Speakers sought for Irish food symposium

24 May 2019 by
Speakers sought for Irish food symposium

Chefs and food enthusiasts who want to create a better global culinary network are invited to speak at the annual Food on the Edge (FOTE) event in Galway, Ireland, later this year.

At the international launch of the symposium, held at Robin Gill's new restaurant Darby's in Battersea, London, JP McMahon, the founder of FOTE and chef-patron of one Michelin-starred Aniar in West Galway, announced a new ambassador programme.

"Each year we receive a large number of inspirational applicants hoping to partake and speak at Food On The Edge," said McMahon. "These applicants are very often doing wonderful things for Irish food and developing the industry in their own way.

"While we have limited capacity for speaking slots, we wanted to do something to acknowledge these food champions. We hope this initiative will widen the reach of FOTE and act as its legacy into the future."

Six ambassadors will be invited to speak in a discussion at FOTE on the work they are doing, as well as receiving a two-day ticket to the event and a profile on the website.

Mark Anderson, culinary director for Ireland of foodservice company Gather & Gather, said that FOTE has had a massive impact on the group's food team. "As a group of chefs it has inspired us, motivated us, and changed how we think about the future of food. It helped us to put workplace catering on the same stage as some of the most brilliant forward-thinking people in the food world, which gives us the confidence to challenge the industry today, and inspire where we want to be tomorrow."

Dishes served at the launch event celebrated Irish food prepared by London-based Irish chefs. Robin Gill served Dooncastle oysters cooked over coal with Connemara seaweed, Kevin Burke prepared St. Tola goats cheese and pepper barbajuans, Anna Haugh created black pudding wrapped in Ballymakenny spuds with apple purée, Aidan McGee prepared braised Irish beef scrumpet, horseradish and aged Parmesan, and Shauna Froydenlund made treacle cured and turf smoked trout, dill on sourdough crumpets.

FOTE, which will feature an artisan food village showcasing the best of Irish and West of Ireland food produce, will take place on 21-22 of October at the National University of Ireland Galway.

For more information see www.foodontheedge.ie

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