Gastronomy Summit 2022
Gastronomy Summit 2022
Community, economy, culture
11-13 April 2022
Come together with members of our global gastronomic community to explore and celebrate the transformative power of food, drink and hospitality.
Gastronomy Summit 2022 will bring together members of our global gastronomic community to explore and celebrate the transformative power of food, drink and hospitality.
Over three days - 11 to 13 April 2022 - of keynotes, discussions and social events, delegates will consider how to develop cities, regions and countries as food and drink ‘destinations’, in ways that deliver tangible benefits to local people. They will share practical solutions to achieving lasting and inclusive community regeneration, including in locations that are facing considerable social, cultural and economic challenges.
Gastronomy Summit 2022 will:
- Build a supportive global network of organisations and individuals, committed to developing food and drink destinations in ways that benefit local communities.
- Showcase ways in which food and drink are transforming locations worldwide, as a source of learning and inspiration to others.
A highly engaging and interactive programme will incorporate keynote contributions and presentations of academic papers and posters.
In addition to hearing from internationally renowned keynote speakers, delegates will have opportunities to interact, share their expertise and explore opportunities for collaborative legacy projects.
A highly engaging and interactive programme will incorporate keynote contributions and presentations of academic papers and posters.
Northern Ireland : The Role of Civil Society (including food professionals) in Embedding Peace and Community Cohesion
Professor Duncan Morrow (Professor in Politics and Director of Community Engagement, Ulster University)
Northern Ireland has been the most politically contested part of Britain and Ireland for decades. Both the physical and cultural landscape have been shaped by conflict and by continuous efforts to build peace and to accommodate difference.
The peace process in the 1990s gave rise to multiple experiments in bridgebuilding in communities, institutions and politics. While the level of violence diminished rapidly after the Good Friday Agreement in 1998, Northern Ireland remains a fragile society still actively searching for an outward, forward looking and shared future.
Duncan Morrow, who worked to support efforts at peacebuilding for many years and now works to embed Ulster University in its new city centre location, will share some of this story and its consequences, considering both the legacy of the past and the opportunities of the future.
Education: Supporting the Development of Local Food Cultures
Joxe Mari Aizega (Director, Basque Culinary Centre, Spain)
Andrea Pieroni (Director, University of the Gastronomic Sciences, Pollenzo, Italy)
The leaders of two of Europe’s most respected institutes of gastronomic education will explore the role of education in supporting local food systems. From developing the talents of culinary professionals to generating new thinking on the future of our relationships with food and drink, this session will focus on the contribution of education to shaping the character and success of food and drink destinations.
Cultural Re-Invention: Shaping Perceptions of a Nation Through its Food
Gaston Acurio (chef, writer and entrepreneur and founder of Fundación Pachacutec, Lima, Peru)
As the leading ambassador for Peruvian culinary culture, Gaston Acurio has helped to transform his nation’s image, worldwide. Early in his career, Acurio’s ambition was simply to own a restaurant from where he could share his passion for cooking. He went on to lead an international culinary movement through which Peruvians have rediscovered their shared identity and built cultural and economic value from it. In this session he will reflect on his extraordinary life, work and contribution to Peru and will consider lessons for other nations.
Positive Urban Regeneration through Food-Focused Projects
Zoe Adjonyoh (Founder, Zoe’s Ghana Kitchen, writer and activist)
Zoe Adjonyoh will consider whether food, drink and hospitality can act as catalysts for culturally inclusive urban regeneration, or if they more often support exclusionary gentrification which reinforces systemic inequalities.
Drawing on her own experience as a food activist, including as the founder of Black Book, a global representation platform for Black and non-white people in hospitality and food media, she will explore how food-focused projects can help us build flourishing urban communities in which the talents of all are recognised and celebrated.
Culinary History: a Community Confidence Builder
Dr Jessica B. Harris (culinary historian, academic and broadcaster)
Dr Jessica B. Harris is widely regarded as the leading commentator on the food of the African Diaspora. In this session, using examples from several locations, she will explore how the study of culinary history can reveal hidden and suppressed stories and, in doing so, instil confidence across communities.
Building Local Food Systems, Working Together from Farm and Fishing Boat to Plate: Harnessing the Power of Community in Devon, UK
Michael Caines MBE (chef, hotelier and broadcaster)
Marc Millon (food and wine writer)
Devon, a county in the South West of England, has always had a wealth of outstanding food produce and products. This has inspired Michelin-starred chef Michael Caines MBE to state that Devon, his home county, has the best larder not just in the UK but in all of Europe. This session will explore how producers, entrepreneurs, chefs, and consumers, working together in a virtuous circle to utilise the power of community, have helped to make this one of the most dynamic and exciting places in the UK for quality, local food and drink at all levels.
Sitopia: How can Food Help Communities Thrive
Carolyn Steel (author, architect and academic)
In her groundbreaking book Sitopia, published in 2020, Carolyn Steel presents a provocative vision for reshaping our relationship with food – its production, distribution and consumption. In this session she will explore how we might rediscover the true value of food, in ways that help local communities thrive.
Creating Meaning:Food Communities with a Higher Purpose
Anna Pollock (tourism strategist)
Recognised as a visionary, Anna Pollock is a leading advocate for regenerative tourism, which supports the health and well-being of local people. In this session she will explore how those in food communities can help destinations flourish through their passionate commitment to a shared, higher purpose.
Joxe Mari Aizega
- Director, Basque Culinary Centre, Spain
About Joxe Mari Aizega
Joxe Mari Aizega is General Manager of the Basque Culinary Center, a pioneering educational institute in the world of gastronomy, which incorporates a Faculty of Gastronomic Sciences and a Technological Center in Gastronomy. The Center was formed by eight of the Basque region’s top chefs, along with eleven leading chefs from elsewhere worldwide. It aims to provide a benchmark for gastronomic education, research and innovation and places particular emphasis on gastronomy as a lever got social and economic development. Aizega has shaped the Basque Culinary Center, providing it with strategic leadership since its foundation in 2009.
Aizega is a graduate in Law and Business Studies and he holds a Doctorate in Law from the University of the Basque Country. He began his professional career as a teacher at the University of the Basque Country. He has held different management positions, both in the business and academic sector, including as Vice Chancellor of Mondragon University.
His books include Basque: Creative Territory and Culinary Action.
Director, University of the Gastronomic Sciences, Pollenzo, Italy
- Director, University of the Gastronomic Sciences, Pollenzo, Italy
About Andrea Pieroni
Andrea Pieroni is Rector of the University of the Gastronomic Sciences, located in Pollenzo, Italy.
Trained in medical botany at the University of Pisa, Pieroni earned his doctorate from the University of Bonn in Germany. He has worked as a Research Assistant at the University of London (2000-2003) and as a tenured Lecturer and, later, Senior Lecturer at the School of Life Sciences at the University of Bradford in northern England (2003-2009). From January 2009 he was Associate Professor in the subject area Environmental and Applied Botany in Pollenzo and from 2016 he is Full Professor in the same subject.
Professor Pieroni has served as the Vice-President and President of the International Society of Ethnobiology (2008-2010), he is the founder and Chief Editor of the Journal of Ethnobiology and Ethnomedicine and sits on the boards of diverse international ethnoscientific associations and peer-reviewed publications.
The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution.
Its goal is to be an international research and education center for those working on renewing farming methods, protecting biodiversity and building an organic relationship between gastronomy and agricultural science.
The university forms gastronomes, new professional figures with multi-disciplinary skills and knowledge in the fields of science, culture, politics, economics and ecology of food, working to apply them to production, distribution and sustainable consumption.
UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both sciences and humanities, sensory training and hands-on learning during study trips across five continents.
Chef, writer and entrepreneur and founder of Fundación Pachacutec, Lima, Peru
- Chef, writer and entrepreneur and founder of Fundación Pachacutec, Lima, Peru
About Gaston Acurio
Gaston Acurio, chef, writer and entrepreneur, is widely regarded as the world’s leading promoter of Peruvian cuisine. After studing law in Madrid, he moved to Paris to learn his trade at Le Cordon Bleu. In Paris he met Astrid Gutsche, who he married and with whom he founded his first restaurant, Astrid and Gaston, in Lima in 1994.
He went on to open franchises of Astrid & Gaston in Chile, Colombia, Mexico and Spain, before forming other brands including La Mar, Tanta, Panchita, Chicha, Madam Tusan, Bachiche and Papacho’s.
The original Astrid & Gaston was ranked in the World’s Best 50 Restaurants for three consectutive years. Astrid & Gaston and La Mar would be ranked 2nd and 15th respectively in the Latin America’s Best 50 Restaurants. Gaston now has more than 45 restaurants spanning 9 countries.
His many books include Perú, Una Aventura Culinaria, Larousse de la Gastronomía Peruana, 500 Años de Fusión, elected in 2008 by the Gourmand World Cookbook Awards as the best gastronomic book in the world and Edén.pe: 21 Revelaciones Para el Mundo, written in collaboration with Ferran Adrià,
In 2007, Acurio moved into education, founding the first school for chefs and waiters from low-income youth in Pachacútec, Ventanilla, Callao. In addition, the same year, he founded APEGA, the Peruvian Society of Gastronomy. In 2008 he formed International Gastronomic Fair of Lima, lter known as Mistura, one of the most popular gastronomic fairs in Latin America. He is currently refining the details to open a second gastronomic and service school in Lima.
For over ten years, Gastón Acurio has directed and led the cable TV programme Aventura Culinari.
Throughout his career, Acurio has received several awards, among them, he was named Entrepreneur of the Year by the magazine América Económica in 2005, he also obtained the Prince Claus of Holland Award in the category Collective Memoirs and Journalism and named UNICEF Goodwill Ambassador in 2009. He also won the World Gastronomy Award in Sweden in 2013, for his work supporting the promotion of sustainable cooking, using of local resources. In August 2018, Gastón Acurio received the Peruvian Order of Merit for Distinguished Services in the Grade of Grand Cross.
Now, Gaston Acurio working with the Pontifical Catholic University of Peru to create the first gastronomic university in Peru.
- Founder, Zoe’s Ghana Kitchen, writer and activist
About Zoe Adjonyoh
Zoe Adjonyoh is a chef, writer, food justice activists and entrepreneur who is based in both London and New York City.
She was born in Essex, England, in the late 1970s, to a Ghanaian father and Irish mother. She taught herself to cook the foods of her father’s home country, which led to her founding Zoe’s Ghana Kitchen, a restaurant in East London. She has since run pop-up restaurants in locations including Berlin and New York.
She is the author of a 2017 book, due for republication in 2021, Zoe’s Ghana Kitchen, about which Ruby Tandoh wrote: “If you are what you eat, then Adjonyoh’s debut cookbook is a kind of edible portrait: a celebratory, intelligent rendering of the person she is, and of her heritage”.
In 2018 she won the Culinary Iconoclast Award from the James Beard Foundation.
In 2020 she co-founded Black Book Global, a platform for promoting wealth creation, visibility and inclusion for non-white people working in food media and hospitality. Black Book seeks to challenge systemic inequalities, which have for too long been a feature of these sectors. In advance of the launch of Black Book, Zoe curated and hosted a series of eight online discussions, involving leading chefs, food writers and activists from multiple locations worldwide, which was entitled Decolonising the Food Industry.
Dr Jessica B. Harris
Culinary historian, academic and broadcaster
Dr Jessica B. Harris
- Culinary historian, academic and broadcaster
About Dr Jessica B. Harris
According to The Heritage Radio Network, “Doctor Jessica B. Harris damn near knows it all when it comes to African and Caribbean cuisines and culinary history. She’s a living legend“.
She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora and her latest, High on the Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history. She has since published her memoir, My Soul Looks Back, and Vintage Postcards from the African World.
In her more than four decades as a journalist Dr. Harris has written book reviews, theatre reviews, travel, feature, and beauty articles too numerous to note. She has lectured on African-American food and culture at institutions throughout the United States and abroad and has written extensively about the culture of Africa in the Americas, particularly the foodways.
Dr. Harris has been honoured with many awards including a lifetime achievement award from the Southern Foodways Alliance (of which she is a founding member) and the Lafcadio Hearn award as a Louisiana culinary icon from The John Folse Culinary Academy at Louisiana’s Nicholls State University. In 2010, she was inducted into the James Beard Who’s Who of Food and Beverage in the United States. In 2015, she received a lifetime achievement award at the Soul Summit, the first national gathering of African Americans in Food. The same year, she was awarded an honorary doctorate from Johnson & Wales University. In 2016, she received the de Masters Award from the American Association of Food Journalists. In 2020 she received the James Beard Lifetime Achievement Award. Widely regarded as America’s highest honour in the food world, it is bestowed upon ‘a person in the industry whose body of work has had a positive and long-lasting impact on the way we eat, cook, and think about food in America.’
Dr. Harris was the inaugural recipient of the Ray Charles Chair in African-American Material Culture at Dillard University in New Orleans where she established an Institute for the Study of Culinary Cultures. Dr. Harris was a professor of English in the SEEK Program at Queens College/C.U.N.Y. for more almost five decades. She is a regular presenter at the annual FT Weekend Oxford Literary Festival, England.
In 2012, Dr. Harris was asked by the Smithsonian’s National Museum of African American History and Culture to conceptualize and curate the restaurant of the new museum on the Mall in Washington DC and is a member of the Kitchen Cabinet at the Smithsonian Museum of American History. Most recently she was the Lead Curator of African American: Making the Nation’s Table, a major exhibition hosted by the Museum of Food and Drink and New York City.
Michael Caines MBE
- Chef, hotelier and broadcaster
About Michael Caines MBE
Michael Caines MBE is one of the UK’s most celebrated and acclaimed chefs, a successful and imaginative hotelier, a respected spokesperson for the hospitality industry, and a patron and fundraiser for a number of national and local charities and community organisations.
In 2017, Michael opened Lympstone Manor, a luxury country house hotel that sets a new benchmark for hospitality in the 21st century. Lympstone Manor is the culmination of a longstanding dream that Michael realised after three years of hard work and planning to transform an historic Grade II Georgian mansion into his wholly personal and exciting vision of contemporary country house hospitality for the 21st century. With 21 stunning guestrooms and suites named after the birds of the estuary, three beautiful and individual dining rooms in which to savour Michael’s acclaimed Michelin starred cuisine matched with a world-class wine cellar, 28 acres of gardens, grounds and parkland including its very own vineyard all set in the beauty and tranquility of East Devon and the Jurassic Coast, a stay here is a totally exceptional experience.
With a life-long career, Michael has built his reputation on a highly personal and distinctive modern cuisine that celebrates the finest local and seasonal produce and ingredients from Devon and the South West and draws on influences from his travels around the world.
Michael appears regularly on Saturday Kitchen, and has made numerous appearances on MasterChef, The Great British Menu, Sunday Brunch and other broadcasts. He has numerous business interests and is extensively involved in community and charity work.
Michael held two Michelin stars for 18 consecutive years before he took the leap of faith to create his own country house hotel. Just six months from opening Lympstone Manor, Michael and the team were awarded their first Michelin star. Amongst his many accolades, Michael cooked in 10 Downing Street for the Prime Minister, was awarded AA Chef’s Chef of the Year in 2007, and received an MBE in 2006 for services to the hospitality industry. In 2015 he was made freeman of the City of Exeter “in recognition of his outstanding services to the field of cookery which has led to Exeter’s name being known around the world as one which supports cookery”.
- Food and wine writer
About Marc Millon
Marc Millon has been travelling, eating, drinking, learning and writing about food, wine and travel for nearly 40 years.
Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books and are regular contributors to publications on both sides of the Atlantic. They pioneered a series of illustrated wine-food-travel books including The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy, and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers’ Companion Italy, and The Food Lovers’ Companion France.
Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK’s leading cultural travel specialist. He and Kim also have their own wine company, importing Italian wines from small family estates. Marc has lived in Devon for nearly four decades and is recognised as one of the most effective ambassadors for local food culture. Each year he hosts a gastronomy field trip to his adopted county for Oxford School of Hospitality Management students to learn about food and food culture directly at the source, meeting outstanding producers, chefs, winemakers and more.
- Author, architect and academic
About Carolyn Steel
Carolyn Steel is a leading thinker on food and cities. An award-winning writer, architect and academic, she is the author of Hungry City: How Food Shapes Our Lives (2008) and Sitopia: How Food Can Save the World (2020). Her concept of sitopia, or food-place, has gained international recognition across a broad range of fields in design, ecology, academia and the arts.
A director of Kilburn Nightingale Architects in London, Carolyn studied architecture at Cambridge University and has subsequently taught at Cambridge, London Metropolitan and Wageningen Universities and the London School of Economics.
Carolyn is in international demand as a speaker and her 2009 TED talk has received more than one million views. In 2020-21, she is a Research Fellow with Aeres University in the Netherlands and in August 2020 she was featured in a special edition of BBC Radio 4’s The Food Programme.
- Tourism strategist
About Anna Pollock
Anna Pollock has 40 years’ experience as a consultant, strategist, speaker, and change agent. Described as an irrepressibly curious “renaissance woman”, her strength derives from an ability to dig beneath surface trends to find and make sense of the real drivers of change combined with a creative capacity to develop innovative responses.
She enjoys dual Canadian and British citizenship having worked in each country for over 15 years and is now a much sought after speaker internationally, focusing on the deep changes affecting tourism and community development.
While resident in Canada she undertook seminal work in human resource development, sustainable tourism, health tourism and adventure travel and received The Visionary of the Year Award from the tourism industry in western Canada in recognition of her contribution to thought leadership.
In the late 1990s, she conceived and developed the first destination IT strategy based on the Internet and later acted as CEO of a UK-based software company that developed a Destination Management System and became recognised by the UK government as “best of breed”. For over a decade – and long before it became a fashionable to call oneself a “new media guru”, Anna was recognised as a thought leader who understood the deeper impacts associated with connectivity and interactivity.
In 2007 Anna turned her attention towards climate change and, in anticipation of the need by the tourism industry to reduce its carbon footprint, created The Icarus Foundation a not-for-profit agency formed to assist the Canadian tourism industry constructively address climate change.
Saddened by the hesitancy with which mainstream tourism approached the need to reduce its environmental impact and heartened by research that shows customers might be changing faster than suppliers, Anna is developed the concept of Conscious Travel to that faces the oxymoron of tourism growth and sustainability head on. Believing that tourism cannot continue to grow indefinitely on a finite planet without destroying the beauty and cultural integrity of the places and people it depends on, Anna believes that we have to find a better way – one that replaces the concept of more with better and focuses on delivering better for more.
Conscious Travel offers a new model or approach to destination and business development; is developing a community-based, collaborative action learning program that turns hosts into change agents; and will become a global network of self-organising communities creating a better tourism in their own unique way.
Professor in Politics and Director of Community Engagement
- Professor in Politics and Director of Community Engagement
About Duncan Morrow
Duncan Morrow is Professor in Politics and Director of Community Engagement at Ulster University in Belfast, where he is currently supporting the regeneration of Inner City and North Belfast, with partners across the community and public sectors. He has worked widely in the fields of conflict resolution, cultural diversity, Northern Irish politics and the relationship between religion and politics, including a strong interest policing, criminal justice and alternatives to violence.
Between 2002 and 2012, Duncan was Chief Executive of the Northern Ireland Community Relations Council, which focused on building an outward-looking and socially progressive region. In 1998 he was appointed as a Sentence Review Commissioner responsible for implementing the prisoner early release provisions of the Good Friday Agreement and since 2002 he has been a Northern Ireland Parole Commissioner. In 2015-16 he chaired the Scottish Government’s Independent Advisory Group on Hate Crime, Prejudice and Community Cohesion. Since 2018 he has been actively engaged in political and community efforts to move Northern Ireland away from sectarian division and paramilitarism.
Peruvian restaurateur, chef, cookbook author, entrepreneur and art producer
- Peruvian restaurateur, chef, cookbook author, entrepreneur and art producer
About Martin Morales
An award-winning Peruvian restaurateur, chef, cookbook author, entrepreneur and art producers, Martin Morales was CEO and founder of the Ceviche Family. This included a collection of six boutique restaurants, a bakery, record label and art gallery. Previously, working for Apple as Head of iTunes Pan EU, and as Disney's main music Executive in Europe, he helped launch some o the music world's most successful artists.
More recently, Martin established 2N Management, which provides circular economy and regenerative companies with skills and talent, partnerships and funding to accelerate growth and achieve success. He is a Non Executive Director of Big Issue Invest and of Richmond Fellowship, and an adviser to Be the Earth Foundation. His numerous awards include GQ Innovator of the Year, UK Chamber of Commerce Entrepreneur of the Year, SRA Sustainability Award and Sunday Times Food Book of the Year.
The social programme will include informal events, enabling delegates to explore shared interests and consider future working partnerships. Dinners and lunches will showcase outstanding local produce prepared by renowned chefs. Delegates will also experience Belfast, a city increasingly defined by its food and drink stories.
Call for Submissions
A key aim of Gastronomy Summit 2022 is to enable academics to share their current research, receive feedback and build research alliances that could prove useful in the future.
Due to numerous requests for an extension of the deadline for the call of abstracts for the Gastronomy Summit 2022 the deadline for abstract submission has been extended to 31 August 2021.
If you still have not done it, we invite you to submit your contribution to this important event.
The call for submissions of academic papers and posters is now open.
Submissions should be relevant to the overarching theme of Gastronomy Summit 2022: Developing food and drink destinations in ways that benefit local communities.
The closing dates for submissions is November 1 2021.
Call for Good Practice Case Studies
A key aim of Gastronomy Summit 2022 is to enable delegates to showcase their current projects, learn from each other and build alliances that could prove useful in the future.
Once you have booked to attend Gastronomy Summit 2022, you are welcome to submit a Good Practice Case Study, which must be in poster format, in line with requirements.
Case studies should be relevant to the overarching theme of gastronomy Summit 2022: Developing food and drink destinations in ways that benefit local communities.
The closing date for submission of Good Practice case Studies is 31 January, 2022.
Option 1 - Early Bird Booking
The full conference package includes all sessions, refreshments throughout the conference and the full social programme.
Option 2 – Full – Standard Booking
The full conference package includes all sessions, refreshments throughout the conference and the full social programme).
Option 3 – Day 1 (Monday 11 April 2022)
The Day 1 rate includes attendance at Day 1 conference sessions, the refreshments provided throughout the day.
Option 4 – Day 2 (Tuesday 12 April)
The Day 2 rate includes attendance at Day 2 conference sessions, the refreshments provided throughout the day and dinner in the Academy.
Option 5 - Day 3 (Wednesday 13 April) including main conference dinner
The Day 3 rate includes attendance at Day 3 conference sessions, the refreshments provided throughout the day and the main conference dinner.
Option 6 – Conference dinner only (Wednesday 13 April 2022)
Option 7- Online booking for keynote presentations
Terms and Conditions
EVENT BOOKING CONDITIONS
To register for GS2022, you must complete the registration with payment via the book now section. Once this is processed we will send you a link for online a booking form. All contact details must be provided at the time of booking. A contract will exist as soon as we receive your reservation.
Please note the registration fee does not include accommodation and any travelling charges. There is however a special rate for accommodation with Hastings Hotels. The discount booking code will be provided to delegates once registration for the conference is complete.
Gastronomy Summit 2022 will use your personal data only for purposes connected to this meeting and no details will be passed onto any third parties.
Only if you agree, your information will be shared with those participating in the Gastronomy Summit and a delegate list will be created with your email address, organisation and your name.
By no means shall Ulster University be held liable, either directly or indirectly, for any problematic issue that may occur within the framework of the Summit and its organisation, not only with respect to the organisers but also with respect to third parties (airline companies, hotels, transportation, taxis, etc.) while in the performance of duties or services even indirectly related to the Summit.
Notice of cancellation should be sent via email to GS2022@ulster.ac.uk. An administration fee of £50 will be deducted from the original conference charge on cancellations received by 28 February 2022. No refunds will be given after this date but confirmed substitutes will be accepted.
For all those participating in person we will take precaution measures that the conference can take place, of course these measures will be adapted based on the current conditions at the time of the conference. We encourage you to definitely submit the abstract within deadline, so that you have the chance to participate in this unique conference.
Travel and Accommodation
Gastronomy Summit 2022 is not taking place until April 2022, by which time we anticipate all travel restrictions will have been lifted and life will have returned to normal. For detailed information, please visit email@example.com
Belfast has close access to three airports - Belfast City Airport, Belfast International Airport and Dublin Airport - all with frequent transport to Belfast City Centre. Travelling by sea from England, Scotland and the Isle of Man are also options, as well as by rail for those travelling from elsewhere in Northern Ireland and the Republic.
We recommend checking with individual transport providers for the latest information and safety precautions before your stay.
As the official hotel partner of Gastronomy Summit 2022, Hastings Hotels is offering discounted rates for both the Europa and Grand Central.
Grand Central Hotel
The Grand Central Hotel is situated on Bedford Street, 0.7 miles from the University. The closest train station is also Great Victoria Street- a 5-minute walk from the hotel.
This hotel also offers a Valet parking service which can be arranged, or alternatively there is a nearby multi-story car park which offers discounted rates to hotel guests.
The Europa Hotel situated on Great Victoria Street, just 0.9 miles to the Belfast Campus. The hotel is easily accessible by bus and rail as the Great Victoria Street bus and train station is located directly next to the hotel.
The hotel also facilitates those wishing to travel by car with a 500-space multi-storey car park adjacent to the hotel with valet parking available for guests.
For more information on travel and accommodation (including the discount code for hotel accommodation) contact firstname.lastname@example.org.
Please note that accommodation is not included within the delegate price.
Where to find us
Gastronomy Summit 2022 is being held at the Belfast Campus of Ulster University.
Delegates staying in either of the Summit’s partner hotels have the advantage of being close to the University Campus.
Why Ulster University?
Ulster University is committed to making a meaningful civic contribution – to enhancing the wellbeing and economic prosperity of Northern Ireland. Gastronomy Summit 2022 will help the university build an international network of organisations and individuals who share a commitment to societal transformation, using food, drink and hospitality as catalysts for change.
Members of this new global community of interest will learn from each other, initiate legacy projects and strengthen their resolve to enhance the lived experience of those in their home locations.
Gastronomy Summit 2022 will provide a platform to share Northern Ireland’s experience of how food, drink and hospitality professionals are working in close partnership to build a supportive infra-structure, enhance perceptions of their local area and ensure they can face the future with optimism.
Embrace a Giant Spirit
There is nowhere quite like Northern Ireland and those staying in Belfast are perfectly positioned to enjoy it all. From world-class attractions, historic landmarks, shopping and entertainment venues to walking and sightseeing tours, there are many ways to fall in love with Belfast and its surrounding areas.
Start planning for your next giant adventure here.