Episode 19: In Conversation…
In this episode, Jp speaks with Nathan Outlaw.
Nathan is an English professional chef who has worked previously with television chef Rick Stein. He has appeared on television shows such as BBC’s Great British Menu and Saturday Kitchen. Nathan has previously presented at Food on the Edge.
Episode 18: In Conversation…
In this episode, Jp speaks with Eoin Ó Broin, an Irish politician and writer
Jp and Eoin discuss the important role of food in our lives, supporting our historical connection to food and the and the importance of food education.
Episode 17: In Conversation…
In this episode, Jp chats with Shannon Martinez about her journey to creating her vegan restaurant Smith & Daughters in Melbourne, Australia.
Episode 16: In Conversation…
In this episode, Jp chats with Shannon Martinez about her journey to creating her vegan restaurant Smith & Daughters in Melbourne, Australia.
Episode 15: In Conversation…
In this episode, Jp chats with Chef Alberto Landgraf, from Oteque Restaurant in Rio de Janeiro, Brazil.
Episode 14: In Conversation…
In this episode, Jp chats with Chef Cúán Greene from ÓMÓS. ÓMÓS is a mindful community, focused on food and farming in Dublin, Ireland.
Episode 13: In Conversation…
In this episode, Chef Gunnar Karl Gíslason from Restaurant Dill in Reykjavik, Iceland joins Jp McMahon to chat about his love of food, how his childhood and his love of farming helped carve the way for his career as a chef.
Episode 12: In Conversation…
In this episode, Jp chats with Matt Orlando from Amass Restaurant
Episode 11: In Conversation…
In this episode, we talk to Siobhan ní Ghairbhith from St. Tola Cheese about Cheese, St. Tola Cheese and Ireland’s place in the cheese world.
Episode 10: Cooking after Covid
In this episode, we discuss the highlights cooking after covid. The pandemic, the effects of the lockdown on the restaurant industry and our new ebook.
Episode 09: FOTE2019 Highlights
In this episode, we discuss the highlights from Food on the Edge 2019. We examine this year’s theme of Migration and discuss the responses and stories our speakers shared with us.
Episode 08: Food at historic sites, Junk food, Bullying in the kitchen
In this episode, we talk about various food subjects including food at historic sites in Ireland and around the world, how we define junk food, Can GMO foods ‘save’ us? and finally the culture of bullying in the kitchen.
Episode 07: Food On The Edge launch in London, Food and immigration, Issues with allergies, Children in restaurants, Chain restaurants – How much is too much?
We have a jam-packed episode this week. We talk about our recent international launch in London, where we highlighted Irish chefs working abroad. We also discuss Food and Immigration, Issues with allergies, Children in restaurants, and the recent collapse of Jamie Oliver’s restaurants with a significant loss of jobs.
Episode 06: Food and Brexit, The Lancet Diet, Seafood Farming and The Production of Vegetables in Ireland.
We’ve changed the format of our podcasts to include a number of food related topics. In this episode, host Jp McMahon, in company with Przemek Brosz, discuss: Food and Brexit, The Lancet Diet, Seafood Farming, and the Production of Vegetables in Ireland.
Episode 05: FOTE2018 Barcelona Launch
For this episode, we are in sunny Spain for the FOTE2018 International Launch in Hoja Santa. In this podcast you will hear from special quests, including: Albert Adrià, Quique Dacosta and Eduard Xatruch.
Episode 04: Cheese
Host Jp McMahon, in company with Przemek Brosz, discusses all things cheese, including production in Ireland with a focus on farmhouse and Artisan cheeses.
Episode 03: Potato
Host Jp McMahon, in company with Przemek Brosz, discusses the importance of the potato and its history.
Episode 02: Oysters
Host Jp McMahon, in company with Przemek Brosz, discusses the importance of oysters, their connection to Ireland and their rich history.
Episode 01: Seaweed
Host Jp McMahon discusses the many uses of Seaweed, including using it as a key ingredient in cooking, and as a fertiliser, and its long history within Irish food, with Przemek Brosz.