ARK OF TASTE & PRESIDIA

Slow Food runs several international project to help protecting and preserving species all over the world. Slow Food Anglia as part of the international Slow Food movement, help in promoting this projects within the Anglia region and offers help to all business in Anglia that wants to know more or become part of them.

Ark of Taste and Chef Alliance

The Ark of Taste programme travels the world collecting small-scale quality produce threatened by industrial agriculture, environmental degradation and homogenisation, to preserve the edible biodiversity of our planet. These products are often at risk of extinction! In the UK we search for British forgotten foods, to raise awareness and protect our food heritage, so that they may be rediscovered and returned to the market.

Fast life, intensive production methods and excessive legislation are the main reasons that we are losing so many of our traditional foods and drinks. With their demise we also lose centuries of expert knowledge and cultural traditions. We lose choice, flavour and the varied landscapes and wildlife associated with traditional farming. In short, we lose biodiversity.

The East Anglian region, our region consists of the counties of Norfolk, Suffolk, Cambridgeshire and Essex. It is largely rural with many farming and rural communities spread across the east of England, we have wide range of excellent food producers and produce much of the grain used in the UK.

The Ark of Taste is run by the Slow Food Foundation of Biodiversity and at the moment the food catalogue of the Ark includes almost 4000 products from all over the word and 129 of them are in UK. To see the complete list  list of ark products go to the Foundation website and to see the UK one go on our national website

Get in touch with us if you want to hear more and want to nominate a product but have a look at the criteria for inclusion first

The Chef Alliance engages British based chefs in actively championing small-scale producers, and promoting good quality local and sustainable produced food.

The Chef Alliance invites chefs who share our Slow Food ethos and are keen to work with our UK Ark of Taste programme. We encourage chefs to use seasonal forgotten foods, helping us to raise awareness of these traditionally British products. We have been forging new relationships between chefs and producers, creating the important foundations to defend our edible biodiversity.

Chef Alliance members are encouraged on using Ark of Taste products and presidia were possible and actively promote them on their menu. It is fundamental that Chef Alliance members always source quality ingredients  (local, sustainable and seasonal), that they can communicate the origin of their products and that they know the producers who supply them. These producers must be conscious of the environment, the landscape and animal welfare.

Download a copy of the Chef Alliance Regulation

Download Chef Alliance Menu sample

Get in touch with us if you want to hear more or would like to become a member of Slow Food.

Slow Food Presidia


The Presidia is run by the Slow food Foundation of Biodiversity, it is a project designed to sustain quality produce at risk of extinction, protect unique regions and ecosystems, help recover traditional methods of food production, also safeguard local animal breeds and plant varieties.

Today there are just over 500 Presidia involving over 13,000 producers in 100 countries, in the UK there are currently four Presidia, a Perry from Herefordshire, two cheeses and the latest Presidia just granted in 2016 to the Colchester Native oyster. Slow Food Anglia worked closely with Hawards oysters on Mersea Island in Essex to obtain the Presidia for the Colchester Native oyster, with part of our ongoing remit with sustainable projects and issues to obtain further Presidia for local produce, breeds and producers in the Anglia region.

Some of the main topics that Presidia cover are below and there is more information at the Presidia pages of the Foundation website


  • Organises training activities to improve the quality of the product and the sustainability of the production chain, to sharpen the producer’s sensory capabilities, help create associations between the producers involved and develop eco-compatible packaging.
  • Promotes and supports their products and their local areas, local markets, events and festivals, showcasing them during International events (such as the Salone del Gusto and Terra Madre, Slow Cheese and Slow Fish in Italy and Asio Gusto in South Korea) making them known to chefs (through the Slow Food Chef’s Alliance project) and fostering direct retail (through community supported agricultural initiatives and Earth Markets).
  • Communicates, telling the story of the products, producers and their land through all of the Slow Food Foundation of Biodiversity’s means of communication: websites, e-newsletters, publications, videos, photographic exhibitions, press office…
  • Create a platform for Slow Food Presidia producers to interact with producers in other regions or parts of the world, with chefs and retailers, experts (agronomists, veterinarians…), universities, journalists and consumers.
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