By GastroGays
5
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The podcast currently has 52 episodes available.
This week (9th July 2021 – -) on Chew The Fat we chat to Máire and Paul Flynn of The Tannery in Dungarvan about a quarter century in business together and - whilst in Waterford ourselves - share our favourite spots to eat, drink and pick up produce in Waterford as well as sharing snappy updates in the Chew The Fat Noticeboard round-up of food and drink news across Ireland.
Cluck Cluck! Hen’s Teeth launches Henzo Mix, a range of pre-mixed cocktails in conjunction with their neighbours, Stillgarden Distillery. All distilled, hand-mixed and bottled in Dublin 8, choose between three flavours: Euphoria Crush, Hollier Negroni and Ninety Nine Spritz, in two sizes: 250ml (€14) and 750ml (€35). Available to buy both in-store at Blackpitts and online –– their store is amazing both in-person and online, so check it out! hensteethstore.com
Imagine an evening spent in the comfortable surrounds of your own home, being guided through a dining experience by the likes of Ahmet Dede, Enda McEvoy, Ciaran Sweeney, Grainne o’Keeffe, Mike Tweedie, Aisling Moore and Killian Crowley, with wines chosen by esteemed sommelier Cathryn Bell of WineRover. Damian Grey of Michelin-starred restaurant Liath has concocted Chef Supper Club, with five-course menus from esteemed chefs delivered (or collected) and a blended model of live interaction and hands-on culinary action, as well as delicious dining. A dash of theatre, a heap of knowledge and a tailored experience for those who snap up each sitting, guaranteed. For more details, and to book, see thechefsupperclub.com
It seems all roads lead to Slane in Co. Meath in summer 2021. You might have already heard direct from Niall Davidson himself about Allta Summer House on a prior episode, which has now opened behind the stunning Slane Castle for its summer residency –– bookings open every couple of weeks. You may have also heard Keith and Aisling from Roots at Slane on a slightly earlier episode of this series where they talked about their plans at Slane Castle, which - they too - have now launched! The Courtyard at Slane Castle is the casual counterpart to the Allta stuff, slinging amazing cocktails by Gillian Boyle, wines and beers alongside an innovative taqueria with tacos that sing and ZING in local produce, pickles, papas, salads and sweets in the covered courtyard of the castle itself. Pre-book a table, grab a small group and lavish in every sip and bite. Operating Friday - Sunday, 4pm - 11pm, pre-booking is essential so pop over to slanecastle.ie to reserve.
40 years of smoking wild fish makes you more than an expert, and now the incomparable and esteemed Sally Barnes of Woodcock Smokery is handing down her skills to those who wish to learn. A full-day smoking class is €240 and details her tricks of the trade, from knife skills to hot and cold smoking, plus lunch and a special visit. There’s also special salmon feast dining events and aperitivo tastings planned, so if you’re heading to Skibbereen this year check out woodcocksmokery.com to book for a unique and incredibly rare experience!
Since this week we're in Waterford, we also wax on about our favourite spots in the city and county, from Ardkeen Stores and Grow HQ to Everett's, World of Wine and Bodega as well as spots in the coastal towns of Dungarvan (The Tannery, & Chips) and Tramore (Mezze, Seagull Bakery -- and forgot to say Beach House, but we adore them too!). Plus, you'll get an insight into our once-fraught relationship with Waterford and how our friends Walsh's Bakehouse came to our defence. What's more, Waterford Harvest Festival 2021 will return (after a year's hiatus) between the 6th and 12th of September –– details still to be published but expect a week-long celebration of Déise food and drink! VisitWaterford.com #ILovesMeCounty #ChaosBilly
Paul and Máire Flynn really need no introduction, but whether they want it or not they're getting one! The couple combine flawless front of house, personable service with - let’s face it - flavour bomb dishes with a fine dining slant from the kitchen. This pair single handedly put Dungarvan on the dining destination map in 1997, and in summer 2021 are celebrating their 25th summer season in the seaside town in Waterford.
Having spent the guts of the week in the county ourselves we had to nab them for a chat, and in fact we’ve threatened for about three years to get them BOTH (because they come as a truly talented pair, effortlessly complementing one another) behind the microphone and they finally agreed, so tune in to this week's episode for a chat you’ll want to hear…
This week (25th June 2021 – -) on Chew The Fat we chat to acclaimed pastry chef Aoife Noonan about her brand new venture in food education paired with restaurant-style pastry creations, personally delivered! We also delve into the more unconventional methods of bringing wine to the table by discussing boxed and canned wine.
In our discussion section we chew the fat all about the more unconventional and unusual ways to bring wine to market, like boxed wine or canned wines and we talk about options including Wines Direct's Boxes of Wine (€49 incl. delivery) as well as the Canned Wine Company, available from WineLab.
The pandemic has prompted lots of people to take new directions in their careers and start exciting new chapters, and very much among them is talented pastry chef Aoife Noonan. Formerly of Restaurant Patrick Guilbaud, Glovers Alley and John Farrell's stable of restaurants in Dublin, Aoife is now striking out alone, swapping the kitchen fro more personal food experiences including exclusive cookery classes hosted online and hand-delivered restaurant quality pastry creations and desserts. Tune it to the episode to hear more...
On this week's episode of Chew The Fat we have some news freshly released about allta's exciting summer residency pop-up concept at Slane Castle in Co. Meath as well as a long overdue listen to our visit to Teresa Roche at Kylemore Farmhouse Cheese.
On the Chew The Fat Noticeboard - our weekly round-up of the interesting stuff to happen in the food and drink scene - we talk:
Pride –– With Pride being celebrated this month around the world, many establishments are creating and sharing some colourful and beautiful products, donating to very deserving LGBTQ+ charities in the meantime, too, including Bean and Goose chocolate and The Cupcake Bloke. Support your LGBTQ+ makers, creators, creatives, foodies, farmers, activists, thought leaders. Pride is protest at its heart, still fighting to be seen, heard, understood and treated as equals to all others, and so important –– even still in 2021.
New Nook –– Nádúr is the new sibling to Sligo's Nook! Opened this week in Collooney, the new restaurant and cafe has limited outdoor seating, currently split down the middle with half for reservations and half for walk ins, due to a large amount of queries!
Holy Cannoli –– In Dublin, Dinetown in the Liberties has a brand new sweet addition - Ciao Cannoli. Ciarán and Federico - the guys behind Catch Events - are selling 7 different flavours of this stunning tube shaped, fried and filled Italian pastries from their pink Citroen van. From classic, there's something for everyone. Dinetown is open seven days a week at the Iveagh Market on Francis St, and also features Ethiopian cuisine from Gursha, pizza pies from Serious Dough, and the OG in the location, The Sambo Ambo.
Silks Gin –– A brand new gin launched this week on the market from Boann Distillery. Silks Gin follows after the family-run distillery scooped Best New Make Spirit at the World Whiskey Awards just three months ago so has a serious pedigree behind it –– and that’s carried through in the nod to horse racing and jockeys’ silks in the branding and name, inspired by the nearby famous Bellewstown racecourse in Co. Meath.
One other major bit of news that’s breaking in the detail but has been teased for weeks comes from the team behind popular wine bar and destination restaurant Allta on Dublin’s Setana Place. After feeding thousands of homes throughout the pandemic with the alltabox, the team led by Hugh Higgins, Kevin Burke and Niall Davidson have been teasing on social recently about an allta summer house, set outside the capital. In the episode we chat to Niall a bit further about the inspiration, setting and the menu that lies ahead... If you would like to make a booking for the allta summer house visit alltasummerhouse.ie. Tickets cost €95 per person, and more details are on the website regarding accommodation and transport in the area, too.
Now, before we started this current series of Chew The Fat, we mentioned we had a few episodes recorded out in the field ready to be broadcast and you can listen back to the first episode of this current series, series 5 of Chew The Fat, to learn a little more about why we chose to hold them back and ride out the wave of a pandemic before bringing them to you. Now we want to share one we’ve been dying to bring you since the day we recorded it, almost exactly 18 months ago…
A new kid on the cheeseblock by all accounts, Theresa Roche has been quietly producing one of the finest cheeses to be created in Ireland in years under her Kylemore Farmhouse Cheese brand. An alpine style ‘hard cooked’ cheese (think French Comté or Swiss Gruyère) except switch the Alps for East Galway and you’ve got it. Based just outside Loughrea, Theresa is a former nurse from a family farm and returned home from abroad and set about totally switching up her career and devoting all her time to her own herd of Holstein Fresians and creating and ageing her stunning cheese. Though this chat took place in January 2020 it’s as fascinating now as it was then and Kylemore Farmhouse is an incredible example of a contemporary Irish cheese from a traditional and humble Irish family.
On Episode 4 of Chew The Fat, we are speaking to some more fascinating people from the world of food & drink in Ireland.
First up is Brian Treacy of The Bartender Collective. This is a new project where bartenders acoss Ireland have come together to create their very own spirits company. You can support their Kickstarter at thebartendercollective.com
We also speak to Philippa Duff & Sinead Foyle of The Sea Hare in Cleggan, Co Galway. Their pop-up dining experience is very much on the bucket list for many of us visiting the region this summer. They've recently launched their Tamarind Sauce as a product in supermarket and speciality food shops across the country and have great plans still on their horizon.
We also discuss hotel occupancy in the big cities, as well as some news from the food world this week.
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This week (4th June 2021 - -) on Chew The Fat we go under the hood of the food industry and chat to some people you may not be entirely aware of just yet –– a future publisher shaking up the cookbook scene and the couple behind one of the most successful pieces of technology to arrive to the Irish food industry whilst a pandemic was ongoing: Kristin Jensen of Blasta Books and Suzanne Rigby and Mark Hooper of Click And Collection.
We also delve into the ongoing summer of staycations picking out some great picnic options that are popping up almost daily across Ireland... Including:
We’ve all ordered our fair share of take-away throughout the pandemic, and - as more and more restaurants have emerged into that scene - boxing up the restaurant experience has been pivotal to the hospitality industry surviving. Yet in order to get product into customers hands a lot of technology behind the scenes has to be employed to ensure the smooth, seamless running. That’s where Click and Collection has come in...
Has the cookbook publishing industry gone a bit stale? Kristin Jensen, think so, and has set places at the table for a whole new generation of authors from Ireland's diverse food industry. An experienced editor by trade, Kristin is shaking up the system as the founder and publisher of upcoming imprint Blasta Books, which is currently far surpassing its initial funding round on Kickstarter. She describes the soon-to-be-published series - which will publish Tacos by Lily Ramirez-Foran of Picado, Hot Fat by GastroGays (that's us!),, United Nations of Cookies by Jess Murphy (Kai) and Eoin Cluskey (Bread 41) and Wok by Kwanghi Chan, all in 2022 - as being what street food is to restaurants: casual, accessible, diverse and exciting...
On the first episode of the reinvented Chew The Fat, we introduce a new format and a slightly different direction. First up, some bits of food news which we think will be interesting and useful to know. We also speak with sommelier, wine educator and lockdown Instagram hit, Brigid O'Hora (AKA Bridey's Wine Chats) as well as link in with the latest double act to take to the main stage at Slane Castle: Keith Coleman & Aisling McHugh of Roots Slane. We also ponder the future of the meal kit - with restrictions easing and many meal kits and DIY/At Home experiences being retired, is there much demand for it as we get back into restaurants (or outside of them at least..)?
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*Taps mic*...is this thing on?
It's been exactly a year to the day since the last episode of Chew The Fat was published, and we feel maybe it's time to just drop by and chat for a bit and share some insights into ourselves over the past twelve months, some hints at the future and answer the question of "when is the podcast coming back" once and for all!
Twitter: @gastrogays
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If you know Cork, you know the name Miyazaki, and you probably know Takashi himself too. Japanese-born, now Cork-based with his growing family, Miyazaki is a chef who has transformed the culinary offering in Cork, first opening his casual-but-skilled ramen bar Miyazaki on Evergreen Street and later opening his fine dining kaiseki restaurant Ichigo Ichie on Sheare's Street, both in Cork city centre.
Now, you may be wondering why on earth we're sharing a chef and restaurateur podcast in the middle of the Covid-19 pandemic. Don't worry, we recorded this just before the restrictions came into force and just at the beginning of the public health guidelines, so travel was still available and restaurants were still open to eat-in in. Why are we sharing this now? Because Takashi's story is a story that truly needs to be heard, and this - too - will pass, so why not now? You *need* to hear about his love of U2 which brought him to Ireland; his experience as a chef in an Irish pub in Japan when he'd never eaten the cuisine in his life; his thoughts on Japan's Michelin stars and where he personally likes to eat out; and why he is so dedicated to and inspired by the producers of Ireland. Plus, due to the restrictions, Takashi has had to completely change up his offering and his business (still open for collection and deliveries) so he's still out there, fighting to survive and feeding those who are interested.
We first met Takashi several years ago when we happened to be staying in the same Galway hotel, then later crossed paths down in Dingle at the Dingle Food Festival where he was demoing on stage. We've eaten in Miyazaki several times over various trips to Cork and loved it, but never Ichigo Ichie, and Ichigo Ichie is why we're here. Five months after opening his experiential kaiseki restaurant, Michelin awarded him his first Michelin star, and Cork went from zero Michelin stars at the time to three. (Restaurant Chestnut in Ballydehob and Mews in Baltimore were also awarded on the same day as Ichigo Ichie, but Mews has sadly now closed though chef Ahmet Dede is planning another restaurant in West Cork; Bastion in Kinsale was awarded a star the following year so there are still three stars across the county of Cork at the time of writing.)
Ichigo Ichie is challenging. It's experiential. It's a sensory exploration through texture, colour, flavour and taste. Some might say it's 'once in a lifetime' or 'a pure moment in time'. Skill is on show in abundance.
Refinement is on every dish, but it's a place which has its own Cork charm, Japanese skill and Irish ingredients. But don't let us tell you that, listen to Takashi tell in you in his own words.... then book a table here, STAT.
Set a short drive from Rossaveal, the port village linking the Aran Islands to its mainland base in Connemara, lies an incredible exercise in aquaculture –– and at its helm is mother-and-daughter team Cindy and Sinéad O'Brien.
Mungo Murphy may be a fictional character, devised by Sinéad (and drawn like a seafaring rogue by her boyfriend) to become the face of her brand, but what they're doing here is very real. With Connemara's pure water and temperate (read: temperamental) climate, the O'Briens are producing the finest abalone, sea cucumber, sea urchin and seaweed products at their aquaculture farm in Baile na hAbhainn, south Connemara.
Native to Japan, the particular type of abalone they produce is not Irish but these abalone have been naturalised in our part of the world since the 1980's and the climate and conditions in Connemara are perfect for its growth.
Abalone is a type of sea snail, and a true delicacy (particularly in Asia). Four, if not five, years of work and careful attention from hatching seed to shipping means this type of business is very delicate but abalone are highly-prized and carry a high price for a premium product. Patience is a virtue, but patience and TLC also pay off.
With strides for environmental consciousness, energy efficiency (using wind power on-site) and long-term sustainability, Cindy and Sinéad's story is a fascinating one –– and one of the lesser-heard ones in the grand scheme of Irish food and drink production. We took a trip to their farm on a windy, wet, ripe Autumn day to see what it's all about, and we're taking you along with us in this episode of Chew The Fat.
From Cavan to Camden, in this episode of Chew The Fat we catch up with a culinary comrade of ours, our friend Chef Adrian Martin to find out his plans for flying the coup and opening up his debut restaurant, Wildflower, in London.
Well-known in Ireland for appearing regularly in the media, on TV and radio, and also being the author of two cookbooks to date (Fakeaway; Create), Adrian is a trained chef having earned his stripes in both Enniskillen and Killybegs before working in restaurants for a number of years, including Neven Maguire's MacNean House in Blacklion, Co. Cavan.
Since leaving professional kitchens, Adrian has been a fixture in Irish media and the food industry, whilst also collaborating on pop-ups and menus for the likes of Manor Farm and Insomnia. For the last year, however, Adrian's been working on a secret project that's about to come to fruition –– quietly relocating to London to set up his very first restaurant, called Wildflower at Buck Street Market developments in the heart of Camden, north London.
Famed for its repurposed stables market, punk heritage and eclectically diverse population, Buck Street Market is set to symbolise the newest regeneration of Camden as a true casual dining hotspot, of which Wildflower is going to be at the centre with its fine-dining-as-casual-dining slant, local and foraged ingredients at the forefront and just a handful of covers for that cosy, intimate atmosphere.
We catch up with Adrian after only getting to see each other fleetingly over the last few years at festivals and events to have a proper chat about how things have been going and what he's been up to in the madness of opening up his own restaurant..
If you want to support this 100% free and independently-produced podcast, you can ping us the price of a couple of coffees (to chug whilst we edit and travel!) over at buymeacoffee.com/chewthefat where you'll help shield the price of our little production and keep it continuing!
If you're interested in other chef podcast episodes from our archive, check out fellow Irish chef in London Anna Haugh of Myrtle Restaurant, Galway-based Michelin starred chef JP McMahon, Jordan Bailey and Majken Bailey of two Michelin-starred Aimsir, Gaeltacht-based chef Martin O'Donnell of The Twelve Hotel, Chef Niall Davidson formerly of Nuala in London now at Allta in Dublin, Brian McDermott of The Foyle Hotel in Donegal, and a chef who needs no introduction, Kai's Jess Murphy.
The podcast currently has 52 episodes available.