Less than two weeks to Food On The Edge

There are less than two weeks to go to Food On The Edge 2017, Galways’s annual gathering of world-class international chefs, food leaders, and experts, taking place on October 9 and 10.

The two-day programme features talks and panel discussions involving more than 50 international and Irish participants, who will take to the stage of the Black Box to share their food stories on topics ranging from the importance of the family dinner (Emma Bengtsson of Aquavit, New York ), and the influence of biodiversity on food (Heinz Reitbauer, whose Steirereck restaurant in Vienna, Austria, is at number 10 in the current World’s 50 Best Restaurants list ), to food and cancer (Domini Kemp of Itsa Group, Ireland ), and food waste (Samuel Nutter and Victor Wagman of BROR, Copenhagen ).

Panel discussions will cover The Future Of Finnish Food, Creating A Better Food System, and Australian Food Now.

The World’s Best Female Chef of 2016 Ana Ros, of Hisa Franko in Slovenia, and star of an episode in series two of the acclaimed Netflix series Chef’s Table, will open proceedings at 9.30am on day one with a talk entitled “(con )fusion”. Other speakers on day one include Enrico Crippa, whose Piazza Duoma restaurant in Alba, Italy, is at number 15 on the elite World’s 50 Best list; British chefs Ashley Palmer Watts, protége of Heston Blumenthal, from Dinner restaurant, London, number 36 in the World’s 50 Best; Daniel Clifford of Midsummer House; and Isaac McHale of the Clove Club, London, number 26 in the World’s 50 Best; and Chef’s Table star, modern kaiseki chef Niki Nakayama of n/naka in LA.

The major theme of Food On The Edge 2017 is Action and Reaction and a number of speakers will present personal stories about how they have been inspired to take action in reaction to issues spoken about in previous years at Food On The Edge. JP McMahon, founder and director of Food On The Edge, will share his action and reaction story about his new Education Agenda campaign to get food introduced as a proper subject in primary schools in Ireland. Copenhagen-based, US chef, Matt Orlando of Amass restaurant will open day two at 9.30am with his reaction story entitled “No Such Thing As A By-Product, Only Another Product”.

“We need a food subject on our primary school curriculum to help children to understand where food comes from,” JP McMahon said. “Food is as important as maths. We need a food subject that takes in agriculture, farming, science, geography, and history.”

An artisan food village sponsored by La Rousse Foods will showcase food and drinks products from approximately 60 local food producers over the two days. It will also feed the speakers, panelists, and delegates. 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 The Dough Bros.

Tickets are available to purchase from www.foodontheedge.ie Follow the official hashtag #FOTE2017 for regular updates.

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