Slow Food UK’s Chef Alliance reaches 125 members

The  Staff Canteen

The Staff Canteen

Editor 10th September 2014
The number of prestigious chefs to join the Slow Food UK’s Chef Alliance has now reached 125. Announcing Xavier Boyer, Executive Head Chef at L’Atelier de Joel Robuchon as its 125th member, Slow Food is also delighted to welcome Tom Kerridge of the Hand and Flowers, who too has recently joined the Alliance. xavier1Xavier Boyer said: “I am delighted to join the Slow Food UK Chef Alliance as its 125th member, it is such an honour. It is also an incredible privilege to be able to work with all of the extraordinary Forgotten Food producers that Slow Food UK strives to protect, of which there are now nearly 80.” Since Chef Alliance spokesman Richard Corrigan first set up the Alliance with Slow Food back in autumn 2011, membership has rapidly grown and they all join in Slow Food’s plight to champion Forgotten Foods that form the UK Ark of Taste; a programme dedicated to protecting traditional foods from small scale producers that are under threat of extinction. Tom Kerridge said:  “The understanding and depth of flavour is something that is paramount to tom kerridgemyself and the team at The Hand and Flowers. Joining Slow Food UK provides us with a connection and a mutual understanding of how food, flavours and cooking should be, as well as connecting chefs with their food and traditions, promoting a more sustainable, better way to eat.” Richard Corrigan added:  “I am extremely pleased about the success of the Chef Alliance, now counting an impressive 125 members. Slow Food has done a remarkable job in giving all these fantastic producers a window to chefs and consumers.  The battles to fight in our food system in order to promote more sustainable, clean and local food are still numerous, but with the precious help of the Slow Food UK Chef Alliance, we can definitely say we are moving in the right direction.” For more information on Slow Food UK visit www.slowfood.org.uk

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 10th September 2014

Slow Food UK’s Chef Alliance reaches 125 members