The world's top chefs discuss the future of food at Galway food conference
OVER the past decade Galway has become an interesting and lively food destination, its beautiful location on the coast of the Atlantic has been taken advantage of by a number of restauranteurs.
From Jess Murphy in Kai to Enda McEvoy in Loam, each has a unique style, but what they all have in common is that they have made the most of the rich, natural ingredients in their vicinity — a healthy community attitude that seems to prevail in the Galway food world with businesses, chefs and producers supporting and encouraging each other.
