Britain’s forgotten food will make a return to the dinner table during a new Ark of Taste workshop in the Carse of Gowrie on October 9.
The event, which is being staged by the Slow Food UK movement’s Tayside & North Fife convivium, aims to preserve, support and even in some cases resurrect foods that have been forgotten or are at risk of being lost due to modern-day industrialised production.
“Scotland clearly has its own unique food cultures, as well as many challenges, and we are playing our part to make a positive difference,” commented John Cooke, Slow Food UK director for Scotland.
The Ark of Taste programme was created to protect edible biodiversity, focusing upon unusual varieties of fruits and vegetables, rare breeds of animals, artisan cheeses and traditional recipes.
By promoting these products – and the traditions and knowledge that surround them – the movement hopes that future generations will still be able to access local culinary culture and heritage for many years to come.
Popular cookery show presenter and founder of the award-winning Scottish Food Guide, Wendy Barrie – a keen advocate of Slow Food and a well-known campaigner for finest local produce – will be speaking at the Tayside event.
“I find it absolutely fascinating that so much publicity has been given to the importance of local produce and the need to support Scottish farmers, and rightly so, yet the need for such vast industrialisation of farming techniques and economies of scale over recent decades has led to a significant loss variety and diversity of food species,” said Wendy.
“The Slow Food movement, which was founded in Italy in the late 1980s, is now gathering pace on a global scale and it’s just brilliant to see it becoming more popular in Scotland,” she added.
The theme for the upcoming Ark of Taste workshop in Perthshire is fruits and apples – with the Carse of Gowrie and surrounding areas famed for the produce, boasting an abundance of large, small and hobby growers on its doorstep.
“The idea is to create a virtual catalogue of all the real foods and species that exist and we will be adding more local varieties to the Ark on the night,” Wendy added.
Speaking ahead of the event, Lyndsay Cochrane, group leader for Tayside and North Fife, added: “Truly, we are proud of what the region has to offer and are committed to promoting principles of good, clean and fair food for all.”
The Edzell Blue potato, the Bloody Ploughman’s apple and the Lady of Wymess pear are just three of the more diverse of species which will be added to the Ark during the Tayside gathering.
“If you have or still grow these items then we would love to hear from you, or if you happen to know anything about the history of any of them please do get in touch also,” Lyndsay added.
The workshop takes place within the Alibob Café at Cairn O’Mohr, Inchmichael, on Sunday, October 9, from 5.30pm until 7.30pm.
A full list of the species that have made it onto the Ark thus far can be found online at www.fondazioneslowfood.com/en/ark-of-taste-and-climate-change
The list currently contains more than 3800 species and foods across the globe. In total, 116 entries have been logged from the UK to date, including the Arbroath Smokie and Scottish artisan Crowdie Cheese.
