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.