Food On The Edge 2018 Takes Place in Ireland
International chefs Andoni Luis Aduriz of Mugaritz restaurant in San Sebastian, Spain; Enrique Olvera of Pujol restaurant in Mexico City; Albert Adria of Tickets in Barcelona, Spain; Jorge Vallejo of Quintonil restaurant also in Mexico City; Vladimir Mukhin of White Rabbit in Moscow, and Dan Hunter of Brae Restaurant in Sydney, Australia, are among the confirmed speakers for the 2018 edition of Food On The Edge. The global food symposium takes place October 22 and 23, 2018, for the fourth consecutive year in Galway, Ireland.
Food On The Edge is a two-day program of 15-minute talks, panel discussions, and networking activity, with an Artisan Food Village showcasing the best of Irish and West of Ireland food produce. This year’s venue is the Bailey Allen Hall in the National University of Ireland Galway.
Confirmed speakers from the United Kingdom for Food on the Edge are Chef Sat Bains of Restaurant Sat Bains in Nottingham, England; London-based Finnish chef Helena Puolakka of Nordic-influenced Aster restaurant, and Skye Gyngell of Spring Restaurant at Somerset House in London.
Other international speakers are Leonor Espinosa of Restaurant Leo in Bogota, Colombia; Carri Thurman and Sharon Roufa, owners of Two Sisters Bakery in Homer, Alaska; Lauren Singer, the New York City-based, zero-waste devotee behind the Trash Is For Tossers project, and Joshna Maharaj, a chef and activist from Toronto, Ontario, Canada.
Also on the line-up from Europe are Paul Ivic of Tian in Vienna,Austria; Nicolai Ellitsgaard Pedersen of Under in Norway; Norbert Niederkofler of St. Hubertus in the Dolomites, Italy, and Kemal Demirasal of Alancha in Istanbul, Turkey.
Returning speakers-panelists this year are Ana Roš of Hiša Franko in Slovenia; Emma Bengtsson of Aquavit in New York City; Matt Orlando of Amass in Copenhagen. Denmark, and Sasu Laukkonen of Ora restaurant in Helsinki, Finland
Early Bird Tickets are available at a reduced rate of €300 until August 31, 2018, and include admission to both days, lunches and evening entertainment.
(Photo shows J. P. McMahon, director of Food On The Edge)
