Open University seminar

The Open University is hosting a two-day seminar for international esearchers and students from a range of disciplines to discuss the current political and cultural issues surrounding food. The director of the University of Gastronomic Sciences, which was founded by Slow Food, will be attending. Along with other distinguished University guest from around the world. Slow Food Bedford has been asked to Host the event at The Plough in Wavendon

. Head Chef Grant Hawthornev will be creating a menu using local produce and Presidia and Ark listed ingredients. Grant’s passion for food was developed at an early age, whilst growing up in the seaside village of Hout Bay, Cape Town. After completing his formal training under British Master Chef William Stafford, he worked in a variety of restaurants serving quality food to the discerning guest. Having been head chef of 3 critically acclaimed seafood restaurants, his journey brought him to Buckinghamshire, where he has resided for the past several years. Most notably Grant has trained with Master Pastry Chef Claire Clark and Celebrity Chef Jean Christophe Novelli, and has cooked for Nelson Mandela, Ernie Els and Middle East Royalty amongst others. He contributes various articles and recipes for The South Africa Times, London and has been a finalist in 3 categories for Restaurant Magazine’s UK Best Dishes awards for his soup, cheese plate and dessert.Grant’s ambition is to achieve Master Chef accreditation in 2009 along with a Michelin star.Slow Food Bedford are honoured to have such an accomplanished chef cooking at this event. Geoff Andrews new book on The Slow Food Movement  will be a talking point at the event, plus Slow Food Bedford have invited local school heads who are involved in our Project 2008 to discuss the subject of gastronomy in schools.

SFB Project 2008: Update

The first phase of the SFB’s Park Wood Community Orchard project has started.  Here are some pictures of the Shuttleworth Horticultural College students working on the allotment patch.  For more details of the project, see the February Newsletter.

Photos:  4 February 2008

Outcomes from Fifth International SF Congress

The Fifth Slow Food International Congress, held in Puebla, Mexico, brought together more than 600 delegates and observers from 49 countries, including 21 UK representatives.  Fiona Richmond, Slow Food UK Co-ordinator summarised some of the key outcomes for UK Convivia.

A Declaration set out the key strategic themes reflecting the movement’s ‘Good, Clean and Fair’ mission.

Fiona reported that one of the highlights of the Congress was a presentation by the students from the University of Gastronomic Sciences and the Youth Food Movement delegation from Slow Food USA.  They proposed launching an international network of young farmers, producers, students, chefs and activists.  This was unanimously approved by the Congress.  Action Plan

One report, Slow Food in Schools, outlining initiatives in the USA is particularly interesting for Slow Food Bedford because of our new projects for 2008.

Shortly before the Congress met, Mexico was hit by devastating floods.  This had severe economic, social and ecological impacts on the Tabasco area, forcing more than 3 million people to leave their homes and almost wiping out farming production.  The Congress expressed solidarity with the flood victims and an appeal fund has already raised thousands of Euros.

New stall at Bedford’s Gourmet Market

Earlier this year Slow Food Bedford met with Bedford Borough Council to put forward an idea to involve local schools with the Gourmet Market. They proposed a stall to offer children the opportunity to cook local produce and sell it through the market.

Sue Miller will represent Slow Food Bedford at the launch of this new initiative on Thursday 15th November (with the Mayor and Town Crier). If you are in the area, please support this venture. The opening ceremony will be at 11am. It is important to bring together the next generation of possible producers and co producers and what better way than at our local Gourmet Market. So come and buy some of the children’s produce and help this project to become sustainable.

Details: Gourmet Market Project

Season of mists and mellow fruitfulness…

One of SF Bedford’s projects is to help promote the Parkwood Orchard, on Brickhill Drive, which is open to the public.  Those members who have recently visited the site report is full of fruit.  If you want to know more about this unusual collection of trees, the Parkwood Orchard catalogue has lots of details.