September 28 at the Borough Market, Slow Food Bigorre Convivium and London Slow Food members came together for doublon’s debut appearance on the other side of the Channel. Michelin star chef Alexis Gauthier, owner of the Roussillon restaurant in London, and Gerard Bor, member of French Academy of Culinary Arts, showcased the exceptional mutton produced in the French Pyrénées; the appellation d’origine controlee Barèges-Gavarnie. Farmer Sharp from Borough Market who specialises in Herdwick mutton was also on hand.

Barèges Mouton Presidium
The high valley of the Hautes-Pyrenees in France is a sort of enchanted place; the Barèges ovine breed is born and bred among these magnificent peaks. About 30 years ago, a mere 4-5 breeders saved these sheep from extinction; the breed subsequently received an AOC designation.

The mountain pastures are the sheep’s natural environment. Their fleece is thick, they have a light bone structure and have adapted to steep slopes. Mountain herbs constitute the principal nourishment for the Barèges breed and give a delicate flavour to the meat; the flesh is bright red, firm to the touch and lightly streaked with fat.
The doublon is a castrated male with a minimum age of 18 months that has spent two summers grazing freely in the high mountain pastures from which its name originates. The brebis de boucherie is a female aged between 2 and 6 years that has spent at least two summers in the high pastures.

Slow Food France was founded in 2003: thousands of members are assembled in almost 40 Convivia throughout the nation. At present there are eight French Presidia: from the Coucou de Rennes Chicken to the Roussillon Dry Rancios Wine, all the regions are represented. The national board always works in cooperation with the Foundation of Biodiversity to develop each project and the Mouton de Barèges Presidium is one of the more recent. From the start of the project, Slow Food France aimed to sustain this rare product by supporting its presence in London, where it feels assured it will be widely appreciated.

For more information:

http://www.slowfood.fr/france/00002292fr.html

Slow Food France lauraATslowfoodDOTfr
Slow Food London silvijaATslowfoodlondonDOTcom

Slow Food London began in 1998 as the Forager convivium and is now one of the most active local chapters in the world. As the local expression of the Slow Food philosophy, it is a voluntary, non profit association, representing more than 500 members in the greater metropolitan area. In addition to the many educational and pleasurable events that Slow Food London hosts, it is regularly invited to host events for organisations, working directly with small farmers and producers within the greater London area, throughout the British Isles and as part of its international exchange programme. Since 2000, Slow Food London has worked in partnership with the regional convivia to enable British farmers and artisan producers to participate in the movement’s key international events, the Salone del Gusto, Cheese and Terra Madre, effectively working with government departments and agencies to ensure increased support.
Silvija Davidson, Slow Food London Convivium leader: email silvijaATslowfoodlondonDOTcom;

Slow Food UK is the movement’s seventh national association and a dedicated office will open in Ludlow, Shropshire, later this year. It is a not-for-profit limited company set up to manage the growth and development of the movement in the UK.  There are currently more than 2000 members across the length and breadth of the country, organised into 41 active local groups called convivia.  Each convivium is different, but all have the aim of celebrating and protecting the traditional foods of their region, giving visibility to small-scale farmers, fishermen, growers, breeders and artisan producers.

To date, there are six Presidia in the UK: Artisan Somerset Cheddar, Gloucester Beef, Single and Double Gloucester Cheese, Three Counties Perry, Cornish Pilchards &
Sardines and Fal Oysters.

Fiona Richmond, Slow Food UK Co-ordinator: E-mail: f.richmondATslowfoodDOTcom;

Web: http://www.slowfood.com