New Cavan Food and Drink Producers Brand Launched

A new food and beverage brand and producer directory for County Cavan, ‘Created in Cavan’, was recently launched on Wednesday, 26 February, in the Town Hall in Cavan Town.

This new brand, with its bold, distinctive logo, will provide consumers locally, nationally and on the international stage with the assurance that they are purchasing food or drink that has been lovingly created by dedicated local producers to reflect the unique landscape and culture of County Cavan.

‘Created in Cavan’ gives food and drink producers from the county a platform to showcase their wares and better communicate their unique food story. 

An initiative of the Cavan Food Network, funded by Cavan County Council with assistance from the Department of Agriculture, Food and the Marine, ‘Created in Cavan’ is an expression of the collective community of food and drink producers and food tourism services participating in the supply, production and service of quality local food and drink across County Cavan.

Members of the Cavan Food Network Working Group, (from left)
Margaret Farrelly, Margaret’s Eggs; Tara Smith, LEO Cavan; Kieron Moran, Moran’s Mega Jam; Charlene Brady, Charlene's Wholesome Pantry; Adrian Carter, Crover House Hotel; Cavan Food Network Chairperson Jonathon Scott, Scott’s Irish Cider ; Katrina Murphy, Katrina’s Artisan Cakes; Norbert Neylon, Oak Room Restaurant; Joanne Hayes, Cavan Tourism Development Officer; Deirdre Donnelly, Food Strategy Coordinator, Cavan County Council.

The Cavan Food Network works to enable consistent quality and a wide range of choice and variety in its produce, and now local consumers and tourists can be sure that wherever they see the‘Created in Cavan’ logo they are guaranteed quality local food and drink and memorable food-based visitor experiences.

Speaking at the launch at Town Hall Cavan Arts Centre on Wednesday afternoon, ‘Created in Cavan’ Brand Ambassador Neven Maguire said, “I feel proud to promote Cavan. I’m proud of where I come from. I love when people come from all over the country to our restaurant - they always comment on the good food and the local produce they’ve eaten in Cavan. 

Cavan Chef, Neven Maguire of MacNean House Restaurant, speaking at the launch of the Created in Cavan brand

“At the end of the day, as chefs, we are only as good as the produce that we use.Each food producer has a story to tell and we need to showcase what we have in this county, because it’s an exciting time for Cavan,” added Neven.

Cavan County Council Food Co-coordinator, Deirdre Donnelly said “This is a great day for Cavan food and drink as we launch our bold new ‘Created in Cavan’ brand and publish the first edition of the Cavan Producer Directory. Such exciting developments speak to the value of local collaboration and we in Cavan County Council look forward to continued partnership with the Cavan Food Network as we strive to continually grow and improve the Cavan food and drink offering”.

Chair of the Cavan Food Network, Mr Jonathon Scott said “As food and drink producers we are incredibly proud of our county and its produce and the ‘Created in Cavan’ brand will allow us to carry that message with us at shows and on shelves across the country and further afield.”

Director of Services with Director of Services, Planning, Community,and Economic Development with Cavan County Council said “Cavan County Council is delighted to work with the Cavan Food Network to deliver this exciting new brand, a key output of the Cavan Food Strategy. 

“I would like to commend all who have brought this project to fruition including our Food Strategy coordinator Deirdre Donnelly, the members of the Cavan Food Network, our elected members who have supported the development of Cavan food and drink from the outset, and the Department of Agriculture, Food and the Marine, who provided financial support through the Rural Innovation and Development Fund.

“Supporting our local food and drinks businesses is also central to supporting the local economy. ‘Created in Cavan’ aims to bridge the gap between the fantastic food and drinks industry in Cavan and our local tourism industry. By doing this, we can build our food identity, boost local economies and reduce the environmental impact for everyone,” added Mr Jennings.

Chairperson of Cavan County Council, Councillor Shane P O’Reilly, said “Cavan food and drink, and Cavan hospitality is worth shouting about, and this brand conveys gives our industry the means to do so. I’m sure all of our local producers will get behind this wonderful new initiative, and I would encourage the people of Cavan to look out for the ‘Created in Cavan’ logo on shelves and in hotels, cafes and restaurants.”

For more information on ‘Created in Cavan’ and the Cavan Food Network, or to get involved, email  food@cavancoco.ie 

Pancake Tuesday & an Old Fashioned Pancake Recipe

Pancake Tuesday (or Shrove Tuesday - depending on your people's history) when I was a wee boy, was a very important day in the family calendar. It was the day when you had to tell the rest of the family exactly what you were giving up for Lent, which started the next day, on Ash Wednesday.

The reason for making such a declaration was so that all your brothers and sisters could keep an eye on you and each other and make sure you weren't breaking your fast!

In general it was Sweets that we gave up for Lent, but we were allowed to put any presents that were given to us into a big jar or box to keep for the 40 days duration of the fast. We were allowed to 'break Lent' for St Paddy's day which usually left you with a sore tummy after gorging on your stash of goodies.

Pancake Tuesday was traditionally a serious day in the Christian religious calendar. It marked the day before Jesus Christ went into the desert to think about his future and fight temptation. So that's what we had to do too, when we were younger!

Because many people went off meat, eggs, tea, milk and other things like this during Lent in the older days, Pancakes were made and ate for all meals during this day to use up any food products that needed using up.

Pancakes were probably the first thing I ever learned to make from my mum and I still enjoy making them, with sweet or savoury fillings, for any reason. There is not much difference between Crepes & Pancakes, a thicker mix and a smaller pour is about it!

One of my neighbours makes her Pancakes with buttermilk and duck eggs, which are Delicious!! If you don't have any buttermilk add a dash of lemon juice to the milk. This gives a wee zing to the flavour and also helps create a lighter batter by reacting with the baking powder.


This is a simple recipe for Old Fashioned Pancakes:

My Ingredients:

300g self raising flour

1 tspn baking powder
pinch salt
pinch sugar
2 eggs
300ml milk
25g butter, melted
a little oil for the pan

My Method:

1. Put the flour into a mixing bowl with the baking powder and give it a quick whisk to mix it, lighten it and smooth any lumps (much handier than sieving).

2. Add the salt, sugar, milk and eggs

3. Whisk together until creamy making sure there are no lumps.

4. Pour in the melted butter and whisk into the mix. The butter lifts the taste of the pancake and helps them get a lovely golden-brown colour in the pan.


You will need a good heavy-based frying pan. Pre-heat the pan to medium for perfect pancakes.

Pour them gently but quickly on to the pan

Let the pancake mix stand for ten minutes and whisk again before you use it. You don't need to let it stand if your making very thin crepes.  Just rub a little oil on the pan with a kitchen towel.


5. Pour 3 or 4 scoops of the pancake batter onto your hot pan. You don't have to shake or stir the pan, just let the pancakes find their own place.

6. Let them cook until the bubbles start to rise and just start to pop on top of the pancake. This means they are ready to turn.

7. Cook on the other side for about 30 seconds and that's them ready!!


Get them off the pan and repeat the process until all the mix is gone. A tea-towel over the top of the pancakes will keep them warm. That is if you can keep little hands off them in the first place!

Enjoy with your favourite spreads. I love my pancakes with real Butter and home-made Jam or real honey!

Here's a link to my post with the recipe for Crepe Suzette: 

http://www.irishfoodguide.ie/2011/03/crepes-pancakes-crepe-suzette.html

Pancakes in the Old Days - The Irish Cultures & Customs Website

Here is a link to a website with a nice nostalgic piece of Irish Pancake history that I found. It tells the Irish pancake story from a time back quite a few years more than my memories and from a family of Irish living in London in the 40's & 50's. Lovely.

http://www.irishcultureandcustoms.com/ACalend/ShroveTues.html 

zack

Savour Kilkenny 22nd to the 28th October to be Best Kilkenny Food Festival Yet!

Savour Kilkenny is now one of Ireland’s leading food festivals and this year it takes place from the 22nd to the  28th October 2019.

This is the 13th annual festival and the event celebrates the produce and food culture of the surrounding rich pastureland, home to some of Ireland and Europe’s best food. While the produce of its dairy and meat sector are internationally renowned, the Savour Kilkenny festival celebrates local artisan products and a vibrant local restaurant and café culture which has seen the area become a leading food and food tourism destination.

The Savour Kilkenny festival takes place over the October bank holiday weekend at the end of Autumn and at the end of the traditional harvest season and draws tens of thousands of visitors; increasingly it is now also a homecoming festival for local people living away from the Marble City.

The focus of Savour Kilkenny is on an informal gathering on the city’s medieval parade public space in front of the eight centuries old Kilkenny Castle, where people can sample the fare from dozens of artisan food stalls and listen and watch demonstrations from leading Irish and international chefs and food personalities.

The MAIN SAVOUR STAGE (view Chefs List) programme of cookery demos is being MCd by Siobhan Donohoe and Edward Hayden with Stage Management by Ken Maguire Demos and the Chefs taking part on stage this year are as follows:

SATURDAY 26th OCTOBER 2019
11am – Laura & Rory Gannon
12pm – Paul Flynn
1pm – Roz Purcell
2pm – Kathryn Thomas in Conversation
3pm – Rory O’Connell
4pm – Darren Kennedy

SUNDAY 27th OCTOBER 2019
11am – Ken Harker & John Kelly
12pm – Chris Sandford
1pm – Edward Hayden & Anne Neary
2pm – The 4 Ingredients Chef
3pm – Catherine Fulvio
5pm –  Clodagh McKenna (Charged)

Special food events take place in local hotels, restaurants and eateries and these book up early every year as patrons seek a special night out from the informal to the five star. The festival also features the fast-growing brewing and distilling industry locally with a craft beer and spirit tent on the Parade and expert tasting events taking place across the city too.

WELLNESS STAGE (view Wellness List) at the KBC BANK, Timetable is as follows:

SATURDAY 26th OCTOBER 2019
11am – Catherine O’Keeffe – Eating well in mid-life
12:30pm – Aileen Cox Blundell – Baby-led Feeding
2pm – James Fennelly & George Peet – Fighting Fit Food
3pm – Ellen Roche & ASI – Eating well for Dementia
4pm – D Furlong, N Ryan, J Mahon – Addressing Dysphasia

SUNDAY 27th OCTOBER 2019
11am – April Dannan – Fermentation for Good Gut Health
12:30pm – Linda Murray & Jenny White – Mood Food & Gut-Brain connection
2pm – Jeeny Maltese – The Curative Properties of Herbs
3:30pm – Essie May – Sprout up your life

The events on the Wellness stage are FREE, BUT TICKETED. You can reserve your place at any of these talks by emailing KBC Kilkenny – kilkenny@kbc.ie or telephone (056) 7746980.

SAVOUR SPECIAL TALKS

Savour Kilkenny and the Local Enterprise Office have joined forces to host this special event for anyone interested in starting a food business. Learn from guest speakers James Burke, Ireland’s leading advisor in the food sector, Helen Gee of G’s Gourmet Jams, award-winning live yoghurt producer, Nicholas Dunne of Killowen Farm and Margaret Hoctor of Killmullen Lamb. There will also be Q&A’s and group mentoring sessions with speakers. (See More Click Here)

The GOOD VIBE HIVE Stage will be hosting workshop which will explore the important role of dairy as part of a balanced diet, growing your own organic vegetables, how we can live more sustainably in ways that are realistic and practical for individuals and businesses, discussions around veganism and alternatives for farmers who wish to move away from animal production, an exploration into the wonderful world of organic wine and many more. (See Workshop Listings Here)

Whether you’re a food business start-up, an aspiring food blogger or just looking to give your current business the edge online, you can join me (Zack Gallagher) at 3pm on Saturday 26th, at the Good Vibe Hive, as I share some tips on how to better promote your business online using better web practices and a better use of social media!



There are some great Children’s Events and workshops happening as part of the festival programme and here’s a round-up of this year’s top children’s events:

•  DÉISE MEDIEVAL – A LIVING HISTORY – MEET THE REAL VIKINGS!

Ancient Ireland is brought to life in Ireland’s Ancient East with this unique event, which is ideal for Viking lovers of all ages. Meet real Vikings and experience the daily life and crafts of our ancestors, with period tents full of homely furniture and household goods, food displays and authentic cooking over open fires. Taking place on Saturday 26th and Sunday 27th October from 12pm – 4pm in The Parade & Castle Park, festival-goers can enjoy spinning, weaving, leather-working, coin striking and woodwork demonstrations.

• AGRI AWARE’S MOBILE FARM  – LEARN ABOUT FARM ANIMALS AND IRISH FARMS

Returning once again is the Agri Aware’s Mobile Farm. This unique outdoor classroom, running on Saturday 26th & Sunday 27th from 11am – 4pm, educates children and adults through a hands-on learning experience. Young and old are invited to come along and learn all about the different farm animals on Irish farms and their roles in producing quality food that is safe and affordable for consumers. Perfect for children of all ages. This event is free.

• THE COOL FOOD SCHOOL – OVERCOME YOUR KID’S FEAR OF FOOD

If you struggle to get your kids to eat healthy foods, then The Cool Food School is the family event for you! Through innovative, interactive, sensory and healthy eating workshops, The Cool Food School makes food fun for kids. Their goal is to break down the fear of new foods by letting kids interact with food through activities. Workshops are suitable for children aged from 3 to 10 and run on Saturday 26th & Sunday 27th from 10am – 12noon in The Good Vibe Hive, The Parade.  Tickets cost €10 and for more detailed information on the specific workshops and to book, click HERE.

All in all, there is a massive programme of events planned for the 2019 Savour Kilkenny! I'll be there with Ken Maguire Demos and in the Good Vibe Hive at 3pm Saturday, so do call over and say hello.

You can Download the Full 2019 Savour Kilkenny Programme PDF Brochure, Click HERE

Zack

Rockwell Hotel and Catering School Re-Union on Sunday 20th Oct 2019

The ROCKWELL HOTEL AND CATERING SCHOOL, which had a major influence on traditional cooking and service in the hospitality sector of Ireland is holding a re-union for past students on Sunday 20th Oct 2019 in the Clayton Silver Springs Hotel, in Cork city.

Rockwell Hotel School was world renowned for training and turned out some of Ireland’s best chefs and waiters, many of whom work in top restaurants around the world today. It began in 1958 under the auspices of Bord Failte Eireann and was run by Mr. Jimmy Kelly. Well-known past pupils include Martin Shanahan, TV chef and proprietor of Fishy Fishy in Kinsale Cork, Eugene McSweeney, a well-known industry consultant who resides in Kilkenny, Ed Cooney, Executive Chef at the 5* Merrion Hotel, Steven McNally, Deputy CEO at the Dalata Hotel Group and President of the Irish Hotels Federation.

Noel Cunningham, Media personality and General Manager at Harvey’s Point, Paul Carty, MD at Diageo and Chair of Irish Tourism Confederation (ITIC). Two famous waiters include, Sean Davoren, lately seen on the James Cordon late late show also head Butler at the Savoy hotel in London who also trains the Queens butlers and Michael Lynch, who has been in Claridge’s hotel since '78, and also starred in the BBC production of " Inside Claridge’s" in 2012.

Mr. Pat Cronin, who was one of the first students and the last Manager of the Catering School after being at the helm for almost 15 years, said, “Rockwell had a major influence on traditional cooking and service over its 25 year history the hotel and catering industry in Ireland, and it’s legacy is still lives on as past pupils continue to make a major impact on the National and global Hospitality business. It is a sadder place without the Rockwell student”.

Pat added, “This year’s get-together will be the best yet and we expect in excess of 180 past pupils. Everyone is assured of a great night with excellent food exceeding expectations of those working in the industry.”

Former pupils will be travelling from all over Ireland and further afield for the event – one chef Padraig Molloy is even coming in from Antarctica. The evening, which is in aid of local charity, will commence with mass at 7pm in the hotel, followed by a drink’s reception, 4 course dinner and music to follow.

The organisers also looking for more old photos or memorabilia of Rockwell, as one of their famous past students, Mr. Rory Morahan, the Druid Chef, is putting together a collection for all to see on the night. If you have memorabilia, would like more details on the event, or you would just like to reconnect with old Rockwell friends, see the Rockwell Hotel School Facebook page, or contact rockwellhotelschool@gmail.com.

The Clayton Sliver Springs Hotel, Set in sylvan terraced grounds just 11km from Cork Airport.situated on N8 just 3Km from cork city .With over 100 guest rooms, superb cuisine, versatile conference facilities.
Exceptional service at Clayton Hotel Silver Springs has everything you need to make your stay as comfortable & enjoyable as possible. info.silversprings@claytonhotels.com, Tel: 021-450753

Mescan Brewery announces Oktoberfest West Saturday October 5th 2019, 1 pm till closing time

There’s no need to go to Munich this year to experience the fun of Oktoberfest. Instead try Oktoberfest West in Westport with Mescan Brewery!

Enjoy the best of beer, bratwurst and Bavariana in Gracy's Bar, at Westport House, on Saturday 5th October. This is the fourth incarnation of the popular festival which combines craft beer, music and food in an ideal setting.

It’s a confident declaration by the artisan brewing company, particularly in the face of both Dublin and Cork cancelling their Oktoberfest events.

Mescan Brewery are teaming up with local chefs to bring festival goers the best bratwurst outside Germany to complement their specially brewed Oktoberfest Beer. In the best Oktoberfest tradition the beer is served in an array of steins in all shapes and sizes. Mescan plan to keep the dancing going all day long with a great mix of live bands and leading European Oktoberfest DJs, Johan und Paul, flown in specially for the event.

Mescan Microbrewery brewing Belgian style beers in Westport, County Mayo,
was set up by 2 former veterinarians, one Belgian and one Irish!

The venue is easily accessed on foot from Westport Town and drivers will be happy to know there’s ample free parking onsite. Gracy’s Bar is a bar and pizza restaurant in converted farm buildings on the Westport House estate.

Irishman Cillian Ó Móráin and Belgian national Bart Adons,
fouders of Mescan Brewery, in their Lederhosen for Oktoberfest West! 

Oktoberfest West is part of the Fáilte Ireland Taste the Island campaign. Full details will be posted on Facebook leading up to the event. No tickets are required and entry is free. Dirndls and lederhosen are optional but they'll definitely help to get you in the mood for the party!

For more details and updates, keep an eye on their social media at
https://www.facebook.com/mescanbrewery/ on Facebook
and https://twitter.com/mescanbrewery on Twitter

zack

Lough Foyle Irish Flat Oyster to be the star of Northern Ireland's only Slow Food Festival

Derry City has been making great strides over the last few years at establishing itself as a ‘food destination’ and a huge effort has gone into creating this year’s extended Slow Food Festival which takes place from  9 – 13 October 2019!

This year, the Lough Foyle Irish Flat Oyster is the star of Northern Ireland's only Slow Food Festival, which is also planning to be their biggest festival to date.

The "Walled City" of Derry has won numerous awards for this event in previous year, including ‘NI Food and Drink Experience of the Year 2018’ from Tourism NI and ‘Best Tourism Event’ at the North West Business Awards.

You can expect the best of local produce over the course of the festival which has been extended to five days from two to allow visiting foodies a greater opportunity to sample the best the North West has to offer, including the exclusive Lough Foyle Irish Flat Oyster.

One of the highlights is the show-stopping Taste of LegenDerry Slow Food Dining Experience. Over the course of the evening, guests will come together at long tables to experience flavours from the shores of Lough Foyle to the foot of the Sperrins, all paired with locally crafted beers. Local producers and suppliers will be on hand to discuss the menu.


The tastes of the North West will be given an Italian twist during ‘Cena di Venti Miglia’ at Nonna’s when antipasti, pizzas and matching beers will be sourced from within 20 miles of the restaurant.

The festival will be the perfect launching pad for Foyster LegenDerry Oyster Stout while a beer masterclass, beer & cheese tour, food tour of Derry and walking tour of Dart Mountain to see the art of craft cheese production all offer unique food experiences.


There will also be demos and masterclasses with television chefs Catherine Fulvio and Jenny Bristow as well as local chefs hosted by Northern Ireland’s Slow Food Director and celebrity chef in her own right, Paula McIntyre, along with street food and the central Harvest Market marquee.

 Chefs Catherine Fulvio, Jenny Bristow and Paula McIntyre will be cooking at Slow Food Derry 2019 

Family events offer children the chance to get on board the slow food movement with a ‘Heart of the Park’ wild cookery experience when ingredients from the garden in St Columb’s Park will be used by kids who then design and cook their own campfire food. Elsewhere, an urban beekeeper will be on hand, as well as loads of other great food and fun!


Visit: www.derrystrabane.com/food for the full programme and booking information.

Food On The Edge Team launch #FOTE2019 Programme

The programme for Food On The Edge 2019 was officially unveiled at a launch event this evening in the Druid Theatre, Galway to coincide with Culture Night 2019.

Opening the first day of talks will be Shinobu Namae (L’Effervescence, Tokyo), with chef Alex Atala (D.O.M, São Paulo) closing the first day. Opening Tuesday’s talks will be Australian chef Ben Shewry (Attica, Melbourne) who will present a ‘Food Story’ titled ‘Shut Up and Listen’, with Alberto Landgraf (Oteque, Rio de Janeiro) closing the event.

Newly announced speaker chef Rosio Sanchéz of Hija de Sanchéz, Copenhagen will speak on Tuesday afternoon, with director and producer of Netflix’s Chef’s Table Brian McGinn speaking on his highly acclaimed and popular series on Tuesday morning.

The main theme for 2019 is ‘Migration’ - looking at how food travels and howthat affects people's perception of food. Speakers discussing this theme include Derry Clarke (l’Ecrivain, Dublin) on ‘Invasive Crops’; Arlene Stein (Terroir Talk, Berlin) on ‘#noborders: Food as a Tool for Diplomacy’; Paul Carroll (Polly, Vladimir) on ‘From Tallaght to Tsar’ and Josh Niland (Saint Peter, Sydney) on ‘Beyond the Fillet’.

Further ‘Conversations’ — a returning theme this year — are on the line-up, and include chefs Darina Allen and Rachel Allen (Ballymaloe Cookery School, Cork) speaking about ‘Irish Food: Past, Present and Our Vision for the Future’ on Monday morning. Chefs Matt Orlando and Kim Wejendorp (AMASS, Copenhagen) will be discussing ‘Responsible Deliciousness’, and British food writer and author Allan Jenkins will also speak on Tuesday afternoon.

Chef chef Tom Brown fromCornerstone, Hackney, London

‘Food Story’ talks on the line-up include chef Tom Brown (Cornerstone, Hackney) on ‘Meanwhile in East London, Lunatics Open a Restaurant’; Leonor Espinosa (LEO and MISIA, Columbia) on ‘Integral Gastronomy Centers: An Alternative Model of Community Development in Columbia’; and Selassie Atadika (Mindunu, Ghana) on ‘This Is Africa’ .

The Masterclasses, which are sponsored by Chef Network, will return again in 2019. They be led by selected speakers including Will Goldfarb - ‘Revisiting Personal Pastry Through a Local Literary Lens’; Matt Orlando, Tiago Falcone and Tom Delaney - ‘The Intersection of Food and Beer’; Sophia Hoffmann - ‘The Seven Seas of Deliciousness - Discovering The Endless Joy of Plant Based Cooking’; and Douglas McMaster - ‘Nu Waste’. These sessions are limited to 50 people and early arrival is recommended.


The FOTE 2019 Programme is available to download here.


Food On The Edge symposium director JP McMahon said, “The topics at this year’s Food On The Edge are diverse and designed to foster conversation and build bridges. This year’s main theme will focus on the issue of migration, as we question the idea of what it means to be local and how people moving from place to place has defined us and shaped our food culture. We will also be looking at themes of waste, social gastronomy, education, and kitchen culture.”

JP McMahon (3rd from left) with the Food On The Edge 2019 Team at the Official Launch

Six people who are working to change the landscape of Irish food were selected as Food On The Edge Ambassadors for 2019. The Ambassadors - Paula Stakelum (Ashford Castle), Chad Byrne (Chef Collab), Annette Sweeney (TU Dublin), Ronan Fox (Mayo General Hospital), Deirdre Doyle (Cool Food School) and Devin O’Sullivan (FEAST) - will take part in a panel discussion on the topic of ‘Moving Food On The Edge Forward into New Realms’ which will be moderated by Mark Anderson (Gather & Gather).

Another panel discussion is ‘Migration and the Nordic Food Movement’ with Bo Bech (Restaurant Geist, København), Nicolai Norregaard (Kadeau, København), and Esben Bang (Maaemo, Oslo) which will be moderated by JP McMahon.

Darina Allen and rachel Allen (pictured here with the late Myrtle Allen) will discuss
"Irish Food: Past, Present and our Vision for the Future"

Food On The Edge delegates will get to experience an Artisan Food Village which will showcase the best of Irish produce from more than 60 top Irish producers.

The venue for Food On The Edge 2019 is the Bailey Allen Hall at the National University of Ireland Galway (NUIG). The masterclasses will take place in the Bank of Ireland Theatre next door. The symposium will be a mix of 15-minute talks, 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 costs €400, a two-day student tickets costs €350, and group rates are available for groups of 6+, 10+ and 20+. Tickets can be purchased at www.foodontheedge.ie.

Gather & Gather and Fáilte Ireland are principal sponsors for Food On The Edge 2019. San Pellegrino are returning as major sponsors, along with new major sponsors, Galway Bay Brewery.


For more information see www.foodontheedge.ie. Check out @FoodOnTheEdge on social media and follow the official hashtag #FOTE2019 for regular updates.