The EVOC Red Book

The online directory to find third sector Organisations, and their services across Edinburgh

Organisation

Slow Food Scotland

Details
The Ark of Taste is a key international project of the Slow Food Foundation for Biodiversity. It aims to catalogue and promote quality products from around the world that are rooted in culture, history and tradition and that are in danger of disappearing. It seeks to re-discover an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breeds, sweets, cured meats, and much more.

Here in Scotland, we are blessed with so many incredible products and our Ark list features everything from Reestit mutton and Native Shetland Lamb to beremeal, peasemeal and the Musselburgh Leek. There is a pressing need to research, record and promote the many other special heritage products that are in danger of disappearing.

The project strives to draw attention to the products and the history behind them, inspiring people to take action to protect them. This might be simply buying and eating them, spreading the word, or supporting the producers behind them. In the case of endangered wild species, this might mean eating less or none of them in order to preserve their existence for future generations.

Our actions. Our network.

A Scottish Ark of Taste Commission has been established, composed of food historian Catherine Brown, restaurateur Carina Contini, Cuddybridge apple juice producer Graham Stoddart, Pam Rodway of Slow Food Scotland, Denise Walton of Peelham Farm, all co-ordinated by Wendy Barrie of the Scottish Food Guide

Current Items on the Ark of Taste in Scotland:

- Beremeal
- North Ronaldsay Sheep
- Wild Scottish Juniper
- Shetland Black Potato
- Shetland Cabbage
- Native Shetland Sheep
- Reesit Mutton
- Shetland Kye (Cattle)
- Peasemeal
- Musselburgh Leek
- British Red Grouse
- Dulse
- Boreray Sheep
- Soay Sheep
- Skye Sea Salt
- Artisan Scottish Crowdie
- Traditional Fresh Blood Black Pudding
- Traditional Finnan Haddie
- Arbroath Smokie
- Anster cheese
- Traditional Scottish Farmhouse cheese
- Native Black Bees
- Scottish Dumpy chicken
- Scottish Grey chicken
- Pepper Dulse

We therefore want to hear from you if you would like to get involved in helping research potential new items for the Ark

There are plenty of different varieties from forgotten fruit and vegetables to rare breeds, baked goods and everything in between. To help, Slow Food Scotland will be running a series of Ark of Taste Workshops across Scotland to go through the research and submission process - contact for details.

You don't need to be an expert or working in the food industry, just passionate about protecting good clean and fair food for future generations!

We need your help to make this happen too! If you know of any special products that fit the criteria please contact arkoftaste@slowfoodscotland.com
Ages
All ages
Days and Times
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Venue
The Melting Pot, 5 Rose Street, City Centre
EDINBURGH
EH2 2PR

Localities
North East  North West  South East  South West 
Categories of Services

This record was last modified on: 27 July 2019