Dishing It Out

This Week on Dishing it Out, Gary and Gareth welcome Declan Maxwell, one of the most respected front-of-house figures in Irish hospitality and currently restaurant manager at Spitalfields in Dublin. Declan discusses beginning his career in London before returning to Ireland where he became a central member of the team in Chapter One during their pursuit of a Michelin Star. Declan shares some incredible stories from his time working throughout Dublin which brought him to Spitalfields where he won a Michelin Service Award – a rare occasion where he found himself truly speechless. The lads discuss the unique and incomparable quality of Irish hospitality, for which Declan is a champion of. They also unpack changing trends in Irish food and drink culture as well as the growth of food tourism in Ireland. To close, Declan shares an amazing story of attending Nico Ladenis’ funeral which celebrated some his most iconic dishes – a truly once in a lifetime experience during a difficult time. This week’s Nespresso Dish of the Week is presented by Gary and is a mouth-watering recipe for a Cotoletta. The Culinary Conundrum looks at how to get the most out of an air fryer for home cooking which of course the lads have some great ideas for.

S8 EP2 Jet Setting to Dancing With The Stars with Kevin Dundon This Week on Dishing it Out, Gary and Gareth welcome Kevin Dundon, one of Ireland's best-known chefs, restaurateurs, authors and television personalities. Kevin's talks through his career from early days in Canada to becoming Executive Chef at The Shelbourne. He also shares his journey of taking over Dunbrody Country House in Wexford, surviving the dark days of foot and mouth, global recession and covid outbreaks to establishing the Dunbrody Cookery School. Kevin also shares some amazing stories about the world of “celebrity chefs” in the United States and the madness of his experience in that world. Finally, the lads lift the lid on his time in Dancing With The Stars and some of the hilarious mishaps he had along the way. Gareth shares his recipe for a coz au vin as the Nespresso Dish of the Week, with a funny disagreement on the omission of mushrooms between the guys. To close, the Culinary Conundrum looks at how to make batch cooking more exciting.

This Week on Dishing it Out, Gary and Gareth welcome Chef Ross Lewis, co-founder & co-owner of Two Michelin-starred Chapter One; as well as the proprietor of Osteria Lucio. Ross talks through his agricultural background in Wales and early exposure to food which brought him to the kitchens of London where he cut his teeth. The lads discuss the lengthy process of building an institution like Chapter One and how so many people forget the years of hard work it takes to build an “overnight success.” They also look at life after Chapter One and Ross’s subsequent involvement in Osteria Lucio. Finally, we get an amazing insight to the experience of cooking for Queen Elizabeth on her trip to Dublin. The logistics and madness around such a momentous occasion – and a phone call afterwards that nobody could ever forget. Gareth shares an easy but delicious recipe for a prawn spaghetti dish as the Nespresso Dish of the Week. To close, the Culinary Conundrum gets the lads thinking about some of their favourite restaurants in Dublin.

This Week on Dishing it Out, Gary and Gareth welcome Donegal native Brian McDermott. Brian is an award-winning chef, author, broadcaster and one of Ireland’s biggest champions of Irish produce through working with the Simply Better range in Dunnes Stores The lads discuss the importance of switching off the phone and disconnecting properly from work, despite the challenge of missing out on sports updates. Brian then provides an incredible insight to his work in promoting Irish brands through the Simply Better range in Dunnes Stores and the important role of supermarkets in Irish food production. Gary and Brian recall some of their war stories from learning their craft in Killybegs which is a great laugh. Brian also opens up about experiencing health challenges as a young adult which made him reassess how he was working, but ultimately how he turned difficult circumstances into an exciting and new career. His openness starts an important conversation on work life balance and self care within the food industry. The Nespresso Dish of the Week is a delicious Berrymisu from Gary, and the Culinary Conundrum offers some tips on how to impress when hosting.

This week on Dishing It Out, Gary and Gareth welcome Eva Pau, Managing Director of Asia Market and presenter of Eva Pau’s Asian Kitchen. Eva shares the story of growing up in Asia Market, surrounded by sacks of rice, shelves of sauces and ingredients most Irish people had never seen before. She chats about her parents opening the business in Dublin in the 1980s, her own journey from IT and finance back into the family business, and her mission to make Asian cooking feel exciting, accessible and far less intimidating. The lads dig into how Irish tastes have changed over the years, from Chinese takeaway classics to Korean noodles, kimchi, bubble tea and TikTok food trends. Eva also brings in a few treats for Gary and Gareth to try, including mochi, century egg, pork floss, snack seaweed, durian, mangosteen and some seriously addictive crispy chilli snacks. In this week’s Nespresso Dish of the Week, Gary keeps the Asian inspiration going with beef wontons served with hoisin and quick pickled cucumber. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to keep fresh herbs from turning to mush in the fridge. Keep those questions coming to food@goloudnow.com .

This week, Dishing It Out hits the stage at All Together Now for a live festival special with two brilliant guests, chef Paul Flynn and comedian Eric Lalor. First up, Gary and Gareth sit down with Paul Flynn of The Tannery, one of Ireland’s most influential chefs, to talk about 30 years of the iconic Dungarvan restaurant, his early days working in London with Nico Ladenis, returning home to open The Tannery, and why he’s decided now is the right time to close that chapter. Paul reflects on the evolution of Irish food, the reality of running a restaurant outside Dublin, why feeding people properly matters, the pressure of chasing perfection, and the humble power of chips, crab crème brûlée and, naturally, a battered sausage. Then comedian Eric Lalor joins the lads for a bit of festival madness, chatting comedy, podcasting with Willa White, food on the road, fancy dinners, coddle, battered sausages and why steak, chips and eggs might just be the perfect last meal. Keep those questions coming to food@goloudnow.com .

This Week on Dishing it Out, Gary and Gareth welcome JP McMahon, Michelin-starred chef, restaurateur, author and one of the most influential voices in Irish food. He is the owner and culinary director of Aniar, Galway's Michelin-starred restaurant, alongside Cava Bodega and other ventures. JP talks about the process of fixing bad backs and getting fit to settling for early nights as his careers progresses. A Dublin native, JP gives amazing unique perspective on how he found a new home in Galway and its culture. As the author of the award-winning The Irish Cookbook, JP shares how he found a passion for bringing food and literature together. He also gives some fascinating insights on the history of Irish culinary culture and how Italian 90 brought a new confidence to the country. The lads lift the bonnet on Food on the Edge, JP’s international symposium that has brought many of the world's greatest chefs to Ireland, and realities of running such an event in Ireland. Following a recent trip to Spain, Gareth shares his recipe for a tomato bruschetta as the Nespresso Dish of the Week. To close, the Culinary Conundrum shares some fantastic anecdotes about cooking on live TV.

This week on Dishing It Out, Gary and Gareth welcome Library Street’s head chef Kevin Burke back for a proper chat, after their first conversation was cut short by the small matter of him having to cook lunch for a room full of chefs. Kevin talks about his route through some serious kitchens, from Guilbo’s in Dublin to The Ninth in London, and how those experiences shaped the food he cooks now at Library Street. The lads dig into his love of pastry and lamination, the pressure of running a small but ambitious restaurant, building trust with a team, and why flavour, texture and proper technique still matter more than anything. There’s plenty of chat too about the realities of restaurant costs, staffing, writing menus and why the simplest dishes are often the hardest to get right. Plus, Kevin reveals his Death Row Dinner, with no less than three desserts! In this week’s Nespresso Dish of the Week, Gary shares his much-loved Guinness bread recipe. Then it’s over to your Culinary Conundrums, where the lads help a parent stuck in the “kids only eating pasta” phase with simple sauce ideas. Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome chef and restaurateur Stephen McAllister of The Pig’s Ear and Spitalfields, and a familiar face from The Restaurant. Stephen shares stories from his early days in Dublin kitchens, from cucumber in the ratatouille to pasta machine panic, before opening his own restaurants and building a career around bold flavour, Irish ingredients and proper hospitality. The lads chat about running restaurants with his wife Andrea, reinventing The Pig’s Ear, the magic of Spitalfields, his beef with food critics, Michelin bibs, The Restaurant, and a very memorable Damien Dempsey birthday surprise. In this week’s Nespresso Dish of the Week, Gary makes buttery colcannon. Then it’s over to your Culinary Conundrums for barbecue tips. Keep those questions coming to food@goloudnow.com .

This week, Gary and Gareth welcome Kenneth Keavey of Green Earth Organics, the Galway-based organic farm delivering veggie boxes across Ireland. Kenneth talks about leaving a career in chemistry and pharmaceuticals to return to the family farm, why organic growing matters, and what it really takes to build healthy soil, rotate crops and grow food without relying on chemicals. The lads dig into everything from wonky veg and supermarket standards to why local food production needs more support, how climate change is making growing more unpredictable, and how to embrace seasonal eating while getting the best out of your veg at home. In this week’s Nespresso Dish of the Week, Gareth mixes things up with a summer sangria. Then it’s over to your Culinary Conundrums, where the lads answer a listener’s question about cooking oils. Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome comedian Willa White to the studio for a chat that goes from belly laughs to brutally honest life stories and back again. Willa talks about how he first got in to stand-up, going from recovery meetings and prison to comedy workshops, Vicar Street, touring, and building a career without ever really planning to become a comedian. He opens up about his past, addiction, recovery, time in prison in Ireland and the UK, and how comedy became part of a very different life. Food-wise, there’s plenty to get stuck into too. Willa chats about prison food, working as a butcher, growing up on simple dinners, his love of pork chops, offal and chowder (as long as it's not more than a tenner!) In this week’s Nespresso Dish of the Week, Gareth guides you through how to properly pan-fry fish at home without fear. Then it’s over to your Culinary Conundrums, where the lads explain mise en place and what it actually means for home cooks. Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome restaurant critic, food writer and all-round sharp palate Katy McGuinness to the studio. Katy lifts the lid on life as a restaurant critic, from how she chooses where to review and the notes she takes after a meal, to why the feeling of hospitality matters just as much as what’s on the plate. Katy also shares the responsibility that comes with criticism, what really annoys her when a restaurant feels like it’s trying to pull a fast one and her thoughts on the future of dining. Katy also opens up about her use of weight-loss injections and why restaurants might need to think more about protein, fibre and better vegetable-led dishes. In this week’s Nespresso Dish of the Week, Gareth fires up the barbecue with chermoula-style lamb cutlets, packed with smoked paprika, cumin, coriander, garlic, lemon and herbs. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to get kids more involved in the kitchen, with tips on giving them little jobs, keeping it fun, and remembering that dinner doesn’t have to be perfect to be worth cooking together. Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth sit down with good friend Frankie Mallon, aka “Frankie Fish”, head chef and owner of An Port Mór. Frankie then takes us through the story of An Port Mór, a much-loved Westport institution. He talks about learning the hard way in tough kitchens, from Paul Rankin’s Michelin-starred Roscoff in Belfast to disciplined Swiss kitchens and manic Parisian bistros, and how those experiences shaped his classical, produce-led cooking today. The lads also dig into the realities of running a small restaurant from set menus to streamlining plates, hiring a pastry chef by accident, and finally making the numbers work after years of graft. There’s also plenty of reminiscing, from burnt duck confit disasters to unforgettable food trips in Lisbon, motorbike adventures through France and Spain, and Frankie’s classic dream final meal. In this week’s Nespresso Dish of the Week, Gareth brings you a Summer BBQ classic with sticky pork ribs. Then it’s over to your Culinary Conundrums, where the lads answer a listener looking to buy better meat, with tips on what to ask your butcher, when supermarket meat is absolutely worth buying, and why good ingredients will always make better food. Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth take the show on the road, landing in Kevin Burke’s Library Street for the launch of the Business Post 101 Great Irish Restaurants, in association with Nespresso Professional. Away from the comfort of the studio, the lads catch up with Kevin ahead of his big lunch service, chatting about the evolution of the restaurant, sharing plates, charcoal grills, London kitchens and how his food has changed over the years. They’re also joined by Food & Wine editor Gillian Nelis, who gives an insight into this year’s 101 Great Irish Restaurants list, why it celebrates “great” rather than “best”, and how much Irish food has evolved in recent years. There are plenty more familiar faces too, with Michelin-starred chef John Kelly of Mount Juliet talking Irish ingredients, French technique and the famous petit four trolley, while Wade Murphy of 1826 Adare reflects on 13 years in business, the buzz building ahead of the Ryder Cup, and memories of the late, great Gearóid Lynch. The lads also grab a chat with Gordon Thompson and Rachel Clarke from Lyreco, who work closely with the podcast on the Nespresso Professional sponsorship. Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome home cook and content creator Sarah Butler of Sarah Butler at Home. Sarah shares how growing up in a food-loving house, with a butcher father and a busy family B&B shaped the way she cooks today. From graphic design to wedding stationery, lockdown lemon meringue videos and self-publishing five cookbooks, she talks about building her food career from scratch, doing everything from the recipes to the photography and dispatch. The lads chat with Sarah about the pressure of creating online, why confidence is key for home cooks, the madness of live TV cooking (including nearly poisoning one of Ireland's beloved hosts with raw chicken), and how sometimes simple is better when it comes to home cooking and Sarah's personal taste in food. In this week’s Nespresso Dish of the Week, Gareth heads to Mexico as he talks through the new rooftop menu at the Marker, with the recipes for a salsa roja and salsa falsa. Then it’s over to your Culinary Conundrums, where the lads help a listener who is 'driven demented' trying to cook salmon without the white protein appearing on top. Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth sit down with Ciaran Kavanagh from John Kavanagh’s, The Gravediggers, one of the most iconic pubs in Ireland. Ciaran shares what it was like growing up in the family pub, pulling pints from the age of 14, before heading off on a culinary journey that took him from Club Med, to the Bahamas and eight years cooking in Italy. He explains how he brought that experience back to Glasnevin, turning the pub’s food offering into something seriously special while still keeping it rooted in tradition. The lads dig into the story behind The Gravediggers’ famous coddle, why every Dublin family seems to have their own version, and how Anthony Bourdain’s visit changed everything, bringing “Bourdainers” from all over the world in search of a pint and a bowl of the good stuff. There’s also chat about the Guinness revival, Irish spring rolls and the awkward moment when Gary and Gareth were stood up by a very prolific chef who went to The Gravediggers instead. In this week’s Nespresso Dish of the Week, Gary keeps the Italian inspiration going with chicken piccata. Then it’s over to your Culinary Conundrums, where the lads answer a question from a young commis chef looking to impress and grow in the kitchen. Keep those questions coming to food@goloudnow.com .

Join Gareth and Gary for another episode of Dishing It Out as they welcome food content creator and all-round enthusiast Éadaoin Fitzmaurice. Éadaoin shares how she went from being an extremely picky eater as a child to building a career around eating her way across Ireland. She talks about a 'Top 5 Hot Chocolates In Dublin' video got her started, the rise of food content creators, and why she prefers to use her platform to champion great food rather than tear restaurants down after one bad meal. They also talk about why our restaurants are now genuinely among the best in the world, the pressure to make food “Instagrammable”, and how viral spots like Bambino can create real food communities. There’s also plenty of strong feelings on olives, lamb, Korean barbecue, Chapter One, and Éadaoin’s dream death row feast. In this week’s Nespresso Dish of the Week, Gareth shakes things up with a classic espresso martini, complete with his tips for getting the perfect crema, chill and finish. Then it’s over to your Culinary Conundrums, where the lads help a listener plan a lighter communion lunch that can be prepped ahead without spending the whole day in the kitchen. Keep those questions coming to food@goloudnow.com .

Join Gareth and Gary for another episode of Dishing It Out as they welcome pastry chef extraordinaire and all-round master baker, Shane Smith. Shane takes us through the early days of his career as a pastry chef, from old-school, army-style hotel kitchens to the pull of the pastry section across the pass. The lads dig into what makes pastry different from savoury cooking: following recipes exactly, how confidence and “feel” only come with repetition and how gluten-free and vegan baking have evolved as better ingredients have come on stream. Shane also introduces his new cookbook, Loaf Tin Bakes, built entirely around the humble 2lb loaf tin and including recipes for classic cakes, focaccia, Christmas cakes, and even a Brunch ice cream in a tin. They chat about moving away from fine dining patisserie towards simple, joyful home bakes, and how he's found a passion for sharing his skills with others as a teacher. We’ve also got this week’s Nespresso Dish of the Week with Gary in the hot seat and then it’s over to your Culinary Conundrums, as the lads help a listener whose food tastes great but looks underwhelming on the plate. Keep those questions coming to food@goloudnow.com .

Join Gareth and Gary for another episode of Dishing It Out as they welcome consumer champion and former Celebrity MasterChef contestant, Conor Pope. Conor shares how a four-week sausage review slot in the Irish Times turned into a full-blown career helping readers with everything from phone bills to life-changing insurance battles. Food-wise, the lads dig into Conor’s MasterChef experience, including the terror and triumph of recreating a 60+ step trifle and how it changed the way he looks at restaurant plates. He also shares the nostalgia of when pasta finally arrived in the Pope household after years of being in awe of footballers' spaghetti bolognese dinners. From a consumer perspective they analyse how rising food prices are really hitting households – plus why waste, cheap chicken and better buying habits matter more than ever. In this week’s Nespresso Dish of the Week, Gareth bakes a classic coffee cake with coffee cream, sharing a brilliantly simple weighing-scale trick to get perfectly even sponge layers. Then it’s over to your Culinary Conundrums, where the lads answer a listener’s question on how they design new restaurant menus and Gary fills us in the new Barton Grill at The K Club. Keep those questions coming to food@goloudnow.com .

Join Gareth and Gary as they welcome a giant of the Irish hotel scene to the podcast, Garry Hughes, Executive Chef of The Shelbourne. From knocking on the kitchen doors of the Shelbourne and the K Club as a young lad, to working in tough Michelin-starred kitchen and opening hotels from building-site stage, Garry has always been a grafter. He shares how his culinary journey led him back to running one of the busiest, most iconic hotels in the country and gives us a peek behind the scenes of it's insane operation including serving up 500+ breakfasts every morning, managing a staff of around the same number and even feeding the Irish rugby team. Somehow he still makes time for unique touches like recreating century-old menus and a signature éclair dish that has a special tie to his family. In this week’s Nespresso Dish of the Week, Gareth keeps it classic with a “proper” peppercorn sauce, then it’s over to your Culinary Conundrums to talk alcohol-free alternatives for deglazing your pan. Keep those questions coming to food@goloudnow.com .