Words by Redazione Cook_inc.

Photos by Food On The Edge

The international launch of Food On The Edge 2019 took place on the last Monday (May 20th) evening at Robin Gill’s newly-launched Darby’s restaurant in London. The event saw the announcement of the 2019 venue, the themes and list of speakers to date, as well as the launch of the Food On The Edge Ambassador Programme.


Food On The Edge is the much talked about two-day global convention that has taken place annually in Galway City, Ireland. The fifth Food On The Edge is taking place on the 21st and 22nd of October 2019, again in Galway. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet. Previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura, Ana Rôs, Magnus Nilsson and many more visionary, change-promoting chefs. More than 600 people attended over the two days of Food On The Edge 2018, which was held at the NUI – National University of Ireland. More than 50 of the world’s best international and Irish chefs and food leaders took to the stage to share their food stories and debate topics, while approximately 70 Irish food producers showcased their produce in the Artisan Food Village. The two-day programme includes a wide range of 15-minute talks, panel discussions, master-classes and networking activity.


The venue for this year’s Food On The Edge event was also announced at the London launch, as being held in NUI Galway, the city’s university, for the second year. JP McMahon then went on to reveal the full list of confirmed speakers (that you can check here) which includes cult chefs and stars of the Netflix series Chef’s Table, namely Brazil’s most influential chef Alex Atala of D.O.M, 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 will be attending as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project that puts professional chefs into public schools to transform and rethink school food. Australian chef Mark Best of Bistro and Netflix fame from The Final Table; Prateek Sadhu of Masque, the number five ranked restaurant in Mumbai; British-Indian chef, presenter & food writer, Romy Gill of Romy’s Kitchen in Thornbury; Irish chef Derry Clarke of Michelin Star l’Ecrivain in Dublin; and Dalad Kambhu of Michelin Star Kin Dee in Berlin are just some of the ground-breaking chefs due to speak. Other confirmed speakers are Alan Jenkins, editor of the Observer Food Monthly; Korean-born Danish chef Kristian Baumann of Michelin Star Restaurant 108 in Copenhagen; chef, cookbook writer and activist Sophia Hoffmann of Berlin’s Café Isla Coffee; Contemporary pizza chef Denis Lovatel of Pizzeria Ezio in the mountains of Belluno; and Brazilian chef Alberto Landgraf, of Oteque in Rio de Janeiro. The main themes of Food On The Edge in 2019 are Migration, Conversations, Food Stories, Food Waste, Action, Reaction and Food Education.


JP McMahon, founder and symposium director of Food On The Edge, said: “We are delighted to launch Food On The Edge 2019 in London this year and to use this event to announce our new Food On The Edge Ambassador Programme. Each year we receive a large number of inspirational applicants hoping to partake and speak at Food On The Edge. These applicants are very often doing wonderful things for Irish food and developing the industry in their own way. While we have limited capacity of speaking slots, we wanted to do something to acknowledge these food champions. I hope this initiative will widen the reach of the Food On The Edge and act as its legacy into the future, eventually expanding onto a global scale”. Six people who are working to change the landscape of Irish food and are exemplifying the Food On The Edge ethos will be selected to be the Food On The Edge Ambassadors for 2019. The Ambassadors will be invited to speak in a discussion at Food On The Edge 2019 on the work they are doing, as well as receiving a two-day ticket to the event and a profile on the event website.

Discover more about the event here www.foodontheedge.ie