Food On The Edge Podcast: Recent Episodes
Food on the Edge
JP McMahon is a chef, restaurateur and author. He is the culinary director of the EatGalway Restaurant Group. He is also the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - a two-day global convention that takes place annually in Galway city, Ireland. www.foodontheedge.ie
Amanda Cohen of Dirt Candy (@dirtcandynyc) in New York, joined Jp for our latest podcast episode.
In this episode, Jp chats with chef Nathan Outlaw. Nathan is an English professional chef who has worked previously with television chef Rick Stein. He has appeared on television shows such as BBC's Great British Menu and Saturday Kitchen. Nathan has previously presented at Food on the Edge.
In this episode, Jp speaks with Eoin Ó Broin. Eoin is a Sinn Féin TD for Dublin Mid West and the party’s spokesperson for Housing, Local Government and Heritage.
Jp and Eoin discuss the important role of food in our lives and the importance of supporting our historical connection to food.
In this episode, Jp chats with Inge Meijs from Gastronomixs. Gastronomixs is an online idea generator for chefs, offering chefs culinary knowledge and inspiration.
Jp chats with Shannon Martinez about her journey to creating her vegan restaurant Smith & Daughters in Melbourne, Australia.
In this episode, Jp chats with Chef Alberto Landgraf, from Oteque Restaurant in Rio de Janeiro, Brazil.
In this episode, Jp chats with Cúán Greene from ÓMÓS. ÓMÓS is a mindful community, focused on food and farming in Dublin, Ireland.
In this episode, Chef Gunnar Karl Gíslason from Restaurant Dill in Reykjavik, Iceland joins Jp McMahon to chat about his love of food, how his childhood and his love of farming helped carve the way for his career as a chef.
Join us for our eleventh episode of the Food on the Edge podcast: In Conversation with Siobhan ní Ghairbhith from St. Tola Cheese.
In this episode, we discuss cooking after covid. The effects of the lockdown on the restaurant industry and our new ebook
JP McMahon is a chef, restaurateur and author. He is the culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare café + wine bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - a two-day global convention that takes place annually in Galway city, Ireland.
Visit our website: www.foodontheedge.ie
JP McMahon is a chef, restaurateur and author. He is the culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare café + wine bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - a two-day global convention that takes place annually in Galway city, Ireland.
Visit our website: www.foodontheedge.ie
JP McMahon is a chef, restaurateur and author. He is the culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare café + wine bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - a two-day global convention that takes place annually in Galway city, Ireland.
Visit our website: www.foodontheedge.ie
JP McMahon is a chef, restaurateur and author. He is the culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare café + wine bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - a two-day global convention that takes place annually in Galway city, Ireland.
Visit our website: www.foodontheedge.ie
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs.
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs.
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs.
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs.
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs.
Failte Ireland's John Mulcahy explains why Failte Ireland supports Food on the Edge and highlights the important contribution events like FOTE make to food tourism in Ireland.
Sasu Laukkonen attended FOTE 2015 as a speaker and was on the FOTE 2016 panel "Producing Food Sustainably." He is a chef and owner of Chef & Sommelier in Helsinki. Laukkonen describes himself as a 'no waste' chef, using lesser known cuts of meat such as tongue and belly, and is a passionate advocate of organic and wild food, grown in the restaurant’s own garden and foraged from the Finnish countryside. Laukkonen has a long experience in the kitchen, with short internships at Château Carsin (Bordeaux), Lux and F12 at Stockholm, and as head chef to La Petite Maison and Loft Restaurant & Lounge in Helsinki. In 2010, Sasu opened his own restaurant, where he and his team decided to focus on organic products, local and close to nature. Chef & Sommelier was awarded its first Michelin star in 2014.
National Chef of the Year, James Devine from EIPIC in Belfast, shares his FOTE 2016 highlights with Manuela Spinelli.
Danni Barry (@Danni_Barry) is the 2nd female chef in Ireland to have achieved a Michelin star. Danni’s cooking career began with Michael Deane in 2003, that gained a Michelin Star in 1997 and held it for fourteen consecutive years. After four years in Deanes, she travelled to cook in restaurants throughout South Africa, Australia and New Zealand, then later to Spain, spending time learning from the cultures, chefs and restaurants where she worked along the way. Danni was appointed to head up the kitchen at Simon Rogan’s restaurant in Cartmel, Rogan & Co., internationally famous for its locally sourced, seasonal produce. Danni worked there for two years until Michael Deane head-hunted her to come back to Belfast to take the helm at Deanes EIPIC in 2014, where she gained the Michelin Star within just eighteen months of the opening, adding the 15th Star to Deanes.
Mark Murphy is co owner of Dingle Cookery School in Co Kerry and a Failte Ireland Food Ambassador. He studied Sport and Leisure Management but became fascinated with cooking while travelling. He loved to eat and thought it would be useful to know “how to cook ten or twelve dishes”. He learned, and soon he was shopping in local markets and cooking 3 course meals in hostel kitchens for fellow backpackers. He decided to train as a chef. Having worked in good local restaurants and hotels, Mark found he had a passion for teaching and joined IT Tralee as a lecturer in Culinary Arts. Mark attended the inaugural Food on the Edge in 2015 and acted as a moderator at one of the sessions.
Sally McKenna is a photographer, cookery editor, film-maker and the publisher of the McKennas' Guides, working from her office in West Cork.
She began her writing career with the weekly Irish Independent column Guest Who's Coming To Dinner, and has worked with food since 1991. Sally was the editor and publisher of Pizza Defined by Bernadette O'Shea, and Martin's Fishy Fishy Cookbook, with Martin Shanahan. This year will see the publication of her book Extreme Greens, a book about gathering and cooking seaweed. Sally blogs about wild food and foraging at www.lifeskills.ie and contributes to various newspapers.
Wade Murphy is the owner/head chef of 1826 Adare in Co. Limerick. After graduating Wade spent several years working in London. In 2001 he returned home to join the team at the Four Seasons Hotel in Dublin. During his time there he also helped out with the opening of other Four Seasons Hotels in Egypt and London, moving on to the Four Seasons in Chicago in 2005. In 2007 he returned to Ireland to take up the position of Executive Chef at Lisloughry Lodge in Cong, Co. Mayo, moving to The Lodge at Doonbeg, Co. Clare in 2010, before taking the plunge and opening his own restaurant in 2013. In that year Wade was also appointed Commissioner-General of Euro-toques Ireland. In 2014, 1826 Adare was awarded Best Restaurant in Munster by the RAI and in 2015, Best Restaurant in Munster at the Food and Wine Awards. 1826 Adare has a Bib Gourmand by the Michelin Guide.
http://1826adare.ie