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.