Food On The Edge 2019 to be hosted in Galway as First Round of Confirmed Speakers are Announced | #FOTE2019

Food On The Edge, the respected global food symposium will take place for the fifth consecutive year in Galway, Ireland, with dates confirmed as the 21st and 22nd of October.

Leading international chefs such as Alex Atala, Ben Shewry, Leonor Espinosa and Daniel Giusti are among the confirmed speakers so far for 2019.

JP McMahon, founder-director of FOTE, said, “We’re delighted to announce that Food On The Edge is being held in Galway again in 2019 as well as some of the fantastic speakers who will be attending. We select our speakers for their talent and commitment to changing how we eat and cook our food, as well as how we think about the future of food. We have a very exciting and diverse lineup this year. Our theme this year is migration, with regards to how food travels and how that affects people’s perception of food. We will also carry forward previous themes, as well as bringing back past speakers”.

The two-day programme of 15-minute talks, panel discussions, masterclasses and networking activity, with an artisan food village showcasing the best of Irish and West of Ireland food produce, will take place on the 21st and 22nd of October in Galway city, with the venue to be announced. A special one-day FOTE event will take place in London in May, while a FOTE chefs dinner will take place in Dublin in August. Both events aim to spread the core message of FOTE.

Speakers for this year’s October event include Alex Atala, who became a household name through the Netflix show Chef’s Table and is Brazil’s most influential chef, renowned for championing Brazilian cuisine. Atala’s restaurant in São Paulo, Brazil, D.O.M., was named the 30th Best Restaurant in the World in the coveted World’s 50 Best Restaurants list 2018.

New Zealand-born Ben Shewry of Attica restaurant, Melbourne will also travel to Galway this October. Like Atala, Shewry is well-known for his appearance on Chef’s Table. Attica was recognised as the top restaurant in Australia and the 20th Best Restaurant in the World at The World’s 50 Best Restaurants awards 2018. Leonor Espinosa of Leo Cocina y Cava restaurant in Bogotá, Columbia is also due to take the the stage in Galway. Espinosa was named Latin America’s Best Female Chef in 2017 and has been cited as being crucial in bringing Colombian cuisine to an international stage.

Food Education is an important topic discussed at FOTE over the last two years, with the Food On The Edge Schools Project being launched this year. Connecticut chef, Daniel Giusti, who was previously head chef of Noma in Copenhagen, will speak about this theme as Giusti left his role in Noma to set up Brigaid, a project which works to put professional chefs into public schools to transform and rethink school food.

Early Bird Tickets for FOTE are currently available at a reduced rate of €350 until the end of June which includes admission on both days, lunches, and entertainment on both nights. Instalment plan payments are also available.

To buy tickets and for more information on instalment payments see www.foodontheedge.ie. Follow the official hashtag #FOTE2019 for regular updates.

FOTE2018 Programme Launch

 

JP Mc Mahon, #FOTE2018 director, pictured at the programme launch of Food On The Edge 2018 and Culture Night 2018, outside the O’ Donoghue Centre at NUIG on Friday. Photo Declan Monaghan

Click here for official Photos from the #FOTE2018 Programme Launch Event here  

Photographer Declan Monaghan

Food On The Edge 2018 Schedule is Officially Unveiled at a Programme Launch Event in NUI Galway on Culture Night

The programme outlining the schedule for the 2018 edition of the Food On The Edge international symposium, incorporating two days of 15-minute talks, panel discussions and masterclasses, was officially unveiled at a programme launch event to coincide with Culture Night on the 21st of October in the O’Donoghue Centre, NUI Galway, Ireland.

Food On The Edge creator and director JP McMahon said, “I am delighted to be at NUI Galway launching our programme for this year’s Food On The Edge. We have speakers from all over the world descending on Galway in four weeks time and we look forward to showcasing the city to them. The university is a great place to host Food On The Edge and to further cement the relationship between the university, the city and the county.”

The programme reveals that both days of Food On The Edge 2018, on Monday the 22nd and Tuesday the 23rd of October, will open with JP McMahon in conversation with this year’s joint MCs, chefs Matt Orlando (AMASS, Copenhagen) and Sasu Laukkonen (Ora Restaurant, Helsinki).

 

Further ‘Conversations’ — a new theme for this year — are on the line-up including with chefs Esben Holmboe Bang (Maaemo, Oslo) and Jordan Bailey (Aimsir at The Cliff at Lyons, Kildare, Ireland) on mentorship (Monday, 9.45am); Irish chefs Andy McFadden (Glovers Alley) and Neven Maguire (MacNean House) also on mentorship (Monday, 12.15pm); the overall winner of the San Pellegrino Young Chef of the Year 2018 Yasuhiro Fujio (La Cime, Osaka) with chefs Takashi Miyazaki (Ichigo Ichie and Miyazaki, Cork), JP McMahon and Killian Crowley (Aniar Restaurant, Galway) on ‘Learning from Japan’ (Monday, 2.50pm); and British food writer and author Joe Warwick, the author of bestselling Where Chefs Eat, on ‘Rating, Ranking & Rewarding Restaurants – What’s Best?’ (Tuesday, 11.40am), with many other ‘Conversations’ also on the line-up across both days.  

Food On The Edge is being dedicated this year to the memory of the late American chef and food journalist Anthony Bourdain who died in June. On day one at 9.30am, Nathan Thornburgh — Bourdain’s partner at Roads & Kingdoms, the producers with CNN of the celebrated TV programme Parts Unknown — will be presenting a reflection on five years of thinking about the future of food, writing and television with Anthony Bourdain in a ‘Food Story’ entitled ‘What Food Meant to Anthony Bourdain’.

The renowned Spanish chef Andoni Luis Aduriz (Mugaritz, San Sebastian) will present a ‘Food Story’ on the topic of ‘Future Growing Environments’ (Tuesday, 9.15am); Helena Puolakka (Aster and Skylon, London) on ‘Working with all my Senses’ (Monday, 12.35pm); Paul Ivic (Tian, Vienna) on ‘From the Soil to the Kitchen to our Soul’ (Monday, 5.15pm); Skye Gyngell (Spring at Somerset House, London) on ‘Adapting with Age’ (Tuesday, 10.25am); Lars Williams (Empirical Spirits, Copenhagen)  on ‘Cultivating Innovation – Fermentation, Koji, Booze & Distilling’ (Tuesday, 3.05pm), with further ‘Food Story’ talks also on the line-up.

A number of speakers will be addressing the symposium’s overall ‘Future of Food’ theme as a topic, namely Portuguese chef Alexandre Silva (LOCO, Lisbon) (Monday, 11.45am); British chef Douglas McMaster (Silo, Brighton) whose topic is ‘Waste of the Failure of the Imagination’ (Monday, 5.30pm); Mexican chef Jorge Vallejo (Quintonil, Mexico City) on the topic of ‘Urban Agriculture in Mexico City’ (Tuesday, 11.05am); and Joshna Maharaj (Moody’s Delicatessen & Provisions, Boston) whose topic is titled ‘Take Back the Tray’ (Tuesday, 3.25pm).

A Panel Discussion on the topic of ‘British Food Now’ with chefs Clare Smyth (Core, London), Nathan Outlaw (Restaurant Nathan Outlaw, Cornwall and others), Luke French (Restaurant Jöro, Sheffield) and Paul Cunningham (Henne Kirkeby Kro, Denmark) will be moderated by the award-winning food writer Diana Henry on Monday at 10.55am. A second Panel Discussion on the topic of ‘Irish Chefs Abroad’ with Kevin Burke (The Ninth, London), Aidan McGee (Corrigan’s, Mayfair) Marguerite Keogh (The Five Fields, London) and Danni Barry (Clenaghans, Craigavon) will be moderated by Ruth Hegarty (Chef Network) on Monday at 4.45pm.

An ‘Action-Reaction’ theme is returning this year and will be addressed by speakers including chef Vladimir Mukhin (White Rabbit, Moscow) (Monday, 10.05am); and chef Duncan Welgemoed (Africola, Adelaide, Australia) whose topic is ‘The Death and Rebirth of our Chef Culture’ (Monday, 12.00pm), among others.

New to Food On The Edge this year is a series of hands-on Masterclasses for delegates which will be led by selected speakers including Matt Orlando (By-Product Cooking, Monday at 2.20pm); Joshna Maharaji (Social Gastronomy in Public Institutions, Monday at 4.30pm); Sasu Laukkonen (Cooking with Local Produce, Tuesday at 11.05am); Douglas McMaster and Dan Gibson (100% Waste-Fee – Zero Recycling, Tuesday at 2.15pm); and Nicole and Bartek Pawlukojc (Food & Local Community, Tuesday at 4.25pm). These sessions will accommodate up to 50 people.

Delegates to Food On The Edge will get to experience an Artisan Food Village that will showcase food and drinks from more than 60 top Irish producers.

The 2018 Food On The Edge venue is the Bailey Allen Hall at the National University of Ireland Galway (NUIG), Ireland. The masterclass sessions will take place in the O’Donoghue Centre next  door. The symposium on the 22nd and 23rd of October will be a mix of 15-minute talks by speakers, panel discussions and hands-on masterclass sessions. The event will start at 9.00am on both days, with registration opening from 8.00am.

A two-day ticket for Food On The Edge costs €350 and can be purchased online on the official website www.foodontheedge.ie.

Gather & Gather is a principal partner of Food On The Edge this year, with Estrella Damm and San Pellegrino returning as major sponsors. For more information see www.foodontheedge.ie, follow the official hashtag #FOTE2018 and @FoodOnTheEdge for regular updates.

Early Bird Ticket Rate for Food On The Edge 2018 Closing Soon

Only days to go for purchasing Early Bird tickets for Food On The Edge 2018, with the special, reduced-priced offer due to end on the 31st of August.

A two-day Early Bird ticket for Food On The Edge 2018 costs €300, which includes access to all talks plus lunches and entry to the wrap party. A full price two-day ticket from the 1st of September will be €350.

The global food symposium is taking place on the 22nd and 23rd of October in Galway, Ireland. Organisers say tickets are selling fast, with a sell-out show last year and the year before.

Food On The Edge creator & director JP McMahon said, “I would encourage people to get their ticket early. We have an excellent line-up this year and tickets are going to be in high demand. More names are being announced in the coming weeks, some of whom are highly anticipated and will draw some interesting debate and discussion.”

To mark Food On The Edge being dedicated to the memory of the late Anthony Bourdain, Nathan Thornburgh — his partner at Roads & Kingdoms, the online publication and producers with CNN of the celebrated TV programme Parts Unknown — will speak on the topic of ‘What Food Meant to Anthony Bourdain & Why it Matters’. His talk will provide a reflection on five years of thinking about the future of food, writing and television with Anthony Bourdain.

The overall winner of the San Pellegrino Young Chef of the Year 2018, Yasuhiro Fujio from Japan, will take part in a conversation with Takashi Miyazaki of Ichigo Ichie and Miyazaki restaurants in Cork and JP McMahon with Killian Crowley, chef de partie at Aniar Restaurant, Galway, who represented Ireland & the UK at the San Pellegrino Young Chef 2018 finals.

The Early Bird two-ticket rate for Food On The Edge of €300 ends on the 31st of August, after which the Full Price two-day ticket rate kicks in of €350. Tickets can be purchased online on the official website www.foodontheedge.ie.

A new theme for Food On The Edge this year is ‘Conversations’ to run in tandem with the event’s overall ‘Future of Food’ theme. Find out more about the ‘Conversations’ theme of Food On The Edge by watching the official ‘#FOTE2018 Conversations’ video here.

The 2018 Food On The Edge venue is the Bailey Allen Hall at the National University of Ireland Galway (NUIG), Ireland. The symposium on the 22nd and 23rd of October will be a mix of 15-minute talks by speakers, panel discussions and hands-on masterclass sessions.

Gather & Gather is a principal partner of Food On The Edge this year, with Estrella Damm and San Pellegrino returning as major sponsors.

Follow the official hashtag #FOTE2018 and @FoodOnTheEdge for regular updates.

Top Irish Chefs To Come Together For The National Launch of #FOTE2018

Symposium director JP McMahon to use the National Launch event to outline the main theme of ‘Conversations’ for this year’s Food On The Edge. Food On The Edge symposium director JP McMahon has announced that top Irish chefs Andy McFadden, Danni Barry and Domini Kemp will be the guest speakers at the National Launch of Food On The Edge 2018 taking place on Monday the 13th of August in Glovers Alley by Andy McFadden in Dublin, Ireland.

JP McMahon said, “We are delighted that Glovers Alley is the venue for the national launch of Food On The Edge 2018. Andy McFadden made a welcome return home to Ireland earlier this year and was one of the speakers during our first Food On The Edge in 2015.”

The theme of ‘Conversations’ has been added to the Food On The Edge 2018 agenda. JP describes this new element as “conversations amongst peers, amongst mentors and their mentees, conversations about challenges and opportunities and of course, the conversations that take place over the dinner table. ”

At this year’s Food On The Edge, Andy McFadden will be in conversation with renowned Irish chef Neven Maguire. Andy McFadden said, “I was so inspired by Food On The Edge and I have noticed a distinct change in Irish food culture which is still evolving. Food On The Edge is at the forefront of this. I’m looking forward to welcoming Food On The Edge friends and supporters next Monday and to speaking at Food On The Edge this year alongside my mentor and friend Neven Maguire.”

One of this year’s panel conversations will feature London-based Irish chefs, namely Niall Davidson of Nuala restaurant, Marguerite Keogh of The Five Fields, Kevin Burke of The Ninth and Aidan McGee of Corrigan’s Mayfair, who will talk on the topic of “Irish Chefs Abroad”, their views of Irish food and what the future holds for their careers.

The 2018 Food On The Edge venue is the Bailey Allen Hall at the National University of Ireland Galway (NUIG), Ireland. The event on the 22nd and 23rd of October will be a mix of 15-minute talks by speakers, panel discussions and masterclass sessions.

A 2-day Early Bird ticket is available until 31st August 2018 for €300 which includes access to all talks plus lunches and entry to the infamous wrap party. Organisers say tickets are selling fast, with a sell-out show last year. Gather & Gather is a principal partner of Food On The Edge this year, with Estrella Damm and San Pellegrino returning as major sponsors.

For more information see www.foodontheedge.ie, follow the official hashtag #FOTE2018 and @FoodOnTheEdge for regular updates.

Food On The Edge 2018 Attracts Best Chefs in the World as First Round of Speakers is Announced – #FOTE2018

Food On The Edge 2018 Attracts Best Chefs in the World as First Round of Speakers is Announced – #FOTE2018

Leading international chefs Andoni Luis Aduriz, Enrique Olvera, Albert Adria, Jorge VallejoVladimir Mukhin and Dan Hunter? are among the confirmed speakers announced so far for the 2018 edition of Food On The Edge, the respected global food symposium taking place for the fourth consecutive year in Galway, Ireland, on the 22nd and 23rd of October. Aduriz’s Mugaritz restaurant in San Sebastian, Olvera’s Pujol restaurant in Mexico City, Adria’s Tickets in Barcelona andVallejo’s Quintonil restaurant also in Mexico City, Mukhin’s White Rabbit in Moscow and Hunter’s Brae Restaurant? in Sydney all have coveted places on the current, influential World’s 50 Best Restaurants list. 

Food On The Edge is a two-day programme of 15-minute high-impact talks, panel discussions and networking activity, with an Artisan Food Village showcasing the best of Irish and West of Ireland food produce. This year’s venue is the Bailey Allen Hall in the National University of Ireland Galway (NUIG).

JP McMahon, founder-director of Food On The Edge, said, I’m delighted to announce our first speakers. Food On The Edge has grown so much over the last four years. We’re constantly expanding into new domains of the food industry, trying to make good food available for everyone. Our speakers are chosen for their talent and commitment to changing how we eat and cook our food now. It’s going to be another great line-up.”

Confirmed speakers from the UK for #FOTE2018 are top chef Sat Bains of two Michelin star

Restaurant Sat Bains in Nottingham; London-based Finnish chef Helena Puolakka of

Nordic-influenced Aster restaurant; and Skye Gyngell of Spring Restaurant at Somerset House in London.

Further international speakers are top Latin American chef Leonor Espinosa of Restaurant Leo in Bogota, Colombia; Carri Thurman & Sharon Roufa, owners of Two Sisters Bakery in Homer, Alaska; Lauren Singer, the New York City-based, zero-waste devotee behind the Trash Is For Tossers project; and Joshna Maharaj, a chef and activist from Toronto.

Also on the line-up from Europe are Paul Ivic of Michelin star vegetarian restaurant Tian in Vienna;

Nicolai Ellitsgaard Pedersen of Europe’s first under-sea restaurant, Under in Norway; Norbert

Niederkofler of two Michelin star St Hubertus in the Dolomites, Italy; and Kemal Demirasal of

Alancha in Istanbul.

Returning speakers-panelists this year are Ana Roš of Hiša Franko in Slovenia, Netflix Chef’s Table star and 2016’s Best Female Chef in The World; Emma Bengtsson of Aquavit in New York City; Matt Orlando of Amass in Copenhagen; and Sasu Laukkonen of Ora restaurant in Helsinki.

Speaking about her intention to return for 2018 Ana Roš said, Food On The Edge is the most inspiring event I have ever attended.”

The main themes of Food On The Edge 2018 are: Conversations, Food Education, Food Waste, Action and Reaction.

Early Bird Tickets are currently available at a reduced rate of €300 (Student Early Bird costs €250) until the 31st of August which includes admission to both days, lunches and evening entertainment on both days. To buy tickets and for more information see www.foodontheedge.ie.

Follow the official hashtag #FOTE2018 for regular updates

NUIG Announced as Venue for Food On The Edge 2018

The Bailey Allen Hall at the National University of Ireland Galway (NUIG) has been announced as the venue for the 2018 edition of the internationally esteemed symposium Food On The Edge, which is taking place on the 22nd and 23rd of October.

This is the fourth consecutive year of Food On The Edge, which attracts the world’s top chefs and food leaders who gather together to present and discuss topics relating to the event’s ‘future of food’ big-picture theme.

JP McMahon, founder-director of Food On The Edge, said, “I am delighted that this year’s Food On The Edge will take place on the historic grounds of NUIG. It’s a wonderful symbiosis. To bring some of the world’s best chefs to a site of education compounds our aims: education and the future.”

A Food On The Edge Early Bird Ticket option is currently available at a reduced rate of €300 (with a Student Early Bird Ticket option at €250) until the 31st of August, which includes admission to both days of talks, lunches and evening entertainment on both days. To buy tickets and for more information see www.foodontheedge.ie.

Follow the official hashtag #FOTE2018 for regular updates.

Food On The Edge 2017 Puts Food on the Education Agenda

Food On The Edge director JP McMahon has launched a campaign to put food education on the curriculum of primary schools in Ireland and on the agenda of the Department of Education.

Launching the Food On The Edge 2017 – Education Agenda campaign at the Galway Educate Together National School, JP McMahon said, “We need a food subject on our primary school curriculum to help children to understand where food comes from. Food is as important as maths. We need a food subject that takes in agriculture, farming, science, geography and history.”

The campaign is also an effort by JP to widen the reach of Food On The Edge and the sixth class children at Galway Educate Together National School (GETNS), along with their principal John Farrell, helped launch the campaign, with the schoolchildren wearing the official Food On The Edge 2017 t-shirt, which bears an image of a potato with the slogan “I Am An Immigrant”.

GETNS principal John Farrell said, “We’re very happy to see food highlighted as an important subject for the children to know about but also as a a great way of coming together socially to celebrate our differences. Anything that brings understanding to people of different backgrounds and others can only be good for children.”

JP said, “One of the reasons we chose ‘I Am An Immigrant’ as this year’s Food On The Edge T-shirt slogan was the potato. The potato is not from Ireland. The potato came from Peru about 300 years ago. We have been eating food for about 10,000 years. The potato is a recent immigrant to Ireland. Immigration is such a pressing topic at the moment. Ireland has been so involved in immigration over the last 200 years, from people leaving and also we have a lot of people coming now, that it’s important to realise that we all have an immigrant inside us so that we create a diverse society.”

JP’s Food On The Edge: Education Agenda campaign stems from the major theme of this year’s Food On The Edge symposium, which is Action: Reaction. JP said, “After three years it was time to reflect on the issues we’ve been talking about and try to change or act on them. The Education Agenda campaign is my attempt at promoting action.”

JP has also invited the sixth class children of GETNS to write an essay on the subject of food and a number of them will take to the stage at the end of the second day of Food On The Edge on the 10th of October in the Black Box Theatre in Galway to read aloud their essays.

Food On The Edge on the 9th and 10th of October will be a mix of 15-minute talks by speakers and panel discussions with more than 50 international and Irish names on the programme.

This year’s line-up includes international cult chefs and stars of the Netflix series Chef’s Table, namely Nordic chef Magnus Nilsson of Fäviken, Slovenian chef and winner of 2016 Best Female Chef in The World Ana Roš of Hiša Franko restaurant, plus trailblazer Niki Nakayama, owner of n/naka restaurant in Los Angeles. Irish chefs on the line-up include Niall McKenna, Domini Kemp, Anna Haugh, Robin Gill, Cúán Greene and the Euro-toques Young Chef of the Year finalists.

To buy tickets and for more information see www.foodontheedge.ie.

Follow the official hashtag #FOTE2017 for regular updates.

Official Programme Launch Reveals Full Food On The Edge 2017 Line-Up

The official programme for Food On The Edge 2017 was unveiled today, Friday the 8th of September, in the Radisson BLU Hotel & Spa, Galway, revealing the full line-up and schedule for the two-day global food symposium taking place on the 9th and 10th of October in the Black Box in Galway, Ireland.

Launching this year’s programme, Food On The Edge founder and director, JP McMahon of the EAT Galway restaurant group, said, “I am delighted to launch the third Food On The Edge programme. The last two years of the event were a great success with chefs and industry professionals from all over the world attending the symposium to talk and listen with each other about the future of food. Last year, we heard from chefs and farmers on how to change our food system for the better. This year’s theme is Action and Reaction. In essence, it grew out of last year’s event. While it is important to come together and talk, we also need serious action in order to change our food world. This year’s speakers will draw attention to their actions, and how they have reacted to the challenges they face.”

Food On The Edge 2017 speaker, Brooklyn-based chef Daniel Burns, ex-Noma and The Fat Duck, was a special guest at the programme launch. Daniel, who also participated last year, spoke about how Food On The Edge has impacted him, and he said, “A festival like Food On The Edge, where we are talking about things as chefs, means we have a platform to talk about things that matter – how are we going to change how food is processed; the way that food is wasted. Food On The Edge is high up on everyone’s list. To ask someone to talk, you think about what you want to bring as an issue and try to carry through on it, so I’m very excited to be back and happy to be here.”

This year, Daniel, whose restaurant Luksus is the only restaurant to earn a Michelin star while pairing only beer with the food served, will speak at Food On The Edge about his new project Burns Gelato and expanding his business horizons by implementing what he has learned in fine dining to an ice cream shop. Burns Gelato is due to open in New York City later this year.

Both the Mayor of the City of Galway Cllr Pearce Flannery and Cathaoirleach of Galway County Council Cllr Eileen Mannion also addressed the programme launch gathering.

Snacks were prepared and served by Food On The Edge partner the Radisson BLU Hotel & Spa, Galway, while drinks were provided by Food On The Edge partners Estrella Damm, San Pellegrino and Findlater & Co.

JP thanked all of the partners, sponsors and friends who are helping make Food On The Edge 2017 happen, including La Rousse Foods, Bord Bia, San Pellegrino, Estrella Damm and Gather & Gather.

The 2017 Food On The Edge venue is the Black Box, which is located along the banks of the River Corrib in Galway city on the west coast of Ireland. The event on the 9th and 10th of October will be a mix of 15-minute talks by speakers and panel discussions with more than 50 international and Irish names on the line-up. An Artisan Food Village sponsored by La Rousse Foods will showcase food and drinks products from approximately 60 local food producers. A pop-up Charlie Byrne’s Bookshop will act as a hub for signings and sales of titles authored by the speakers. Roisin Dubh is the venue for a Monday after-party with live music, while O’Connell’s bar on Eyre Square will host the wrap party with food by Dough Bros.

This year’s line-up includes international cult chefs and stars of the Netflix series Chef’s Table, namely Nordic chef Magnus Nilsson of Fäviken, Slovenian chef and winner of 2016 Best Female Chef in The World Ana Roš of Hiša Franko restaurant, plus trailblazer Niki Nakayama, owner of n/naka restaurant in Los Angeles. Irish chefs on the line-up include Niall McKenna, Domini Kemp, Anna Haugh, Robin Gill, Cúán Greene and the Euro-toques Young Chef of the Year finalists.

Early Bird Ticket Rate for Food On The Edge Closing Soon

Less than 2 weeks to go for purchasing the Early Bird tickets for Food On The Edge 2017, with the special, reduced-priced offer due to end on the 31st of July.

A 2-day Early Bird ticket costs €350, which includes access to all talks plus lunches and entry to the infamous wrap party. Organisers say tickets are selling fast, with a sell-out show last year and the year before.

Food On The Edge director JP McMahon said, “I would encourage people to get their ticket early. We have an excellent line-up this year and tickets are going to be in high demand. More names are being announced in the coming weeks, some of whom are highly anticipated and will draw some interesting debate and discussion.”

Major international names announced for this year’s Food On The Edge include cult chefs and stars of the Netflix series Chef’s Table, Nordic chef Magnus Nilsson of Fäviken, Slovenian chef and winner of 2016 Best Female Chef in The World Ana Roš of Hiša Franko restaurant, plus trailblazer Niki Nakayama, owner of n/naka restaurant in Los Angeles.

The 2017 Food On The Edge venue is the Black Box Theatre, which is located along the banks of the River Corrib in Galway city on the west coast of Ireland. The event on the 9th and 10th of October will be a mix of 15-minute talks by speakers, panel discussions and masterclass sessions.

An Early Bird Two-Day Ticket at €350 can be booked through www.foodontheedge.ie up to and including the 31st of July. After this date a Two Day ticket is €425 (€325.00 student discount) and €225 for a One Day ticket.

The official hashtags for Food On The Edge 2017 are #ActionReaction and #FOTE2017 and a new video released this week explains why you need to be there “#FOTE2017 – Will You Be There?