Mark Anderson, Culinary Director at Gather & Gather Ireland, will lead the Food on the Edge 2019 Ambassador Panel conversation.

Taking place at 10.45am on Tuesday 22nd October, the discussion entitled Moving Food on the Edge Forward Into New Realms will explore the future of Irish food, the FOTE Ambassadors’ inspirations and how they are working to change the perception of the food industry.

The FOTE Ambassadors 2019/20 have been selected for the way they’re changing the landscape of Irish food, as well as exemplifying the symposium’s mission of creating a benchmark for best practice in terms of food, its culture, and the people who produce it.

The Ambassadors include Paula Stakelum of Ashford Castle, Chad Byrne of Chef Collab, Annette Sweeney of TU Dublin, Ronan Fox of Mayo General Hospital, Deirdre Doyle of Cool Food School and Devin O’Sullivan of FEAST.

Mark officially launched the Ambassador Programme earlier this year at the FOTE 2019 international launch in London.

Mark said: “I believe the ambassador panel at Food On The Edge is a really important aspect of the event. Changing people’s perceptions of the food industry takes time and buy-in and must start within the industry itself. Hearing how these selected ambassadors are changing the landscape of the Irish food industry is inspiring and the fact that their own motivation began here at Food on the Edge is testament to the value of this event.”

Mark is a driving force behind the culinary direction at Gather & Gather Ireland and having worked both internationally and in Ireland he has obtained a wealth of experience in the food and restaurant industry with an understanding of what the Irish food industry should look like.

JP McMahon, Food On The Edge Founder and Symposium Director, said: “Mark is one of the most forward-thinking chefs in Ireland in terms of changing kitchen culture and how we think about how our food affects our environment. He is a true ambassador of modern Irish food with his sights set on how we can make our industry better.”

Gather & Gather Ireland has partnered with Food On the Edge this year for the third year as principal partner to highlight their aligned thinking on redefining the food industry in Ireland.

Led by Mark, the Gather & Gather team will deliver lunches for speakers and delegates across both days of the event. The menus on offer showcase their approach to food; creating healthy, well thought-out, balanced, restaurant-quality dishes with a focus on sustainable ingredients that celebrate local and seasonal produce.

Main dish options include, free range chicken, yeasted roasted jerusalem artichoke, fermented puree, pickle, kale, jus; baked celeriac, pickle celeriac, seaweed emulsion, hazelnuts, herbs, leaves; and roast monkfish on the bone, organic potatoes, kale, golden raisin verjus, capers and hazelnut brown butter.

Mark said: “Our menu is designed to showcase the fantastic produce available to us here in Ireland, using great ingredients cooked in a casual way. It’s exactly what we do in all our Gather & Gather kitchens every day.”

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