Eat Slow Britain

Eat Slow celebrates food grown and prepared with love and consumed at leisure. The restaurants are chosen for their owners' commitment to supporting local producers, to sourcing food grown without chemicals and to creating a convivial space for diners to enjoy it. Discover menus lovingly composed from local larders, the freshest ingredients worked up into something magical and the flavours of British foods. Devon Red Ruby beef, hand-dived Lyme Bay scallops, Highland venison, partridge fresh from the Lammermuirs, roe deer from the Tweed valley and porcini, chanterelles, wood blewits from Ashdown Forest... Also featured are forty-five of Britain's best organic food producers - all of them passionate about the importance of producing delicious food without harm to animals, land, humans or the environment. They all meet the stringent food production standards of the Soil Association and are all certified organic. Each producer and restaurant is beautifully illustrated with colour photography. There is information, too, on the Slow Food Movement and links to food websites and blogs.

Alastair Sawday has been described as a 'guide-book guru' (The Times & Express), and the 'authority' on special places to stay (Daily Telegraph). His books are 'the bibles' (Country Life) and 'the benchmark for inspirational accommodation guides for a decade' (Wanderlust). The Daily Mail described him as 'a publishing phenomenon'.

Anna Colquhoun is a 'culinary anthropologist'. She trained as a chef at the Tante Marie Cooking School in San Francisco and interned at Alice Waters' legendary restaurant Chez Panisse.