Dishing It Out

This Week on Dishing it Out, Gary and Gareth welcome Michelin Star recipient and Irish Restaurant Awards Chef of the Year in 2016, Danni Barry.
Originally from County Down to a farming family, Danni talks through her career from her first job in a local restaurant to going to catering college in Newry.
From these humble roots she joined Simon Rogan's team at L'Enclume and became Head Chef at Rogan & Co before returning home to lead EIPIC in Belfast. Within 18 months, she earned a Michelin star, becoming only the second Irish woman ever to do so.
Danni gives a unique insight into the unspoken bias and barriers women often face in kitchens and how she overcame these challenges. It’s an insightful conversation which the lads share their own perspectives and experiences of. They look at terms like “female chef” and weigh its pros and cons, diversity in judging panels and changes in the industry from days gone by.

The Nespresso Dish of the Week is delicious Tarragon Rosti and the Culinary Conundrum clarifies how to cook the perfect scrambled eggs.

This Week on Dishing it Out, Gary and Gareth welcome Alice Kelly, better known to millions of people online as From Scratch Baker. Alice started baking as a child before, at just 18, buying an old horsebox and transforming it into her own micro-bakery - documenting the entire process online and going viral almost overnight.
Alice shares how she overcame mental health challenges during school to finding her passion in not only baking, but sharing it online with others. She shares amazing insights on her meteoric rise to popularity and working with global brands from the start. Alice also touches on the challenges of her work as a result of online trolls and hate comments. Naturally, Gary offers some sage wisdom on the matter!
The guys have a great chat which brings age gaps, rivalries amongst chefs and divisive opinions on certain beloved flavours all to contention, but all in the name of fun.
The Nespresso Dish of the Week is offered by Gareth by way of a delicious brownie, and the Culinary Conundrum will save you from stir in sauces for a super easy alternative.

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.