STEIRERECK WINS FIRST EVER
SLOW FOOD UK AWARD
SPONSORED BY HIGHLAND PARK
AT THE WORLD’S 50 BEST RESTAURANTS
London, May 1 2012: Chef Heinz Reitbauer of Steirereck in Vienna, Austria
has been announced as the winner of the first ever Slow Food UK Award, sponsored by Highland Park, at the World’s 50 Best Restaurants Awards held at the Guildhall in London.
The award was given to the restaurant within this year’s ‘50 Best’ list which embraces concepts of sustainability and promoting edible biodiversity with an outstanding commitment to small producers and the environment.
Chef Heinz said: “I care about doing my own small part to promote and protect the great edible biodiversity of my country. I introduce long forgotten flavours of our landscape by promoting products from Slow Food’s Ark of Taste from Austria. I have been working with Slow Food Vienna for many years and am delighted to receive this very special award.”
“Chef Heinz aims to help safeguard and promote small-scale fine food purveyors of the Ark of Taste who are threatened by extinction. He is as convinced as we are that extinction can be avoided only if they are reintroduced into the consumers’ palette and restaurant circuit. He is a chef who is a producer and farmer himself who demonstrates a holistic commitment to small-scale agriculture.” says Catherine Gazzoli, CEO of Slow Food UK.
Slow Food Vienna Chairwoman highlighted: “This is true recognition to the importance of Slow Food Austria’s work with chefs like Heinz who help and support our movement on the ground. Heinz Reitbauer is a true pioneer who creates exceptional dishes that are both honest and authentic. Steierereck has subscribed to seasonality and regionalism for many years, supporting Austria's best small producers and our Slow Food Ark of Taste.”
Slow Food UK has two active programmes which encourage chefs to save edible biodiversity: the Ark of Taste programme supports small producers and revives forgotten foods, and the Slow Food Chef Alliance programme is a new initiative supported by Highland Park whisky, which encourages the nation’s chefs to actively support the organisation’s aims with their menus.
On behalf of Highland Park Peter Sandstrom, marketing director, Maxxium commented: “What impressed us about Steirereck is his commitment to a relationship with the producers of his ingredient supply chain echoing Slow Food principles of close ties between chef and producer, and a farm to fork sensibility promoted by the chef.”
“Working alongside both Slow Food UK and The World’s 50 Best Restaurants has been a great pleasure. To be able to bring something new to this prestigious event has been very exciting, and hopefully we can build on this going forward and our partnership with Slow Food UK, which has gathered great momentum over the last year.”
The Slow Food UK award was judged by Slow Food UK, with renowned food critic and National UK Ark of Taste Commissioner Matthew Fort, Slow Food UK CEO Catherine Gazzoli, and Restaurant magazine, Highland Park.
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Issued by Redleaf Polhill on behalf of Slow Food UK, and The Big Partnership on behalf of Highland Park.
For further information please contact: Sofia Lord or Shelley Sofier at Redleaf Polhill on 0207 566 6730 or Helen Wilson or Sarah Bailey at The BIG Partnership on 0131 555 5522 or email: , or
Notes to editors:
Slow Food UK and Slow Food Austria:
In the fast modern junk food environment, Slow Food, a non-profit organisation, is the voice of calm reason and quality. We work to promote the greater enjoyment of food through a better understanding of its taste, quality and production. Working with local member groups across the country, our network of chefs and artisan producers, we deliver educational projects and events to reconnect people with where their food comes from, how and where it is produced and the implications of the choices we make on the environment, biodiversity and our own health.
Slow Food UK: www.slowfood.org.uk
Slow Food Austria: http://www.slowfood-wien.at/ ; http://www.slowfoodaustria.at/
Highland Park:
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.
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 core range of 12, 18, 25, 30 and 40 year old single malt is consistently acclaimed by connoisseurs and experts.
www.highlandpark.co.uk; Please enjoy our brand responsibly. www.drinkaware.co.uk
The World’s 50 Best Restaurants:
Restaurant magazine is the UK’s leading publication for restaurateurs and chefs, and has been publishing The World’s 50 Best Restaurants list since 2002 and the Awards since 2003. Restaurant magazine is solely responsible for organising the awards, collating the votes and producing the list.
For more information about 50 Best Restaurants of the World please visit: http://www.theworlds50best.com/