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FOOD
ON
THE
EDGE

Impact
Analysis
for
Galway
&
Ireland

www.gowest.ie
|
www.foodontheedge.ie

Food
on
the
Edge
is
a

two
day
symposium

for
chefs
&
food

enthusiasts
from
all

around
the
world.

It
is
a
coming

together
of
chefs
to

listen,
talk,
debate

and
network
over
two

days
in
the

Spiegeltent,
Eyre

Square,
Galway
city.

The
inaugural
event

took
place
on

Monday,
Oct
19th
&

Tuesday
October
20th

2015.

This
is
only
the

beginning....

The
Venue:
Spiegel
Tent
Eyre
Square
at
#FOTE
2015

InternaOonal
Speakers
at
#FOTE
2015

InternaOonal
Inﬂuencers
@FOTE2015

Quique
Dacosta

62.7k
followers
on
Twi6er

3
Star
Michelin
Chef

Dacosta
is
one
of
the
new
leaders
of
avant-‐
garde
cuisine
in
Spain
and
only
uses
locally-‐
sourced
ingredients
from
within
75
km
of
his

restaurant.

David
Kinch

18.5k
followers
on
Twi6er

3
Star
Michelin
Chef

Manresa
is
named
as
one
of
the
World’s
50

Best
Restaurants
by
Restaurant

Magazine.
Kinch
is
dean
at
The
InternaPonal

Culinary
Center,
founded
as
The
French

Culinary
InsPtute
in
1984.

InternaOonal
Inﬂuencers
@FOTE2015

Elena
Arzak

13.2k
followers
on
Twi6er

Elena
Arzak
has
been
described
as
"the
best

female
chef
on
the
planet"
is
joint
head
chef

of
three
Michelin
starred
restaurant
Arzak
in

San
SebasPan
alongside
her
father,
Juan
Mari

Arzak.

Nathan
Outlaw

46k
followers
on
Twi6er

Restaurant
Nathan
Outlaw
has
won
many

accolades
and
awards,
including
two
Michelin

stars.
Nathan
has
appeared
on
the
BBC
in

Great
BriPsh
Menu
and
Saturday
Kitchen
and

has
wri6en
criPcally
acclaimed
cookery
books.

*Sourced
from
Tint:
www.Pntup.com

Impact
to
Galway
&
Ireland
from
#FOTE2015

#FOTE2015

OCTOBER

SOCIAL
MEDIA

IMPACT*

16.5
MILLION

IMPRESSIONS

3.67K

POSTS

Instagram
471
photos under
#FOTE2015
and growing

Next:
Media

Campaign
by

Failte
Ireland

&
Social

Campaign
for

#FOTE2016

Local
Producers
&
Student

Engagement
#FOTE2015

The
future
of
food
is

@FoodOnTheEdge
a
group
of

chefs
that
bragged
li6le,

shared
all
&
asked
for
help
to

make
a
be6er
world.

Amanda
Cohen,
Dirt
Candy,

New
York

#FOTE2015
SOME
FEEDBACK

Please
say
a
big
thank
you
to

your
team
-‐
we've
been
well

looked
ader
and
really

enjoyed
the
two
days.
I
have

some
fantasPc
content
for

the
website!

Cara
Pilkington,
Staﬀ

Canteen,
UK

Igor
and
I
are
back
and
we
are

wriPng

to
thank
you
for
having

invited
us
to
take
part
on
Food
on

the
Edge.
The
Symposium
was

highly
interesPng,
diﬀerent
and

we
have
learned
a
lot
from
the

others.
CongratulaPons
also
for

the
excellent
organizaPon.

Everybody
had
a
great
and
happy

Pme
and
you
made
us
discover

Ireland.
Elena
Arzak,
Arzak

Restaurant,
Spain

I
wanted
to
send
along
a
note

of
thanks
to
you
both
and

your
enPre
team
for
hosPng

me
for
the
inaugural
Food
on

the
Edge
Symposium.
It
was

brilliant!
CongratulaPons.
I

look
forward
to
seeing
any

coverage
of
the
event
-‐

please
do
share
as
it
comes

out!
All
the
best

Rebecca,
Ontario
Culinary,

Canada

I've
been
following
all

the
newsfeed
on
twi6er

and
it
really
looked
like

an
amazing
and

interesPng
Symposium

to
assist.

CongratulaPons
to
Jp

and
all
the
organizaPon,

and
specially
to
you!

You've
been
very

helpful
and
paPent!!

Claudia
(@barGckets),

San
SebasGan

Thank
you
once
again

for
invitaPon
and
Big

congrats
to
JP
and

whole
Team
.

I
am
sending
to
polish

press
Special
note

about
FOTE

Kind
regards

Modest

Amaro,
Poland

I
thank
you
very
much
for
your

help
to
me,
for
your
paPence

and
cooperaPon.

Thanks
again
for
the
great

experienceI
hope
to
see
you

soon
perhaps
here
at
the

restaurant
Lido
84.

Riccardo
Camanini,
Lido
84,

Italy

Right.
Why
was
there
not
a

3rd
day
of
@FoodOnTheEdge

#FOTE2015
now
cannot
wait

for
#FOTE2016

Eanna
HasseN,
Ashford

Castle

GO
WEST
PCO
PARTNER
FOR
FOTE2015

FOOD
ON
THE
EDGE

Join
the
ConversaGon
#FOTE2015

www.gowest.ie
|
www.foodontheedge.ie

�ݺ�ߣ

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