Slow Food UK Founding Congress

The inaugural Slow Food UK Founding Congress will take place at Sabhal Mòr Ostaig, on Skye's Sleat peninsula, from Friday the 26th of August until Sunday 28th of August.

This is a major event which will mark the launch of Slow Food UK as a national association, in advance of a dedicated UK office opening in 2006.

The Congress will be attended by 120 invited delegates including the founder and President, Carlo Petrini, representatives from Slow Food's headquarters in Italy, nominated members from Convivia (local, voluntary groups) across the UK; key individuals from the local food, drink and tourism sectors on Skye and specially invited guests from across the country.

One of the highlights of the event will be the chance to taste some of the finest, traditional, quality food from Skye, the Highlands and across Scotland - all prepared by top, local chefs. Guests will have the opportunity to savour tastes such as hand-dived Skye scallops, rare-breed beef, mutton and lamb, shellfish, artisan cheese and wild fruits; as well as traditional ales and whisky.

Over the last five years there has been significant growth of interest in the local sourcing of foods which Skye and Lochalsh has been at the fore-front of. This coupled with its reputation as a food tourism destination, led to Skye's selection for the Slow Food UK Founding Congress.

Fiona Richmond, executive director of Slow Food UK, said: "With a beautiful natural environment, a commitment to preserving the island's biodiversity and local culture and a wide range of artisan and independent food and drink producers Skye was the ideal location for this inaugural event."

Financial support for the Congress has been provided by the Highlands and Islands Enterprise (HIE), Skye and Lochalsh Enterprise (SALE), Crofters Commission, Scottish Natural Heritage (SNH) and Visit Scotland.

Carole Inglis, development manager with Skye and Lochalsh Enterprise (SALE), part of the HIE network, said: "We are really proud that Skye has been chosen as the venue for the inaugural Slow Food UK Congress. It provides an ideal opportunity to promote the area, Skye and Lochalsh's wide range of artisan and speciality food producers and the links between culture, tradition and education.

"Slow Food is about rediscovering the pleasures of the natural harvests which abound on the land and in the sea. Skye and Lochalsh is the ideal location as it has some of the best quality produce in the world, ranging through delicious traditional cheeses, full flavoured soft fruits, fragrant fresh herbs and exotic salad leaves.

"On Skye, no place is ever more than five miles from the sea and this in part explains the strong fishing tradition reflected by the excellent quality and diversity of fish and shellfish, which can be found locally in restaurants and shops. There is also a strong crofting tradition in Skye and Lochalsh and the beef, lamb and venison reared are of the highest quality. The area also has its own brewery and distillery."

Slow Food is an international association, founded in 1986, when food journalist Carlo Petrini walked down Rome's historic Spanish Steps and saw to his horror that a fast food burger bar had opened. He was so incensed that he launched a Slow Food manifesto to protect the pleasures of the table from the standardisation of modern fast food and fast life. The movement now boasts over 83,000 members in 107 countries.

The aims of the Slow Food movement include defending and supporting artisan food production; small-scale agriculture and sustainable approaches to fishing and farming; promoting taste education and gastronomic culture; encouraging chefs to use local foods and conserving biodiversity by protecting animal breeds, plant varieties and outstanding food products in danger of disappearing.

Slow Food has grown enormously across the UK since the first Convivia opened in 1997. There are now almost 2,000 members and 35 Convivia, and these numbers are consistently increasing. In Scotland, there are currently Convivia in Ayrshire, Edinburgh, Aberdeenshire, Highland and Moray, Glasgow and Skye and Lochalsh.

Rob Clarke from HIE's food and drink team, added: "With an increasing demand for local produce, we and others working in the food and drink sector are creating a climate where small businesses are able to expand the volume and variety of produce on offer. This gives local food and drink producers the confidence to diversify into areas which will cease to be exclusive or unorthodox and will in turn lead to great benefits for the consumer."

The Highlands and Islands food and drink sector generates annual sales in excess of £600 million and employs around 7000 FTE (full time equivalent) jobs. Within this, there are a considerable number of specialist producers serving local and national markets. This Congress will raise awareness of such businesses and the opportunities open to them."

For more information about Slow Food visit: www.slowfood.com