Food on the Edge 2024 to celebrate A Sense of Place

Cait Noone, ATU, Jp McMahon, Food on The Edge Founder and owner of Anair Restaurant, and Jacinta Dalton, Head of Culinary Arts & Service Industries, ATU Galway, at the Launch of Food On The Edge 2024 which took place in ATU Galway. Photo: Andrew Downes, xposure.

Cait Noone, ATU, Jp McMahon, Food on The Edge Founder and owner of Anair Restaurant, and Jacinta Dalton, Head of Culinary Arts & Service Industries, ATU Galway, at the Launch of Food On The Edge 2024 which took place in ATU Galway. Photo: Andrew Downes, xposure.

Food On The Edge will return to Galway this year on October 21 and 22, after three years of events at Airfield Estate in Dublin. The theme of this year's symposium is A Sense of Place.

“The theme 'a sense of place' is particularly appropriate given our return to Galway this year," JP McMahon, founder of Food on the Edge, said at the recent launch of this year's event. "Galway is where I have put down roots and established my businesses including Aniar restaurant.

"Aniar, meaning 'of the West', celebrates the produce of the west of Ireland and I think it's wonderful to experience the authenticity of food from a region," he added. "The theme of 'a sense of place' from the perspective of Food on the Edge is not limited to speaking of and championing the terroir of a region, rather I hope it also sparks debate about instances where we have lost a sense of place.”

The event, now in its ninth year, will be hosted by ATU Galway at its Dublin Road campus.

“Since its inception in 2015 it has always been one of the most significant events on the Irish food calendar, with chefs, food writers, broadcasters, academics, artists and food producers congregating to celebrate all that is wonderful about Irish food," Dr Orla Flynn, president of ATU, said at the launch. "We are thrilled to be hosting Food on the Edge in ATU Galway City in October later this year, and our culinary teams across ATU are eagerly looking forward to participating in what I expect will be an event to remember.”

Food on the Edge sees international and national chefs and food influencers coming together to listen, talk and debate about the future of food in our industry and on our planet. Previous speakers have included Elena Reygadas, Aditi Dugar, Andrea Petrini, Darina Allen, Tom Jenkins, Jason Bangerter, and many more visionary change-promoting agents.

A newcomer to Food on the Edge this year is Sophie Healy-Thow, who has received a Global Citizen Prize for work in poverty and food security, one of five winners of the prestigious prize recognised at the Global Citizen Awards ceremony in New York. Sophie is a 26-year-old from Kinsale in Cork and founder of Act4Food. Act4Food Act4Change is a youth-led and initiated campaign that mobilises the power of young people to call for a global food system which provides everyone with access to safe, affordable and nutritious diets, while simultaneously protecting nature, tackling climate change and promoting human rights.

Another speaker making his debut at Food on the Edge is Matthew James Duffy. He has 15 years of international industry experience, from speciality bakeries to Michelin-starred restaurants. He is now a professor of baking and pastry arts management at Centennial College in Toronto, and is following his passion for baking. In recent years Duffy found his niche and exploded on the sourdough scene with over 480K social media followers. He enjoys being able to share his knowledge and passion to influence and encourage people to explore the vast and versatile world of baking.

Returning to this year's symposium is Ebru Baybara Demir, who previously spoke in 2019 and has since won the Basque Culinary World Prize in 2023. She is a distinguished Turkish chef, social entrepreneur, and advocate for sustainable agriculture and social development. She is renowned for her innovative approach to blending traditional Turkish cuisine with modern culinary techniques and her commitment to social impact through food. Through her restaurants and initiatives, she has created sustainable livelihoods for many, preserved cultural heritage, and inspired a new generation of chefs and entrepreneurs to use food as a vehicle for social good.

Food on the Edge 2024 tickets are now on early-bird sale for €275 until June 30; the price after that is €325, which includes two-day access to all speaker talks, lunches, masterclasses, producer food village, FOTE bookstore in association with Charlie Byrne’s Bookshop with speaker book signings and wrap party. A one-day Food on the Edge ticket costs €185.

Tickets can be purchased via www.foodontheedge.ie

Key partners and sponsors of Food on the Edge 2024 are Gather & Gather, La Rousse Foods, S.Pellegrino, Fáilte Ireland, Galway City Council and The Connacht Hotel.

Follow @FoodOnTheEdge on social media and see www.foodontheedge.ie for more information.

 

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