The Food on the Edge gathering of world’s best international chefs and food leaders opened this morning in The Black Box, in Galway. The event will run for two days with over 400 people in attendance on each day, more than 40 speakers will take to the stage and 70 Irish food producers in the food village.
The founder and director of the award-winning two day global food symposium, dubbed the “Electric Picnic for chefs”, is chef and restaurateur JP McMahon.
JP McMahon said: “We have a jam-packed schedule with thought-provoking talks by world renowned chefs who are pushing boundaries. We hope audience members will leave Food On The Edge inspired, informed and most of all – ready to take action. One of the themes for this year’s symposium is Action and Reaction – our speakers on this subject will talk about what has inspired them to make positive changes (Reaction) what action they plan on taking in the future and what they are doing now to ensure it happens (Action).”
The two day programme features talks and panel discussions involving more than 40 international and Irish participants, who will take to the stage of the Black Box venue to share their food stories on a variety of topics.
The World’s Best Female Chef of 2016, Ana Roš of Hisa Franko in Slovenia and star of an episode of the acclaimed Netflix series Chef’s Table, will open proceedings on day one with a talk entitled “(con)fusion”. Another Chef’s Table star, modern kaiseki chef Niki Nakayama of n/naka in LA, will deliver a talk in the afternoon on day one. The day two lineup includes cult chef and Chef’s Table star Magnus Nilsson of Fäviken in Sweden. Irish chefs taking part this year are London-based Robin Gill and Anna Haugh, as well as Domini Kemp, Niall McKenna, Cúán Green and the Euro-Toques Young Chefs.
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. For example, JP McMahon 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.
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.
After the two days of talks the organisers of Food On The Edge take the speakers on a two day trip to visit Irish food producers. Last year the trip saw the group explore Connemara while this year they will visit The Burren, taking in en route Kellys Oysters, Dungaire Castle, The Burren Smokehouse and St. Tola goat farm before returning to Galway.
The 2017 Food On The Edge venue is the Black Box, which is located along the banks of the River Corrib in Galway city.