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The national launch of Food On The Edge, the two-day chef symposium sponsored by S.Pellegrino took place this week at Dylan McGrath’s Fade Street Social in Dublin with a gathering of Irish chefs, industry leaders and media set to celebrate in style.
This year's event, held on 21 and 22 October in Galway, will attract some of the leading voices in food tackling the most poignant topics like "migration"; ‘how food travels and how that affects people's perception of food’ within the wider framework of the future of food.
Speaking at the launch party of the new theme, JP McMahon, founder and symposium director said, “There has been a natural evolution within Food On The Edge over the years which reflects the changes in food culture on a global level. We have seen a progression away from simply talking about food to recognising the power of food as a tool for social change.”
This year's speaker list is as impressive as ever with chefs jetting in from across the world to share their thoughts on the big topics, including; chef Alex Atala of D.O.M in Brazil and New Zealand-born Ben Shewry of Attica restaurant, Columbian chef and winner of 2017 Best Female Chef in Latin America Leonor Espinosa of Leo Cocina y Cava and trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project which puts professional chefs into public schools to transform and rethink school food.
Recently announced speakers include Darina Allen and Rachel Allen of Ballymaloe Cookery School will take the stage together; Esben Holmboe Bang head chef and co-owner of Norway’s three Michelin-starred Maaemo; Chef Bo Bech of Copenhagen's Geist; Frida Ronge, Culinary Director of Tak and Unn in Stockholm; and Billy Wagner, Owner, Host and Sommelier of Berlin’s Nobelhart & Schmutzig.
Food On The Edge 2019 is a two-day programme of 15-minute talks, panel discussions, masterclasses and networking activity, with an artisan food village showcasing the best of Irish and West of Ireland food which takes place annually in Galway. The international launch party took place in London back in May.
As with all parties, especially featuring guest chefs, food was a special highlight on the night with signature snacks and celebrated Irish food prepared by chefs Ross Lewis, JP McMahon and Paula Stakelum.
If you weren't able to make the night you can re-create the dishes of the night at home with these exclusive recipes straight from the chefs:
Food on the Edge Launch Night Finger Food Recipes
For an inspired taste of the sea try event organiser, JP McMahon's Oyster and Seaweed Recipe:
Check out these savoury mushroom cookies from Chapter One's Ross Lewis for a talking point:
And, why not finish on a sweet note with these surprisingly easy, yet elegant, legend pralines by Paula Stakelum of Ashford Castle:
