Returning for its ninth year, the award-winning Food On The Edge will take place on October 21 and 22, in ATU, Galway. Food On The Edge is a coming together of international and national chefs, food activists, authors and others to listen, talk and debate about the future of food in our industry and on our planet.
The full lineup of speakers for the 2024 event has been released. This year’s meeting will feature an impressive roster of global culinary leaders, including Fadi Kattan, Sally Abé, Najat Kaanache, Vanika Choudray and Nathan Davies, to name but a few.
Palestinian chef and advocate Fadi Kattan will bring his unique perspective on the power of storytelling through food. Celebrated for his efforts to highlight Palestinian cuisine, Kattan’s passion for culture and community will offer a thought-provoking discussion on how food can unite people and preserve heritage.
Sally Abé is one of London’s leading chefs, having worked in some of the capital’s most illustrious restaurants, including The Ledbury, The Harwood Arms, and The Square. She runs the critically acclaimed fine dining restaurant, The Pem. As a mentor and advocate for women in hospitality, Sally has become a leading voice for equality, diversity, and work/life balance in the industry. Sally has recently published her first book, “A Woman’s Place Is In The Kitchen,” to much acclaim.
Najat Kaanache, renowned for her expertise in Moroccan cuisine, is also making her Food On The Edge debut. Najat has enjoyed successful careers as a television actress and professional chef in 3-star Michelin restaurants across three countries. “Najat Kaanache represents the soul of Morocco through the language of the kitchen. Her passion for creativity and innovation should be a reference for the whole country.” A tireless advocate for women’s rights, Najat strives to inspire women of all ages to achieve their dreams.
Vanika Choudhary is at the forefront of modern Indian fine dining. The nomadic chef has gained international recognition, named ‘Talent of the Year 2024’ by La Liste and hosting residencies globally. Vanika’s philosophy centres on traditional cooking methods from her native Jammu & Kashmir, using produce rarely seen in Mumbai. She works with a predominantly female team, social enterprises, farmers’ collectives, and food anthropologists to revolutionise ingredient sourcing in India. Inspired by her grandmother’s pickling and her father’s homegrown produce, Vanika’s fermentation library includes 50 ferments.
Nathan Davies, specialises in cooking over wood and charcoal on BBQ grills that he meticulously welds himself, he is celebrated for his creative use of foraged ingredients, his work reflects a deep respect for nature and a desire to educate others about the benefits of utilizing wild food sources. Davies’ approach challenges the conventional food narrative, urging chefs to look beyond cultivated ingredients and embrace the bounty of the natural world.
Together, the diverse range of speakers and chefs illustrates the rich tapestry of global cuisine and the pivotal role that chefs play in shaping the future of food.
“We’re excited to welcome such a diverse group of visionary chefs to Food On The Edge 2024,” said JP McMahon, Founder of Food On The Edge, “Their collective experiences and unique perspectives will undoubtedly spark meaningful conversations about our sense of place, the future of food and the role we all play in it. Attendees can look forward to engaging in discussions and opportunities to connect with industry peers and pioneers.”
For the full line up visit foodontheedge.ie/speaker-category/speakers-2024/ Food On The Edge 2024 tickets are available at €325, which includes two-day access to all speaker talks, lunches, masterclasses, FOTE bookstore in association with Charlie Byrne’s Bookshop with speaker book signings and a wrap party. A one-day Food On The Edge ticket costs €185. Tickets can be purchased via www.foodontheedge.ie Key partners and sponsors of Food On The Edge 2024 are Gather & Gather, La Rousse Foods, S.Pellegrino, ATU, Ashford Castle, Fáilte Ireland, Galway City Council and The Connacht Hotel.
