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Food One The Edge 2016 launched last Monday

Last Monday night in Amass Restaurant, in Copenhagen, Denmark the Irish international food symposium, Food On The Edge, which takes place in Galway on October 23rd and 24th was officially launched. The evening saw three of the most well known nordic chefs collaborate with JP McMahon, founder of Food On The Edge, to produce a range of snacks which were served to guests.

The collaborating chefs were Christian Puglisi of Relae restaurant in Copenhagen (listed number 45 in World’s Top 100 Restaurants) and Matt Orlando of Amass Restaurant in Copenhagen (listed number 66 in World’s Top 100 Restaurants) and Michelin Star chef and restaurant owner Sasu Laukkonen of Chef & Sommelier in Helsinki, Finland; all of whom will travel to Ireland in October to participate in Food On The Edge 2016. 

Christian Puglisi, JP McMahon, Matt Orlando and Sasu Laukkonen.

Other world renowned chefs present included Diego Munoz from Lima, Peru ( previously listed number 14 in World’s Top 100), Chef Munoz delivered a short presentation on fishing in Peru as part of the evening’s proceedings. Other notable chefs present included Niklas Ekstedt of Ekstedt restaurant in Stockholm and Syrco Bakker of Pure C Restaurant in The Netherlands. Travelling from Ireland of the event was Ross Lewis, Chapter One Restaurant in Dublin - Ross delivered also a speech at the event where he said “Food On The Edge is the lightening rod for the food movement in Ireland”. 

Special guests included Cliona Manahan - Irish Ambassador to Denmark; John Mulcahy - Head of Food Tourism, Failte Ireland.

JP McMahon says that the inaugural Food on the Edge 2015 surpassed all his expectations, and “it was an incredible almost surreal experience. Each chef was given the opportunity to deliver topics that centred on the future of food ­ they discussed their ideas, shared their fears, their dreams, their dreads and regrets from their careers. There was a core theme, however, which resonated strongly across the two days and that was ‘responsibility’. Responsibility in the way we source food, waste food, fish for food and supply food was passionately debated”. 

JP says that the speakers are chosen for their passion, drive, and their ability to inspire chefs around the world. “They are leaders that we look up to for inspiration. It is important for us to create a sense of continuity. Rather than only invite new chefs to discuss the future of food, each year a number of past speakers will return to reflect on their previous presentation and assess the change or development of their thought and practice”. 

The exciting line­up continues to build with more speakers included this year and the addition of new Expert Panel Discussions. 

Speakers already confirmed for this year’s Food on the Edge include Daniel Burns,​ currently “one of the hottest chefs in New York city” who owns Luksus; Shaun Hill, who owns the renowned Michelin Star restaurant The Walnut Treein Wales and Tim Hollingsworth who recently opened the three star Michelin restaurant Otiumin Los Angeles. 

The exciting and prolific ​Massimo Bottura​, the ​Italian restaurateur and chef patron of Osteria Francescana​, a three­ Michelin ­star restaurant based in Modena, Italy will also be speaking and giving a presentation on the future of food.
See the up-to-date List of confirmed Food On The Edge speakers for 2016 here at with many more still to be confirmed.

The two day event will take place again in Galway City, ticket price includes lunch on both days, entry to Monday night party where audience gets to meet and mingle with speakers. Early bird tickets are available until July priced at €350 (normal price €400) are Selling out fast at

Get your tickets now before they're all gone!


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