Super Early Bird Tickets for Food On The Edge 2020 Available until 31st December

Food on the Edge Early Bird TicketsSuper Early Bird Tickets for Food On The Edge 2020
Available until 31st December.

The Food On The Edge team are also accepting applications for the
Food On The Edge 2020 Ambassador Programme until the 31st of December.

Super Early Bird Tickets for Food On The Edge 2020, which is taking place on the 19th and 20th of October in Galway, are now available at a cost of €250. The two-day ticket includes admission and access to all talks and masterclasses on both days, lunches, and entertainment on both nights. The special reduced rate ticket is available until the 31st of December, when the ticket price goes to €300. Click here to purchase your ticket.

JP McMahon, Symposium Director of Food On The Edge, said, “Our goal is to make the event as accessible as possible to all who are interested in attending. We hope that the output of what is learnt and put into practice after attending Food On The Edge outweighs the investment in the ticket price. So far, the resounding feedback is that it does.”

Food On The Edge are also now accepting applications for the Food On The Edge Ambassador Programme 2020. 2019 was the first year of the programme which saw six people who are changing the landscape of Irish food and exemplifying the Food On The Edge ethos selected to be Food On The Edge Ambassadors for 2019.

At Food On The Edge 2020, the Ambassadors will be invited to speak on stage in a discussion on the work they are doing, as well as receiving a two-day ticket to the symposium and a profile on the website. Applications can be made online at www.foodontheedge.ie/ambassador-programme and the closing date for applications is the 31st of December.

JP said, “Each year we receive a large number of inspirational applicants hoping to speak at Food On The Edge. These applicants are very often doing wonderful things for Irish food and developing the industry in their own way. While we have limited capacity of speaking slots, we wanted to do something to acknowledge these food champions. We are delighted to open the applications for 2020 to see some of the great work being done for Irish food which may be going unnoticed or underappreciated. I hope this initiative will widen the reach of Food On The Edge and act as its legacy into the future, eventually expanding onto a global scale.”

More than 600 people attended over the two days of Food On The Edge 2019, which was held in Galway in the National University of Ireland, Galway. More than 50 of the world’s best international and Irish chefs and food leaders took to the stage to share their food stories and debate topics, while Irish food producers showcased their produce in the Artisan Food Village.

Food On The Edge 2020 is taking place on the 19th and 20th of October in Galway, with the venue to be confirmed. World-class chefs and speakers are planned for announcement in early 2020.

Check out @foodonthedge on social and follow the official hashtag #FOTE2020 for updates and speaker announcements.

 

 

Galway Bay Brewery Create A Collaborative Brew to Celebrate the Food On The Edge Theme of Migration

Galway Bay Brewery have collaborated with Matt Orlando and Tiago Falcone of Broaden & Build, sister brewery to Copenhagen’s Amass Restaurant, and JP McMahon to develop a special beer exclusive to Food On The Edge 2019.

The small-batch brew, ‘ Foreign | Native’, is a blackberry sour wheat ale which has been created for the international food symposium Food On The Edge taking place in Galway on the 21st and 22nd of October. The concept behind the creation of the beer highlights the main theme of Food On The Edge 2019 that of migration. The beer was brewed using Ølands wheat, which is a Danish heritage grain, a Norwegian yeast and wild blackberries, which were foraged in the Burren.

Tom Delaney, Head Brewer at Galway Bay Brewery, who will also be leading a Masterclass at Food On The Edge said, “ This has been a very exciting project for us. Last month we went over to Copenhagen to meet with Matt and Tiago to develop a beer which would illustrate this year’s theme of migration. When the Vikings invaded Ireland they probably brought their own ingredients and methods of cooking and brewing, which over time became native to our own culture. For example, Ølands wheat is a Danish heritage grain, but it now grows here in Ireland. We have combined these ingredients with local seasonal fruit which our brewing team spent two days foraging for in the Burren.”

JP McMahon, Symposium Director of Food On The Edge, said, “We are delighted to have developed a beer exclusively for Food On The Edge which really exemplifies the collaborative ethos of Food On The Edge. Our theme this year is migration, with regards to how food travels and how that affects people’s perception of food, and this beer further questions the idea of what it means to be local and how people moving from place to place has defined us and shaped our food and drink culture.”

Galway Bay Brewery are major sponsors of this year’s Food On The Edge. Foreign | Native will be exclusively available to attendees and speakers at Food On The Edge, along with a wide selection of Galway Bay Brewery’s beers.

Jason O’Connell, Owner of Galway Bay Brewery, said, “ We’re delighted to be a major sponsor of Food On The Edge this year. We have been attending Food On The Edge for the past few years and our philosophy at Galway Bay Brewery is all about collaboration, experimentation, and pushing boundaries so a partnership with Food On The Edge was a perfect fit.” Tom Delaney, Matt Orlando and Tiago Falcone will be hosting a masterclass at Food On The Edge on “The Intersection of Food and Beer” at 4:30pm on Tuesday the 21st of October.

The Food On The Edge 2019 Schedule is Officially Unveiled at Programme Launch in the Druid Theatre on Culture Night

The programme for Food On The Edge 2019 was officially unveiled at a launch event this evening in the Druid Theatre, Galway to coincide with Culture Night 2019.

Opening the first day of talks will be Shinobu Namae (L’Effervescence, Tokyo), with chef Alex Atala (D.O.M, São Paulo) closing the first day. Opening Tuesday’s talks will be Australian chef Ben Shewry (Attica, Melbourne) who will present a ‘Food Story’ titled ‘Shut Up and Listen’, with Alberto Landgraf (Oteque, Rio de Janeiro) closing the event.

Newly announced speaker chef Rosio Sanchéz of Hija de Sanchéz, Copenhagen will speak on Tuesday afternoon, with director and producer of Netflix’s Chef’s Table Brian McGinn speaking on his highly acclaimed and popular series on Tuesday morning.

The main theme for 2019 is ‘Migration’ – looking at how food travels and how that affects people’s perception of food. Speakers discussing this theme include Derry Clarke (l’Ecrivain, Dublin) on ‘Invasive Crops’; Arlene Stein (Terroir Talk, Berlin) on ‘#noborders: Food as a Tool for Diplomacy’; Paul Carroll (Polly, Vladimir) on ‘From Tallaght to Tsar’ and Josh Niland (Saint Peter, Sydney) on ‘Beyond the Fillet’.

Further ‘Conversations’ — a returning theme this year — are on the line-up, and include chefs Darina Allen and Rachel Allen (Ballymaloe Cookery School, Cork) speaking about ‘Irish Food: Past, Present and Our Vision for the Future’ on Monday morning. Chefs Matt Orlando and Kim Wejendorp (AMASS, Copenhagen) will be discussing ‘Responsible Deliciousness’, and British food writer and author Allan Jenkins will also speak on Tuesday afternoon.

Food Story’ talks on the line-up include chef Tom Brown (Cornerstone, Hackney) on ‘Meanwhile in East London, Lunatics Open a Restaurant’; Leonor Espinosa (LEO and MISIA, Columbia) on ‘Integral Gastronomy Centers: An Alternative Model of Community Development in Columbia’; and Selassie Atadika (Mindunu, Ghana) on ‘This Is Africa’ .

The Masterclasses, which are sponsored by Chef Network, will return again in 2019. They be led by selected speakers including Will Goldfarb  – ‘Revisiting Personal Pastry Through a Local Literary Lens’; Matt Orlando, Tiago Falcone and Tom Delaney – ‘The Intersection of Food and Beer’; Sophia Hoffmann – ‘The Seven Seas of Deliciousness – Discovering The Endless Joy of Plant Based Cooking’; and Douglas McMaster  – ‘Nu Waste’. These sessions are limited to 50 people and early arrival is recommended.

Food On The Edge symposium director JP McMahon said, “The topics at this year’s Food On The Edge are diverse and designed to foster conversation and build bridges. This year’s main theme will focus on the issue of migration, as we question the idea of what it means to be local and how people moving from place to place has defined us and shaped our food culture. We will also be looking at themes of waste, social gastronomy, education, and kitchen culture.”

Six people who are working to change the landscape of Irish food were selected as Food On The Edge Ambassadors for 2019.  The Ambassadors – Paula Stakelum (Ashford Castle), Chad Byrne (Chef Collab), Annette Sweeney (TU Dublin), Ronan Fox (Mayo General Hospital), Deirdre Doyle (Cool Food School) and Devin O’Sullivan (FEAST) – will take part in a panel discussion on the topic of ‘Moving Food On The Edge Forward into New Realms’ which will be moderated by Mark Anderson (Gather & Gather).

Another panel discussion is ‘Migration and the Nordic Food Movement’ with Bo Bech (Restaurant Geist, København), Nicolai Norregaard (Kadeau, København), and Esben Bang (Maaemo, Oslo) which will be moderated by JP McMahon.

Food On The Edge delegates will get to experience an Artisan Food Village which will showcase the best of Irish produce from more than 60 top Irish producers.

The venue is the Bailey Allen Hall at the National University of Ireland Galway (NUIG). The masterclasses will take place in the Bank of Ireland Theatre next door. The symposium will be a mix of 15-minute talks, 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 costs €400, a two-day student tickets costs €350, and group rates are available for groups of 6+, 10+ and 20+. Tickets can be purchased at www.foodontheedge.ie.

Click here to view the FOTE2019 timetable

Food On The Edge 2019 Officially Launches

The national launch of Food On The Edge 2019 took place this afternoon at Dylan McGrath’s Fade Street Social in Dublin. The event was attended by Irish chefs, industry leaders and media.

With a robust international line-up of speakers, the main theme of Food On The Edge 2019 is ‘Migration’ which will examine ‘how food travels and how that affects people’s perception of food’. While the core focus of Food On The Edge continues to explore ‘Future of Food’ within a global and national perspective.

JP McMahon, founder and symposium director of Food On The Edge, said this about the new theme, “There has been a natural evolution within Food On The Edge over the years which reflects the changes in food culture on a global level. We have seen a progression away from simply talking about food to recognising the power of food as a tool for social change.”

JP added, “Food On The Edge is the avant-garde of Irish food culture. We bring some of the best chefs and industry professionals together to inspire us to change the way we think about food in Ireland. We bring them also to showcase our beautiful country with its rich history and heritage. It is an ongoing dialogue between us and them, transforming and developing the future of our food and food culture on this island.”

This year’s impressive line-up includes cult chefs and stars of the Netflix series Chef’s Table, namely Brazil’s most influential chef Alex Atala of D.O.M, and New Zealand-born Ben Shewry of Attica restaurant. Columbian chef and winner of 2017 Best Female Chef in Latin America Leonor Espinosa of Leo Cocina y Cava will be attending as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project which puts professional chefs into public schools to transform and rethink school food.

Recently announced speakers include Darina Allen and Rachel Allen of Ballymaloe Cookery School will take the stage together; Esben Holmboe Bang head chef and co-owner of Norway’s three Michelin-starred Maaemo; Chef Bo Bech of Copenhagen’s Geist; Frida Ronge, Culinary Director of Tak and Unn in Stockholm; and Billy Wagner, Owner, Host and Sommelier of Berlin’s Nobelhart & Schmutzig.

Speaking at the launch, Sinead Hennessey, Food Tourism Officer at Fáilte Ireland, said, “We are delighted to support Food on the Edge as part of Fáilte Ireland’s new ‘Taste the Island’ initiative, a 12 week celebration of Ireland’s food and drink taking place this September, October and November. Fáilte Ireland research tells us that tourists are not always aware of our high-quality produce and the sustainability credentials around our food and drink before visiting. We are aiming to address this lack of awareness and highlight Ireland’s seasonal ingredients, adventurous tastes and bold experiences through ‘Taste the Island’ and Food on the Edge, which aims to challenge our perspective on food, brilliantly showcases the Wild Atlantic Way and Ireland as an innovative food destination.”

Signature snacks at the launch celebrated Irish food and were prepared by chefs Ross Lewis, JP McMahon and Paula Stakelum.

Early Bird Ticket Rate for FOTE2019 Closing Soon

Food on the Edge Jp McMahon

Only days to go for purchasing Early Bird tickets for Food On The Edge 2019, with the special, reduced-priced offer due to end on the 31st of July.

A two-day Early Bird Ticket for Food On The Edge 2019 costs €350, which includes admission and access to all talks and masterclasses on both days, lunches, and entertainment on both nights. A full price two-day ticket from the 1st of August will be €400.

The global two-day food symposium consisting of 15-minute talks, panel discussions, masterclasses and networking activity is taking place on the 21st and 22nd of October in the National University of Ireland, Galway. Organisers say tickets are selling fast, with a sell-out show last year and the year before.

Food On The Edge founder and symposium 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.”

This year the theme of the global food symposium is migration, with regards to how food travels and how that affects people’s perception of food, and we will also be carrying forward previous FOTE themes. Speakers already announced include cult chefs and stars of the Netflix series Chef’s Table, namely Brazil’s most influential chef Alex Atala of D.O.M, and New Zealand-born Ben Shewry of Attica restaurant. Columbian chef and winner of 2017 Best Female Chef in Latin America Leonor Espinosa of Leo Cocina y Cava will be attending as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project which puts professional chefs into public schools to transform and rethink school food.

The Early Bird two-day ticket rate for Food On The Edge of €350 ends on the 31st of July, after which the Full Price two-day ticket rate kicks in of €400. Tickets can be purchased online at here

FOTE Early Bird Extended

For immediate release

27th June 2019

Early Bird Offer Extended for Food On The Edge 2019

Early Bird tickets for Food On The Edge 2019, with the special reduced-priced offer, will be available to purchase for a further month until the 31st of July.

A two-day Early Bird Ticket for Food On The Edge 2019 costs €350, and includes admission and access to all talks and masterclasses on both days, lunches, and entertainment on both nights. The two-day programme of 15-minute talks, panel discussions, masterclasses and networking activity is taking place on the 21st and 22nd of October in the National University of Ireland, Galway.

JP McMahon, founder and symposium director of Food On The Edge, said, “This year we have a very exciting and diverse lineup with speakers who are committed to changing how we eat and cook our food, as well as how we think about the future of food. The topics up for discussion and debate are of particular importance. This year our theme is migration, with regards to how food travels and how that affects people’s perception of food, and we will also be carrying forward previous FOTE themes.”

New speakers are being announced each week which add to the already impressive line-up including cult chefs and stars of the Netflix series Chef’s Table, namely Brazil’s most influential chef Alex Atala of D.O.M, and New Zealand-born Ben Shewry of Attica restaurant. Columbian chef and winner of 2017 Best Female Chef in Latin America Leonor Espinosa of Leo Cocina y Cava will be attending as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project which puts professional chefs into public schools to transform and rethink school food.

Australian chef Mark Best of Bistro and Netflix fame from The Final Table; Prateek Sadhu of Masque, the number five ranked restaurant in Mumbai; British-Indian chef, presenter and food writer, Romy Gill of Romy’s Kitchen in Thornbury; Irish chef Derry Clarke of Michelin Star l’Ecrivain in Dublin; and Dalad Kambhu of Michelin Star Kin Dee in Berlin are just some of the ground-breaking chefs due to speak.

Other confirmed speakers are Alan Jenkins, editor of the Observer Food Monthly; Korean-born Danish chef Kristian Baumann of Michelin Star Restaurant 108 in Copenhagen; chef, cookbook writer and activist Sophia Hoffmann of Berlin’s Café Isla Coffee; ‘Contemporary’ pizza chef Denis Lovatel of Pizzeria Ezio in the mountains of Belluno; Brazilian chef Alberto Landgraf, of Oteque in Rio de Janeiro. New to the list are chef and humanitarian Selassie Atadika of Midunu in Accra, Ghana; Tom Brown of Cornerstone in Hackney and Great British Menu fame; and Josh Niland of Saint Peter restaurant and Fish Butchery retail outlet in Sydney.

The FOTE Ambassador Programme was launched last month. Six people who are changing the landscape of Irish food and exemplifying the FOTE ethos will be selected to be FOTE Ambassadors for 2019/2020. The Ambassadors will be invited to speak as a group at Food on The Edge 2019 on the work they are doing, as well as receiving a two-day ticket to the symposium and a profile on the FOTE website.

Early Bird Tickets for Food On The Edge have been extended until the end of July at a reduced rate of €350, which includes admission and access to all talks and masterclasses on both days, lunches, and entertainment on both nights. Instalments plan payments are also available.

Gather & Gather will be a principal partner of the event again this year, and Fáilte Ireland have also joined as a principal partner for Food On The Edge 2019. San Pellegrino, who have been on board since day one, are returning as major sponsors along with new major sponsors, Galway Bay Brewery.

‘Food On The Edge Ambassador Programme’ Announced at Food On The Edge 2019 Launch in London

 

FOTE2019 International Launch The international launch of Food On The Edge 2019 took place this evening at Robin Gill’s newly-launched Darby’s restaurant in London. The event saw the announcement of the 2019 venue, the themes and list of speakers to date, as well as the launch of the Food On The Edge Ambassador Programme.

JP McMahon, founder and symposium director of Food On The Edge, said, “We are delighted to launch Food On The Edge 2019 in London this year and to use this event to announce our new Food On The Edge Ambassador Programme. Each year we receive a large number of inspirational applicants hoping to partake and speak at Food On The Edge. These applicants are very often doing wonderful things for Irish food and developing the industry in their own way. While we have a limited capacity of speaking slots, we wanted to do something to acknowledge these food champions. I hope this initiative will widen the reach of the Food On The Edge and act as its legacy into the future, eventually expanding onto a global scale.”

Six people who are working to change the landscape of Irish food and are exemplifying the Food On The Edge ethos will be selected to be the Food On The Edge Ambassadors for 2019. The Ambassadors will be invited to speak in a discussion at Food On The Edge 2019 on the work they are doing, as well as receiving a two-day ticket to Food On The Edge and a profile on the Food On The Edge website.

Mark Anderson of Gather & Gather officially launched the Food On The Edge Ambassador Programme and discussed the profound impact Food On The Edge had on him. Mark said, “It has had a massive impact on the food team at Gather & Gather. As a group of chefs, it inspired us, motivated us, and changed how we think about the future of food. It helped us to put workplace catering on the same stage as some of the most brilliant forward-thinking people in the food world, which gives us the confidence to challenge the industry today, and inspire where we want to be tomorrow.”

Food On The Edge Ambassador applicants are urged to go to the Food On The Edge website for more details.

Signature snacks at the launch celebrated Irish food and were prepared by London-based Irish chefs. Robin Gill prepared Dooncastle Oysters cooked over coal with Connemara Seaweed, Kevin Burke served up St. Tola Goats Cheese and Pepper Barbajuans, Anna Haugh created Black Pudding wrapped in Ballymakenny Spuds with Apple Purée, Aidan McGee prepared Braised Irish Beef Scrumpet, Horseradish and Aged Parmesan, and Shauna Froydenlund made Treacle Cured and Turf Smoked Trout, Dill on Sourdough Crumpets.

Speakers at the launch included UK-based chefs and Food On The Edge supporters such as Pierre Koffmann, Skye Gyngell, Tom Brown, Claude Bosi and Doug McMaster.

The venue for this year’s Food On The Edge event was also announced at the London launch, as being held in NUI Galway, the city’s university, for the second year.

JP McMahon said “The feedback from last year’s event was so positive and the facilities and support provided by management and staff of NUI Galway meant it was a very easy decision to make. The University is so close to the city centre and as Food Education is a driving factor behind the Food On The Edge ethos, NUI Galway itself is leading the way internationally in terms of third level education, so the fit is perfect”.

JP McMahon then went on to reveal the full list of confirmed speakers to date to add to the already impressive line-up which includes cult chefs and stars of the Netflix series Chef’s Table, namely Brazil’s most influential chef Alex Atala of D.O.M, and New Zealand-born Ben Shewry of Attica restaurant. Columbian chef and winner of 2017 Best Female Chef in Latin America Leonor Espinosa of Leo Cocina y Cava will be attending as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project which puts professional chefs into public schools to transform and rethink school food.

Australian chef Mark Best of Bistro and Netflix fame from The Final Table; Prateek Sadhu of Masque, the number five ranked restaurant in Mumbai; British-Indian chef, presenter & food writer, Romy Gill of Romy’s Kitchen in Thornbury; Irish chef Derry Clarke of Michelin Star l’Ecrivain in Dublin; and Dalad Kambhu of Michelin Star Kin Dee in Berlin are just some of the ground-breaking chefs due to speak.

Other confirmed speakers are Alan Jenkins, editor of the Observer Food Monthly; Korean-born Danish chef Kristian Baumann of Michelin Star Restaurant 108 in Copenhagen; chef, cookbook writer and activist Sophia Hoffmann of Berlin’s Café Isla Coffee; ‘Contemporary’ pizza chef Denis Lovatel of Pizzeria Ezio in the mountains of Belluno; and Brazilian chef Alberto Landgraf, of Oteque in Rio de Janeiro.

Food On The Edge 2019, 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. The event will take place on the 21st and 22nd of October in Galway.

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

Gather & Gather will be a principal partner of the event again this year, and the Food On The Edge team are delighted to announce Fáilte Ireland as a principal partner for Food On The Edge 2019. San Pellegrino, who have been on board since day one, are returning as major sponsors along with new major sponsors, Galway Bay Brewery. 

‘Food On The Edge London’ – 20th May, 2019

FOTE London

Food On The Edge 2019 is Launching This Month at Robin Gill’s Newly-Opened Restaurant, Darby’s

Food On The Edge London and the international launch of Food On The Edge 2019 takes place in London on Monday the 20th of May in the newly opened ‘Darby’s’ by London-based Irish chef Robin Gill.

Food On The Edge (FOTE) is an annual global food symposium which takes place annually in Galway, Ireland, with the aim of generating debate, discussion, and thought leadership on the future of food both in the industry and on the planet.

Food On The Edge London guest speakers include: Tom Brown, Skye Gyngell, Pierre Koffmann and Doug McMaster. Signature snacks will showcase quality Irish food, and will be prepared by London-based Irish chefs Robin Gill, Kevin Burke, Anna Haugh, Aidan McGee and Shauna Froydenlund, who will also speak briefly about being Irish chefs in London.

JP McMahon will use FOTE London as a platform to officially reveal the confirmed speakers for FOTE 2019 in October, and announce the main theme for this year’s event: Migration – looking at how food travels and how that affects people’s perception of food – as well as touching on previous FOTE themes which will carry into this year such as ‘The Future of Food’, ‘Food Stories’, ‘Conversations’ and ‘Action and Reaction’.

JP McMahon said, “We are delighted to bring Food On The Edge to London and really appreciate Robin and Sarah hosting us at Darby’s. This year we introduce the theme of ‘Migration’ – migration of produce, people and food culture – so it is fitting that we will celebrate Irish produce and Irish chefs in London. Given our geographical proximity, migration has always been, and will continue to be, a feature between Ireland and the UK.”

FOTE 2019, 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.

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

Gather & Gather will be a principal partner of the event again this year, and the FOTE team are delighted to announce Fáilte Ireland as a principal partner for FOTE 2019. San Pellegrino, who have been on board since day one, are returning as major sponsors along with new major sponsors, Galway Bay Brewery.

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.