First Speakers and Themes of Food On The Edge 2022 Announced

The symposium will centre around the themes of Disruption and Regeneration.  Confirmed speakers to date include  30-year-old Rasmus Monk, of Copenhagen’s Alchemist Restaurant, recently named as OAD’s Best Restaurant in Europe 2021, Paolo Casagrande of Barcelona’s 3 Michelin star Lasarte, Calum Franklin ‘the pie king’ who heads up the popular The Pie Room in the Holborn Dining Room in London and Søren Ørbek Ledet co-owner and sommelier of 3 Michelin-star Geranium, Denmark. Making a welcome return to Food on the Edge are authors, chefs and activists,  food-educator Alice Zaslavsky, Jess Murphy of Kai Galway, social gastronomy disruptor Joshna Maharaj and thought-leader on food and cities Carolyn Steel

Simon Rogan of L’Enclume will make his Food On The debut while Matt Orlando, of Copenhagen’s Amass and a Food On The Edge veteran, will also return for FOTE 2022. 

Founder of Food On The Edge, and restaurateur JP McMahon, said “??The last two years have seen massive disruption in our industry and our global food system in general. Much of this disruption has negative consequences for our food culture, for example, the closure of restaurants and farms, leading to an exodus of people from our industry. This haemorrhaging will have a lasting impact on the growth and development of the unique food cultures we create all over the world through food. However, not all disruption is negative in terms of its physical consequences. The way in which we conceive disruption can force us to reconsider the ways in which we have acted previously. Often a disruptive event can cause us to reflect for the better and bring about periods of regeneration. In this way, disruption and regeneration are inextricably bound together.

This year’s Food On The Edge looks at the ways in which ideas of disruption and regeneration can change the way we think about our industry, especially the ways in which food is produced and consumed. While many past practices will fade or fall away with the passing of the pandemic, many new practices will surface, germinate and grow because of what has happened over the last two years. The Covid pandemic has forced many of us to reconsider what words like sustainability and gastronomy mean and how we might reconfigure them anew.”

JP goes on to say, “I hope this year’s FOTE allows us to reflect on a greater level why we do what we do every day when we cook and serve food. I hope we reconsider the ways in which our industry has been disrupted and reassess the way in which we can grow again in a better manner. Regeneration acts as a potent symbol for the formation of many new ways of changing our food culture and allowing more people to embrace their own food sovereignty and make food a pivotal part of their lives.”

Food On The Edge 2022 Early Bird tickets on sale now €250 for two days including lunch on both days.  Tickets can be purchased via Closing date for Early Bird tickets 2-day tickets is 30th June. 

More details of the event this year will be announced in the coming months.  Key partners and sponsors of Food On The Edge 2022 are Gather & Gather, Airfield Estate, La Rousse Foods, San Pellegrino and Dun Laoghaire Rathdown County Council.

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