Resident Chef - April 2008
Fast food – that convenient, speedy alternative to proper food is something that we are all guilty of indulging in once in a while. You know the familiar scenario: when you get home after a long day, there is nothing in the fridge and conjuring up a culinary delight is the last thing on the agenda. I am sure that each of us would admit at some point to picking up that phone and ordering a takeaway. In this city, where time is scarce, what better way to save a few minutes than by ordering in that fat-filled, nutrition-free burger from the friendly takeaway down the road… anyway it’s free delivery, so what’s the harm, right?
I know as well as the next Londoner, the challenges of juggling a busy professional life and time with the family, with a healthy diet. However, a long time ago I awoke to the benefit of a well-sourced, well-prepared meal over the greasy spoon takeaway. And so to fill you in, I have done my research and here I present you with the exact opposite of fast food… ‘slow food’ … and just before you start bemoaning a lack of time and a pressurised professional life, let me explain. Slow food is not a meal which takes three hours to prepare and two hours to eat; this is the beauty of it all. Slow food is in fact food that has, contrary to the speed, efficiency and productivity of the modern world, taken time and effort to produce. Unlike the mass produced, force-fed, plastic food which we have come to expect from supermarkets and shopping centres, slow food has been naturally and lovingly produced by small local producers for flavour, nutrition content and individuality. Someone else has already done the ‘slow’ part and all that remains for you to do is to eat it.
And the good news for slow food lovers is that there are now over 40 groups of people dedicated to the slow food movement throughout the UK. It originated in 1986 when Italian journalist, Carlo Petrini, visited Rome and to his horror found that a branch of a well known fast food chain had opened at the foot of the deeply historic Spanish Steps. The society now has over 80,000 members worldwide from 90 different countries, all of whom support diversity and locality in the production of food and drink. These people are involved in a number of activities ranging from themed meal evenings through to the education of the younger generation at schools and colleges around the country and indeed around the world. So join the revolution and start enjoying the benefits of better tasting, nutritious food!
For more information visit www.slowfood.org.uk.
Chris Staines is Head Chef at Foliage, Mandarin Oriental Hyde Park, 66 Knightsbridge, SW1X 7LA, 020 7235 2000
www.mandarinoriental.com/london
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