Food on the Edge – A taste of Ireland’s unique food culture

Some of the top chefs from across the world came to Galway last year to speak at Food on the Edge 2015 – a two day symposium for chefs and food enthusiasts. Among them were Michelin Star Chef Tom Aikens, ‘Tom Aikens’ London , Phil Wood, ‘Rockpool on George’, Sydney, Brandon Baltzley ‘Ribelle’ Boston, Alessandro Porcelli ‘Cook it Raw’ Italy and John & Connie De Sausa ‘Charcut’ Calgary –  many of whom have never been to Ireland before. The speakers were chosen for their passion, drive and ability to inspire chefs around the world. While they were here they shared their journey with us along part of Ireland’s Wild Atlantic Way where they had the opportunity to meet with local producers and see for themselves how Ireland’s landscape and local food producers are working hand in glove with local chefs and restaurants to produce a unique and compelling food experience for visitors. Find out what these influential international chefs thought of Ireland’s unique food culture by watching the short video.

Among the producers they met were – Diarmuid Kelly, an oyster farmer with 800 acres of oyster fisheries; craft butcher, Richie Brady who sources all of his meat locally, Ronan Byrne, proprietor of a local free range poultry farm and Gabriel Flaherty, Goat Farmer and Cheese Producer who’s cheese houses the flavour of over 250 species of wild flowers and grass. Speaking about her experience, Renowned chef, Connie DeSausa, owner of ‘Charcut’, Calgary said – “I think it’s incredible the connection that the farmers have to the chefs and the chefs to the farmers, alot of countries around the world can learn from what you are doing in Ireland.” John Mulcahy – Head of Food Tourism at Failte Ireland said: “Ireland’s food story has come on leaps and bounds over the last number of years. Where once, the notion of Irish Food brought bacon, cabbage and Guinness to mind, now it evokes some of the best ingredients in the world, where artisan isn’t a fad, it’s a way of life. These chefs and key influencers enjoyed the Irish hospitality and the epic coastal landscape on the Wild Atlantic Way but were also wowed by the by the depth and quality of Irish food, of tradition’s ranging from farming to fishing to curing, they learned that Ireland’s food culture is about fostering authentic links between producers and chefs, it’s about place on a plate in its purest form” JP McMahon – Founder of Food on the Edge and Failte Ireland Food Champion added: “Food on the Edge was a benchmark for Food in Ireland. Not only did it introduce Irish food to 50 of the best chefs in the world, it also showed the Irish food industry a way to move forward and create a better food experience on our island. Testament to this is that Albert Adria and Nathan Outlaw are now using Kelly’s Oysters on their menus in London. This is Food the Edge.” To learn more or to purchase tickets for Food on the Edge 2016 please visit 

Author: Niamh Lyons

Former broadcast SEO at Spots now happy mother with two kids in NY! Co Clare is my base.

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