Food on the Edge 2019 launches in Galway

Pictured at Day One of Food On The Edge 2019 were Darina Allen, JP McMahon, Rachel Allen and Derry Clarke

The 2019 Food On The Edge international symposium concludes today after two days of talks and demonstrations from global leaders in culinary pursuits and an exploration of the future of food as a whole.



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22 October 2019

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This week saw chefs and food industry figures from all over the world gather in Galway for Food on the Edge 2019. The award-winning food symposium hosted more than 600 people in attendance over two days, more than 50 speakers along with top Irish food producers in the Artisan Food Village.

Food On The Edge 2019 opened with Shinobu Namae of two-Michelin star L’Effervescence, Tokyo, who spoke of the modern day and historic influences on Japanese food, of which travel is a key ingredient. In his talk titled ‘Heritage and Future of a Far East Country, Japan’, Shinobu said that it was through progress and external influence that food culture evolves. “1,200 years of a meatless diet in Japan was influenced by the politics at the time,” he explained to the Food On the Edge, “while meat was introduced to build stronger soldiers like Western counterparts.”

Shinobu added that he hopes that through attending Food On The Edge, he will bring home new ideas and influences to his cooking.

Irish chefs Darina Allen and Rachel Allen of Ballymaloe Cookery School, Cork, spoke in conversation about Irish food. Darina said,

“The future of Irish food is through looking to the learnings of the past,” Allen said, before adding that teaching basic cooking skills and educating children in both the joy and importance of nourishing themselves through food is also key to the future.

Gather & Gather and Fáilte Ireland are principal sponsors for Food On The Edge 2019, along with San Pellegrino and Galway Bay Brewery.

For more information see or @FoodOnTheEdge on social media channels.




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