Galway Convention ‘Food on the Edge’ Takes Place Next Week

Two-day annual convention Food on the Edge will take place October 22-23 in Bailey Allen Hall at the National University of Ireland Galway (NUIG).

The event is a coming together of international chefs to listen, talk and debate about the future of food in the gastronomy industry and on our planet. Conversations’ is this year’s theme and will see world-class chefs, food leaders and experts come together to engage in conversations on food waste, mental health, kitchen culture and sustainable eating.

“Food On The Edge was created primarily to promote Irish food to a global audience. I wanted to bring top-class international chefs to Ireland so that the Irish food community could learn from them and that they in turn could learn from us. I also wanted to educate Irish chefs on the importance of using our own local produce,” said seaweed advocate and founder of Food On The Edge JP McMahon in a statement.

Food On The Edge has a real sense of place here in the west of Ireland, and it specifically showcases the stunning Irish produce that both the land and the sea provide us with. Food On The Edge is more than just atwo day symposium — the itinerary for the international chefs that attend the event also includes a two-day expedition during which they visit numerous different producers and locations, and we take them on a deep dive of our Irish food culture.”

Speakers this year include chefs Clare Smyth, Vladimir Mukhin, Skye Gyngell and Andoni Luis Aduriz. For the full list of events, follow this link.

A two-day ticket for the convention costs €350, while a day ticket is €195. They can be found here.

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