Tue 07 Feb 2012
CHEFS FLOCK TO EDINBURGH
Scotland’s top chefs will come together today for the Scottish launch of Slow Food UK’s Chef Alliance; a new initiative, supported by Highland Park whisky, which will encourage the nation’s chefs to actively support the aims of Slow Food UK. Slow Food is an organisation helping people think differently about food.
Twenty-five of the country’s most celebrated chefs will attend the event, which will take place at Oloroso (33 Castle Street, Edinburgh, EH2 3DN) in the heart of the capital’s vibrant West End. Chefs attending include Marcello Tully of the Michelin starred Kinloch Lodge, Brian Maule from Glasgow’s Chardon D’or and Charles Lockley, Head Chef at the celebrated Nairn restaurant Boath House.
The lunch will be hosted by Slow Food UK CEO, Catherine Gazzoli and Oloroso’s talented Chef Owner Tony Singh.
The dynamic scheme, which is being launched in partnership with Highland Park whisky, hopes to engage Britain’s chefs in actively supporting the aims of Slow Food UK, by championing small scale producers and sustainably sourced quality produce. Slow Food is a global, grassroots movement that links the pleasure of food with a commitment to community and the environment.
Chefs attending the lunch will enjoy a specially created menu by Tony Singh, using Slow Food ‘Forgotten Foods’; a list of UK produce in danger of disappearing, which eventual members of the Alliance will be encouraged to use on their own seasonal menus.
CEO, Catherine Gazzoli said: “We have already hosted Alliance launches in London and Yorkshire and both have been massive successes in their own right - bringing on board chefs who really care about the core values of Slow Food.”
“The London launch saw lots of big names sign up, including the likes of Michel Roux Jr, Francesco Mazzei and Raymond Blanc, so we’re really excited to see what will result from the Scottish event; it should make for a fantastic lunch.”
Gerry Tosh, Global Marketing Manager, Highland Park said: “In partnership with the Slow Food UK Chef Alliance, we are thrilled to be bringing together so many of Scotland’s most talented and finest chefs. It is a fantastic opportunity to introduce the Slow Food Chef Alliance here in Scotland and put the spotlight on our shared values and promoting a passion for the importance of taste and flavour.”
The Chef Alliance will be rolled out across the UK, with more regional launches set to be hosted in 2012. All types of establishments will be welcomed, however resident chefs must first become members of their local Slow Food group and membership of the Slow Food Chef Alliance will be by invitation only. Guests at the lunches will also have the opportunity to sample Highland Park’s award winning 18 year old single malt whisky.
Irish-born chef/restaurateur Richard Corrigan has taken on the role of Chef Alliance Ambassador and will be sharing his own experience of working with ‘Forgotten Foods’ with chefs around the country.