Action: Reaction – The Theme for Food On The Edge 2017 Launched

The principal theme of this year’s Food On The Edge symposium was announced as Action: Reaction at the official theme launch held on the 19th of June in Hatch & Sons, St Stephen’s Green, Dublin.

Food On The Edge is an annual two-day symposium held in the city of Galway on the west coast of Ireland. The symposium’s aim is to generate debate, discussion and thought leadership on the future of food both in the industry and on the planet. The 2017 dates are the 9th and 10th of October.

Speaking at the Irish launch, JP McMahon, director of Food On The Edge 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. Feedback from chefs that had taken direct action as a result of attending Food On The Edge – chefs at the top of their game and chefs just starting out – has been inspiring and motivating. We’d like to hear these stories and promote action.

Hatch & Sons on St Stephen’s Green in Dublin was the venue for the Irish launch of #FOTE2017. Chef-owner Domini Kemp attended Food On The Edge last year (2016) as an audience member, and this year will be a speaker at the 2017 symposium. Speaking at the Irish launch event, Domini Kemp said, “I’m delighted to be launching the Irish party for Food On The Edge 2017 and it’s really fitting that we’re here at Hatch & Sons. Hatch & Sons came about because I had read a Bord Bia report about how tourists view Ireland as not having an established food culture. We decided to open up something celebrating Irish food. JP has catapulted that. The impact of Food On The Edge cannot be understated. Part of what he’s [JP McMahon] doing is establishing Irish food culture. When you go to Food On The Edge you come aware very inspired. Food On The Edge needs lots of support and that’s why we’re delighted to support it.

The impressive line-up for the 2017 symposium includes 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. The full line-up is available here.

Early bird tickets are available to purchase until the 31st of July from the website www.foodontheedge.ie. 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. Organisers are asking that tickets are purchased soon to avoid disappointment.

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.

The official hashtags for Food On The Edge 2017 are #ActionReaction and #FOTE2017.

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Media enquires to:
Olivia Collins, Communications Manager FOTE / Agency Director of Food PR & Marketing, ocollins@foodpr.ie, +353 (0)87-817-3800 @missfoodpr

Line-Up of Speakers Announced at Food On The Edge Launch 2017 #FOTE2017

The official launch of Food On The Edge 2017 took place on Monday 8th May, in Robin Gill’s Paradise Garage in London. Food On The Edge is an annual two-day symposium held in the city of Galway, on the west coast of Ireland. The symposium’s aim is to generate debate, discussion and thought leadership on the future of food both in the industry and on the planet. 2017 dates are 9th and 10th October.

Jp McMahon, Food On The Edge Symposium Director said, “We are delighted that London is the location for our launch this year. It is such an important city for Irish chefs learning and honing their cooking skills. We are very much looking forward to welcoming attendees and speakers to the third year of Food On The Edge. We will continue to share the message of the strength of Irish food to our international speakers and visitors and, at the same time, provide a platform for improving and educating our chefs at home.”

Signature snacks at the launch were prepared by Bob Bob Ricard Executive Chef and Irish woman Anna Haugh; pork aficionado Chef Tom Adams of Pitt and Co; Irish chef JP McMahon of Aniar Restaurant and founder of Food On The Edge; plus another Irish man Robin Gill who kindly hosted the event, while Chef Nathan Outlaw delighted with an oyster snack. Drinks served were by Food On The Edge partners Estrella Damm, San Pellegrino and Findlater & Co.

Speakers at the launch included the Irish Ambassador to the UK, Mr. Dan Mulhall, and previous attendees at Food On The Edge: Robin Gill, Nathan Outlaw and Matt Orlando, who spoke of their experience of the symposium and how they were professionally and personally impacted by it.

JP McMahon then went on to reveal the full list of confirmed speakers to date. New additions to previously announced speakers include Kamilla Seidler, head chef at Claus Meyer’s Gustu Restaurant in Bolivia, renowned UK chef Daniel Clifford of Midsummer House, Helsinki’s wild herbs specialist and chef Sami Tallberg, author, investigative journalist and food evangelist Joanna Blythman, plus more. Full line-up available here.

The new additions add to the already  impressive line-up which includes cult-following 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.

Chefs Paul Cunningham of Henne Kirkeby Kro in Denmark, Torsten Vildgaard of STUD!O restaurant in Copenhagen; Ashley Palmer-Watts, Head Chef at Dinner by Heston Blumenthal; New York-based Danish star chef Bo Bech of Geist restaurant in Copenhagen; Emma Bengtsson, Executive Chef at two-starred Scandinavian restaurant Aquavit; author Kat Kinsman, food and drinks editor and founder of the mental health awareness website Chefs With Issues; Austrian chef Heinz Reitbauer of two-star Steirereck restaurant in Vienna and Enrico Crippa of Piazza Duomo in Piedmont, Italy are just some of the ground-breaking chefs due to speak.

Other confirmed speakers are Soenil Bahadoer of De Lindhof in The Netherlands; Nicolai Nørregaard of Kadeau in Denmark; Sven Elverfeld of three star Aqua in Wolfsburg, Germany;  ex-Noma chefs Samuel Nutter and Victor Wagman of BROR in Copenhagen; Tom Adams of Pitt Cue in London; Bertrand Grébaut of Septime restaurant in Paris; locavore chef James Viles of Biota restaurant in Bowral, Australia; and Margot Janse of The Tasting Room at Le Quartier Français in South Africa, plus more.

The 2017 Food On The Edge venue, the Black Box, 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.

€350 (£300) for a 2-day ticket includes access to all talks plus lunches and a ticket to the infamous wrap party. Organisers say tickets are selling fast, with a sell-out show last year and the year before. Organisers are asking that tickets are purchased soon to avoid disappointment.

Returning sponsors and partners for 2017 include Bord Bia, San Pellegrino, La Rousse Foods and Estrella Damm.

For more information see www.foodontheedge.ie.  Follow the official hashtag #FOTE2017 for regular updates.

Cult Swedish Chef Magnus Nilsson of Fäviken and World’s Best Female Chef Ana Roš Among Speaker Line-Up for Food On The Edge 2017 #FOTE2017

Anticipation is building for this year’s Food On The Edge, the food symposium that takes place in Galway, Ireland, on the 9th and 10th of October. 2017 Food On The Edge will focus on food stories (#foodstories) from around the world as well as the theme ‘Action and Reaction’ prompted by the themes of the symposia to date.

To add to the 2017 stellar line up that was announced last year, including Paul Cunningham of Henne Kirkeby Kro in Denmark and Ashley Palmer-Watts, Head Chef at Dinner by Heston Blumenthal, Food On The Edge will play host to Nordic chef Magnus Nilsson of Fäviken. Not only is Nilsson regarded as an authority on Nordic cuisine due to his purist and perfectionist approach to Nordic food culture, he is also regarded as a poet and philosopher. His restaurant, Fäviken, is located in remote Sweden 375 miles north of Stockholm and is regarded as exemplifying the “new Nordic” food trend, which venerates regional and local food. Nilsson became a household name through the Netflix documentary Chef’s Table and his books Faviken and The Nordic Cook Book, both of which are published by Phaidon.

JP McMahon, symposium director of Food On The Edge, said, “There is great potential in Ireland to learn from the Nordic countries and we are delighted to have Magnus over to share his wealth of knowledge and to hear his ‘food story’.”

Slovenian chef Ana Roš of Hiša Franko restaurant, will also travel to Galway in October to relay her food story. Ana was named 2017’s Best Female Chef in The World by World’s 50 Best. California-based French chef Dominique Crenn of Atelier Crenn in San Francisco, who was 2016’s World’s Best Female Chef, is also on the confirmed 2016 speakers’ list. Another Californian chef flying in for the symposium is trailblazer Niki Nakayama of n/naka in Los Angeles. Niki was also featured in Season One of the Netflix series Chef’s Table.

New York-based Danish star chef Bo Bech of Geist restaurant in Copenhagen and the The Bride of the Fox pop-up series in New York City is among the speakers travelling from stateside. Also travelling from the US, from New York City is Emma Bengtsson, executive chef at two Michelin starred, Scandinavian restaurant Aquavit, as well as author Kat Kinsman, food and drinks editor at Time Inc website Extra Crispy and founder of the mental health awareness website Chefs With Issues.

Another leading Danish chef taking part is Torsten Vildgaard of STUD!O restaurant in Copenhagen and former head of R&D at Noma.

As in previous years, Food On The Edge 2017 will welcome leading and rising international chefs from five different continents to Galway, including rising star of Asian cuisine Hiroyasu Kawate of Florilége in Tokyo, Japan, locavore chef James Viles of Biota restaurant in Bowral, Australia and Margot Janse of The Tasting Room at Le Quartier Français in South Africa.

Many of this year’s speakers have restaurants that feature on the prestigious World’s 50 Best Restaurants list based on votes by chefs, restaurateurs, critics and gourmands produced annually by Restaurant magazine, including Austrian chef Heinz Reitbauer of two Michelin star Steirereck restaurant in Vienna, which is number nine on the list, Enrico Crippa of Piazza Duomo in Piedmont, Italy, which is number 17 on the list, and Jorge Vallejo of Quintonil in Mexico City, number 12 on the list.

Other confirmed speakers are Soenil Bahadoer of De Lindhof in The Netherlands, Nicolai Nørregaard of Kadeau in Denmark, Sven Elverfeld of three Michelin star Aqua in Wolfsburg, Germany, ex-Noma chefs Samuel Nutter and Victor Wagman of BROR in Copenhagen, Tom Adams of Pitt Cue in London, and Bertrand Grébaut of Septime restaurant in Paris.

A mix of panel discussions, 15-minute high impact talks, intimate sessions with leading voices and some networking activity will be introduced for this year’s symposium. JP said, “This year will see some new twists and turns. It’s important that we keep the event dynamic and actively encourage delegates to network and build new relationships. ”

To buy tickets and for more information see https://foodontheedge.ie/purchase-your-ticket/

Follow the official hashtag #FOTE2017 for regular updates.

Action will speak louder than words at the next Food On The Edge

Food On The Edge 2016 is still being talked about in food circles all over the country and indeed all over the world and while this year’s event is still a hot topic the themes for next years event are already being announced. Next year’s Food On The Edge will focus on food stories from around the world as well as action and reaction prompted by the themes of the symposia to date. Food On The Edge symposium director JP McMahon said, “It’s important to learn from each other and food stories are the best way of understanding the ways different cultures use food.

JP added “We will also have the important theme of Action / Reaction – the actions and reactions that both previous speakers, audience members have had in response to Food On The Edge to date. We’ve had stories of wonderful actions that have been born from the seeds of ideas sown at Food On The Edge, and this is important to ensure we are really making a difference.” These actions will stem from the topics to include sustainability, food ethics, animal welfare, organic farming and seaweed, and the future of Irish food.

A new “Open FOTE” initiative which is due to be officially launched early next year is a new element planned for 2017. JP said “Open FOTE will be an open call to chefs and food industry professionals who would like to partake in the speakers line-up for 2017, and who feel they are something original or important to say based on the themes of the event.” Details of how to submit a proposal for Open FOTE are to be announced.

Dates for Food On The Edge 2017 were announced as 9th and 10th of October.

Follow the Food On The Edge social media channels for updates about Food On The Edge 2017 and OpenFOTE: Twitter – @FoodOnTheEdge; Facebook – @foodontheedge.

Programme launch reveals the speakers, topics and running order for Food On The Edge 2016

The programme launch unveiling the two-day speaker schedule of Food On The Edge 2016 was held on  Friday the 16th of September in the Veranda Lounge of the Radisson BLU in Galway. The 60-page programme lists the running orders for the two days – Monday 24th and Tuesday 25th of October. The programme profiles the 50-plus speakers, their background, the countries they represent and of course their social media handles. Download the schedule here.

Topics of discussion vary on the overriding Food On The Edge core theme of The Future of Food with a panel discussion on same “The Future of Irish Food”, while a Canadian counterpart panel will debate “The Future of Canadian Food”. The individual talks range from Best Chef in The World’s  Massimo Bottura’s elusively titled ‘Cooking: A Call To Action’ to Douglas McMaster’s ‘Zero Waste – Literal or Philosophical’. Following on from Denmark’s Christian Puglisi’s latest venture, his speaking topic is “Farm of Ideas, Integrating Cooking and Farming”, while New York’s Daniel Burns will present on “Food & Beer – Exploring the Possibilities”.

JP McMahon, Food On The Edge Symposium Director, said, “Food On The Edge connects food communities around the world, bringing together people who care about food and the way we produce it. “My hope is that the event will inspire people who have a love of food to go out and do something that makes food better. Change something, improve something. It could be something small like changing the food we feed our ourselves, the food we order in restaurants, the food we cook in restaurants or perhaps improve the level of support we give sustainable, local food producers.”

Food on the Edge 2016, which takes place in Galway on 24th and 25th October, is one of the most prestigious events in Ireland’s annual food calendar. Book your ticket now at www.foodontheedge.ie.

Full Line-Up Announcement of Food On The Edge 2016 #FOTE2016 Fade Street Social, Dublin.

Fade Street Social in Dublin was the venue on the 27th of June for the announcement of the full line-up of  Food On The Edge 2016, the acclaimed international food symposium taking place this October 24th and 25th in Galway. Some of Ireland’s best food talent was in attendance, including chefs Kevin Thornton, Ross Lewis, Graham Neville, Dylan McGrath and Wade Murphy, as well as Irish media personalities, including Kathryn Thomas, who attended with her partner restaurateur Padraig McLoughlin, and food media.

Speaking at the event, Symposium Director, JP McMahon said, “I am delighted to announce the line-up for the second year of Food On The Edge 2016. The event is not about elitism; it’s about inviting chefs from all over the world who I feel have something to say, be that 3 Michelin stars or chefs running street food trucks! We have a stellar line-up of chefs this year including chef owner of the world’s best restaurant, Massimo Bottura, Peruvian chef Virgilio Martinez and a number of return speakers from last year.”

Una Fitzgibbon, Marketing Director of Bord Bia said, “Food on the Edge is more than just an event, it’s a philosophy. Galway is the right place to hold it, having just been announced European Region of Gastronomy for 2018. Ireland’s food stands for everything that is pure, clean and fresh  – 5,000 years of farming and continued sustainability across our food producers, manufacturers and food companies. We are very proud to be sponsors again of Food On The Edge and wish JP and his team continued success.”

Wade Murphy, chef and owner of 1826 restaurant in Adare said, “With Food On The Edge, something magical happened – chefs, producers and food experts came together in a monsoon of inspiration.  For me, speaking at Food On The Edge was the highlight of my career.”

A roll call of more than 50 of the world’s leading chefs is now confirmed to speak on the future of food in Galway this October at Food On The Edge 2016. A snapshot of the calibre of international chefs confirmed to attend includes Massimo Bottura of Osteria Francescana a three Michelin-star restaurant in Modena, Italy, which has been listed in the top 5 at the World’s 50 Best Restaurant Awards since 2010 and was ranked 1st in World’s Best Restaurants at the S.Pellegrino World’s 50 Best Restaurants Awards 2016. Daniel Burns of Luksus is currently one of the hottest chefs in New York City. His resumé reads like a shortlist of the world’s finest eateries. After working at Heston Blumenthal’s The Fat Duck in the UK, Daniel spent three years running the pastry department at Noma, before moving to New York in 2010. American chef Timothy Hollingsworth, formerly of The French Laundry in Napa Valley, recently opened Otium in Los Angeles.

The legendary French-born Pierre Koffman will also attend Food On The Edge this year. Currently the head chef of Koffmann’s at the Berkeley Hotel in Knightsbridge, London, he is one of a handful of UK-based chefs to have been awarded the coveted three Michelin stars for his former London restaurant La Tante Claire.

Food served at the event was fitting for the nation’s food royalty. Dylan McGrath compiled a menu of fresh sushi, and tapas-style dishes plus mouth-size, mouth-watering treats.

Gather Among the World’s Leading Chefs in Galway Food On The Edge 2016 – Early Bird Tickets Ends 31st July

A roll call of more than 40 of the world’s leading chefs is now confirmed to speak on the future of food in Galway this October at Food On The Edge 2016. Early Bird tickets offer ends 31st July 2016.

A snapshot of the calibre of international chefs confirmed to attend includes Massimo Bottura of Osteria Francescana a three Michelin-star restaurant inModena, Italy, which has been listed in the top 5 at the World’s 50 Best Restaurant Awards since 2010 and was ranked 1st in World’s Best Restaurant at the S.Pellegrino World’s 50 Best Restaurants Awards 2016. Daniel Burns of Luksus is currently one of the hottest chefs in New York City. His resumé reads like a shortlist of the world’s finest eateries. After working at Heston Blumenthal’s The Fat Duck in the UK, Daniel spent three years running the pastry department at Noma, before moving to New York in 2010. American chef Timothy Hollingsworth, formerly of The French Laundry in Napa Valley, recently opened Otium in Los Angeles.

The legendary French-born Pierre Koffman, currently the head chef of Koffmann’s at the Berkeley Hotel in Knightsbridge, London, is one of a handful of UK-based chefs to have been awarded the coveted threeMichelin stars for his former London restaurant La Tante Claire.

Food On The Edge Founder and Symposium Director JP McMahon said, “I am incredibly excited about the list of chefs attending this year’s Food On The Edge. It is sure to be a fascinating insight into the talent and views of some of the world’s top chefs. What will be discussed and debated is what the future of our food culture will be – what we’ll be eating, how we’ll be eating and how this shapes us as a society”.

A number of UK chefs will also be in Galway, including rising star Michael O’Hare. He is chef-patron at The Man Behind The Curtain in Leeds, which was awarded a Michelin star in October 2015. Nathan Outlaw of two Michelin-star Nathan Outlaw Restaurant in Port Isaac, Cornwall, will attend for a second year. Shaun Hill of Michelin-starred The Walnut Tree in Wales is a familiar face from TV cooking programmes. UK-based Irish chef Robin Gill is head chef and director of The Dairy in Clapham, London, which was recently voted 24th in the top 100 restaurants in UK and ranked 7th most sustainable restaurant in the UK.

One of only two Irish female chefs ever to receive a Michelin star, Danni Barry, head chef of Deane’s EIPIC in Belfast, is also on the line-up.
Food on the Edge 2016, which takes place in Galway on 24th and 25th October, is one of the most prestigious events in Ireland’s annual food calendar, with the exciting line-up continuing to build. Book your early bird ticket now at www.foodontheedge.ie/tickets.html. Offer closes 31st July.

Food On The Edge 2016 Launches at Amass Restaurant in Copenhagen, April 25th, with First Talk of #FOTE2016 by Top Peruvian Chef Diego Muñoz

Following on from the huge success of the inaugural Food On The Edge symposium in 2015, there will be an official 2016 launch in Copenhagen on 25th April. The symposium creator and director, JP McMahon will launch this year’s event at Amass Restaurant in Copenhagen sur- rounded by Nordic chefs Matt Orlando, Christian Puglisi and Sasu Laukkonen.

Last year’s event, held in Galway on the west coast of Ireland in October, welcomed world renowned Nordic chefs including Icelandic chef Gunnar Karl Gíslason, Danish chef Mads Refs- lund and Swedish chef Mikael Jonsson. They joined with 40 of the best international chefs at the Food On The Edge symposium, which included talks, presentations, networking, entertainment and tastings in the heart of Galway City in the west of Ireland.

JP McMahon said, “The first Food On The Edge was an incredible, almost surreal experience. Each chef was given the opportunity to deliver topics that centred on the future of food – they discussed their ideas, shared their fears, their dreams, their dreads and regrets from their ca- reers. There was a core theme, however, which resonated strongly across the two days and that was ‘responsibility’. Responsibility in the way we source food, waste food, fish for food and sup- ply food was passionately debated.”

The first official 2016 speaker will be Peruvian chef Diego Muñoz who will deliver a talk at the Copenhagen launch on the sustainability of the fishing industry. He said, “It’s really important that chefs move out of the kitchen to research in order to understand the production process. It’s about time that we kept a close eye on our natural resources, they are the core of our gastron- omy. For me, it’s the farmers and producers who are the new leaders of the gastronomical movement, and we as chefs need to work and interact more closely with them. The future of food and it’s sustainability are core themes of Food On The Edge and ones that I am passionate about.”

There is a number of exciting Nordic chefs already confirmed for this year’s Food On The Edge symposium including Swedish chef Magnus Ek of Oaxen Krog which in a few years has be- come one of Sweden’s most renowned gourmet restaurants also chef Christian Puglisi who opened restaurant Relæ in Copenhagen, awarded its first Michelin star in 2012. Christian will speak in Ireland in October and will create some of the snacks for the launch event next week.

Matt Orlando, chef and owner of Amass Restaurant started his cooking career in San Diego, California at the age of 15 and worked his way up the ranks, becoming Head Chef in Noma be- fore opening Amass in 2013. Matt attended and spoke at Food On The Edge last year: “Food On The Edge encourages us to take a look at the bigger picture by asking us the question – how will we be cooking in the future and with what kind of ingredients? It gives us a fantastic oppor- tunity to network and debate important food issues, ideas and concepts with our peers from around the world. We’re excited to be hosting the launch event which kicks off the 2016 Food On The Edge activities.”

Food On The Edge 2016 takes place in Galway on 24th & 25th October with the exciting line-up continuing to build. Talk by Diego Muñoz, the first speaker of FOTE 2016, will be available to view on the Food On The Edge website from May 9th. Tickets available now at www.foodontheedge.ie #FOTE2016 @foodontheedge

Food on the Edge Announce Culinary Student Initiative

Initiative has been launched by Food On The Edge to encourage culinary students to attend symposium on the future of food.

Food on The Edge is a coming-together of top international chefs and food innovators to talk, debate & network over 19th and 20th of October in Galway. JP McMahon said, “We launched this initiative as encouragement for aspiring chefs and culinary arts students to attend this important event. The speakers are flying in from all over the world to inspire, inform, excite and converse about the real issues in the restaurant and food trade on a global level. Food On The Edge will give us unprecedented access to these thought leaders and we feel it’s important that those studying culinary arts in Ireland are present and engaged in this conversation”.

Speakers and attendees confirmed for the event reads like a who’s who in the restaurant world. Flying in from San Francisco, Mexico, Singapore, Denmark, Sweden, Spain and many other places not least, the UK. There are a total of 39 Michelin stars being represented by speakers.
Cait Noone, Head of of College of Tourism and Arts said “Food On The Edge is not about cooking and food demos, it’s about prolific, forward-thinking chefs from all over the world coming to talk to us and share their views on the future of food and food culture. I believe our food culture is not yet fully evolved and to have this event being held not only in Galway but in Ireland with the opportunity to be influenced by people like JP and the chefs involved is hugely significant. We, as part of GMIT, are delighted to be part of it”.

The student ticket initiative gives students with a valid Student ID card, a two-day ticket which is normally priced at €350 for €300. The two-day ticket also includes entry to ‘Over the Edge’ closing party and dinner on night of 20th.

Sunday Business Post Announced as Media Partners for Galway’s first International food symposium ‘Food On The Edge’

The Sunday Business Post has been announced as Media Partners for Food On The Edge, and International Food Symposium taking place in Galway City in October.

Gillian Neilis of the Sunday Post said “The Sunday Business Post is delighted to partner with Food on the Edge, which promises to be one of the most exciting food events held in Ireland this year. The partnership reaffirms our commitment to the Irish food sector, and to bringing our readers unrivalled food coverage every week in the newspaper and our weekly magazine. At The Sunday Business Post we are passionate about food, and we are looking forward to sharing that passion with everyone involved in Food on the Edge.”

JP McMahon, Director and Founder of Food On The Edge said “I am delighted to have such a great media partner to spread the culinary word that Food on the Edge seeks to promote. Together we can showcase Ireland to the world and create a benchmark for excellence in good food to our future chefs.”

Food on the Edge is a two day symposium for chefs and food industry professionals all around the world. It described as a coming together of chefs to listen, talk, debate and network with each other in order to create a better food experience worldwide.

The event runs over two days from the 19th October and will feature the best international and national chefs and will celebrate food on a global and local level.