The principal theme of this year’s Food On The Edge symposium was announced as Action: Reaction at the official Irish launch held on the 19th of June in Hatch & Sons, St Stephen’s Green, Dublin.
Food On The Edge is an annual two-day symposium held in the city of Galway on the west coast of Ireland. The symposium’s aim is to generate debate, discussion and thought leadership on the future of food both in the industry and on the planet. The 2017 dates are the 9th and 10th of October.
Speaking at the Irish launch, JP McMahon, director of Food On The Edge said, “After three years it was time to reflect on the issues we’ve been talking about and try to change or act on them. Feedback from chefs that had taken direct action as a result of attending Food On The Edge – chefs at the top of their game and chefs just starting out – has been inspiring and motivating. We’d like to hear these stories and promote action.”
Hatch & Sons on St Stephen’s Green in Dublin was the venue for the Irish launch of #FOTE2017. Chef-owner Domini Kemp attended Food On The Edge last year (2016) as an audience member, and this year will be a speaker at the 2017 symposium. Speaking at the Irish launch event, Domini Kemp said, “I’m delighted to be launching the Irish party for Food On The Edge 2017 and it’s really fitting that we’re here at Hatch & Sons. Hatch & Sons came about because I had read a Bord Bia report about how tourists view Ireland as not having an established food culture. We decided to open up something celebrating Irish food. JP has catapulted that. The impact of Food On The Edge cannot be understated. Part of what he’s [JP McMahon] doing is establishing Irish food culture. When you go to Food On The Edge you come away very inspired. Food On The Edge needs lots of support and that’s why we’re delighted to support it.”
The impressive line-up for the 2017 symposium includes cult chefs and stars of the Netflix series Chef’s Table, namely Nordic chef Magnus Nilsson of Fäviken, Slovenian chef and winner of 2016 Best Female Chef in The World Ana Roš of Hiša Franko restaurant, plus trailblazer Niki Nakayama, owner of n/naka restaurant in Los Angeles. The full line-up is available here.
Early bird tickets are available to purchase until the 31st of July from the website www.foodontheedge.ie. A 2-day early bird ticket costs €350 which includes access to all talks plus lunches and entry to the infamous wrap party. Organisers say tickets are selling fast, with a sell-out show last year and the year before. Organisers are asking that tickets are purchased soon to avoid disappointment.
The 2017 Food On The Edge venue is the Black Box Theatre, which is located along the banks of the River Corrib in Galway city on the west coast of Ireland. The event on the 9th and 10th of October will be a mix of 15-minute talks by speakers, panel discussions and masterclass sessions.
The official hashtags for Food On The Edge 2017 are #ActionReaction and #FOTE2017.
Main photo caption, l-r: Chefs Wade Murphy (1826 Adare), Dylan McGrath (Fade Street Social, Rustic Stone), Domini Kemp (Hatch & Sons), JP McMahon (EAT Galway), Ross Lewis (Chapter One) and Niall McKenna (James Street South, Belfast) at the theme launch of Food On The Edge 2017 held in Hatch & Sons, Dublin, on the 19th June. Photo: Robbie Reynolds
