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:

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.

  • Eating to Extinction or Protecting Diverse Communities

    Dan Saladino (food journalist and presenter of BBC Radio 4’s The Food Programme)

    Dan Saladino recently published his first book, Eating to Extinction, to great acclaim.  It takes readers on an epic journey through the history, culture and future of food. In conversation with Donald Sloan, Dan will the explore the world’s most endangered food cultures, and propose what we must do to protect the diverse communities they represent.

  • Helping Professional Communities Flourish: Tackling Systemic Prejudice in Food, Drink and Hospitality

    Drawing on her extensive experience as a food writer, Melissa Thompson will consider ways in which systemic racism is limiting career progression for food professionals of African and Caribbean origin working in the UK. She will explore tactics for community empowerment and reflect on how we might tackle embedded prejudice. Melissa will then discuss these issues with distinguished culinary historian Dr Jessica B. Harris and chef and curator Akwasi Brenya-Mensa. Melissa Thompson is an award-winning food writer and cook whose powerful articles on the British food industry have become focal points for important discussions on identity, diversity and inclusivity.

  • 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.

Speakers

Profile photo for Joxe Mari Aizega

Joxe Mari Aizega

Director, Basque Culinary Centre, Spain

More information about Joxe Mari Aizega  
Profile photo for Andrea Pieroni

Andrea Pieroni

Director, University of the Gastronomic Sciences, Pollenzo, Italy

More information about Andrea Pieroni  
Profile photo for Dr Jessica B. Harris

Dr Jessica B. Harris

Culinary historian, academic and broadcaster

More information about Dr Jessica B. Harris  
Profile photo for Michael Caines MBE

Michael Caines MBE

Chef, hotelier and broadcaster

More information about Michael Caines MBE  
Profile photo for Carolyn Steel

Carolyn Steel

Author, architect and academic

More information about Carolyn Steel  
Profile photo for Anna Pollock

Anna Pollock

Tourism strategist

More information about Anna Pollock  
Profile photo for Duncan Morrow

Duncan Morrow

Professor in Politics and Director of Community Engagement

More information about Duncan Morrow  
Profile photo for Marc Millon

Marc Millon

Food and wine writer

More information about Marc Millon  
Profile photo for Akwasi Brenya-Mensa

Akwasi Brenya-Mensa

Restaurateur,Curator,Broadcaster

More information about Akwasi Brenya-Mensa  
Profile photo for Melissa Thompson

Melissa Thompson

Award-winning food writer and cook

More information about Melissa Thompson  
Profile photo for Dan Saladino

Dan Saladino

Food journalist and presenter

More information about Dan Saladino   

Tatale with Akwasi Brenya-Mensa

Dinner on 12th April 2022 will be prepared by Ghanaian chef and curator Akwasi Brenya-Mensa, who is taking London's food scene by storm, will prepare dinner with assistance from Culinary Arts Management students.

His pan-African restaurant, Tatale, is due to open in central London in the summer of 2022, serving dishes that ignite conversation, fuel cultural exchange and foster new friendships.

Walking Tours

Belfast Walking Tours -An opportunity on 13 April 2022 to immerse yourself in the art and social history of Belfast.

  • Walking Tour Option 1

    Walking Tour Option 1

    SeedHead Arts have been at the forefront of Belfast’s Street Art scene for over a decade now. Once spending any amount of time in Belfast you’ll know that it’s walls are covered in art, often used to mark territory for one side or another. But recently something transformative has been bubbling. Street artists from across the globe have joined a new breed of Belfast based street artists to leave their mark on the city.

    The street art walking tours forms part of the narrative for a new Belfast. The street art speaks of love, of laughter, of anger, of beauty and of defiance but most of all it speaks of Belfast and the place that its becoming.

    Get more information on SeedHead Arts walking tour

  • Walking Tour Option 2

    'A History of Terror' is Belfast’s #1 walking tour explaining the history of the Troubles and the path to peace.  Over 2 hours 30 minutes it visits sites in Belfast city centre where some of the most important events of the conflict occurred. You will learn about the Troubles, discover the stories of the people involved, the reasons why it started, how the peace process took shape and the journey to the active, vibrant city you see today.


    The tour is recognised as being unbiased, objective and historically accurate. It is suitable for all visitors to Belfast, regardless of how much or little you already know of our troubled past. DC Tours’ guides are all Belfast natives who grew up during the time and they weave their own stories into their tours.  By the end you will feel connected to our city in a way you could never have imagined!

    Visit the Dead Centre Tours website


Gastronomy Summit 2022 Co-hosts

Option 1 – Full – Standard Booking

£495

Student: £365

The full conference package includes all sessions, refreshments throughout the conference and the full social programme).

Option 2 – Day 1 (Monday 11 April 2022)

£120

Student: £100

The Day 1 rate includes attendance at Day 1 conference sessions, the refreshments provided throughout the day.

Option 3 – Day 2 (Tuesday 12 April)

£195

Student: £175

The Day 2 rate includes attendance at Day 2 conference sessions, the refreshments provided throughout the day and dinner in the Academy.

Option 4 - Day 3 (Wednesday 13 April) including main conference dinner

£300

Student: £280

The Day 3 rate includes attendance at Day 3 conference sessions, the refreshments provided throughout the day and the main conference dinner.

Option 5 – Conference dinner only (Wednesday 13 April 2022)

£99

Student: £99

Option 6- Online booking for keynote presentations

£195

Student: £175

  • 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.

  • Data Protection

    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.

  • Liability

    Liability

    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.

  • Cancellation Policy

    Cancellation policy

    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.

  • COVID-19

    COVID-19

    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.

  • Images and Video Consent

    PLEASE NOTE that photographs and/or video footage will be taken throughout this event, by confirming your attendance you are confirming your consent. This footage could be used by the University for marketing and publicity, including but not limited to, publications, campaigns, social media and on our website. Please contact the event organiser in advance of the event if you have any concerns or if you wish to be exempted from this activity.

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.

We are delighted to be partnered with Hastings Hotels, which has two distinctive and welcoming properties in the city-centre - Grand Central and the Europa.

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.

    Grand Central Hotel website

  • Europa Hotel

    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.

    Europa Hotel website

For more information on travel and accommodation (including the discount code for hotel accommodation) contact gs2022@ulster.ac.uk.

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.

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.


Contact Us

Please contact gs2022@ulster.ac.uk , who will be happy to answer any questions.

Sponsors

Finnebrogue Artisan
Federation of Small Businesses
Invest Northern Ireland
Belfast City Council logo
America Flag
Embassy