Terra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production, and show how their network is using its creativity and knowledge to build a better food future. It is a celebration of eating locally and sustainable food. Slow Food's philosophy is having access to good, clean and fair food for all. We share their belief that through food choices we can collectively influence how food is cultivated, produced and distributed, and as a result bring about great change to people and the environment. We are celebrating in our own small way by highlighting a very small number out of the thousands who are contributing to a better world by making good food.
First of all we have Kentish Cobnut Oil. The farm on which the oil is produced is kept as a nature reserve the trees are given time to grow to their full maturity before the nuts are harvested so they are quite literally slow food. The award winning Jersey Black Butter is made using the resources on the La Mare Estate, preserving Jersey’s rich culinary heritage and the culture that surrounds it. Hodmedod's is an independent firm which sources and supplies beans and other products from British farms. It is attempting to reintroduce unusual bean and pea varieties into the British market.
Primrose Herd keep rare breed Large Black pigs on their Cornish farm. They have a traditional and non-intensive approach to animal husbandry which produces excellent marbling in the meat, a good meat and fat ratio, and a more developed flavour. They provide a full range of top quality cuts. The Grimsby Traditional Fish producers are committed to preserving the distinct set of traditional skills, practiced over 150 years, which produce beautifully smoked haddock and cod. They proudly champion Grimsby’s historical ties to the fishing industry and as a result they were awarded PGI status in 2009 by the European Union. Duckett's aged caerphilly cheese is produced on the farm in Somerset and revolves around maximising the natural qualities of their fresh raw milk. By keeping their cows happy and their land healthy, they do their best to ensure the milk is full of vitality, richness and 'friendly' bacteria with which to produce the cheese.
Quicke's whey butter is butter made the old-fashioned way, using the finest milk from grass-fed cows and whey cream from the cheese making process, which gives a fabulous nutty flavour. Mara seaweed is harvested sustainably from the wild around the Scottish coastline, from pure, cold water on both the East and West Coasts. Seaweed is the superfood of the sea, the most highly mineralised vegetable on earth. Potash Farm grows cobnuts from a beautifully restored plantation, in an attempt to preserve it as a fine example of cobnut growing, in a village that derives it's name from cobnut production. The beetroot smoked salmon is from Cley Smokehouse. All the smoked fish and meats are hand crafted in-house from top quality ingredients, sourced locally wherever possible and from sustainable resources. At Cley everything is smoked over Oak to their own recipes and own processes to produce food with real flavour and above all honesty.
I think we all owe a big thank you to the producers still using traditional methods of production, high animal welfare, sustainability and a focus on quality. We firmly believe that mass produced, chemical filled, earth destroying food has had it’s day and we can’t wait to see it replaced.