Food on the Edge 2017 is All About Action and Reaction
20 June, 2017
The theme for this year's Food on the Edge, chef JP McMahon's two day food symposium held in Galway on the West Coast of Ireland has been announced – it's Action: Reaction.
The S.Pellegrino-sponsored event, which will be held on 9 and 10 October 2017, draws together some of the biggest names and most inquisitive minds in the culinary world to discuss the present and future of gastronomy, whilst enjoying the famed Irish hospitality.
This year's theme was launched at a special event in Dublin. "After three years it was time to reflect on the issues we’ve been talking about and try to change or act on them," said JP McMahon. "Feedback from chefs that had taken direct action as a result of attending Food On The Edge – chefs at the top of their game and chefs just starting out - has been inspiring and motivating. We’d like to hear these stories and promote action.”
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.