About Us


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About Us

Our Ethos, Our Root’s

When the Sloe Kitchen was being formed we decided to have a clear root in a movement that has three main goals: taste education, defence of biodiversity and healthy interaction between food producers and customers. Inspired by the Slow Food Movement founded by Carlo Patrini and these goals we built the foundation to our companies ethos. We take pride in knowing our suppliers, and stand by a firm belief that seasonal is best. We hold an unyielding dedication to sustainability as we understand that working within an eco-friendly template is the most positive and productive way forward in today’s environment.

We envision each one of our events as both an opportunity and a responsibility. It’s our opportunity to make a positive difference within the industry, and our responsibility to nurture the global community for future generations. By rethinking the way we shop, we’re contributing to the sustainability of our environment and supporting organisations, charities and communities that are leading the push for a better, cleaner world.

Jean Clara Fader

Is the Sloe Kitchen Founder and Head chef.

Jean Claras culinary background is exciting and wholesome. Her career started in the Michelin star restaurant St John Smithfield, this is also where her culinary skills were truly honed. She trained at the renowned Leith’s school of food and wine and has worked doing events around London and abroad. 

“My memories of growing up on a farm in the west coast of Ireland is where my belief of ‘head to toe’ cooking was seeded and both my Peruvian and English heritage is where I draw my inspiration. My menus and dishes are here to visually impress but bring a nostalgia to the table with a plethora of traditional dishes and when I discovered the Slow Movement I decided to truly embrace its ethos and forge a future in the movement.”

Cecilia Barbieri

Ceci is our head of Events, as well as our head sommelier

Ceci had been restaurant manager for 5 years which culminated in over seeing the opening of two restaurants, one in Mayfair and one in Westbourne grove and b efore entering into the world of hospitality she had already established herself in the management of performing arts working in such places in La Scala. She also happens to be a natural Chef having grown up in Parma Italy with a family who live and breath good food.

“Ciao a tutti,

Firstly, I am 100% Italian and 100% a Londoner! That kind of explains me as a person (don’t question the maths). I’m lucky that my origins have not only gifted me a great foundation for food but has truly engraved how powerful the seemingly simple action of sitting around a table with family or friends has always been. It’s one of the reasons why I’ve decided to join the Sloe Kitchen family, I believe we have the opportunity to stop time and in an instant enjoy an infinite moment of joy. That ability of making people happy, is why I love my job.”

“A fast approach tends to be a superficial one, but when you slow down you begin to engage more deeply with whatever it is you’re doing.”  — Carl Honoré