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Slow Food Foundation for Biodiversity Onlus

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Slow Food Foundation for Biodiversity Onlus - Ark of Taste

United Kingdom

National Commission

President: Matthew Fort
Matthew Fort has been the Food and Drink Editor at the Guardian since 1989. He has also written for Esquire, The Observer, Country Living, Decanter and Waitrose Food Illustrated. In 1992 he won the title of Glenfiddich Food Writer of the Year and, in 1993, Glenfiddich Restaurant Writer of the Year, as well as The Restaurateurs' Association Food Writer of the Year. He was Glenfiddich Cookery Writer of the Year in 2005.
He has written three books on food, the third of which, Eating Up Italy, was the Guild of Food Writers Book of the Year in 2005, and his fifth, Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa celebrates Matthew's ongoing passion for Italy, which he visits every year.?In the course of writing and broadcasting about food for 30 years, Matthew has met thousands of producers & farmers of exceptional British produce.
Fort is a Slow Food supporter to the core, keen to support Britain's food producers and bring their message to a wider and receptive audience.

Richard Corrigan
Richard Corrigan's two iconic restaurants Bentley's and Corrigan's Mayfair are both known for working with small producers, their focus on seasonal ingredients and the way they incorporate wild food in many of their dishes. The Ark of Taste is a superb initiative which, we hope, will encourage others and share the important knowledge base which is such an important part of this approach. We are already using the Ark of Taste's Forgotten Foods in our research and find it an invaluable tool in the creative process.

Randolph Hodgson
Randolph Hodgson is the owner and Chairman of Neal's Yard Dairy, founded in 1979. A cheesemaking business, Neal's Yard Creamery, was spun off in 1985. In 1990, Randolph founded the Specialist Cheesemakers' Association, which represents over 150 British farmhouse cheesemakers.
His impact on London's food scene extends beyond the confines of the cheese industry: in the late 1990s, he was instrumental in the development of Borough Market as London's leading gastronomic retail destination. Faced by the demise of raw milk Stilton, in 2005 Randolph established Stichelton Dairy with Joe Schneider on the Welbeck Estate in Nottinghamshire, with the aim to revive Stilton cheese made with unpasteurised milk.
Randolph was awarded an OBE in 2007 for his contribution to the British cheese industry.

Charles Campion
Charles Campion entered the food world through a career change, renovating an old English countryside mansion, transforming it into an upscale hotel and restaurant. He then moved on to become a food journalist, writing restaurtant reviews and other food articles for The Independent, The Times, The Weekend Telegraph, The Illustrated London News, BBC Good Food Magazine, and Delicious, among many others. He has appeared on Radio Four's "The Food Programme", BBC2 - Hell's Kitchen, each series of Masterchef, each series of Celebrity Masterchef, plus Professional Masterchef. He is also a regular judge at both the British Cheese Awards and the International Cheese Awards and has judged food and drink products for various other National and International awards. Additionally, he supports Action Against Hunger - a charity that aims to put an end to malnutrition in children.

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