Food On The Edge

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Food On The Edge

A boutique symposium on the future of food.

Featuring the best International & National chefs.
returns to ATU, Galway on Mon 27th & Tues 28th October '25
Early Bird Tickets on sale now.

05/09/2026

📣📣SPEAKER ANNOUNCEMENT 📣📣

Croatian based, Maltese Chef, Jeffrey J Vella comes from a family of hoteliers, 'so hospitality has been since ever part of my DNA.' He has worked accross the world but his approach towards food was always based primarily on defining locality, how to use more local, seasonal and territorial significant products and create a story about it. It went without saying that for FOTE2026 that we would invite Jeffrey back to speak at 'home' 🇲🇹

Don't miss Jeffrey & all of our other amazing speakers in Valletta, October 19th & 20th.

Get your Ticket 🎟 NOW

03/09/2026

📣📣SPEAKER ANNOUNCEMENT 📣📣Harriet Mansell is a chef, restaurateur, writer and wild food specialist. Currently, her work centres on chef residencies, creating sustainable food projects as well as
writing and sharing ideas about flavour, seasonality and wild ingredients - their medicinal and cultural significance, and the wider meaning of food. She is particularly interested in traditional plant knowledge and the science behind it, our relationship with the natural world, and the ways food can reconnect us with the land, the seasons and one another. We are very excited to hear Harriet at Food on the Edge. And you can hear her speak too! Get your 🎟 Now!!

01/09/2026

📣📣SPEAKER ANNOUNCEMENT 📣📣
Executive Chef of The Xara Palace Relais & Châteaux & the Michelin-starred de Mondion restaurant in Mdina Clint Grech is one
of Malta's leading culinary voices.
Guided by a deep respect for Malta's culture and heritage, Clint's philosophy is simple: "My goal is to take our guests on a journey around our beautiful island. My responsibility is to honour the seasons and people behind our produce. My vision is to showcase culture, history and art through gastronomy."

Will you be there?
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31/08/2026

📣📣SPEAKER ANNOUNCEMENT 📣📣
Per Theodor Tørrissen is the developer and leader of ArktiskMat, an initiative that promotes Arctic food culture & strengthens international collaboration across the food, hospitality and tourism sectors.

ArktiskMat has since 2012 brought people together to share knowledge about food and culture. The symposium is an inspiring meeting place for young and established chefs and food people, who would like a greater insight in what moves around in the arctic region. 'For future generations we want to achieve awareness around our recources and a sustainable approach to promote the craft of food production and arctic food'

Tickets ⬆️ 🎟

21/08/2026

📣📣SPEAKER ANNOUNCEMENTS 📣📣

We are delighted to announce a panel to discuss the RELISH Project “Reframing European gastronomy Legacy through Innovation, Sustainability and Heritage.” this inter-disciplinary research project seeks to understand food culture and practices through culinary recipes.

From the coordinating institution, Durham University, Professor Rosi Song, Chair in Hispanic Studies in the School of Modern Languages and Cultures, and Project Coordinator of RELISH. Also Durham University based, Dr Janita Van Dyk, an anthropologist and post-doctoral research associate with RELISH.

Fundació Alícia is the Barcelona culinary research centre, their goal is to work for a sustainable world while emphasising the value of each territory’s food heritage & gastronomy. From Fundació Alícia
Dr Joan Ribas, a researcher and food anthropologist where he works on
issues of culture, social identity, territory & society related to gastronomy and heritage, and Vinicius Martini-Capovilla, an Innovation and Development Chef focused on culinary innovation, improving eating habits, and promoting agricultural and gastronomic heritage.

TICKETS ⬆️ 🎟

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13/08/2026

📣📣SPEAKER ANNOUNCEMENTS 📣📣

We are excited to announce a panel discussion featuring key team members from ION Harbour by Simon Rogan, Malta.

Executive Chef Oli Marlow who oversaw the opening of ION Harbour in 2023 was with us at a Dublin edition of FOTE a number of years ago will be joined by Head of Sustainability, Keith Abela & Restaurant Manager James Christie. Keith leads foraging trips to uncover unique ingredients & collaborates with NGOs to protect indigenous species, promoting sustainable practices across Malta’s culinary landscape. One of the key members at ION Harbour, James ensures the delivery of world-class service & an unforgettable fine dining experience, upholding the high standards that ION Harbour by Simon Rogan is celebrated for.

10/08/2026

📣📣SPEAKER ANNOUNCEMENT 📣📣

Simon Rogan is an internationally acclaimed chef & pioneer of the farm to table movement. He says 'Over time, my vision has become more closely connected to the environmental issues our society faces. I began to see that farming, and how we approach it, with no pesticides or fertilisers and a focus on small-scale, local production, is the future of agriculture and sustainable dining.'

Simon relaunched Ion Harbour, Valetta in 2023, it is Malta’s only two Michelin-starred restaurant. Simon belives that 'there is a deep pride in local produce and a warmth from the community that has been open, generous and welcoming. The variety and quality of ingredients...is exciting and full of possibility'

Don't miss your chance to hear Simon and all of our other wonderful speakers.
Book your ticket 🎟

05/08/2026

📣📣SPEAKER ANNOUNCEMENT📣📣
Freddy Bird is chef-owner of Birdhouse, the Bristol based hospitality group behind littlefrench Littleshop &Pantry. Freddy trained at Ballymaloe, Co.Cork before taking up roles at The Square and Moro in London. Freddy is known for his use of great-quality ingredients and love for cooking over fire. His Gallic-style food at littlefrench follows suit and incorporates Mediterranean influences.

Don't miss FOTE2026
🎟 TICKETS ⬆️ ⬆️

04/08/2026

📣📣SPEAKER ANNOUNCEMENT 📣📣

We are super excited to bring Nicole Pisani back to FOTE & back to Malta!

A Maltaese native, Nicole works tirelessly to transform school food and the education around it. Her mission is to instill in children a lifelong love of good food and so help reduce childhood obesity.

Having worked at leading London restaurants Nicole switched her focus and co-founded chefs in schools she says, 'We believe that better is possible. We can provide food that's made from scratch, made with love and that everyone would want to eat. If you wouldn't want to eat it, why would you serve it to a child?'

Tickets ⬆️ 🎟

31/07/2026

📣📣 SPEAKER ANNOUNCEMENT📣📣
Dubliner Trevor Moran is the chef of Michelin starred Locust in Nashville, where his approach to cooking emphasizes instinct, seasonality, and a close connection to his team and guests.
When asked by FDL recently about the Locust dish he is most proud of he replied 'I wouldn’t say I’m PROUD of any dishes. You’d be a real arse if you were proud of your dishes, I think. I’m pretty confident in a few things on the menu, though. I’d bet when you eat the tea ice, you’ll think it’s absolutely awesome' we like Trevor's vibe & look forward to hearing him at Food on the Edge.

Tickets on Sale 🎟

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Galway
Galway

Website

http://www.foodontheedge.ie/

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