The Slow Food movement sprang up in Italy in 1986 as a response to the trend for eating fast food.
The Slow Food concept soon caught on, and it is now an international organisation with groups in more than 150 countries.
Every year the movement celebrates the pleasures of home cooking and lingering over good food, with a Slow Food Week, this year running from June 1-9.
Bryan Webb, Michelin star chef/proprietor at Tyddyn Llan in Denbighshire, is a passionate advocate of Slow Food, and will be putting on a special menu at his restaurant during the week, as well as nipping up to London for a guest chef slot at the famous Corrigan’s in Mayfair.
Bryan is also part of Slow Food’s Chef Alliance, championing small scale producers and local, sustainably produced foods.
“Slow Food is all about enjoyment of food, and the dishes you cook don’t need to be fancy,” he says.
“The social element of food is getting lost with the trend towards fast food and ‘grazing’ rather than sitting down to eat together. I feel very strongly about cooking honest, ‘soul food’, then sitting around a table with family and friends to linger over the meal and chat.
“Supporting local produce is also vital. It’s crazy that it can be easier to get something from the other side of the world than to source meat or veg that’s produced on your own doorstep.”