TOP CHEFS FROM WALES AND THE WEST COUNTRY

CELEBRATETHE REGION’S LAUNCH OF

SLOW FOOD UK’S CHEF ALLIANCE

23 April 2012.Top Welsh and West Country chefs will come together today to mark the launch of Slow Food UK’s Chef Alliance in the region- a new initiative, supported by Highland Park whisky, which will encourage the nation’schefs to actively support the aims of Slow Food UK.

The event will take place at The Crown at Whitebrook (in Whitebrook Near Monmouth). Chefs attending will include Bryan Webb, from the highly acclaimed Tyddyn Llan Restaurant with Rooms and Mary-Anne Gilchrist of the Carlton Riverside.

The lunch will be hosted by Slow Food UK CEO, Catherine Gazzoli, Scott Dickson from Highland Park single malt whisky andJames Sommerin, Chef/Owner of The Crown at Whitebrook. 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.

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 UK is an organisation that links the pleasure of food with a commitment to community and the environment and implements food education programmes across the country.

Guests at the lunch will enjoy a specially created menu by James Sommerin, using Slow Food UK’s ‘Forgotten Foods’ - a catalogueof exceptional gastronomic produce in danger of disappearingdue to current food production and distribution systems; which eventual members of the Alliance will be encouraged to use on their own seasonal menus.

CEO, Catherine Gazzoli said: “It’s so critical to support this vital part of our food heritage, raising awareness of these amazing foods and educating the public about their taste, history and importance to our overall food biodiversity. It’s as simple as eat it or lose it – and we’ve already lost an awful lot. We are actively looking to increase our Welsh and West Country listings and welcome input from the public.

“I am thrilled but not surprisedthat so many chefs are interested from Wales and the West Country, as there is such an innate understanding and connection to food and farming here. Local people know that good food can make people proud of where they live and can increase food tourism as well.”

Gerry Tosh, Global Marketing Manager, Highland Park said: “In partnership with the Slow Food UK Chef Alliance, we are delighted to be bringing together so many talented chefs from Wales and the West Country. It is a fantastic opportunity to introduce the Slow Food Chef Alliance and put the spotlight on our shared values and promoting a passion for the importance of taste and flavour.”

All types of establishments will be welcomed into the Slow Food Chef Alliance, however resident chefs must first become members of their local Slow Food group, and membership will be by invitation only.

The final regional launch is set to take place in the Midlands, on Tuesday 26th June, with a lunch hosted at the two Michelin starred Restaurant Sat Bains. Guests at the luncheswill havethe opportunity to sample Highland Park’s award winning, 18 year old single malt whisky.

For further information please contact Sofia Lord at Redleaf Polhill on 020 7566 6700 or email .

What is Slow Food?

Slow Food is all about helping people think differently about food. It was created in the 1980s to counter the rise of Fast Food and the implications that has on the way we live. Today, Slow Food is a globally recognised organisation in 150 countries linking the pleasure of food with a commitment to the community and the environment.

We work to reconnect people with where their food comes from and how it is produced so they can understand the implications of the choices they makeabout the food they put on their plates. We encourage people to choose nutritious food, from sustainable, local sources which tastes great. Slow Food remains a non-profit organization, supported by members and donations.

What is Slow Food’s Ark of Taste and Forgotten Foods project?

The Ark of Taste travels the world collecting small-scale quality productions threatened by industrial agriculture, environmental degradation and homogenization. The Ark of Taste searches out, catalogues and describes ‘forgotten flavors’ from all around the planet: products at risk of extinction but surviving, that could be rediscovered and returned to the market. Our Forgotten Foods is a catalogue of exceptional gastronomic products in danger of disappearing due to current food production and distribution systems. It is part of theInternational Ark of Tastenetwork, where, thanks to the contribution of experts and collaborators around the world, there are more than 700 products from 30 countries.

Each country listed in the Ark of Taste has their own national commission that reviews Ark nominations, consisting of exemplary individuals in the food world, who strongly embody the Slow Food ethos. Slow Food UK is happy to have the collaboration of the following talents on the National Ark Commission for the United Kingdom, Richard Corrigan, Matthew Fort, Randolph Hodgson and Charles Campion. Slow Food UK’s National Commission works tirelessly to identify and promote British hidden gems.

About Slow Food UK Chef Alliance spokesperson, Richard Corrigan

As a chef Richard's philosophy is firmly rooted in a sense that food should reflect both who we are and where we are. Born in County Meath, Ireland, he was raised in a farming family that grew, fished and hunted much of the food that came to the table.

Richard is actively involved in the Slow Food Movement and heartily believes in the "farm to fork" philosophy. He promotes small artisan producers both in the UK and in his native Ireland.Richard can be seen behind the stoves in the renowned Bentley's Oyster Bar and Grill in London's Piccadilly and in the award-winning Corrigan's Mayfair. He has also written two cookbooks: The Richard Corrigan Cookbook: From The Waters and The Wild, and The Clatter of Forks and Spoons.

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 maltadds to the deliciously succulent, balanced layers of aromatic character found in Highland Park single malt Scotch whisky
  • Aromatic peatgives a delectably seductive, luxuriant floral sweetness to Highland Park single malt Scotch whisky
  • Cool maturationenhances the smooth character of Highland Park single malt Scotch whisky
  • Sherry oak caskscontribute to the distinctive richness and multi-dimensional complexity of Highland Park single malt Scotch whisky
  • Cask harmonisationensures consistency and balance in Highland Park single malt Scotch whisky.

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