Last night I experienced my first slow food event.  Ironically I was dashing about trying to sort the kids out before I went.

The event was the first for the Cheshire region and offered a "Cheshire Ploughman’s Tasting" held in a barn at the Spitting Feathers Brewery in Waverton, Chester.  An impressive range of slow foods was showcased.  We grabbed rich, fresh breads from the Food for Thought Bakery in Crewe, smothered it with Charlie’s farm butter from Weaverham, topped that both fruity, creamy cheeses from Anne Connolly of Malpas and rich, home-made pates from Katie Cooks of Wilmslow.  An organic side salad from Roots of the Earth in Poole complemented our plate which was washed down with either Windsor’s apple juice from Willington or, for me, one of a range of beers from the micro-brewery on the farm.   We were offered the opportunity to buy products direct from the producers after our meal - we indulged in a fab pasta sauce from Eliot Green’s School of Cookery with labels made by the local school as well as all the ingredients for a great ploughman’s.

The Slow Food movement which was started in Italy has gained momentum, campaigning for great tasting food which is sourced locally and is produced in a sustainable way, minimising both impact on the environment and artificial intervention.  And there is no obsession with the perfect shaped veg.

The event last night contributed to growing that momentum and establishing a local heart to the concept.  We met some great enthusiasts as we discussed the ethos of slow food over huge crusts of bread and lively cheese.  However, the fact we attended illustrates that we are already advocates.

One of the critical objectives of the movement must be education, particularly among children whose early eating habits establish long-term behaviours and choices.  There were a couple of children there who seemed to be tucking in with as much enthusiasm and it would be great to see more events designed around kids.  Our local school is currently considering the sourcing of ‘slow’ food for school dinners, discussing how local producers can bring produce to a hub which is then delivered to the school kitchen.  I think that the Slow Food movement is going to be an essential part of our Cheshire community, working with our kids to get them more involved too.  I’ll raise my glass of organic beer to that.

The Slow Food movement is about taking the concept to local areas.  Each local branch establishes a community offering tailored events.  The communities are developing organically, gently finding their feet and building a proposition based on a strong belief in local, organic, great tasting food.   Why not get involved early and join your local group?  Visit http://www.slowfood.org.uk/