Slow Food Scotland
Good, Clean and Fair
SLOW FOOD SCOTLAND (SC045764) TRUSTEES REPORT AND FINANCIAL STATEMENT FOR YEAR ENDING 31/07/25
ABSTRACT
Summary of Slow Food Scotland Trustee Report and Financial statement for 2024/25
The membership has dropped slightly, and the local groups and the virtual group have continued to run activities across the Slow Food project areas.
The accounts show the spending constraints and self-funding events have continued to stabilise the financial position.
OSCR Submission for Year ending 31[st] July 2025
Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ
Good, Clean and Fair
Slow Food Scotland
At our AGM on 20th May 2025, Donald Reid resigned as Chair. Following this change, we elected existing Trustees into new roles, and elected 2 new Trustees to the board. The board now stands as follows:
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Amy Rankine – Elected Trustee 1st November 2015, elected Secretary 28[th] June 2023, elected Chair 6th October 2025
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Walter Mowat – Elected Trustee 1st November 2015, elected Secretary/Treasurer 13th January 2016, resigned as Secretary 28[th] June 2023, resigned as Treasurer 20th May 2025
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Mike Wilson - Elected trustee 8[th] December 2019, elected Treasurer 6th October 2025
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Jill Blair – Elected Trustee 28[th] June 2023, elected Secretary 6th October 2025
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Daniel Gotts - Elected Trustee 20th May 2025
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Jackie Hogg - Elected Trustee 20th May 2025
Recent Board Members
- Donald Reid – Elected Trustee 1st November 2015, elected Chair 13th January 2016, Resigned as Chair 20th May 2025
Formal business address
- 19 Mansionhouse Road, Edinburgh EH9 1TZ
Bank details
- Slow Food Scotland has a current account with the Co-operative Bank with four named authorisers being Walter Mowat, Donald Reid, Mike Wilson and Federico Lubrani. Two signatures are required for any outgoing transactions.
Solicitor
- There is no solicitor for Slow Food Scotland.
The Slow Food Scotland independent examiner for the year ending 31[st] July 2025
- Iain Bradley, 2 Ravenscroft Gardens, Edinburgh, EH17 48RP
Registered charity
- SC045764
Charity Name
- Slow Food Scotland (also known as Slow Food Alba. Slow Food Alba is an alias defined in the constitution – it is not a separate entity.)
Trustees’ Annual Report
Structure, Governance and Management
Constitution
The Charity is a Scottish Charitable Incorporated Organisation (a SCIO). It was registered in its current legal form on 31[st] July 2015. Slow Food Scotland (SFS) was created when Slow Food in the UK (SFUK) devolved most of its activities to the individual UK countries. Slow Food in the UK continues as a
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Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ
Slow Food Scotland
Good, Clean and Fair
coordination point and a reporting channel for the Global Slow Food movement. It also provides services, primarily administration of the membership, for each of the countries.
It has a single tier structure and as such the trustees are members of the charity.
Appointment of trustees
The trustees have either been elected at a general meeting or co-opted by the board. The board meets quarterly.
Election as a trustee is open to any member of Slow Food resident in Scotland or assigned to one of the local Scottish Slow Food groups. Trustees are elected at an AGM meeting held during the last calendar quarter of the year. There is a maximum of 12 trustees of whom no more than 8 can be elected from the membership and no more than 4 additional can be co-opted from within or outside the membership. There are currently 6 elected trustees.
Objectives and Activities
Charitable purposes
SFS promotes the Slow Food agenda at a country level and also coordinates the activities of the SFS local convivia, which are independent. The formal designated charitable purposes are as follows:
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a) The advancement of education through the coordination of Scotland-wide food-related educational activities, support to local food networks and providing links with other communities around the world.
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b) The advancement of environmental protection or improvement through seeking to safeguard sustainability and biodiversity across the whole food system
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c) The advancement of heritage and culture through preserving and protecting endangered food and linked food traditions and activities
Activities
The charity engages with organizations, government bodies and local Slow Food convivia to promote the Slow Food principles aligned to the charitable objectives as follows:
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a) Advancement of education – running events to illustrate the benefits of good, healthy and ethically produced food across all aspects of society from school children to adults and organisations. The Taste Adventure project is aimed at children, encouraging them to explore food through their senses.
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b) The advancement of the arts, heritage, culture and science – establishing awareness of products, breeds and techniques that are at risk of being lost through modern commercial practices, again across a wide range of people, restaurants and chefs and other organisations. Two projects, Ark of Taste and Cooks’ Alliance, highlight potentially disappearing products and draw them to the attention of chefs and restaurants.
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c) The advancement of environmental protection or improvement – influencing organizations and running projects to highlight how traditional techniques can not just be more healthy but also be more environmentally friendly. Ark of Taste illustrates the value of traditional products and techniques that suit the local climate and terroir.
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Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ
Slow Food Scotland
Good, Clean and Fair
Achievements and Performance
During the year the overall Scottish membership has dropped slightly to 164, from 166 the previous year. The Network Group continues to meet, providing a link for strong communication between the Slow Food Scotland board and the local and virtual groups, the Ark of Taste, and the Scottish Cooks’ Alliance.
The number of local convivia remains at 4, including the Virtual group which will be hosting another online event later in 2026.
Aberdeen has seen an increase in their number of members, and successfully relaunched the World Buttery Championship in 2024. Edinburgh has hosted events which have included themes such as Ark of Taste potatoes, and heritage grains and sourdough. Glasgow continues their work producing a local sustainable food guide as well as hosting Slow Food events throughout the year. Slow Food Glasgow members have also attended international events including Slow Food Terra Madre and the Slow Beans Network event, both hosted in Italy.
Slow Food Berwick, technically part of Slow Food England, remains a guest convivium and we continue to involve Berwick in our activities and remain in contact with their committee.
Below are some of the activities aligned to the charitable objectives:
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The advancement of education
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Slow Food Edinburgh hosted an East and West fermentation event where guests explored the benefits of fermentation for people and the planet. Chef Kaori Simpson, proprietor of Harajuku Kitchen, shared some of her personal stories of growing up with delicious Japanese fermented pickles, introducing us to fermenting techniques from the East. Vivian Maeda is a passionate food educator who explained the health benefits of fermented foods, introducing us to fermented snacks and a drink from the West. Guests were provided with information and recipes to enable them to try fermenting for themselves at home.
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Slow Food Glasgow planned and delivered two specialty beer and cheese pairings at an independent wine bar and shop, Made from Grapes. Over the two events, Slow Food Glasgow introduced Dunlop Dairy and Errington Cheese who each presented six artisanal farmhouse cheeses, and four local breweries, Dookit Brewing, Simple Things Fermentation, Epochal Brewery, and Up Front Brewery, showcased Glaswegian smallbatch craft beers. Producers shared their production processes, connecting attendees to local food culture.
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Slow Food Edinburgh hosted a butchery masterclass with master butcher Gordon Newlands where guests learned about sustainable, home butchery with hands-on techniques. The step-by-step butchery demo showed how to break down a lamb carcass with tools and techniques adaptable for the home kitchen. Discussion took place about flavourful value cuts and how whole-animal butchery supports ethical, sustainable food practices.
● The advancement of the arts, heritage, culture or science
- The Ark of Taste is our primary project to protect food heritage, identifying products that are falling out of general use and in danger of becoming extinct. The Ark of Taste records products in danger and promotes their use to chefs and cooks and to the general public. Slow Food and Ark produce featured at a range of different events across Scotland this
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Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ
Slow Food Scotland
Good, Clean and Fair
year, presented by our Ark of Taste project leader, Wendy Barrie.
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Slow Food Scotland hosted a gathering for members, supporters, and friends at Errichel Farm in Perthshire to celebrate a decade of the Slow Food movement in Scotland. The event included a visit to the Ark of Taste Orchard and a shared lunch made with heritage ingredients. Speakers Anja Baak (Great Glen Charcuterie) and John Hancox (Scottish Heritage Fruit Trees) emphasised that preserving food protects biodiversity, sustains communities and honours our connection to the land.
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Ark of Taste project leader Wendy Barrie is a driving force in the delivery of the Scottish Bread Championship and the Scottish Festival for Real Bread hosted at Bowhouse, in Fife. The Championship encourages the use of Scottish heritage grains and there was great interest shown. Slow Food Scotland Trustee Walter Mowat and Slow Food Scotland Cooks’ Alliance member Neil Forbes were part of the judging panel, giving freely of their time.
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Slow Food Aberdeen relaunched the World Buttery Championship following a hiatus since 2018. The competition had categories for commercial bakers as well as home bakers, and celebrated the traditional method and ingredients of an Aberdeen buttery. Entrants were required to follow a traditional recipe using only flour, water, butter, and/or lard, with no modern palm oil, additives, or vegetable oil substitutes. The traditionally produced buttery has been classified as an ‘endangered heritage food’ and is now included in the Ark of Taste. Following the success of the 2024 Championship, Slow Food Aberdeen hosted a buttery masterclass, and the competition will return in 2026.
● The advancement of environmental protection or improvement
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In September 2024, Slow Food Scotland received 2 delegate places to the biennial Terra Madre Salone de Gusto food festival. The delegates sent were Amy Rankine (Secretary, Slow Food Scotland) and Eric Kostadinov (a Cooks’ Alliance member’s chef). The theme for Terra Madre Salone del Gusto 2024 was "We Are Nature". Held from September 26-30 in Turin, Italy, the event called for a "gentle revolution" to mend the relationship between humans and nature through food, focusing on agroecology, biodiversity protection, and sustainable food systems. On their return, Slow Food Scotland hosted a dinner event where they could talk about their experience and pass on their learning to others.
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The Slow Farms initiative was formally launched at Terra Madre in 2024, with Slow Food Scotland supporter Uradale Farm in Shetland being the first Slow Farm to be named. The farm is home to native Shetland sheep and native Shetland Kye cattle, which are reared in a semi-wild system, grazing naturally on diverse pastures.
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Slow Food Scotland has long campaigned for the use of local, organic, and biodiverse produce and regenerative farming, with its accompanying benefits for climate control. It also campaigns against intensive, large scale industrial farming that relies on fertiliser and poor animal welfare to maximise profit and which contributes adversely to the deteriorating climate situation.
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Slow Food Scotland continues to engage in advocacy work aimed at improving environmental and food system outcomes. As part of this, the charity collaborates with a range of partner organisations, including supporting the ‘Off the Table’ campaign, which seeks to end the practice of salmon farming due to its environmental impacts.
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Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ
Slow Food Scotland
Good, Clean and Fair
Slow Food Financial Statement Accounts for the year ending 31[st] July 2025
Slow Food in the UK context
The Slow Food UK countries are under constant pressure from Slow Food International to rationalise into a single UK organisation (which would be dominated by England with by far the largest membership) or possibly membership being run directly from Italy. All the countries including England are resisting this vigorously. The Slow Food International argument is that the administration of 4 countries plus the UK is a larger overhead than a single entity. Slow Food International is also coming under financial pressure and is asking for greater contributions from the countries, which would have to come from a combination of increased membership and unrestricted donations. To achieve this and maintain the current individual country status, it was agreed that Slow Food in the UK would grow membership by 10% per annum over the next 3 years and provide additional funds to SFI each year of €5000 over the next three years. Slow Food Scotland has to take its share of these targets.
Slow Food Scotland Accounts for the Year ending 31st July 2025
There was little activity during the year, with the AGM in Errichel being the only expenditure. Although it was self-funding and met the quorum requirements, it did not meet the agreed minimum expenditure with Errichel and SFS had to meet to cover the shortfall. The SFS Financial position shows that there is a deficit of £309 for the year, with reserves of £3,313 of which £1770 is reserved for committed project use. The committed reserves have subsequently been reduced by £500 for agreed Orkney Boreray support which will appear in the 2025-26 year’s accounts.
As previously, events such as the AGM have been to a large extent self-funded. Travel costs have been eliminated, with volunteers bearing any costs themselves and expenditure limited to non-discretionary items.
A membership revenue distribution over the next three years is not expected. Events will continue to be very carefully controlled and where possible, will remain self-funding and monitoring of expenses will remain. SFS (and SF in the UK) will also continue seeking donation and fund-raising opportunities.
SFS met its financial obligations during the year and the board expects to meet its financial obligations in the year 2025-26.
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Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ
Slow Food Scotland Good, Clean and Fair
Receipts and Payments Accounts
Approved by the Trustees and signed on their behalf by: 06/04/2026
Walter Mowat, Treasurer on
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Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ
Slow Food Scotland Good, Clean and Fair
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No trustees received fees for their services during the year.
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No expense payments were made to trustees unless pre-approved and with supporting documentation.
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All significant expenses are agreed in advance by the board.
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All bank withdrawals were authorised by two of the trustee signatories.
Going Concern
The company has previously depended primarily on funding from members’ subscriptions and supporters’ donations, both of which have continued to decline. The central costs of administering these and other central costs will likely mean that again there will be no revenue from this source for the next few years. The Trustees believe they have taken appropriate measures in relation to cost control and to increase income from fund raising and increasing membership. On the basis of projections for the year ended 31 July 2026, the Trustees consider that Slow Food Scotland will be able to meet its liabilities as and when they fall due.
Declaration
The trustees declare that they have approved the trustees’ report above.
Signed on behalf of the charity’s trustees
Signature(s)
Full name(s) Amy Rankine Jill Blair ~~PS~~ Position (e.g. Chairperson Secretary Chair) ~~i~~ Date 08.04.2026 08.04.2026 ~~ee ee~~
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Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ
Slow Food Scotland Good, Clean and Fair
INDEPENDENT EXAMINER’S REPORT TO THE TRUSTEES SLOW FOOD SCOTLAND
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Registered in Scotland as a SCIO, No. SC045764. Address, 19 Mansionhouse Road, Edinburgh EH9 1TZ