Monday I was lucky enough to visit Oloroso on Castle Street, Edinburgh. The restaurant boasts one of Edinburgh’s finest roof top views and chef Tony Singh who is a member of the Slow Food Chef Alliance in partnership with Highland Park has been celebrating Slow Food Week (18th -24th June).
This watercolour sketch shows my main course of Shetland Lamb, with soft rosemary polenta, which was absolutely delicious.
Slow Food UK was created in the 80’s to counter the idea of ‘fast food’ and what that meant to our daily lives. By providing more information about how food is produced and where it comes from the organisation encourages customers to think more about the implications of the choices they make about the food on their plates. For more information click HERE