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Ark of Taste Producers

  •

    Erica Randall – The Scottish Kitchen Garden – Musselburgh Leeks

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  • William Muir – The North Ronaldsay Trust – North Ronaldsay Sheep

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    Amanda Cayley and Chris & Denise Walton – Peelham Farm – Tamworth Pig

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  • Peta and Anthony Lloyd – Fallowfields – Ark of Taste Pig Breeds

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    Neil Watt – Scalloway Meat Company – Reestit Mutton

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  •

    Andy and Rachel Porter – Mere Pigs – British Lop

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  •

    Christine Greenfield – Bokesell Breeding – Southdown Sheep

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  •

    Robert and Sara Buttle – Buttle Farm – Ark of Taste Pig Breeds

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  • Giles Eustice – Trevaskis Farm – British Lop

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  •

    Mike and Luke Cross – Kilvrough Welsh Pigs – Pedigree Welsh Pig

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  •

    Diana Clarke – Meerhay Manor – Portland Sheep

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  •

    Carwyn Adams – Caws Cenarth – Artisan Caerphilly

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From bustling wet markets to high mountain farms, From bustling wet markets to high mountain farms, Taiwan’s farmers are more than food producers—they’re the backbone of the nation’s culture, resilience, and security. Our latest article dives into the heart of Taiwan’s agricultural landscape: the traditions, the challenges, and the government initiatives empowering farmers to grow food and national unity. Link in bio. #TaiwanAgriculture #FarmToTable #SustainableFarming #TaiwanFarmers #MadeInTaiwan #FoodAndCulture #SlowFood
The Ark of Taste X Lilly Hedley series. Discover The Ark of Taste X Lilly Hedley series. Discover the unique charm of the Pershore Plum! With three distinct varieties—Yellow Egg, Purple Pershore, and Emblem—these plums are perfect for jams, chutneys, desserts, and fruit juices. While not ideal for fresh eating, they transform through cooking. Once a cornerstone of the English plum industry, these plums have a rich history rooted in Worcestershire. Sadly, they’ve been overshadowed by imported varieties. Let’s keep this heritage alive—cook with Pershore Plums! Ark of Taste programme is a catalogue of small-scale quality products threatened by industrial agriculture, environmental degradation and homogenisation, to preserve the edible biodiversity of our planet. Slow Food member @lillyhedleyprint is an artist from rural North Wales. Her artwork is very much inspired by the rural world and the history, food, people and animals of our wonderful countryside. She is working on a series of collages based on rare foods of the UK.
Start the year with a fresh approach! Forget the l Start the year with a fresh approach! Forget the long lists of do’s and don’ts—here are 5 simple, big-picture asks that’ll make a real impact from field to fork. Your alternative ‘five a day’, if you like! #EatRealFood #MichaelPollan #SlowFoodUK #FoodForThought #GoodFoodMatters #SustainableEating #RealIngredients #FieldToFork #ThinkBeforeYouBuy #SlowFoodMovement
New year, new ways to make a real difference in ho New year, new ways to make a real difference in how we eat. In our latest newsletter, we’ve laid out 5 actions you can take right now—from buying better, local food to making time for shared meals. Plus, we’re celebrating exciting Slow Food projects like Slow Fish, championing small-scale fishing communities. Head to the link in our bio for all the details. #SlowFood #GoodCleanFair #MakeADifference #slowfoodmovement #slowfish #5aday #sustainability
Curious about the rise of fake meat? Proud veggie Curious about the rise of fake meat? Proud veggie Ellen Heaselgrave takes a deep dive into the environmental and health impacts of meat alternatives in our latest article. Discover how these innovations are transforming our diets and the future of our planet, and whether it’s for the better. Link in bio 🌱 What’s your take on the topic? Let us know in the comments! 👇 #fakemeat #Sustainableeating #Plantbased #SlowFoodUK #vegan #vegetarian #healthyeating #climatecrisis
The wonderful @a_la_chez has created a Slow Food a The wonderful @a_la_chez has created a Slow Food approved cranberry and apple trifle for you to make this festive season. “For December’s seasonal recipe we’re using cranberries, apples and hazelnuts in a Christmas trifle that’s served in single portion glasses with sponge cake, custard, cream and jelly. The cranberries offer a bright red pop of festive colour and acidity contrasting with the sweet apple and rich mascarpone cream and custard. Nothing is a patch on homemade, however the great thing about trifle is that it’s a very flexible dessert and if you don’t have much time you can use ready-made ingredients and make it ahead of time.” Head to our latest blog post for the full recipe. Link in bio 🍒 #dessert #trifle #cranberries #seasonalrecipe #eattheseasons #whatsinseason #slowfood #slowfooduk #christmasrecipes #christmasdessert #cookingathome
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