Food on The Edge Galway

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Top International Chefs at Food on The Edge Galway 2018 

For the fourth year running, Food on the Edge 2018 saw some of the world’s top international chefs gather in NUI Galway for the pioneering two-day food symposium.

The aim of Food on the Edge is to bring key figures in the cookery world together, where each chef speaks for 15 minutes on the cultural, social, environmental and educational aspects of food. “The emphasis for the talk is on their vision for the future of food and how we can make things better on both a local and a global level.”

This year saw chefs including Clare Smyth MBE, Chef Patron at Core, formerly of Restaurant Gordon Ramsay, Andoni Luis Aduriz of the renowned Mugaritz in San Sebastian, Vladimir Mukhin, Chef of the White Rabbit in Moscow, as well as Didier Fertilati, a world renowned maitre d'.

Formerly of The Fat Duck and Le Moulin de Mougins, Didier spoke of the importance of front of house as a profession, addressing the crowd with "A good waiter can save a bad meal, but a good meal cannot save a bad waiter." He also highlighted the dedication and outlook needed to be a truly great Front of House professional.

Other guest speakers included Ross Lewis of the renowned restaurant, Chapter One, who gave a wonderful tribute to Myrtle Allen, a mecca of Irish food history as well as an outstanding panel discussion with Nathan Outlaw, Clare Smyth, Paul Cunningham and Luke French who discussed home cooking and where their colleagues are pulling their inspiration from these days.

Check out all of the action here and keep an eye out for tickets for next year's symposium. It’s sure to be another unforgettable year!

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