24 places. 

Visit Details: This is an opportunity to visit one of Scotland’s most established and innovative producers and retailers of organic & artisan foods.  As part of its’ charitable aims, supporting ‘adults with special needs’, Loch Arthur has established a Social Enterprise encompassing farming, gardening, cheese-making, baking, butchering and now a farm shop and café, all on their 500acre Demeter Certified Farm. Winners of many ‘foodie’ awards including BBC Radio 4 Food and Farming Awards – Best Producer 2011

This is a weekday in order to see Loch Arthur in action.

WhereLoch Arthur , Dumfries, DG2 8JQ

Current Itinerary: We will have coffee and cake upon arrival.  After this, founding member and innovator, Barry Graham, will lead a tour of Loch Arthur gardens, creamery, butchery, bakery and farm shop.  A delightful lunch of Loch Arthur Produce will be provided along with the opportunity to purchase the products in the farm shop. 

Cost: We anticipate the cost for food and drinks will be in the region of £12 to £15.

Transport: This event requires own transport/share opportunities may be available- the location is over 2 hours drive away.

Booking: Priority will be made to existing SF members. If you wish to attend this event, please email: info@slowfoodedinburgh.co.uk (indicating if you have car spaces/require a space)

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Highlights From Slow Food Edinburgh at Edinburgh Food Festival

Slow Food Edinburgh were delighted to collaborate with the inaugural Edinburgh Food Festival within Assembly, George Square Gardens on the 30th July - 2nd August. The aim behind the festival was to celebrate the finest Scottish food and drink, by combining a schedule of food-related talks, debates and special evening events alongside stalls featuring a selection of local producers and street food vendors.

We took the opportunity to host three debates on topics significant to Slow Food whilst also running a daily stall, showcasing a range of Scottish produce featured in the Slow Food Ark of Taste; a project which aims to protect and promote traditional foods and the way they are cultivated and processed.

Included below is a fantastic summary of we got up to at the Festival written by Steph Marsden, a committee member who tirelessly volunteered on the Slow Food stall during the festival!

 

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Slow Food Ark of Taste Daily Stall 

Created in 1996, the Ark of Taste is a catalogue of forgotten or marginalised foods that are in danger of disappearing forever. We also ran a programme of 3 debates at the festival. 

On each of the days of the fest we selected different Scottish Ark of Taste produce to allow members of the public to sample and engage with these rare products and be inspired to use them to cook with in the future.

Wednesday 29th July: Make a meal of it  

On the first day we demonstrated beremeal (a product of bere barley used in the making of bannocks and shortbreads) and peasemeal (a ground dried meal from made from green peas) in collaboration with Barony Mills; Orkney; Golspie Mill, Sutherland; and Real Foods

We made simple, traditionally griddled beremeal bannocks served with a tasty pate made from peasemeal, creme fraiche and wild garlic. For those with a sweeter tooth, there was homemade beremeal shortbread, a lovely crumbly shortbread with a distinctly nutty aftertaste. Real Foods were also on hand to sell both beremeal and peasemeal for anyone who was inspired to try these simple recipes. 

Thursday 30th July - Dulse and other seaweeds

For the 2nd day Xa Milne joined us on the stall from her business Mara Seaweed, which sells dulse (AOT product) amongst a variety of seaweed seasonings. Though fantastic with both fish and eggs, we showcased the tangy dulse as a seasoning on both tomatoes and cucumber to suit the summer sunshine. We also had samples of dulse flavoured oatcakes, generously provided by Breadshare who had their own stall selling bread that day.

One of the festival attendees who came to the stall told a fascinating story about dulse being a memorable part of her childhood in Northern Ireland. She said that as a snack they would eat dulse alongside Yellowman, which is a chewy toffee-textured honeycomb candy. This traditional combination is still eaten in Northern Ireland at the Ould Lammas Fair in Ballycastle, Country Antrim. Hearing stories like this is always one of the best parts of being part of the team of volunteers who work on the Slow Food Stalls.

It was also fascinating to discover that some people found this seasoning to be really distinctive whereas others didn’t find it to have a particularly strong flavour. I must admit, ever since this day I’ve been adding dulse to my scrambled eggs, and find it really tangy with an eye-catching purple tone!

Friday 31st July:  Reestit Mutton

Reestit Mutton is a traditional cured, smoked air dried mutton which we presented on our Friday Ark of Taste stall in collaboration with Hammond Charcuterie. The night before the stall, we prepared the reestit mutton to be used within a vegetable soup of potato, carrot, onion, turnip and thyme. The smell of this salt cured mutton soup was absolutely incredible and very distinctive. In fact the brine within the stock is so salty and strong that only a small proportion of the overall reestit mutton stock need be used with the mutton and vegetable broth!

 Saturday 1st August: Musselburgh Leeks

On the Saturday we prepared a pearl barley risotto made from Musselburgh Leeks, the nearest AOT recognised ingredient to Edinburgh that was once grown traditionally in Musselburgh and generously provided for us by Phantassie. We combined the leeks in the risotto with the fabulous flavour of Dunsyre Blue cheese, made by Humphry Errington in Lanark.

Some members of the committee spent the remainder of the afternoon enjoying many of the free talks that were available during the Food Festival, however Martin and Andrew had to take a long car trip to the Borders to pick up some Shetland Black potatoes for the next day’s menu... Long story short, our parcel of potatoes hadn’t arrived in the morning’s post and the Borders were the nearest place we could source them from, proof indeed of their rarity! 

Sunday 2nd August  - A Taste of Shetland

For our final day on the Ark of Taste stall we teamed up with John Meecham from First Coast Restaurant and cooked a perfect Shetland Sunday roast, featuring Native Shetland Lamb supplied by Richard Briggs from Briggs' Shetland Lamb, with Shetland Black potatoes from Carrols Heritage Potatoes and finished off with some Kale from Phantassie Organics.

 

 

 

Slow Food Edinburgh Talks and Discussion

Thursday 30th July - 'Can Food Procured for the Public Sector really be Good, Clean and Fair'.

For our first discussion, chaired by secretary Andrew Marsden, we were joined by Andrew Stirling, Director of Stirfresh, Vivian Maeda, from Food for Thought, Scottish Business in the Community, Robin Gourlay, part of the Food, Drink and Rural Communities programme and Jim Millar, Director of Strategic Sourcing in National Procurement. It was a fascinating insight into some of the issues involved in the procurement process and the challenges faced in being able to use more local and sustainable companies within the public sector. 

Andrew Stirling shared his experience of changing his business model to allow him to tender for public sector contracts and gave us some insight into the technicalities of due diligence, and some examples of what may soon be possible for smaller local businesses. I believe Vivienne's examples of her work, educating children to promote healthier eating and knowledge of food issues, demonstrated how hands-on education really does help inspire children to engage with, and demand better food both within their school and home environments.

There was also a lot of discussion from Robin Gourlay and Jim Millar about budgetary constraints within procurement, and the incongruities between 'cost' and 'value', which are especially relevant to issues surrounding healthcare provision. Overall the topic of discussion was clearly a subject we could have all discussed for longer, if only there was time!

Sunday 2nd August: Slow Food Edinburgh Double Bill

“Do women have to struggle for a leading place in the food industry?"

Moderated by Gillian Rodger, our second discussion featured a bumper panel of Caroline Rye (Chair of Slow Food Edinburgh) Frances Bentley (Wine buyer and former Sommelier) Eleanor Cunningham (Owner of Edinburgh Larder Cafe and Bistro) Denise Walton (Peelham Farm) and Holly Reid (owner of Lovecrumbs and Twelve Triangles).

The discussion began with each panelist providing a brief outline of their background and business, and whether they felt issues of gender and/or sexism affected the advancement of women within their chosen career paths in the food and drink industry. As many of the panel owned their respective businesses it transpired the majority had experienced less issues of sexism as they gained greater control over who they worked with and as they sought to integrate their own ethics and character into the nature of their business.

Frances shared some contrasting, though amusingly recounted, experiences from her unique work within the wine trade, both highlighting the particularly strong businesswomen she had encountered and also the slightly outdated opinions she had experienced from former male colleagues. Finally, Denise discussed the happy division of labour in her business between herself and husband Chris, identifying that in order to work most efficiently as a team they played to their natural strengths within the business.

“Can Organics Ever be more than a Niche Market?’

Our final discussion of the festival was moderated by Pat Abel and began with a lively and attention-grabbing slideshow from Pete Ritchie from Whitmuir Farm based on statistics relating to health, economy and the organic and other food industries. Nutritionist Kate Swaine next provided considerable insight into the significant health benefits of eating an organic diet, including some very telling recent statistics. Eleanor Cunningham also spoke of the reasoning behind her decision to predominantly source organic local produce for her business and also the financial limitations she faces in striving to provide an affordable and predominantly organic menu for both the Edinburgh Larder Bistro and Cafe .

During the later discussion, Denise Walton from Peelham Farm went into further detail about their organic farming methods and how the business has developed since meeting farmers from Italy at Terra Madre and moving into the production of charcuterie. This led perfectly on to an unsurprisingly stimulating Q and A session, where the audience also benefited from the extensive knowledge from Hugh and Sacha Grierson of Hugh Grierson in relation to organic farming methods of chicken and beef.

During our time at Edinburgh Food Festival, we managed to attend many other talks and events, including those by Plan B, Common Good Food, Galloway Chillies, Hardeep Singh Koli, Bread Matters and Neil Forbes from Cafe St Honore. It was a really enriching and fun week and lovely to witness new people interact and engage with our growing Slow Food Edinburgh community. We were delighted and unsurprised to hear this first Edinburgh Food Festival was considered a success by all and we look forward to being involved in next year’s event.

A huge thanks must go to Stacey Smith, the producer of Edinburgh Food Festival, and to everyone mentioned above who voluntarily contributed their time to working on the Ark of Taste Stall and/or participating in our discussions.

Here's to EdFoodFest 2016, Cheers!

A Royal Visit to the Scottish Ark of Taste at 'Farm to Fork' in Edinburgh for #EFM15, 22nd June

We are pleased to announce that during the Edinburgh Farmers Market 'Farm to Fork' event in St. Andrews Square, 22nd June, the Slow Food Edinburgh Convivia were very fortunate to introduce Seven Scottish ingredients included in the Ark of Taste (along with samples) to large crowds of intrigued visitors including TRH Charles and Camilla, the Duke and Duchess of Rothesay. 

Apart from the aforementioned Royal visit, the Edinburgh Convivium were delighted to hear stories from many visitors who had either eaten the ingredients as children, were readily growing the produce in their gardens, or were desperate to find out more about their provenance and even cook with them at home! 

Of particular inspiration was a conversation with a lady who informed us how she used to be served Peasemeal for breakfast with milk everyday as a child. Another couple told us that they grow both Shetland Black Potatoes and Musselburgh Leeks in their garden. Whilst the Native Shetland Lamb, beautifully cooked by Chef Alliance member Neil Forbes of Cafe St. Honore, was adored by everyone who tasted the lamb and was discussed avidly over lunches nearby.

TRH Charles and Camilla, Duke and Duchess of Rothesay visited our stall during their mid-afternoon tour of the mini-market escorted by Carina Contini, loyal Chef Alliance member and joint owner of Contini's. They were very generous with their time as we presented the seven Scottish Ark of Taste of ingredients and samples, for full information see below, and discussed the work of Slow Food in Edinburgh. TRH are long term supporters of Slow Food and have spent time as Carlo Petrini's guest and interviewee as well as supporting the Convivia groups in the UK for over ten years, (see Official Royal statement of the Slow Food Movement in the UK in 2005).

Many of the photographs and the video that are included below, or in the press, feature TRH voicing their encouragement of the preservation of these ingredients and whilst also enjoying their samples of Beremeal shortbread (despite HRH Charles getting crumbs everywhere). As the couple were very full from tasting produce from the fantastic surrounding stalls, they requested a small box of the various tasters, including a small pouch of Dulse to take with them. 

Later in the day there was also a Chef's Challenge between Mark Greenaway and Neil Forbes (see gallery above). The two chefs were instructed to gather £10 of ingredients from the market stalls in order to cook a dish in 30 minutes. Both chefs visited our stall and selected Peasemeal, Dulse and Shetland Black Potatoes to cook with. Despite having to 'unexpectedly' switch ingredients before commencing, we were pleased to see Neil Forbes triumphing in his efforts which we'd like to think was helped by the inclusion of such significant ingredients. During the challenge Gillian, our communications officer, was also on hand to inform the gathered crowd about Slow Food, the Ark of Taste and the work of the Edinburgh Convivium.



The full list of Ark of Taste ingredients and suppliers are:

Thank you for all your generous contributions of the precious ingredients.

We are also grateful for the support of: Eleanor Cunningham of Edinburgh Larder who supplied us with oatcakes; Neil Forbes of Cafe St. Honore who cooked the lamb; to Amaya and Roberto from Goya 23 who loaned us the jamonero; and to Brenda Leddy of Stitchill's jerseys for providing the Eildon Blue (part of our royally approved croquettes).

The Slow Food Edinburgh Convivia hope this successful event can be the catalyst needed to encourage greater appreciation of these seven ingredients as well as aiding the identification and acceptance of future Scottish produce lost from memory or at risk of extinction into the Ark. If you know of, or work to preserve any such produce (or products) you believe should be included in the Ark of Taste, don't hesitate to contact us: info@slowfoodedinburgh.co.uk

 Further information on the inclusion criteria can be found here.


Event / Media Contribution

We have been very fortunate that the Slow Food Edinburgh stall has been featured heavily in the press and are incredibly thankful to Edinburgh Farmers Market and Essential Edinburgh, the organisers of yesterdays event, for encouraging such positive exposure of Slow Food and these valuable Scottish ingredients. As long term supporters of our convivium, we have written a short thanks to the market organisers and included another gallery of images from our stall over the years, see here.


Upcoming: #EFM 15th Anniversary Party, Castle Terrace, Sat 27th June 9 -2pm:

#EFM15 Slow Food Tea Party Pop-up

The usual weekly market on Castle Terrace will be transformed into a party venue with a host of activities taking place amongst the usual array of local producers. Within the stalls, live music and vintage tractors, we are hosting a pop-up Tea Party. 

All are invited to join us and indulge whilst soaking up the party atmosphere! 

The Slow Food Edinburgh pop-up brunch in full swing on Castle Terrace in 2014!

The Slow Food Edinburgh pop-up brunch in full swing on Castle Terrace in 2014!

Each person will be treated to a selection of treats produced with ingredients, where possible, sourced directly from many of the Edinburgh Farmers Market stallholders. Included will be:

  • Four savouries (inc. fresh sandwiches and warm sausage rolls)
  • Three scones (inc. sweet / savoury varieties)
  • Three sweets (inc. Martin's famous chocolate mousse)
  • All served with the option of coffee, tea and prosecco.

There are three table sittings, 11am, 12 and 1pm, which cost £12.50 per person / £10 SF members.  

(we regret due to the nature of this event we are unable to cater for GF/WF/Ve sufferers at this time.)

You're encouraged to either book a place in advance by emailing Slow Food Edinburgh on info@slowfoodedinburgh.co.uk 

Alternatively, do feel free to turn up at the market and we will endeavour to squeeze you in

Further information about the Edinburgh Farmers Market Party can be found on their website, or by following #EFM15.