Celebrating its tenth year, the award-winning Food On The Edge symposium returns to ATU Galway on October 27th and 28th with “Evolution” as its central theme. Since its inception, Food On The Edge has become a global meeting point for chefs, food activists, authors, educators, producers and innovators, gathering to debate and explore the future of food, both within the industry and for the wider world.
This year’s programme will feature an impressive roster of international culinary leaders, including Christian Puglisi, Adam Byatt, Will Goldfarb and Charmaine McHugo. London-based Michelin-starred chef Adam Byatt will reflect on the evolution of his career following his recent recognition as the Michelin Chef Mentor Award winner. Christian Puglisi, chef and author, who first gained acclaim with his Michelin-starred Relæ in Copenhagen and later opened Bæst, Mirabelle and the Farm of Ideas, will return to Food On The Edge to speak about the transition that has led him to dedicate himself fully to writing after selling his restaurants earlier this year.
For the first time, Dan Barber will speak at FOTE 2025. He is an American chef, author, and co-owner of Blue Hill restaurants, known for championing farm-to-table dining and as a leading advocate for sustainable agriculture and innovative approaches to food and farming. Anna Norström, an award-winning food journalist based in Sweden, will be giving a talk about representation.
above: Dan Baber
The line-up also includes a host of Irish talent making their Food On The Edge debut. Karen O’Donoghue, founder of The Happy Tummy Co., will discuss her belief in food as medicine. Galwegians Eugene and Ronan Greaney will share the story of The Dough Bros, while Liam Finnegan, Executive Chef of Ashford Castle, will discuss his culinary philosophy, which celebrates the craft and heritage of old-school cooking.
Speaking ahead of the event, JP McMahon, founder of Food On The Edge, said: “Over the last ten years, Food On The Edge has been a living conversation about food — where it has come from, where it is now, and where it is going. This year, with ‘Evolution’ as our theme, we celebrate ideas, chefs, food entrepreneurs, educators, students, farmers, growers, producers, anyone connected to food… everyone. Food is not static: it is alive, changing, and deeply connected to the future we choose to create. The story of Irish food continues to be told, both at home and abroad. Join us to honour food in all its different guises.”
Masterclasses, which have become a popular feature of the symposium, return this year with an expanded programme and a new schedule allowing more in-depth sessions and opportunities for Q&A. Highlights include Sasu Laukkonen on the ABC of knife sharpening, Tom Hunt on zero waste, and fermentation workshops with Douglas McMaster and the Silo team, alongside ATU’s own Martin Ruffley. Bell Lane Coffee will lead an interactive coffee cupping, Bread41 will host a sourdough masterclass, and Cocoa Atelier will present on single-origin cocoa. The Ashford Castle team will deliver their own specialist masterclass, while further sessions will explore topics such as school meals and culinary careers.
above: Adam Byatt
Tickets for Food On The Edge 2025 are priced at €325 for a two-day pass or €165 for a one-day pass. Each ticket includes access to all speaker talks, lunches, masterclasses, the FOTE bookstore in association with Charlie Byrne’s Bookshop, author signings and the closing wrap party. Tickets are available now via www.foodontheedge.ie.
Key partners and sponsors of Food On The Edge 2025 include Gather & Gather Ireland, La Rousse Foods, S.Pellegrino, ATU, Ashford Castle, Galway City Council and The Connacht Hotel.
Follow @FoodOnTheEdge for news and updates.
All photos courtesy Food on the Edge.
Main image of Dan Barber and Anna Norström.
