Food On The Edge Podcast Episode 1 Seaweed by Sharon Noonan

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.

Sharon Noonan talks to Eanna Hassett, Director of Food & Beverage at Ashford Castle about the speakers' excursion to Cong in Co Mayo and hears the impact that FOTE 2016 has had on him personally.

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.

Co founder of the Foodie Forum & GMIT Lecturer, Jacinta Dalton, discusses the culinary delights enjoyed by everyone who attended FOTE 2016 with Manuela Spinelli.

Massimo Bottura, chef patron of the three Michelin star Osteria Francescana which is No. 1 in The World's 50 Best Restaurants 2016, visited the Media Room after his presentation for a Q&A session.

National Chef of the Year, James Devine from EIPIC in Belfast, shares his FOTE 2016 highlights with Manuela Spinelli.

Manuela Spinelli talks to FOTE team member Ruth Hegarty from Egg & Chick Projects and Chef Network Ireland about what happens behind the scenes, the excursions that the speakers have to look forward to, being styled by the Tweed Project and lots more!

Enjoy feedback from delegates attending Day 1 of Food on the Edge 2016.

Meet some of the producers in the Artisan Food Village at Food on the Edge 2016.