Food On The Edge 2019 officially launches
Once again taking place in Galway on 21-22 October, the Food On The Edge symposium features an impressive line-up of cult chefs and influential leaders in food innovation.
Print26 August 2019
Irish chefs, industry leaders and media turned out for the national launch of two-day Galwegian food symposium, Food On The Edge 2019, at Dylan McGrath’s Fade Street Social in Dublin this afternoon.
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’. Meanwhile, the event’s core focus continues to explore the ‘Future of food’ within a global and national perspective.
JP McMahon, founder and symposium director of Food On The Edge, said the new theme came about as a result of a natural evolution. “We have seen a progression away from simply talking about food to recognising the power of food as a tool for social change,” he said.
“Food On The Edge is the avant garde of Irish food culture,” McMahon added. “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 who 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.
The event forms 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. According to Sinead Hennessey, food tourism officer at Fáilte Ireland, research by the organisation shows “tourists are not always aware of our high-quality produce and the sustainability credentials around our food and drink before visiting,” and both Taste the Island and Food on the Edge aim to “address this lack of awareness”.
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 21-22 October in Galway.
Gather & Gather and Fáilte Ireland are principal sponsors for Food On The Edge 2019. San Pellegrino is returning as a major sponsor, along with new major sponsor, Galway Bay Brewery.
For more information see www.foodontheedge.ie. Check out @FoodOnTheEdge on social media and follow the official hashtag #FOTE2019 for regular updates.
’24 hour flash sale’ tickets are available for €350 until 3pm on 27 August by clicking here.
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