Food On The Edge 2018

Food On The Edge 2018 Schedule is Officially Unveiled at a Programme Launch Event in NUI Galway on Culture Night 

The programme outlining the schedule for the 2018 edition of the Food On The Edge international symposium, incorporating two days of 15-minute talks, panel discussions and masterclasses, was officially unveiled at a programme launch event to coincide with Culture Night on the 21st of October in the O’Donoghue Centre, NUI Galway, Ireland.

Food On The Edge creator and director JP McMahon said, “I am delighted to be at NUI Galway launching our programme for this year’s Food On The Edge. We have speakers from all over the world descending on Galway in four weeks time and we look forward to showcasing the city to them. The university is a great place to host Food On The Edge and to further cement the relationship between the university, the city and the county.”

The programme reveals that both days of Food On The Edge 2018, on Monday the 22nd and Tuesday the 23rd of October, will open with JP McMahon in conversation with this year’s joint MCs, chefs Matt Orlando (AMASS, Copenhagen) and Sasu Laukkonen (Ora Restaurant, Helsinki).

Further ‘Conversations’ — a new theme for this year — are on the line-up including with chefs Esben Holmboe Bang (Maaemo, Oslo) and Jordan Bailey(Aimsir at The Cliff at Lyons, Kildare, Ireland) on mentorship (Monday, 9.45am); Irish chefs Andy McFadden (Glovers Alley) and Neven Maguire(MacNean House) also on mentorship (Monday, 12.15pm); the overall winner of the San Pellegrino Young Chef of the Year 2018 Yasuhiro Fujio (La Cime, Osaka) with chefs Takashi Miyazaki (Ichigo Ichie and Miyazaki, Cork), JP McMahon and Killian Crowley (Aniar Restaurant, Galway) on ‘Learning from Japan’ (Monday, 2.50pm); and British food writer and author Joe Warwick, the author of bestselling Where Chefs Eat, on ‘Rating, Ranking & Rewarding Restaurants – What’s Best?’ (Tuesday11.40am), with many other ‘Conversations’ also on the line-up across both days.

Food On The Edge is being dedicated this year to the memory of the late American chef and food journalist Anthony Bourdain who died in June. On day one at 9.30amNathan Thornburgh — Bourdain’s partner at Roads & Kingdoms, the producers with CNN of the celebrated TV programme Parts Unknown — will be presenting a reflection on five years of thinking about the future of food, writing and television with Anthony Bourdain in a ‘Food Story’ entitled ‘What Food Meant to Anthony Bourdain’.

The renowned Spanish chef Andoni Luis Aduriz (Mugaritz, San Sebastian) will present a ‘Food Story’ on the topic of ‘Future Growing Environments’ (Tuesday9.15am); Helena Puolakka (Aster and Skylon, London) on ‘Working with all my Senses’ (Monday, 12.35pm); Paul Ivic (Tian, Vienna) on ‘From the Soil to the Kitchen to our Soul’ (Monday, 5.15pm); Skye Gyngell (Spring at Somerset House, London) on ‘Adapting with Age’ (Tuesday10.25am); Lars Williams (Empirical Spirits, Copenhagen)  on ‘Cultivating Innovation – Fermentation, Koji, Booze & Distilling’ (Tuesday3.05pm), with further ‘Food Story’ talks also on the line-up.

A number of speakers will be addressing the symposium’s overall ‘Future of Food’ theme as a topic, namely Portuguese chef Alexandre Silva (LOCO, Lisbon) (Monday, 11.45am); British chef Douglas McMaster (Silo, Brighton) whose topic is ‘Waste of the Failure of the Imagination’ (Monday, 5.30pm); Mexican chef Jorge Vallejo (Quintonil, Mexico City) on the topic of ‘Urban Agriculture in Mexico City’ (Tuesday11.05am); and Joshna Maharaj (Moody’s Delicatessen & Provisions, Boston) whose topic is titled ‘Take Back the Tray’ (Tuesday3.25pm).

A Panel Discussion on the topic of ‘British Food Now’ with chefs Clare Smyth (Core, London), Nathan Outlaw (Restaurant Nathan Outlaw, Cornwall and others), Luke French (Restaurant Jöro, Sheffield) and Paul Cunningham (Henne Kirkeby Kro, Denmark) will be moderated by the award-winning food writer Diana Henry on Monday at 10.55am. A second Panel Discussion on the topic of ‘Irish Chefs Abroad’ with Kevin Burke (The Ninth, London), Aidan McGee (Corrigan’s, Mayfair) Marguerite Keogh (The Five Fields, London) and Danni Barry (Clenaghans, Craigavon) will be moderated by Ruth Hegarty (Chef Network) on Monday at 4.45pm.

An ‘Action-Reaction’ theme is returning this year and will be addressed by speakers including chef Vladimir Mukhin (White Rabbit, Moscow) (Monday, 10.05am); and chef Duncan Welgemoed (Africola, Adelaide, Australia) whose topic is ‘The Death and Rebirth of our Chef Culture’ (Monday, 12.00pm), among others.

New to Food On The Edge this year is a series of hands-on Masterclasses for delegates which will be led by selected speakers including Matt Orlando (By-Product Cooking, Monday at 2.20pm); Joshna Maharaji (Social Gastronomy in Public Institutions, Monday at 4.30pm); Sasu Laukkonen (Cooking with Local Produce, Tuesday at 11.05am); Douglas McMaster and Dan Gibson (100% Waste-Fee – Zero Recycling, Tuesday at 2.15pm); and Nicole and Bartek Pawlukojc (Food & Local Community, Tuesday at 4.25pm). These sessions will accommodate up to 50 people.

Delegates to Food On The Edge will get to experience an Artisan Food Village that will showcase food and drinks from more than 60 top Irish producers.

The 2018 Food On The Edge venue is the Bailey Allen Hall at the National University of Ireland Galway (NUIG), Ireland. The masterclass sessions will take place in the O’Donoghue Centre next  door. The symposium on the 22nd and 23rd of October will be a mix of 15-minute talks by speakers, panel discussions and hands-on masterclass sessions. The event will start at 9.00am on both days, with registration opening from 8.00am.

A two-day ticket for Food On The Edge costs €350 and can be purchased online on the official website

Gather & Gather is a principal partner of Food On The Edge this year, with Estrella Damm and San Pellegrino returning as major sponsors.

For more information see, follow the official hashtag #FOTE2018 and @FoodOnTheEdge for regular updates.