The organisers of Food on the Edge have announced the launch of a new ambassador programme, which will see six people selected to take part in a discussion at Food on the Edge on the work they are doing.
The programme was announced as part of the launch of Food on the Edge 2019 at Robin Gill’s newly-launched Darby’s restaurant in London. Also confirmed at the event was the 2019 venue, as well as the themes and list of speakers to date.
JP McMahon, founder and symposium director of Food On The Edge, said: “We are delighted to launch Food On The Edge 2019 in London this year and to use this event to announce our new Food On The Edge Ambassador Programme. Each year we receive a large number of inspirational applicants hoping to partake and speak at Food On The Edge. These applicants are very often doing wonderful things for Irish food and developing the industry in their own way.
“While we have limited capacity of speaking slots, we wanted to do something to acknowledge these food champions. I hope this initiative will widen the reach of the Food On The Edge and act as its legacy into the future, eventually expanding onto a global scale.”
Six people who are working to change the landscape of Irish food and are exemplifying the Food On The Edge ethos will be selected to be the Food On The Edge Ambassadors for 2019. The Ambassadors will be invited to speak in a discussion at Food On The Edge 2019 on the work they are doing, as well as receiving a two day ticket to Food On The Edge and a profile on the Food On The Edge website.
Mark Anderson of Gather & Gather officially launched the programme and discussed the impact Food On The Edge had on him. Mark said: “It has had a massive impact on the food team at Gather & Gather. As a group of chefs it inspired us, motivated us, and changed how we think about the future of food. It helped us to put workplace catering on the same stage as some of the most brilliant forward-thinking people in the food world, which gives us the confidence to challenge the industry today, and inspire where we want to be tomorrow.”
For more information, visit the Food on the Edge website.
Irish produce was highlighted at the launch. Robin Gill prepared Dooncastle oysters cooked over coal with Connemara seaweed; Kevin Burke served up St. Tola Goats Cheese and pepper barbajuans; Anna Haugh created black pudding wrapped in Ballymakenny spuds with apple purée; Aidan McGee prepared braised Irish beef scrumpet, horseradish and aged Parmesan; and Shaunb Froydenlund made treacle cured and turf smoked trout, dill on sourdough crumpets.
Pierre Koffmann, Skye Gyngell, Tom Brown, Claude Bosi and Doug McMaster all spoke on the day.
For the second year, the venue for Food on the Edge has been confirmed as NUI Galway.
Early Bird Tickets for Food On The Edge are available at a reduced rate of €350 until the end of June which includes admission on both days, lunches, and entertainment on both nights. Installment plan payments are also available.