Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland. JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant.

In this episode of Grilled, JP talks to Annette Sweeney.

Annette Sweeney is a senior lecturer in culinary arts and coordinator of culinary arts programmes at Technological University Dublin-Tallaght Campus. As an educator she is passionate about using an applied approach and involving industry inspiration when designing and delivering culinary programmes. She also designed and leads the University’s Masters in Applied Culinary Nutrition for practising chefs which in 2015, was the first of its kind globally. Each year, many of these masters’ students take inspiration from FOTE for their applied research projects.

Food on the Edge is an ongoing inspiration for her work and resulted in her being appointed a FOTE ambassador in 2019. Inspired by FOTE 2015, she was instrumental in activating an ‘action point’, and in 2018 she and her colleagues designed the BA (Honours) in Botanical Cuisine- a seed to plate degree for chefs. Further inspiration from FOTE over the years resulted in the development of ‘The Mindful Kitchen Project’ a series of modules for chefs on Health and Wellbeing, Creativity & Social Gastronomy, and recently the awarding of a fellowship to design a module on Creative Food Sustainability. These modules engage young chefs in mindful practices to benefit their health and wellbeing, creativity and work practices, enabling confidence to affect change to ensure positive kitchen culture–an approach which is also a global first in culinary education. Inspired by the impact of ‘The Mindful Kitchen Project’ on students and a gradual integration of positive health into the modules, she was recently awarded a scholarship by The Centre of Positive Health Sciences at RCSI, Ireland, for a professional doctorate, focused on further exploration of the role of ‘The Mindful Kitchen’ in culinary education and professional practice. This is the Food on the Edge effect!

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland. JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant.

In this episode of Grilled, JP talks to Brendan Guinan.

In 2019, Brendan Guinan embarked on a journey of transforming 26 acres of neglected forestry into a biological farm. This diverse piece of land contains Ash, Oak, Alder, Sycamore and Pine trees.

Brendan has carefully thinned the woodland, creating 1 acre paddocks for his grazing animals. He has worked hard to ensure his farm works in harmony with the native flora and fauna that are present on the land. We use our animals as labour units to clear woodie overgrowth and enhance natural regeneration.

Combining Planned Holistic Grazing and Biological Agroforestry ensures his animals get a rich and varied diet, while simultaneously enhancing soil biology while sequestering carbon.

He produces chemical free pasture raised beef, pigs, turkeys, meat chickens, eggs, honey and hardwood firewood. The animals feed on grasses,ivey mosses and tree hay. All livestock are out wintered, sheltered by the cover of the trees. We feed organic grass hay and locally grown grain and beans also.

Brendan sells his eggs, gluten free sausages and burgers, dry cured ham and bacon, organic Wagyu beef and much more through www.fiorbhiafarm.ie with nationwide delivery. He has built a loyal customer base through Tik Tok and Instagram @fiorbhiafarm.

Education is a large part of this farm holding workshops and farm tours empowering farmers and the public on how to grow food 100% chemical free, directly selling produce while enhancing biodiversity. He also designs individual chemical free farming systems on a one to one consulting basis for clients nationwide.

Support the Show.

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland. JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodegarestaurant.

In this episode of Grilled, JP talks to Majken Bech Bailey.

Majken Bech Bailey was the General Manager at the 2 Michelin Star Aimsir where she worked alongside her husband, chef Jordan Bailey.

Her instinctive sense of professional but relaxed service is a tribute to the time she has spent in a series of restaurants renowned for their polished but comfortable service such as Bon Lio, ORO and three Michelin starred Maaemo where she also worked with her husband Jordan Bailey, and in Henne Kirkeby Kro in Denmark.

Aimsir restaurant opened in May 2019 after 15 months of exploring the Irish landscape and larder and and just over four short months after opening, they were awarded not one, but two Michelin stars for their ground-breaking restaurant.

The husband and wife team are now operating their own unique hospitality and events consultancy, Bech-Bailey.

Support the Show.