A NOTE FROM THE SYMPOSIUM DIRECTOR - Food On The Edge
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A NOTE FROM THE SYMPOSIUM DIRECTOR
Mental health, gender equality, food waste, changing our food system: these
are just a few of the themes that speakers at Food on the Edge have touched
upon over the last three years. I doubt this year will be any different. The chefs
and other speakers that we have gathered together this year are all acutely
aware of the massive deficit that weighs heavily upon our industry. However,
I am optimistic that our speakers will bring light to these issues and put forth
new and imaginative ways to combat these problems.
This year's theme is Conversations. It aims to bring people together to talk and
discuss ways in which we can change our industry, our way of speaking, or
even the culture of our kitchens. We have failed as well as succeeded; we need
to talk about both sides of the modern food world.
Conversations are what make things happen, they bring us together, they
create communities, and eventually build the cities and countrysides that we
inhabit. Our world is made up of the ways that we talk to ourselves and each
other. These are the conversations that have to happen to highlight the central
importance of food in our lives.
Over the two days of Food on the Edge, I hope the conversations that you hear,
both on stage and off, will inspire you to take what steps are necessary to
make a better food system that reduces waste and promotes well-being inside
and outside the kitchen.
Listen and talk.
Enjoy the food.
Make new friends.
Change our food world.
JP McMahon mistereatgalway
Symposium Director foodontheedge
#FOTE2018 “Conversations” “Conversations happen around the table; around the table friendships form; friendships grow through good food; good food that connects familes to their surroundings; surroundings: the sea and the land; from the land we rise up; rising to reach greater heights; heights that make us all feel the joy of good food; good food and good conversations; conversations make life worth living; and living cannot happen without a connection to the land; the land and the sea; the sea, that gives us everything; everything: good food is conversations.” JP McMahon symposium director
OUR SPONSORS OUR SPONSORS who help make Food on the Edge happen who help make Food on the Edge happen
MONDAY 22nd OCTOBER TUESDAY 23rd OCTOBER
8am - 9am Registration Bailey Allen Hall, NUI Galway. THEME
8am - 9am Registration Bailey Allen Hall, NUI Galway. THEME
9am - 9.30am Opening Address JP McMahon with Matt Orlando & Sasu Laukkonen CONVERSATIONS
9am - 9.15am Opening Address JP McMahon with Matt Orlando & Sasu Laukkonen CONVERSATIONS
9.30am - 9.45am Nathan Thornburgh What food meant to Anthony Bourdain FOOD STORY
(and why it matters) 9.15am - 9.30am Andoni Luis Aduirz Future Growing Environments FOOD STORY
9.30am - 9.45am Didier Fertilati The Importance of Service ACTION
9.45am - 10.05am Jordan Bailey Stagiaire to Head Chef of a 3 Star Restaurant CONVERSATIONS
9.45am - 10.05am James Whetlor & Siobhán Ní Gháirbhith Goat. Time for a rebrand? CONVERSATIONS
10.05am - 10.20am Vladimir Mukhin Russia on the gastronomic map of the world: ACTION
from the revival of Russian cuisine to the first 10.05am - 10.20am Paul Ivic From the soil to the kitchen to our soul FOOD STORY
international festival IKRA. - how we try to shape the future of food
10.20am - 10.35am Helena Puolakka Senses FOOD STORY 10.20am - 10.35am Skye Gyngell Adapting with Age: Staying on our a-game in an FOOD STORY
increasingly youthful industry
10.35am - 11.05am COFFEE BREAK Time to chat, discuss and debate.
10.35am - 11.05am COFFEE BREAK Time to chat, discuss and debate.
11.05am - 11.35am Panel Discussion #1 ‘British Food Now’ Moderator: Diana Henry
11.05am - 11.20am Jorge Vallejo Urban Agriculture in Mexico City THE FUTURE OF FOOD
Clare Smyth Nathan Outlaw
11.20am - 11.40am Norbert Niederkofler & Michele Lazzarini Cook the Mountain CONVERSATIONS
Luke French Paul Cunningham
11.40am - 11.55am Joe Warwick Rating, ranking and rewarding restaurants: CONVERSATIONS
11.35am - 11.55am Carri Thurman & Sharon Roufa Breaking Bread, Raising Babies and Feeding CONVERSATIONS What’s ‘Best’
a Community at the End of the Road 11.55am - 12.10pm Albert Adrià New Beginnings for Trimmings CONVERSATIONS
11.55am - 12.10pm Alexandre Silva 0 Waste - The Next Season THE FUTURE OF FOOD 12.10pm - 12.25pm Emma Bengtsson Kitchen Culture: the Past and the Future CONVERSATIONS
12.10pm - 12.25pm Duncan Welgemoed The death and rebirth of our chef culture REACTION and How We Can Change It
12.25pm - 12.45pm Neven Maguire & Andy McFadden In conversation CONVERSATIONS 12.25pm - 12.40pm Karissa Becarra La Revolución ACTION
12.45pm - 1pm Sunil Ghai Indian Food, an education on spices, 2001-2018 ACTION 12.40pm - 12.55pm Hans Neuner Carlos & His Father FOOD STORY
1pm - 1.05pm Euro-Toques Euro-Toques Young Chef of the Year 2018 ACTION
12.55pm - 2.10pm LUNCH (available from 12.30 - 2.30pm) Lunch by Gather & Gather
1.05pm - 2.20pm LUNCH (available from 12.30 - 2.30pm) Lunch by Gather & Gather
2.10pm - 2.30pm JP McMahon Why a mandatory kid's food subject is necessary ACTION
2.30pm - 2.45pm Nicolas Min Jørgensen What's the Plan? FOOD STORY
2.20pm - 2.35pm Joshua Smith Reactions REACTION
2.45pm - 3.05pm Jeremy Chan & Iré Hassan-Odukale Creating cuisine with West African CONVERSATIONS
2.35pm - 2.50pm Eric Vildgaard Expectations? Guest and Restaurant REACTION
Ingredients in London
2.50pm - 3.10pm Takashi Miyazaki, Yasuhiro Fujio Learning from Japan, CONVERSATIONS
3.05pm - 3.20pm Lars Williams Cultivating innovation - Fermentation, Koji, Booze FOOD STORY
& Killian Crowley in conversation with JP McMahon
& Distilling
3.10pm - 3.25pm Pádraic Óg Gallagher A 16 century immigrants influence on the destiny
th
FOOD STORY
3.20pm - 3.35pm Joshna Maharaj Take Back the Tray: Using Social Gastronomy THE FUTURE OF FOOD
of nations
to Rethink Institutional Food
3.25pm - 3.40pm Nicolai Ellitsgaard Preparing for the opening of the restaurant 'Under' FOOD STORY
3.35pm - 3.50pm Shannon Martinez The Vegan Elephant in the Room ACTION
3.40pm - 4pm Seedsavers Seed – Feeding Ourselves – the past, the present, CONVERSATIONS
the future
3.50pm - 4.20pm COFFEE BREAK Time to chat, discuss and debate.
4pm - 4.30pm COFFEE BREAK Time to chat, discuss and debate.
4.20pm - 4.35pm Paul Finkelstein & Lilly Paar Food as a Tool for Change FOOD STORY
4.30pm - 5pm Panel Discussion #2 ‘Irish Chefs Abroad' Moderator: Ruth Hegarty 4.35pm - 4.50pm Nicolai Nørregaard Conversations with old people CONVERSATIONS
Kevin Burke Aidan McGee 4.50pm - 5.05pm Mark Anderson Conversations from FOTE REACTION
Marguerite Keogh Danni Barry 5.05pm - 5.20pm Will Goldfarb The Future of Food REACTION
5.20pm - 5.35pm Shauna Froydenlund The Positive Impact of Mentorship CONVERSATIONS
5pm - 5.15pm Julie Dupouy 'A Vista da Nas' Through the view of the nose THE FUTURE OF FOOD
5.35pm - 5.50pm Matt Orlando Closing Remarks REACTION
5.15pm - 5.30pm Ross Lewis Myrtle Allen: The Godmother of Irish Food FOOD STORY
5.50pm - 6pm JP McMahon Reflections FOTE2018 REACTION
5.30pm - 5.45pm Doug McMaster & Dan Gibeon Waste is a failure of the imagination THE FUTURE OF FOOD
5.45pm - 6pm Sasu Laukkonen Closing Remarks REACTION
7.30pm Over the Edge Closing Party The Front Door, 8 Cross Street Upper
9.30pm Evening Entertainment King's Head, 15 High St. – TIMETABLE SUBJECT TO CHANGE –
OUR SPEAKERS: MONDAY OUR SPEAKERS: TUESDAY
Nathan Thornburgh Jordan Bailey Vladamir Mukhin Helena Poulakka Diana Henry Clare Smyth Andoni Luis Aduriz Didier Fertilati James Whetlor Siobhán Ní Gháirbhith Paul Ivic Skye Gyngell
Nathan Outlaw Paul Cunningham Luke French Sharon Roufa Carri Thurman Alexander Silva Jorge Vallejo Norbert Niederkofler Michele Lazzarini Joe Warwick Albert Adria Emma Bengtsson
Duncan Welgemoed Neven Maguire Andy McFadden Sunil Ghai Euro-Toques Young Chef Joshua Smith Karissa Becarra Hans Neuner JP McMahon Nicolas Min Jørgensen Jeremy Chan Iré Hassan-Odukale
Eric Kragh Vildgaard Takashi Miyazaki Yasuhiro Fujio Killian Crowley Pádraic Óg Gallagher Nicolai Ellitsgaard Lars Williams Joshna Maharaj Shannon Martinez Paul Finkelstein Lilly Paar Nicolai Nørregaard
Anita Hayes Madeline McKeever Wayne Frankham Kevin Burke Marguerite Keogh Aidan McGee Mark Anderson Will Goldfarb Shauna Froydenlund
Danni Barry Julie Dupouy Ross Lewis Doug McMaster Dan Gibeon
www.FoodOnTheEdge.ie @FoodOnTheEdge #FOTE2018
– TIMETABLE SUBJECT TO CHANGE – – TIMETABLE SUBJECT TO CHANGE –
MASTERCLASSES
O'DONOGHUE CENTRE
In partnership with CHEF NETWORK
MONDAY
11.05am Adrian Klonowski The use of customs to convey the food identity of
& Matylda Grzelak a place or culture
2.20pm Matt Orlando No such thing as a byproduct, only another product
4.30pm Joshna Maharaj Social Gastronomy in Public Institutions: Triumphs, Challenges
& Big Lessons
TUESDAY
11.05am Douglas McMaster & Dan Gibeon To maximise resources is to minimise waste
2.10pm Sasu Laukkonen The importance of using local produce and developing
relationships with farmers
MASTERCLASSES (O'DONOGHUE CENTRE)
4.20pm Nicole & Bartek Pawlukojc How chefs can build a better understanding of the importance
of quality food & produce in their local community
In partnership with CHEF NETWORK
The Masterclasses present opportunities to delegates for a series
of more intimate presentations with several specially selected
speakers. These sessions will be more interactive and attendees
will be able to engage with the speakers and present questions.
These sessions will accommodate up to 50 people and will take
place in the O’Donoghue Centre.
Chef Network is Ireland’s professional chef community.
With almost 3000 members in its online community, Chef Network
provides a platform for chefs to connect, communicate and
Adrian Klonowski
& Matylda Grzelak
Matt Orlando Joshna Maharaj
collaborate.
Led by chefs for chefs, Chef Network aims to promote the profession,
up-skill and expand the knowledge of chefs, and make the industry a
better place to work for everyone.
Sasu Laukkonen Douglas McMaster Dan Gibeon Nicole & Bartek CHEFS CAN SIGN UP FOR FREE AT: www.chefnetwork.ie
Pawlukojc
Artisan Aillwee Caves Cheese
@aillwee
American Village
Apothecary
Castlemine
@Castlemine
Cloonconra Cheese
@cloonconra
Gran Grans
@GranGrans1
Gubbeen
@Gubbeen
Region of Gastronomy
@gastronomy2018
Roadside Tavern
@RoadsideTvern
Food Village
@AmericaVillage
Connemara Seaweed Healthy Treats Kitchen Sabanero Cheese
Anam Coffee @organicseaweed1 @healthy_kitch @SABANEROCHEESE
@AnamCoffee
Coolatin Cheddar Irish Seed Savers seomraCré
Aran Goat Cheese @CoolattinC @IrishSeedSavers @seomracre
@AranGoatCheese
Cooleeny Cheese Juicy Lucy Shines Seafood
Ballymakenny Farm @CooleeneyFarm @_juicylucy_ @shinesseafood
@BallymakennyF
Corleggy Cheese Kileen Cheese Slieve Aughty Honey
Ballyvaughan Farmers @CorleggyCheese @leahyBkeeping
Market Kinvara Organic
@BFMMarket Croagh Patrick Seafoods Smoked Salmon smRt
@croaghpatrickseafoods @kinvara_salmon @smrtfoods
Bell Lane Coffee
@BellLaneCoffee Dingle Penninsula Cheese Knockanore Solaris Tea
Farmhouse Cheese @solaristea
Bellingham Blue Dooncastle Oysters @KnockanoreFarm
@BellinghamBlue @doonoysters St. Tola Goat Farm
Ko Kombucha @StTolaCheese
Boulabán Dairy Dozio's of Mayo @Kokombucha
@doziocheese The Friendly Farmer
Bunzl McLoughlin La Rousse Foods @friendlyfarmer
@BunzlBML Durrus @Laroussefoods
@durruscheese touRRoir
Burren Ecotourism Linnalla Icecream @TOURROIR
@BurrenEco FEAST Ireland @Linnalla
Walsh’s Bakehouse
The Artisan Food Village showcases the best of Irish produce from @FEASTIreland
Burren Food Trail Linnane's Lobster Bar @walshsbakehouse
around the country. Speakers and delegates as well as staff and Food 360 @Linnanesbar
@BurrenFoodTrail Wicked Blends
students at NUIG will have the opportunity to meet and engage @Larder360
[ Opening Times: 8am - 4.30pm ]
Burren Free Range Pork Mike's Fancy Cheese @WickedBlends
with the producers while sampling or buying the best of Irish food. Gaelic Escargot @fancycheeseco
@Burrenfreerange Wild Irish Foragers
This is a great chance to engage directly with the producers, @gaelicescargot
Burren Smokehouse Mungo Murphy’s @thewildirish
benefiting from tips and advice as to how best use the produce. Galway Goat Farm Seaweed Co.
@BurrenSalmon Wild About
@galwaygoatfarm @Mungo_Seaweed
With thanks to the GMIT Tourism and Arts students @WildaboutFoods
Burren Storehouse
(@GMITTourismArts) in conjunction with The Foodie Forum @BurrenStorehse Gannet Raw Milk Cheese
@gannetfish Presidium Wild Kitchen
(@thefoodieforum) Jacinta Dalton (@jcdal) and Cormac Handy @wildoonagh
Calvey’s Achill @irishrawcheese
(@cormachandy). Mountain Lamb Gleninagh Lamb
@AchillMtnLamb @BurrenLamb Real Bread Ireland
@RealbreadIRL
Carlow Farmhouse Cheese Goatsbrige Trout
[ LUNCH SERVED: 12.30pm – 2.30pm ] Cashel Blue Cheese
@goatsbridge Redbank Food Company
@redbankfoodco
@CashelBlue Goat Ireland
@PaulGoatireland
This year's
FOOD ON THE EDGE
is dedicated to the memory of
ANTHONY BOURDAIN
“Travel changes you. As you move through this life
MONDAY
and this world you change things slightly, you leave
marks behind, however small. And in return, life—
and travel—leaves marks on you.”
22 ND OCTOBER 2018
@baileychef
@thornburgh
@_Jordan_Bailey_
@roadskingdoms
NATHAN THORNBURGH [ Roads & Kingdoms, Brooklyn ] JORDAN BAILEY [ Aimsir, Ireland ]
FOOD STORY: What food meant to Anthony Bourdain (and why it matters) CONVERSATIONS: Stagiaire to Head Chef of a 3 Star Restaurant
Nathan Thornburgh is an Emmy-nominated foreign Cornwall-born chef Jordan Bailey and Danish front of house
correspondent, podcaster and publisher. He co-founded the manager Majken Bech Christensen married recently are the couple
independent media company Roads & Kingdoms with food writer behind Aimsir, the exciting new restaurant opening later in the
Matt Goulding in 2012. Anthony Bourdain joined as an investor year at Cliff at Lyons. Previously a key member of the team in
and partner shortly thereafter, calling R&K “his soul brothers” and Restaurant Sat Bains, 29-year old Jordan is now opening his first
“the future of travel media”. restaurant as head chef after a stellar career in the UK (Rosewarne
Manor in Hayle, The Elephant in Torquay) and Scandinavia, gaining
R&K and Bourdain collaborated on a trilogy of food-obsessed
and holding three Michelin stars in Maaemo, the renowned
travel books, as well as The Trip podcast, multiple award-winning
Norwegian restaurant of chef Esben Holmboe Bang in Oslo. He
mini-documentary series, and the Explore Parts Unknown digital
[ Monday: 9.30am ]
brings a concentrated level of experience from working at a very
[ Monday: 9.45am ]
project with CNN. Prior to Roads & Kingdoms, Thornburgh spent
high level in Scandinavia, a part of the world that cherishes the
a decade as a foreign correspondent and editor at TIME Magazine
hyper-seasonal and values the local larder in a way that hasn’t
after a brief and brutal career as a failed musician.
quite become commonplace here yet. Aimsir, the weather, is the
heart of what happens at Aimsir, the ingredient-led, sophisticated
restaurant.
@whiterabbitmoscow
@chefpuolakka
@helenapuolakka
@muhinvladimir
VLADIMIR MUKHIN [ White Rabbit, Russia ] HELENA PUOLAKKA [ Aster Restaurant & Cafe, England ]
ACTION: Russia on the gastronomic map of the world: from the FOOD STORY: Senses
revival of Russian cuisine to the first international festival IKRA.
Helena Puolakka, originally from the south-west coast of Finland,
Vladamir Mukhin is a fifth generation cook, starting his career at is currently overseeing two restaurants within the D&D London
12 years old in the kitchen of a restaurant where his father worked Portfolio: Chef Patron at Aster, the Nordic-French inspired
as a chef. Since 2012, he is the chef at White Rabbit, Moscow. In restaurant in Victoria’s new foodie hub, Nova Victoria and at
2014, with Boris Karkov, he opened Red Fox in Rosa Khutor, which Skylon at Royal Festival Hall, Southbank. Helena creates Nordic
is a gastronomic discovery of the Olympic season. In 2017, he cuisine taken from her Finnish heritage complemented by classic
French techniques refined over her career. During Helena’s 22 years
co-founded of IKRA, the first international gastronomy festival.
working in kitchens she has worked with some of the world’s
Local, seasonal products, modern techniques to the fore, Vladamir
most renowned chefs and in some of the world’s greatest kitchens
Mukhin is one of the brightest representatives of modern
including three-Michelin-starred French dining restaurant La
[ Monday: 10.20am ]
[ Monday: 10.05am ]
Russian cuisine. He is looking for new products in gastronomical Tante Claire, London and three-Michelin- starred eatery, Pierre
expeditions to create the latest trends, combining cocktails and Gagnaire in Hotel Balzac, Paris.Helena originally joined D&D in
food. He believes that his mission is to popularise Russian cuisine 2007 as Executive Chef at Skylon where she stayed for six years
worldwide. Vladamir became the chef who put Russia on the before moving on to be Culinary Director for Cirrus Ins and two
global gastronomic map by being in The Worlds 100 Best in 2014 years later the Royal Opera House restaurants. Helena then
for the first time and for the past four years being in The Worlds returned to D&D in 2017 to take on the role of Chef Patron opening
50 Best. Aster and in 2018 has taken on the role of Chef Patron at Skylon.@corebyclaresmyth
@dianahenryfood
@chefclaresmyth
Photo: Chris Terry
DIANA HENRY [ Moderator ] CLARE SMYTH [ Core by Clare Smyth, England ]
Panel #1: British Food Now. Panel Discussion #1: British Food Now
Diana Henry is a writer, journalist and author. She has written Clare grew up on a farm in County Antrim and moved to
eleven books and has a weekly column in The Daily Telegraph. England at 16 to learn the skills which would eventually make
She also writes for magazines in the UK and the US, is a regular her a world-class chef. In 2002 Clare joined Restaurant Gordon
broadcaster on BBC Radio 4 and hosts podcasts for Prince Street Ramsay working up to Senior Sous Chef; in 2005 she moved to
in the US. Alain Ducasse’s renowned Le Louis XV, Monte Carlo. In 2007, she
returned to London as Head Chef at Restaurant Gordon Ramsay
She has won numerous accolades for her journalism and books,
aged just 28 and in 2012 became Chef Patron.
including awards from the James Beard Foundation in the States
and from Fortnum & Mason and the Guild of Food Writers in the Clare’s credentials are exemplary and her steep rise to Chef
UK. Before starting to write she worked as a tv producer for twelve Patron at three Michelin-starred Restaurant Gordon Ramsay
[ Monday: 11.05am ]
[ Monday: 11.05am ]
years, primarily for BBC Television. She studied English Literature not surprising; she remains the first and only female chef to run
at Oxford University and Journalism at City University, London. a restaurant with three Michelin stars in the UK. In 2013, Clare
She lives in London with her children and comes from Northern was appointed Member of the Order of the British Empire (MBE)
Ireland. for services to the hospitality industry. Clare opened her first
solo restaurant “Core” in August 2017. The modern fine dining
restaurant was awarded two Michelin stars in October 2018.@Paulfood
@nathanoutlaw
@Coquus69
NATHAN OUTLAW [ Restaurant Nathan Outlaw, England ] PAUL CUNNINGHAM [Henne Kirkeby Kro, Denmark ]
Panel Discussion #1: British Food Now Panel Discussion #1: British Food Now
Nathan’s love for seafood cookery brought him to Cornwall aged Paul Cunningham was born in Essex, UK on March 8th, 1969.
18 to work with Rick Stein. He now has two restaurants and a His parents are Angela Cunningham and now deceased John
pub in Cornwall: Restaurant Nathan Outlaw (2 Michelin stars, Cunningham. While leaning his craft in classic kitchens in
No. 1, Waitrose & Partners Good Food Guide 2019 for the 2nd year England, Paul met Danish Lene Cunningham, whom he married
running), Outlaw’s Fish Kitchen (1 Michelin star) in Port Isaac and moved to Denmark in 1994. Paul and Lene have 2 sons:
and The Mariners public house, Rock. Further afield are Outlaw’s Christian now 19 years old and Valdemar who is 14. The family
at The Capital Hotel, Knightsbridge and ‘Nathan Outlaw at Al lives in Korsør, the hometown of Lene Cunningham. Paul
Mahara’, Burj Al Arab Jumeirah, Dubai. Nathan spends much of Cunningham’s career started at Søllerød Kro, later moving on
his time with young chefs and front of house staff guiding and to restaurant Formel B and, for a decade, he worked at The Paul
[ Monday: 11.05am ]
[ Monday: 11.05am ]
encouraging them. He is also in demand at industry conferences in Tivoli Gardens, which earned him 1 Michelin star. After a 10
in the UK and abroad. Writing several successful cookery books, year-spell in Tivoli, he was swept away to Henne Kirkeby Kro in
all except one focussing on seafood cookery, his next ‘Restaurant the heathlands of Jutland on the west coast of Denmark. Since
Nathan Outlaw' is due for publication in April, 2019. He also makes 2012, he is the head chef at Henne Kirkeby Kro receiving 1 Michelin
regular appearances on TV programmes like ‘Saturday Kitchen’ star in 2016, and winning the acclaim of 2 Michelin stars in 2017.
and ‘Masterchef Professionals’. Paul Cunningham has published several cookbooks – latest
InstaPaulFood published in 2016.@lukejfrench
@LukeJfrench
LUKE FRENCH [ Jöro Restaurant, England ] ADRIAN KLONOWSKI & MATYLDA GRZELAK
Panel Discussion #1: British Food Now MASTERCLASS: The use of customs to convey the food
identity of a place or culture
Luke French is Head Chef & Co-owner of Restaurant Jöro in
Adrian Klonowski and Matylda Grzelak are at the same time
Sheffield, England, run by himself and his wife Stacey. It is a
contradicting and complementing each other as a duo both in
unique restaurant set in 4 up-cycled shipping containers, serving
everyday life and at work as chef and restaurant manager/concept
seasonal plates with unusual flavour combinations and methods curator. At the age of 23 both took over in running Metamorfoza
that draw on New Nordic cuisine. The restaurant focuses heavily restaurant, which they focused in an orthodox manner—solely
on the care and sustainability of ingredients and simplicity of on Polish produce, bringing localism to a different level. Over
cooking with a gentle nod to Asian ingredients and techniques. four years they turned it into one of Poland’s most renowned top
The restaurant is cool, relaxed and informal, a place where fine dining restaurants and through their rather unconventional
Luke and Stacey would feel at home had it been someone else’s Commis Made events, it became also recognized abroad. Despite
[ Mondday: 11.05am ]
[ Monday: 11.05am ]
restaurant but with a very high calibre of cooking and service at being at the top of their game, they have realized that as Millenials
the beating heart of it, that’s what they set out to achieve. After in a post socialist country they have been unwarily appropriating
just a year the restaurant has gained high praise from the locals western models and ideals, missing their own unique lens at
but also The Michelin Guide with a Bib Gourmand in the first few perceiving their own food culture. At the end of 2018, they will take
months, 3 AA Rosettes and The Good Food Guide amongst some over two new restaurant projects in southernmost Poland, which
great National press; they are just warming up. will lead to the opening of their new restaurant in the beginning of
2020; in one of the most challenging, yet intriguing Polish areas.@sistercarri
@locorestaurant
@sistertweets
SHARON ROUFA & CARRI THURMAN ALEXANDRE SILVA [ Loco, Portugal ]
[ Two Sisters Bakery, Alaska, USA ] THE FUTURE OF FOOD: 0 Waste - The Next Season
CONVERSATIONS: Breaking Bread, Raising Babies
In an increasingly competitive market, chef Alexandre Silva
and Feeding a Community at the End of the Road.
distinguishes himself by irreverence, creativity & innovation. His
career began in 2007, as an Executive Chef at Bocca restaurant,
he won Portugal's TV Top Chef in 2012 giving him access to El
Celler de Can Roca. In 2012, he opened Alentejo Marmóris Hotel &
Started in 1993 in a little lean-to shed, Two Sisters Bakery has Spa as Executive Chef with total creative freedom. He returned
grown over the years to fill a beautiful house with a wrap-around to Lisbon in 2013 to take over at Bica do Sapato; soon after he
porch, right down the street from Bishops Beach in Homer’s opened Alexandre Silva no Mercado. Later, he presented A Guerra
historic Old Town in Alaska. dos Platos. Late 2015, he opened LOCO and developed Research
[ Monday: 11.35am ]
[ Monday: 11.55am ]
and Development, an experimental laboratory, developing new
With a landscape of glaciers and volcanoes surrounding them, techniques and producing new creations. In 2016, 8 months after
they celebrate their community connections with children playing opening, LOCO received a Michelin star, becoming one of few
in their play yard, a fire in the hearth, pies cooling in the window, restaurants to win a star so soon after opening. Also in 2016 he
and delicious local produce gracing their dishes whenever was awarded the Highlight of the Year, by Mesa Marcada, among
possible. Friends are the family they choose for themselves, and other awards. In 2017, he won the Platinum Fork & Chef of the
they are happy to have chosen to be sisters. Year.@macneanhouse
@Afropunkoz
@macnean_house_restaurant
DUNCAN WELGEMOED [ Africola, South Australia ] NEVEN MAGUIRE [ MacNean House & Restaurant, Cavan ]
REACTION: The death and rebirth of our chef culture. CONVERSATIONS: In conversation with Andy McFadden
A chef father, Portugese and Italian godparents, a music addiction Neven began cooking at 12 years of age alongside his mother,
and the cultural melting-pot that is South African society are the Vera, in the kitchen of MacNean House and Restaurant, which
foundation of Welgemoed’s cooking ethos. He sharpened his craft was originally run by his parents in Blacklion, Co.Cavan. He
as a chef in Michelin-starred restaurants for ten years. Relocating studied catering in Fermanagh College, Enniskillen and even then
to Adelaide, Welgemoed was one of the founders of the acclaimed his vision was clear – to share his passion for good food with
Bistro Dom, assuming the role of Executive Chef. Bistro Dom was diners who appreciated quality, imagination and the best of Irish
subsequently named ‘The Australian’s Hottest Restaurant’ in South produce. While in his 20s, Neven was named Eurotoques ‘Young
Australia, a listing in Gourmet Traveller’s Top 100 and Welgemoed Chef of the Year 1999’ and represented Ireland in the ‘Bocuse d’Or
crowned ‘The Advertiser’s Chef of the Year (2013)’. In 2014, he World Cuisine Competition’ in Lyon, France. Later that year, he
[ Monday: 12.25pm ]
[ Monday: 12.10pm ]
branched out on his own and opened Africola in November that was presented with a Gold Medal Award by Charles, Prince of
year – it is a quirky, garish eatery laced with North African Wales, for high achievement in his career. Having trained and
influences, showing that Welgemoed is adventurous, curious and then tutored in professional cooking, Neven went on to work
always evolving. Accolades continue to flood in (recently number 5 at some of the world’s top restaurants including Arzac, Spain
in Financial review Top 100 restaurants of Australia) and Africola and Restaurant Léa Linster, Luxembourg. He took over as Chef/
has become a staple for national and international visitors, high Proprietor of MacNean House & Restaurant in 2001, creating one
profile music and film guests, industry legends and the community. of the country’s most popular dining destinations.@ andy_mcfadden
@sunilkitchen
@ Andy_McFadden
@sunilkitchen
ANDY MCFADDEN [ Glovers Alley, Ireland ] SUNIL GHAI [ Pickle Eating House & Bar ]
CONVERSATIONS: In conversation with Neven Maguire ACTION: Indian Food, an education on spices, 2001 – 2018
Dublin born Andy trained alongside some of the most respected Sunil Ghai has already garnered an impressive array of awards,
chefs in the world including Shane Osborn, Sergio Herman, and and fans, for his bold, contemporary cooking style, including
Ireland’s own Neven Maguire. He then spent the last six years the Best Chef in Leinster Award. Born in Gwalior in central India,
honing his skills in London, both as head chef in L’Autre Pied and Sunil gained experience with the world famous Oberoi group.
then head chef in the sister restaurant Pied á Terre. At one point,
Sunil Ghai is not only the foremost Indian chef in Ireland, but
Andy was the youngest chef in London to hold a Michelin star as
Food & Wine’s Chef of the Year 2009 & Chef of the Year 2013 by
he retained the star in L’Autre Pied and held a star for each year he
the Restaurant Association of Ireland, the ultimate professional
was at Pied á Terre.
accolade for a chef in Ireland. Currently Sunil is at the helm of
Now he’s back home in Dublin and excited to be creating his own his own little venture called Pickle Eating House And Bar since
[ Monday: 12.45pm ]
[ Monday: 12.25pm ]
version of what a restaurant should be at Glovers Alley with his February 2016. Pickle received best World Cuisine Award 2016 by
unique take on French-influenced cuisine. Food and Wine Magazine.
In 2017, the neighbourhood deli, Tiffin by Sunil, opened in
Greystones, Co.Wicklow.@chefjoshuasmith
@ eurotoques_ireland
@chefjoshuasmith
@EurotoquesIrl
EURO-TOQUES YOUNG CHEF OF THE YEAR 2018 JOSHUA SMITH [ Moody’s Delicatessen & Provisions, USA ]
ACTION: Young Chef of the Year Competition 2018 REACTION: Reactions
The Euro-Toques Young Chef of the Year Competition presented The North Carolina native, charcuterie aficionado began
by La Rousse Foods is Ireland’s premier culinary competition his career at Dean and Deluca’s flagship store in Charlotte, NC.
celebrating Ireland’s best emerging culinary talent. Open to Under the tutelage of French Master Chef Charles Semail, he first
professional chefs under the age of 26, the competition has a began to produce sausages & patés. Smith moved West working
proven track record in discovering the best young talent with his way up the coastline, landing at the Four Seasons Olympic
former winners including Mark Moriarty who progressed to win Hotel in Seattle before returning home to run a popular kitchen
the World S. Pellegrino Young Chef Competition in 2015. The Young under Chef Dale Ray. Subsequently Joshua set up the Food &
Chef of the Year embodies this mantra, and the very DNA of Euro- Beverage programme for five restaurants at a Lake Tahoe resort.
Toques: local seasonal ingredients, creativity, skills and a passion He reconnected with the Four Seasons Group in Boston and his
for Irish cooking. The competition celebrates chefs who are capable
[ Monday: 2.20pm ]
charcuterie featured on the menus of both the Bristol Lounge
[ Monday: 1pm ]
of demonstrating and communicating Ireland’s culinary strength and Aujourd’hui. Smith founded New England Charcuterie
and recognising the importance of our own unique produce, with the intention of making artisanal meats in New England,
traditions and heritage. Participating in the Euro-Toques Young creating old world meats for both retail and wholesale.
Chef of the Year Competition is a unique experience and exposes In November 2013, Moody’s Delicatessen & Provisions opened
young chefs to an international class standard that will provide in Waltham showcasing his meats and sharing his passion for
recognition throughout Ireland and beyond. charcuterie.@restaurantjordnaer
@amassmo
@Lando4361
@r_jordn
MATT ORLANDO [ Amass, Copenhagen ] ERIC KRAGH VILDGAARD [ Restaurant Jordnær, Denmark ]
MASTERCLASS: No such thing as a byproduct, only another REACTION: Expectations? Guest and Restaurant
product
Eric is a father of six kids running a Michelin-starred restaurant
As chef and owner of Amass, Matt Orlando started his cooking with his wife Tina. The restaurant was awarded the star shortly
career in San Diego, California. In 2001, Matt took a chance and after opening. Eric has worked in some of Denmark’s best
moved to New York City, where he worked both at Aureole and restaurants, including Noma, Sollerod Kro and Almanak.
Le Bernardin, before heading to the UK to work at Le Manoir aux
Eric says ‘My ambition for the restaurant is to be the forefront of
Quat’Saisons and The Fat Duck.
Danish gastronomy. I am 35 (sic years) young and hope to have
Matt travelled to Copenhagen in 2010 to be Noma’s first Chef de many more rewarding and successful years at Jordnaer’.
Cuisine for two-and-a-half years before he left to pursue his own
dream of opening Amass in July 2013.
[ Monday: 2.20pm ]
[ Monday: 2.35pm ]@miyazakicork
@yasufujio
@sanpellegrino
@ miyazakicork
TAKASHI MIYAZAKI [ ichigo ichie & Miyazaki, Ireland ] YASUHIRO FUJIO [ S.Pellegrino Young Chef 2018 ]
CONVERSATIONS: Learning from Japan CONVERSATIONS: Learning from Japan
A native of Fukuoka Japan, owner and chef Takashi uses real Yasuhiro Fujio started his culinary career in 2011 with chef
Japanese elements in Miyazaki's food. Takashi's 25 years Japanese Shinichi Sato at Passage 53. He was very inspired in July 2012
cooking experience includes catering for heads of state and by meeting two extremely inspiring chefs Mauro Colagreco and
celebrities and holding a number of Head chef positions in both Chiho Kanzaki at Mirazur. Yasu began working in La Cime with
Japan and Ireland. Takashi was named ‘Chef of the Year 2015’ chef Yusuke Takada in December 2012 and in October 2015 the
and ‘Communicator of the Year 2016’ by John and Sally of The restaurant was awarded a second Michelin star. He was a finalist
McKenna's Guide. He has earned the award of ‘Best World Cuisine’ in RED U-35, the biggest cooking competition in Japan in 2016 and
in Munster 2017 and ‘Best Chef’ in Cork 2017 Irish Restaurant featured on the Forbes 30 under 30 Asia 2016.
Awards.
In May 2018, Yasuhiro won the S. Pellegrino Young Chef final in
[ Monday: 2.50pm ]
[ Monday: 2.50pm ]
Takashi has opened Ireland’s first ‘Kappou’ style ‘Kaiseki Milan.
ryori’ restaurant in 2018, where he gives traditional Japanese
techniques to local, Irish ingredients. He is an advocate for
Japanese cooking here in Ireland and his aim is simple...
“There are so many types of Japanese food. It is like a treasure
box. I want people to enjoy the real flavours of Japan.”@boxtyhouse
@CrowleyKillian
@theboxtyhouse
@KillianC92
KILLIAN CROWLEY [ Aniar, Ireland ] PÁDRAIC ÓG GALLAGHER
CONVERSATIONS: Learning from Japan [ Gallagher’s Boxty House, Ireland ] FOOD STORY: A 16th century
immigrants influence on the destiny of nations.
Killian Crowley is currently working at Michelin-starred Aniar
Restaurant in Galway. Having started culinary school at the age
of 15 in Belguim, Killian relished the hard work and after his Pádraic Óg Gallagher, chef, restaurateur and craft brewer was
first experience working in a Michelin kitchen at the Restaurant born and bred on Boxty, a Leitrim staple. Leaving Leitrim in ’79,
Clairefontaine, Luxembourg he decided that fine dining was the travelling Europe, the West Indies and Americas, he returned
area he wished to focus on. He has also worked at the three star to Dublin in the late 80’s to open the iconic Irish restaurant,
Le Louis XV - Alain Ducasse à l'Hôtel de Paris in Monaco and was Gallagher’s Boxty House in Temple Bar. Pádraic Óg, BA (Hons) in
part of the team awarded a second star at Christophe Hardiquest’s Culinary Arts is a published author having co-written papers on
restaurant BonBon back in Belgium. Killian reached the final of the the Potato in Irish Cuisine and Culture and a History of Corned
Beef in Ireland. He is a Fáilte Ireland Food Champion, works with
[ Monday: 2.50pm ]
Euro-Toques Young Chef of the Year competition in 2016 and he
[ Monday: 3.10pm ]
was named S. Pellegrino Young Chef UK & Ireland 2018; he went on Bord Bia and tirelessly promotes Irish artisan producers both in
to represent the region in the global final in Milan in May. Killian Ireland and abroad. He owns Jack Smyth Stouts & Ales, Tallaght’s
believes that Irish produce is as good as anywhere in the world and first craft brewery. He grows and collects heritage potatoes and
that working closely with local farmers and fishermen is key. “The was awarded Local Food Hero at the restaurant awards. Pádraic Óg
Irish food scene is taking new directions, I want to be part of that is a past president of the Restaurants Association of Ireland. After
and it’s why I’m here”. 30 years he is finally writing the Boxty House Cookery Book.@Underlindesnes
@Irish.seedsavers
@ellitsgaard_Under
@Irishseedsavers
NICOLAI ELLITSGAARD [ UNDER, Norway ] ANITA HAYES [ Founder of Irish Seed Savers Association ]
FOOD STORY: Preparing for the opening of restaurant Under CONVERSATION: Seed – Feeding Ourselves – the past, the
present, the future
Nicolai Ellitsgaard is the head chef at the world’s biggest underwater
restaurant UNDER, opening March 2019. Semi-submerged beneath Anita Hayes was born in the American Midwest and moved to
the icy waters of the North Atlantic, guests are invited to dine 5.5m Ireland with her husband Tommy Hayes in 1989. During her
below the surface; the panoramic view of the ocean floor providing studies in Ecological Agriculture at Evergreen State College in
the dramatic backdrop. Exclusively serving The Immersion Menu, Olympia, Washington she was shocked to learn of the risks to
comprised of multiple courses, UNDER highlights the hidden food security through the loss of genetic biodiversity and began
treasures of the raw beauty of local nature, and the delicious to focus her studies in this area. Inspired by the Seed Savers
varieties of the pulsing sea. Cooperating closely with local Exchange in Iowa in the US, Anita found that there was no similar
farmers and fishermen to source the best local ingredients, head- organisation in Ireland. Acutely aware of the importance of the
[ Monday: 3.25pm ]
chef Nicolai Ellitsgaard and his team prepare innovative seasonal
[ Monday: 3.40pm ]
work, she decided to just give it a go in Ireland and so began Irish
dishes that capture the essence of their surroundings. As a result, Seed Savers Association.
the menu reflects the changing seasons of the harsh and pristine
Norwegian nature on the southern tip of Norway with its rich Retiring from daily life at Irish Seed Savers, Anita is involved with
and abundant natural resources. UNDER's tasting menu will Ciunas – a centre for carers providing supports to those helping
typically contain an exquisite variety of seafood caught just on the those in need. Anita is still a founding member of Irish Seed Savers
other side of UNDER's panoramic window. and is advisor on food conservation and policy to the team.@Irish.seedsavers
@Irish.seedsavers
@Irishseedsavers
@Irishseedsavers
MADELINE MCKEEVER [ Brown Envelope Seeds ] WAYNE FRANKHAM
CONVERSATION: Seed – Feeding Ourselves – the past, the [ Ireland Seed Sovereignty Programme Co-ordinator ]
present, the future CONVERSATION: Seed – Feeding Ourselves – the past, the present,
the future
Madeline McKeever, founder of Brown Envelope Seeds and
Ardagh Organic Beef, hails from Meath, running her operation
in Skibberreen in West County Cork. Growing up in a farming Wayne lives up in lovely Leitrim, where he additionally works as
family, Madeline’s first venture in to seeds and plant cultivation a community gardener with Knockvicar Organic Garden. Together
was through her studies in botany. An eager organic grower, with their community group SeedKeep they have been Seed
she was a supporter of Irish Seed Savers Association and then Guardians for Irish Seed Savers ever since their first Seed to Seed
ventured in to her own seed production enterprise. Training back in 2012.
[ Monday: 3.40pm ]
[ Monday: 3.40pm ]
Setting up in 2002, her first catalogue of open pollinated seeds A graduate of Dromcollagher’s Organic College and SAC Aberdeen,
was launched in 2004 and since then grows over 100 varieties of he works for Irish Seed Savers on their Seed Sovereignty
seed selecting those that perform well and further adapts them to Programme with The Gaia Foundation, meeting groups of current
the Irish climate, growing unusual grains such as amaranth and and potential seed growers all around the country, and loves
quinoa. She is also particularly interested in tomatoes and has encouraging and training others to discover the many benefits
about 50 different varieties. Brown Envelope Seeds is a family of quality seed production (his top tip is to create sociable
business and is also part of the Open Source Seed initiative. community seed hubs).@kevinKBburke
@the5fields
@kevinKBburke
@magschef
KEVIN BURKE [ The Ninth, England ] MARGUERITE KEOGH [ The Five Fields Restaurant, UK]
Panel Discussion #2: Irish Chefs Abroad Panel Discussion #2: Irish Chefs Abroad
A native of Dublin, Ireland, Kevin found his calling at an early age Born and raised in Sixmilebridge, Co. Clare, Marguerite Keogh
and he enrolled in the Dublin Institute of Technology studying began her career at Dromoland Castle as an apprentice.
Culinary Arts. From there he began his career by securing his first
At the age of twenty one she moved to London to work in Marco
position at Venu Brasserie, working under Chef Denis Massey.
Pierre White's Drones restaurant.
It was not long before Kevin’s talents were noticed and he was
offered a position at the renowned Restaurant Patrick Guilbaud, She then spent the next six years working for Marcus Wareing at
Ireland’s only two Michelin-starred restaurant. Under the his eponymous restaurant in the Berkeley Hotel, where she rose to
guidance of head chefs Guillaume Lebrun and Kieran Glennon, the position of Sous Chef.
Kevin developed a passion for French cooking and an appreciation
In 2013, she opened The Five Fields with Taylor Bonnyman, where
[ Monday: 4.30pm ]
of the importance of high quality produce. His culinary journey
[ Monday: 4.30pm ]
then took him to London, where he took on the position of sous she has remained since. In 2013, The Five Fields was awarded
chef at Jason Atherton’s Michelin-starred Pollen Street Social. In BMW Squaremeal Restaurant of the Year. Since 2016, The Five
search of a new and exciting challenge, Kevin joined Jun Tanaka’s Fields has held four AA rosettes. The restaurant received its first
newly opened restaurant, The Ninth, in 2015. Within the first year star in the 2017 Michelin Guide.
they gained a Michelin star. Kevin focuses on the finest seasonal
produce and vibrant, honest flavours.@mcgeeaidan
@dannibarry
@danni_Barry
@mcgeeaidan
DANNI BARRY [ EDO Restaurant, Ireland ] AIDAN MCGEE [ Corrigan's of Mayfair, England ]
Panel Discussion #2: Irish Chefs Abroad Panel Discussion #2: Irish Chefs Abroad
Danni Barry grew up on a farm in a small village near the Mourne Born in the rugged northwest of Ireland (Co Donegal) Aidan's
Mountains, Co Down, Northern Ireland. A part time job in a local education started very early with a father chef and full-time farmer
restaurant washing up sparked an interest in the hospitality of hill mountain lamb and a true appetite for food began. He headed
industry and she left school to go to catering college. A summer to London and for the next 6 years he worked in the Mandarin
work placement with Micheal Deane in his Michelin-starred Oriental Hotel Knightsbridge. Aidan then travelled to Bangkok to
restaurant in Belfast led to her spending 4 years under his learn more about Asian flavours. He worked on the openings of
tutelage. Michelin star restaurants such as Dinner by Heston and afterwards
headed to Launceston place (one Michelin star) Veering away
Danni left Deanes to travel all over the world working in Australia,
from the norm he then took over the Truscott Arms, a London
New Zealand, Spain and also spent 4 years with Simon Rogan in
[ Monday: 4.30pm ]
pub and came to the fore within months, winning national
[ Monday: 4.30pm ]
the Lake District. Danni returned home in 2014 to open Eipic with
acclaim Sunday Times Best Sunday roast in Great Britain, top 10
her former boss and mentor Michael Deane. She was awarded a
best pub in the country and Tatler chef nominee for one to watch.
Michelin star in 2015 and became the only female chef at that time
Sadly after landlord conflict & rent hikes they had to close it. Aidan
to hold this accolade. Danni has since left Eipic to look for her next
is back in Mayfair heading up Richard Corrigan’s flagship
venture, her own restaurant.
restaurant where Irish food & produce are coming to the plate with
a weekly delivery from Richard’s Virginia Park lodge Cavan Estate.@ChapterOneDub
julie_dupoy
@chapteronedublin
@juliedupouy1
JULIE DUPOUY [ Down2Wine, Ireland ] ROSS LEWIS [ Chapter One, Ireland ]
THE FUTURE OF FOOD: 'A Vista da Nas' Through the view of the nose FOOD STORY: Myrtle Allen: The Godmother of Irish Food
Julie was born in the South West of France, cooking and sharing Ross Lewis is head chef and co-owner of Michelin star
family meals together an everyday occurrence. Her passion for restaurant Chapter One in Dublin. Lewis, originally from
good food comes from her grandmother who cooked instinctively. Cork, discovered cooking as a living while working on a
Julie fondly remembers graphed kitchen wallpaper, covered in student visa in the United States. He later went to London
handwritten recipes with dishes her grandmother liked. On her to learn the trade of a chef. He found a job at the restaurant
16th birthday her Granddad opened a bottle of wine from the Odin’s, owned by Peter Langan, and from there he went on
year of her birth; she remembers being very excited & started to Dolphin Brasserie as junior manager and to Le Chat Botté
reading about wine. A few months later, she told her parents she Restaurant at the Beau Rivage Hotel in Geneva, Switzerland.
wanted to become a sommelier. In Ireland since 2004, she has
worked in some great restaurants, including Restaurant Patrick He came back in Ireland in 1990 and and took the chance
[ Monday: 5.15pm ]
[ Monday: 5pm ]
Guilbaud, The Greenhouse and now Chapter One Restaurant as a of taking over Chapter One in the Dublin Writers Museum.
consultant-sommelier. In 2016, she finished 3rd at the ASI World Lewis also served three years as Commissioner General of
Sommelier Championship representing Ireland & the Irish Guild of Eurotoques and, in 2011, he was the head chef for the State
Sommeliers. Julie hopes to inspire others with a view to opening Banquet during the State Visit of queen Elizabeth II to
the window into the beautiful world of wine and sensory pleasure. Ireland.silobrighton
silobrighton
@SiloBrighton
@SiloBrighton
DOUG MCMASTER [ Silo, England ] DAN GIBEON [ Silo, England ]
THE FUTURE OF FOOD: Waste is a failure of the imagination THE FUTURE OF FOOD: Waste is a failure of the imagination
Doug is chef & founder of Silo, Brighton, the UK’s first zero-waste Dan is Head Chef at Silo, the UK’s first zero-waste restaurant in
restaurant and the Executive Chef of CUB, London. He began his Brighton, founded by Douglas McMaster. Dan previously worked
career at Winteringham Fields, a 2 Michelin starred restaurant at 64 Degrees, the legendary Brighton restaurant by chef Michael
in the north of England. He moved to London to work at St. John, Bremner. Sharing an interest in modern natural food, Dan joined
followed by work experience in the world’s best restaurants, Silo in 2015, working closely with Doug as a chef de partie, running
including The Fat Duck & Noma. He also founded a pop-up the service kitchen and even hosting his own events. After earning
restaurant concept called ‘Wasted’ in Australia. In 2009, Doug his stripes, Dan went on to the trailblazing restaurant, The Dairy,
won ‘BBC Young Chef of the Year Award’. He opened Silo in 2014; in Clapham. This was extremely beneficial for Dan’s broader
lovingly designed from back to front, always with the bin in mind. perspective and in particular an expertise in refined technical
[ Monday: 5.30pm ]
[ Monday: 5.30pm ]
The Silo team eliminate waste production by trading directly with cooking. A year later Doug asked Dan to return to Silo as head
farmers, using reusable crates, as well as local ingredients that chef. Dan comments, “My favourite thing about working at Silo
themselves generate no waste. Trimmings or leftover food go is having the freedom to experiment with dishes, and working
into the restaurant’s compost machine, in-turn going back to the closely with nature. It’s so rewarding working with a small number
farmers successfully closing the loop. In 2016, Silo won Observer of like-minded suppliers who care about quality and producing
Food Monthly ‘Most Ethical Restaurant’ Award. food the ‘right way’ in regards to the environment.”
(MASTERCLASS: Tuesday 11.05am) (MASTERCLASS: Tuesday 11.05am)@kingsheadgalway
ENTERTAINMENT
MONDAY NIGHT
Free entry for all FOTE ticket holders.
MUSIC ON THE EDGE
THE KING'S HEAD, 15 HIGH ST
TUESDAY
Join us on Monday October 22nd for ‘Music on the Edge’ at The
Kings Head with Live Music, Craft Beers, Cocktails & Late Bar.
[ Monday: 9.30pm ]
9.30pm ‘Trad at the Head’
Live Traditional Irish Music with Sean Nós Irish Dancers
23 RD OCTOBER 2018
10.30pm ‘Pyramid’
Galway’s freshest locally sourced Party Band@Mugaritz
@FERTI06
@dfertilati
@Mugaritz
ANDONI LUIS ADURIZ [ Mugaritz, Spain ] DIDIER FERTILATI [ Quique Dacosta Restaurante, Spain ]
FOOD STORY: Future Growing Environments ACTION: The importance of service
Andoni Luis Aduriz is undoubtedly one of the most influential Didier joined Quique Dacosta Restaurant in 2007. As maître d´ he
chefs of our times. Throughout his career, he has prioritized both made a magnificent host, his professionalism and experience has
culinary evolution and an interdisciplinary approach allowing him been very important for the restaurant in Dénia and contributed
to c the established borders. His professional activity has been to it’s status of being amongst the best in the world. It holds
reflected in his prolific publishing activity. Similarly, his human three Michelin stars, two consecutive years as Best Restaurant in
side can be seen by his food related charitable activities. He began Europe by Opinionated About Dining and features on “The 50 Best
his culinary studies in his hometown of San Sebastian, at the Restaurants of the world”. In his professional career we can also
very heart of Basque gastronomy where Andoni developed his place him in great restaurants like the Fat Duck, where he led the
appreciation for both the new Basque cuisine and local product. He room from 1 to 3 stars and the year the restaurant was awarded
[ Tuesday: 9.30am ]
went to work in El Bulli with Ferran Adrià. This experience opened first place in “The 50 Best Restaurants of the World” award. In
[ Tuesday: 9.15am ]
a world of possibilities to him, which crystallized in 1998 in his addition, he has been part of restaurants teams like La Chèvre d'Or,
most risky and satisfactory project: Mugaritz. As part of his idea Le Roussillon, La Belle Otero and Le Moulin de Mougins. Didier has
of socialization of the kitchen Andoni has given classes at many received many accolades in his career and in 2018 he established
important educational centres such as Harvard, MIT, The Culinary Fuego-Amigo alongside Sergio Gallego, a gastronomic consultancy
Institute of America & the Alain Ducasse Training Centre in France business where they use their experience to help establishments to
and has also participated in several scientific conferences. grow and progress.@goatobernews
@st.tolaqueen
@k
@CabritoGoatMeat
@sttolacheese
@
JAMES WHETLOR [ Cabrito Goat Meat, England ] SIOBHÁN NÍ GHÁIRBHITH [ St Tola Irish Goat Cheese ]
CONVERSATIONS: Goat. Time for a rebrand? CONVERSATIONS: Goat. Time for a rebrand?
James Whetlor from Cabrito Goat Meat began selling goat meat, Siobhán Ní Gháirbhith is a native of Inagh, Co. Clare. She is a
sourced from British dairy farms, to London restaurants in 2012. former school teacher turned cheese maker when in 1999 she
As an ex-chef, James didn’t set out to create an award-winning took over the making of St Tola Goat's Cheese. At the time the
business. He founded Cabrito Goat Meat with his girlfriend cheese was being made near her parents’ house in Inagh by Meg
Sushila, after needing help to manage their overgrown garden. A and Derrick Gordon; brave pioneers in the Irish Artisan Food
chance meeting at Taunton farmers market introduced James to industry. Siobhán developed new, state of the art cheese making
Will Atkinson at Hill Farm Dairy. premises and grew St.Tola from a small local cottage industry to
a recognised brand producing a range of artisan, gourmet cheeses
“I ended up buying a couple of goats off Will to put on the
that are still handmade and are of the finest premium quality. St
restaurant menu at River Cottage” James says. “They flew out
Tola has been the proud winner of many awards over the years
[ Tuesday: 9.45am ]
[ Tuesday: 9.45am ]
of the door”. James also felt he could do something about the
including Champion at the Irish Cheese Awards, The Great Taste
ridiculous waste of the male billy goats from the dairy industry,
Awards and Premio Roma. Siobhán is the former Chairperson of
an ethical car-crash. He thought there had to be a better solution
CAIS, a member of Slow Food Ireland and a member of the Taste
than gassing them as a by-product at a few hours old. Cabrito
Council. She is a fervent believer in sustainable farming practises,
Goat Meat won an Observer Food Monthly Award (2014) for Best
a fluent Irish speaker and a passionate advocate of Irish food,
Ethical Producer
culture and music.@skyegyngell
@paulivic
@SkyeGyngell
PAUL IVIĆ [ Restaurant TIAN, Austria ] SKYE GYGNELL [ Spring, England ]
FOOD STORY: From the soil to the kitchen to our soul - how we try to FOOD STORY: Adapting with age: Staying on our a-game in an
shape the future of food increasingly youthful industry
As chef de cuisine of TIAN in Vienna, Paul Ivic is responsible for
Originally from Australia, Skye Gyngell is now one of Britain’s
all the delicious culinary creations in his vegetarian restaurant.
most respected and acclaimed chefs. After initially training in
Born in Serfaus, Tyrol, with Croatian roots, Paul has been awarded
Sydney and then Paris, Skye moved to London to work at The
with three toques and a Michelin star during his career at TIAN,
French House and with a number of high-profile private clients
constantly showing the potential and variety of vegetarian
before taking on the role of head chef at Petersham Nurseries.
dishes. Defining vegetarianism as abstaining from meat and
It was here at Petersham that Skye became renowned for her
fish, therefore, does not agree with him, because abstaining has
distinctively seasonal, elegant cooking, creating dishes inspired
invariably something to do with deprivation. With his cuisine
by what she saw growing and blossoming around her. Since
you’re not deprived of anything, he says; “There are a lot of meat
[ Tuesday: 10.05am ]
[ Tuesday: 10.20am ]
opening the doors to Spring at Somerset House in 2014, Gyngell
eaters among my guests who tell me that they didn’t miss fish or
has won the respect of critics and diners alike for the simple,
meat at all, and that is the biggest compliment for me.” He wants
seasonal, ingredient-led food that comprises the menu. Skye
to express joy and pleasure in life through his cooking and he
was the Independent on Sunday’s food writer for five years, and
wants to show that vegetarian food can be rather sexy as well.
has also published four books: A Year in My Kitchen (2006), My
“I’m neither a saint nor a missionary,” emphasises Paul. “I
Favourite Ingredients (2008), How I Cook (2010) and Spring The
don’t want to convert anyone but let them taste and feel how
Cookbook (2015) all to great acclaim.
wonderfully diverse the taste beyond fish and meat can be.”You can also read
