Appointed as part of the dramatic restructuring of Slow Food UK at the beginning of the year, Catherine was able to give us a valuable first had account of why the previous model hadn't succeeded and the the improvements (some of which had already been noted by members) that the new structure brings. Notable developments include the attraction of a significantly larger number and diversity of sponsors & patrons. Amongst our new sponsors Balvenie Distillery & Sheepdrove Organic Farm are probably the most high profile names, while our patrons now include such notable figures as; chef & star judge on Great British Menu, Pru Leith and Craig Sams of Green & Black's Chocolate.

Local convivia will now see much more in the way of practical support from Slow Food UK. A new handbook with practical advise on everything from hosting the a great stall at a farmers market to issuing a great press release will be with every convivium leader by the end of Ocotber. Every convivium member will now will now receive a monthly newsletter direct from Slow Food UK with some of the best food journalism available in the UK, as well as keeping us up-to date with what's going on in other convivia. The technical issues regarding the Slow Food International newsletter which should reach every member, but seems to be missing the UK currently are also being addressed (you can download a copy from our downloads section.

Henry Hoffman was able to give us a fascinating glimpse into life at the University of Gastronomy, in Bra. He is the first person from the UK to complete the 3 year degree there and told us what inspired him to take the course, what it involved and give us a hearty recommendation about taking the course should time & finances allow!