Slow Food UK Announces its 100th Chef Alliance Member – Scotch Whisky News
Slow Food UK Announces its 100th Chef Alliance Member
November 2013: Only two years on from its launch, the Slow Food UK Chef Alliance in Partnership with Highland Park single malt whisky and Lavazza coffee is delighted to announce its 100th member, Pierre Koffmann.
Pierre Koffmann joins celebrated Scottish chefs including; Carina Contini, Suzanne O’Connor, Neil Forbes, Marcelo Tully and Zoltan Szabo in the alliance, which aims to champion small scale producers and good quality local and sustainably produced food.
To mark this milestone, members of the Alliance and Forgotten Foods producers gathered at The Photographers’ Gallery to celebrate with a Lavazza coffee experience, a dram of Highland Park, and Forgotten Food canapes prepared by culinary greats including; Chris Galvin and Richard Corrigan.
Pierre Koffmann joins 99 other leading lights of the culinary world who have all pledged their support to actively champion and support the aims of Slow Food UK, in particular its Forgotten Foods programme (UK Ark of Taste); a list of 68 precious UK products that are in danger of disappearing.
Founded two years ago by Slow Food CEO Catherine Gazzoli and Spokesperson of the Slow Food Chef Alliance Richard Corrigan, the Chef Alliance works to promote Forgotten Foods by encouraging chefs to serve them on their menus when they can, and to work closely with their small-scale producers to help promote good quality local and sustainably produced food.
Says Pierre Koffmann; “Growing up in Gascony has had a lasting impact on my philosophy. I have always enjoyed cooking with the freshest local produce while showing great respect towards every ingredient. It has been fantastic to see the transformation of British food culture over the last 40 years, which is in part thanks to the efforts of many inspirational chefs in the Slow Food Chef Alliance. Joining the Alliance as 100th member is an honour, and I am proud to work with Slow Food in this ambassadorial role and offer my experience alongside so many great chefs to positively influence British cuisine in the future.”
Says Cat Gazzoli; “It’s been a phenomenal two years, I am absolutely over the moon with the support that we have received from so many talented and influential chefs around the country. I want to personally say thank you to each and every chef member; our Chef Alliance partners Lavazza and Highland Park; and indeed every Slow Food UK member and supporter, who have all come together in our pledge to protect and defend edible biodiversity that is our birth right.”
Peter Sandstrom, marketing director, Highland Park – Maxxium UK commented: “Our partnership with Slow Food UK has gone from strength to strength and we are extremely encouraged and excited that 100 of the UK’s best chefs are now members of the Slow Food UK Chef Alliance. This is a significant milestone, as we reach out to more and more chefs this will allow us to promote our passion for flavour and craftsmanship, which is at the very heart of Highland Park.”
Lavazza, who has proactively supported Slow Food in its endeavours to spread the message of good, clean and fair food on an international level, is also delighted to see the Chef Alliance welcome its 100th member. Claudia Galetta, Lavazza’s Trade marketing Manager, says; “Lavazza has a long history with Slow Food in Italy, and supporting the UK Chef Alliance is our great pleasure, as it focuses on supporting small producers, championing high quality produce and protecting biodiversity, which corresponds with the values Lavazza stand for. We have always enjoyed working closely with world-class chefs such as Ferran Adrià and Antonino Cannavacciuolo, and so we are delighted to support the Slow Food UK Chef Alliance”
Other members of the Chef Alliance include: Tom Kitchin (The Kitchin), Francesco Mazzei (L’Anima), Pascal Aussignac (Club Gascon), Stevie Parle (Dock Kitchen), Andy McFadden (L’Autre Pied), Theo Randall (The InterContinanetal), Chris Galvin (Galvin Restaurants), Martin Wishart (Restaurant Martin Wishart), Carina Contini (Centotre), Nick Gillespie (La Rock), Sat Bains (Restaurant Sat Bains) and Tom Aikens (Restaurant Tom Aikens).
For more information visit www.slowfood.org.uk/chef_alliance_info/chef-alliance.
Slow Food is a global, grassroots movement that links the pleasure of food with a commitment to community and the environment.
Notes
What is Slow Food?
Slow Food is about helping people think differently about food. In the UK, we work to reconnect people with where their food comes from so they can better understand the implications of the choices they make about the food they put on their plates. We encourage people to choose nutritious food, from sustainable, local sources, and which tastes great, through our education programmes. Slow Food is a non-profit organization, supported by members and donations. To become a Slow Food member or supporter, to join our Chef Alliance, or find out more about our education programmes go to www.slowfood.org.uk
Head Office: Notting Hill, London
About Slow Food UK’s Forgotten Foods
Our way of protecting Britain’s edible bio-diversity: Slow Food UK’s Forgotten Foods is part of the International Ark of Taste network, which counts more than 1000 products from over 60 countries. Slow Food UK has saved 70 Forgotten Foods, which are often at risk of extinction. We aim to raise awareness about the products and traditional production methods so that they may be rediscovered and returned to the market.
About Slow UK Food Chef Alliance:
Slow Food UK developed the Chef Alliance in September 2011 in recognition of those British-based chefs who share our vision to champion small scale producers and good quality local and sustainably produced food. There are currently over 100 leading chefs in England, Scotland and Wales who are members of the Alliance. The Slow Food UK Chef Alliance is supported by Lavazza coffee and Highland Park whisky.
About Lavazza:
Established in 1895, Lavazza is the leader in the Italian retail market and one of the most important roasters in the world. For over 30 years Lavazza has devoted itself to product experimentation, not only through the Training Center — the first Espresso School in Italy, founded in 1979 and now with more than 50 venues around the world — but also through prestigious collaborations, such as those with Slow Food, the University of Gastronomic Sciences in Pollenzo and internationally renowned chefs, like the brilliant Ferran Adrià, Massimo Bottura, Carlo Cracco and Davide Oldani.
A perfect match for Slow Food’s Chef Alliance in the UK which Lavazza Coffee UK proudly supports.
Lavazza’s presence at the most exclusive restaurants and major international events devoted to haute cuisine is a major achievement for a company whose primary mission is to spread real Italian espresso around the world. For any further information or to enquire about the Lavazza school, please contact Claudia Galetta C.Galetta@lavazza-coffee.co.uk, 07843336277 or contact Lavazza’s dedicated line to Top Gastronomy on 01895 209779.
About Highland Park:
Established in 1798 on Orkney, Highland Park is one of the most remote Scotch whisky distilleries in the world. For over 200 years, the distillery has combined time old tradition and the very best craftsmanship to achieve perfection. Its range of 12, 18, 21, 25, 30 and 40 year old single malts is consistently acclaimed by connoisseurs and experts. Highland Park has won a string of prestigious awards across its portfolio, most recently including ‘best new whisky release of the year 2009’ for its 40-year-old single malt and ‘best whisky in the world 2009’ for its 21-year-old expression in the World Whisky Awards, as well as four double gold awards in the San Francisco World Spirits Competition 2009.
Five keystones contribute to making the Best Spirit in the World:
- Hand-turned malt adds to the deliciously succulent, balanced layers of aromatic character found in Highland Park single malt Scotch whisky
- Aromatic peat gives a delectably seductive, luxuriant floral sweetness to Highland Park single malt Scotch whisky
- Cool maturation enhances the smooth character of Highland Park single malt Scotch whisky
- Sherry oak casks contribute to the distinctive richness and multi-dimensional complexity of Highland Park single malt Scotch whisky
- Cask harmonisation ensures consistency and balance in Highland Park single malt Scotch whisky.
