Slow Food Youth Network hosted a sensory supper at the Project Cafe in Glasgow on 4th, February taking us on a sensory experience through Scotland’s terroir and it’s relation to the delicious food we produce. The dinner was sourced from fabulous local producers including sourdough and beremeal bannocks from Freedom Bakery, a variety of cheeses from Dunlop Dairy, seasonal vegetables and fruit from Locavore, organic pulses from Greencity Wholefoods, and sea salt from Hebridean Sea Salt.
Many thanks to Ewan at Scotch Broth Events for taking us all on a sensory experience through Scotland’s delicious food. He started by introducing Scotland’s terroir through smoked sea salt, heather, and scents reminiscent of rain and foliage. We did a quick test to see if wee had any ‘supertasters’ in our midst and explained how this may inform our preferences to certain foods. He then took us on a journey through the Dunlop Dairy cheeses and finished with a pairing of wine and jazz, with a little experiment to see whether different music informed our experiences of the wine we were tasting.
The dinner was a part of the Centre for Contemporary Art’s Cooking Pot programme, which is building a community of people who are passionate about food – making, sharing, eating and enjoying.