Slow Food UK Chef Alliance

On September 14th I joined 25 celebrated chefs and industry professionals such as Brett Graham Michel Roux Jnr, Richard Vines, Sudi Pigott and Rowley Leigh at a lunch to launch the Slow Food UK Chef Alliance.

Slow Food is a non profit, member supported global movement that started in Italy in 1989 with the aim to link the pleasure of food with commitment to community and the environment. It is an issue I feel strongly about. I believe that sourcing produce responsibly is important for so many reasons, not least the quality of the product. Growing concern for sustainability is meaning a rise in emphasis on seasonal menus, and discerning diners are getting a better experience for it.

Highland Park whisky, product of one of the remotest Scotch distilleries in the world, sponsored the event that saw us treated to a menu created by Richard Corrigan with the use of heritage produce that is in danger of extinction, or ‘Ark of Taste’ foods. We started with canapés such as crispy homemade black pudding, and Colchester native oysters. We then enjoyed a menu that included Grimsby smoked haddock pancake, and Red grouse with Hampshire watercress, damsons pickled in perry vinegar and game sausage. All native to Britain, and all in need of a little profile raising.

CEO of the Slow Food UK trust, Catherine Gazzoli, is extremely passionate about the work the movement do. It would be hard not to be enthused by her ideas and plans which include educational programs for new parents, children and students. I very much enjoyed not only the lunch, but the conversations that were had over the table. We are excited to become part of this alliance and continue to look for creative ways to include seasonal, sustainable and local produce on our menus, always making sure that the producer should be fairly rewarded for their work.

With all this in mind let me introduce you to our ‘Seasons of Britain’ menu, recently launched and which, as the name suggests, will change as the seasons do. Inspired by research for the menu at the Gilbert Scott, I have used fabulous home grown ingredients and created contemporary dishes that show them off in the best light.

Lobster, cabbage, egg, seaweed, vinegar

Paired with Bacchus, Camel Valley, Cornwall, England, 2010

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Grouse, bread sauce, onion, carrot, watercress

Paired with Kenton Vineyard Estate, England, 2007

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British Cheese from La Fromagerie (supplement)

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Custard tart, plum, crumble

Paired with Fitzrovia Cuvée Merret Rosé, Ridgeview, England, 2008