Graysons and Slow Food in the UK are collaborating to support the Ark of Taste, the International “At Risk Register” for rare and heritage varieties of crops and breeds.
There are currently more than 150 rare varieties of crops and breeds in the UK and more than 4,500 recorded worldwide.
Graysons have nominated products to the Ark and ensured that these products come through our supply chain and are used throughout our units. These include Blenheim Orange Apple, Laxtons Superior Apple, English Ewes Milk Cheeses (Berkswell) and English Raw Milk Cheeses (Stichelton). We continue to work to nominate other rare and at risk produce and breeds in our commitment to these fantastic quality products.
Graysons will be utilising the Ark Products on their menus throughout their portfolio. Including our commercial venues such as the British Library, the Royal Over-Seas League, and Rooms on Regent’s Park.
Barry Nichols, Graysons Executive Head Chef said “We see the support and use of Ark products as part of our core values: that we can support our food heritage in a tangible and sustainable way’’.
As part of our commitment to the Ark of Taste Graysons are producing chutney to made with Blenheim Orange apples, preserving what is otherwise a seasonal fruit, sustaining British orchards and delivering a fantastic tasting product for retail throughout our units.
Shane Holland, Executive Chairman of Slow Food in the UK says “The Ark of Taste is critical to maintaining a wider pool of genetic diversity, crucial in these times of climate change and increased pests and crop disease. Graysons’ support of Ark apples for example means that these products remain viable against a backdrop of 70% of all the apples we eat coming from just three varieties.
British farming, and with it the landscape that we all enjoy, have never been under so much stress and uncertainty. Working with Graysons to source Ark products which are indigenous to the area of their sites, means that genuinely local food will be served, which will in turn return income to the communities where they operate”
Barry Nichols has also joined the Slow Food Chef Alliance, a roll-call of Chefs which include Michel Roux, Giorgio Locatelli and Raymond Blanc who all have committed to using Ark of Taste Products.
Slow Food is also working in partnership with Graysons supporting food events at our sites with food education and food markets as part of the wider Graysons offer.