Dishing It Out

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 [email protected] .

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 [email protected] .

Join Gareth and Gary for an Easter special of Dishing It Out . No guest this week, just the two lads, a load of chocolate, and a lot of opinions.
It's all about Easter traditions old and new, both at home and in their hotels, from mountains of Easter eggs to hot cross buns, and how to serve up the perfect lamb dinner. Gary shares his slow-braised lamb shank with root veg and gremolata, while Gareth breaks down how to nail a French-trimmed rack or leg of lamb at home.
They also take on the great Irish moral dilemma: do you still not eat meat on Good Friday?
With leftover Easter eggs coming out their ears, the lads share fun ways to put them to work featuring a croissant and Easter egg bread & butter pudding that might just be better than the egg itself, and a Mexican mole that will leave your mouth watering.
In this week’s Nespresso Dish of the Week, Gary goes back to basics with the humble scone, sharing his recipe for big, tall, airy beauties and settling (or maybe inflaming) the age-old cream, jam and butter order debate.
Then it’s over to your Culinary Conundrums, where they tackle how to clean and season a cast iron pan without wrecking it and whether chefs actually believe in batch cooking at home.
Keep those questions coming to [email protected] .

Join Gareth and Gary for another episode of Dishing It Out as they welcome comedian and host of The Weekly Roast podcast, Mark Mehigan.
Mark gets deep about his lifelong love of food, his borderline obsession with France, and how giving up drink and cigarettes completely changed the way he tastes and enjoys what’s on his plate. From perfect French pastries to wedding menus and comfort classics, the lads dig in to how food helps mark those important moments in life.
They also chat about confidence in the kitchen, which Mark believes he's lacking, and Gary and Gareth dish out some advice for home cooks like always tasting as you go and the one bit of kit that can take the fear out of steak, roasts and even fish.
In this week’s Nespresso Dish of the Week, Gary goes full cheffy with a fillet mignon and a coffee-spiked pepper sauce inspired by a memorable meal in Miami.
Then it’s over to your Culinary Conundrums, as the lads tackle thoughtful, personal gift ideas for a serious home cook, and the one ingredient they couldn’t live without.
Keep those questions coming to [email protected] .

Gareth and Gary are back and excited to kick off Season 6 of Dishing It Out with a seriously special guest, newly crowned Michelin star chef Angelo Vagiotis of The Pullman at Glenlo Abbey.
Angelo shares the remarkable journey from the ultra-lux world of fine dining at Terre in Castlemartyr, to transforming a 1920s Orient Express carriage into Galway’s latest Michelin-starred destination. He opens up about the pressure and sacrifice behind chasing stars, building a new team, culture and relationship with long-time Pullman regulars, and why Ireland now feels like home.
You’ll also hear about his time with Clare Smyth at Restaurant Gordon Ramsay, opening a tiny Paris kitchen that became France’s Restaurant of the Year, and his very globe-trotting “last meal on earth”.
IWe team up with Nespresso for our Dish of the Week, where Gareth serves up a no-fuss tiramisu featuring Nespresso espresso and a twist. Then it’s on to your Culinary Conundrums, where the lads tackle cottage cheese and what to cook for 20+ guests at a party.
Keep those questions coming to [email protected].