Food on the Edge is a coming-together of top international chefs for a two-day Food Symposium in Galway city on the Wild Atlantic Way. It takes place over two days every year in October. Food on the Edge is a not-for-profit conference seeking to make good food accessible for everyone.
The aim of the symposium is to challenge our perspective on food and our connection to it. Approximately 50 chefs speak over the two day symposium. All are chosen for their innovation, passion and influence on today’s food culture. Each speaker, with their own unique perspective, talks 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. The speakers present on the future of food, in personal and political ways. These talks will excite you and hopefully bring you to the point of something new, to the edge of a new idea or action that you can fulfill. To inspire action through debate and dialogue: this is Food on the Edge.

For St Tola, this is an amazing opputunity to meet incredible, creative and groundbreaking chefs from around the world and introduce them to our beautiful cheese that is so representative of the clean landscape that we are farming in.

Many thanks to the indominatable JP McMahon for working his magic once again to produce a world class symposium that Ireland can be justly proud of.