Chew The Fat

Chew The Fat

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Chew The Fat episodes

  • Lilly Higgins | Chew The Fat Series 2, Episode 9
    In this week's episode we document the debut conversation we've ever had (in person) with Lilly Higgins. Down in the "real capital" city of Ireland, the wonderful Cork, we sit down in a local cafe with Lilly and chew the fat about all things food. Though we've interacted for years upon years online, this is our first meeting and it's everything we hoped. Lilly is so warm, so open and so knowledgeable about food. She has an incredibly interesting story, a wonderful work ethic and the most engaging demeanour – and THAT Cork accent!
    Listen to us chewing the fat in this podcast episode about old jobs, avocados, blogging, places to eat in Cork, local producers, fermenting and what Irish Food is as a concept. Pour yourself a cup of tea and settle in for this one, it's a real chat-type-of-chat.

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    40 min
  • The Evolution of Eastern Seaboard | Series 2: Episode 8 | Chew The Fat

    In this episode of Chew The Fat, we're in one of our favourite places on earth to eat, Eastern Seaboard – and it happens to be in the town we call home. We sit down with Jeni Glasgow and Reuven Diaz to chew the fat about being creatives in a business world, ten years of a groundbreaking restaurant in residential Drogheda, aspirations for the future and revealing the BIG changes planned for 2019 as the pair embark upon the next decade of the story.

    Firstly - think about how we’re eating these days:

    Global palates expecting exotic dishes but those same plates passionately appointed with as-local-as-possible produce.

    Neighbourhood restaurants, which leave as good an aftertaste with the service as the dishes they deliver.

    A drinks list that seamlessly segues from the contemporary sip to the classic cocktail – natural, organic, biodynamic wines and craft ciders but still serving the classic pint of the black stuff, and serving it well.

    Customers who are open to trying new things and being led by the chef’s choice or the specials whilst also (hopefully) far more conscious and ‘woke’ about animal welfare in their menu picks.

    Smaller plates.

    Sharing.

    Veg-centric.

    Producer-led.

    Value equating to ingredient quality.

    Art and food almost intertwined.

    Sounds new and modern but Eastern Seaboard in Drogheda has been doing this for ten years. Albeit it’s been tightened up, evolved and strengthened over that time, but for a restaurant that began in a residential area of a commuter town in County Louth right at the beginning of the global financial crash, Eastern Seaboard now looks to its next decade. You know already that before we've called this 'The Best Restaurant in Drogheda', and it still is. Probably the best in Louth, for sure a contender for best in Leinster.

    Jeni Glasgow and Reuven Diaz are the pair behind ESB - her at the coalface, him at the pass - and what they’ve achieved in a decade has been exceptional, but not unexpected either. Their talent blazes like a shooting star across the night sky as they’ve single-handedly changed the dining scene in Drogheda and put the historic town on the map for its food credentials.

    When it comes to Eastern Seaboard, it’s kind of that thing: if you know, you *know*, and if you’ve never tried - or never heard of it - well, all we’ll say is: listen on.

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    53 min
  • Pat Whelan and Peter Hannan | Series 2: Episode 7 | Chew The Fat
    Two giants of the Irish food industry shouldn't collide... the best ones collaborate.
    In this week's episode of the podcast, brought to you by GastroGays, we Chew The Fat with Peter Hannan of Hannan's Meats/The Meat Merchant and Pat Whelan of James Whelan Butchers. Two absolutely stellar Supreme Champions in their fields (with a ridiiiiculous amount of awards between them), 2018 marks the first in a key partnership and a future collaborative process.
    Us Irish are absolutely blessed from this point on, because 2018 marks the first time Hannan Meats' products will be available to the general public in ROI via James Whelan Butchers. Hannan is a master of Himalayan Salt Aging and we chat (and tasted) his stunning sirloin, which is now tastily available via Pat Whelan's butcher brand. More products will follow, which is seriously exciting.
    Pulling up a pair of seats to the table amongst food industry royalty, and heroes of ours, we quite literally chew the fat with Peter and Pat all about their respective businesses, their start in the food industry, how they met, how the countless awards they've held between them have helped their operations and what's in the future seeing as this sole new product marks the first in a BIG collaboration between the pair of master butchers, more more importantly between a pair of friends.
     
    James Whelan Butchers is our butcher of choice (and thankful our closest shop, Swords, opened a year or two ago to keep us well-stocked) and we were delighted to get the rare opportunity to interview both men together and get to know them a little bit more. If you're interested in Irish food, and you're as passionate about high quality meat as we are, these are two people in the industry you will no doubt know the names of and a pair of men you absolutely need to get to know!

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    51 min
  • Joe Macken | Series 2 Episode 6 | Chew The Fat

    There’s a guy about Dublin. He’s the man behind so many of the city’s iconic fast-casuals. He’s one of the city’s hospitality scene’s most notable and iconic faces. He’s really a one name diva: Joe.

    So much so, that his name is the moniker for his first restaurant, Jo’Burger. Then, we all later got to meet some of his next incarnations - Crackbird, that iconic fried chicken joint, Skinflint (amazingly-topped pizzas before speciality pizza exploded across the city) Bear (incredible value steak cuts and strong cocktails) and now his recent additions to the city’s dining and drinking scene – Hey, Donna and Bar Giuseppe.

    This week, we Chew The Fat with Joe Macken. An enfant terrible of Dublin food, some would say. The man who created a beautiful monster of a restaurant group that has changed, transformed and shaken up Dublin dining. The man who created several success stories within the ashes of the recession. You know his restaurants and bars, you might not know him personally just yet

    FYI This episode contains some strong language throughout!

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    45 min
  • Life Kitchen | Series 2 Episode 5 | Chew The Fat
    This week on Chew The Fat we're in London to chat with Ryan Riley, the food writer and stylist who is founder of Life Kitchen. A project founded in memory of his mother, Krista, who died five years ago at the age of 47 from small-cell lung cancer. In a short space of time, Life Kitchen has hosted cookery classes for over 500 guests, many of whom are living with cancer, and has been a vocal force in education, awareness and  empowerment.
    Since founding the charity and social enterprise, praise and plaudits have come from across the food world, with support from the likes of - our guest a few weeks back - Nigella Lawson, as well as Sue Perkins, Jamie Oliver and so many more. Life Kitchen recently won 'Best Ethical Food Project' at the Observer Food Monthly awards too.
    In this episode, Ryan gives a backstory to his career pre-Life Kitchen as a superstar food stylist in demand as well as the work involved with the charity, plus discussing the future plans and why he has undertaken the work.
     
    View this post on Instagram
     

    Yep still this excited about winning last night. @obsfood #ofmawards2018

    A post shared by Ryan Riley (@ryanrileyy) on Oct 19, 2018 at 9:45am PDT

    IF YOU'VE ENJOYED THIS EPISODE OF CHEW THE FAT AND WANT TO HELP SUPPORT LIFE KITCHEN, PLEASE GO TO THE GOFUND ME PAGE HERE

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    38 min
  • Blas na hÉireann – The Story Behind The Sticker | Chew The Fat, Series 2 Episode 4
    Every October, Dingle is the destination for food lovers. Not only is the fantastic and ever popular Dingle Food Festival taking place, but it's also time for the Blas na hÉireann awards, the top food awards for producers in Ireland. In this episode of Chew The Fat, we wish to give you a little glimpse behind the scenes, to tell the story behind the sticker, so to speak.
    We've been lucky for the past couple of years to be part of a group of judges invited down to County Kerry to taste, judge and evaluate the best food Ireland has to offer. Everyone is equal here- cottage industry producers are held to the same standards as the supermarkets and major suppliers, known as the multiples within the industry. Over the course of the day, each judge will have tried over 40 different products, ranking them on a fair but foolproof scoring chart.
    https://www.instagram.com/p/BZn9z6rAXu4/
     

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    37 min
  • Nigella Lawson | Chew The Fat Series 2, Episode 3
    In this week's episode of Chew The Fat, we are sitting down for a chat with none other than Nigella Lawson. One of the most iconic food writers in the world right now, with eleven books to her name, Nigella landed in Dublin this week for a special show at the National Concert Hall celebrating 20 years of "How To Eat", her debut book, and we were lucky to be able to get some time to sit down and chat through a range of topics.
    We have met Nigella a couple of times at various book signings, as many do. But over the past few years, we've regularly been in touch with each other over Twitter and we were all delighted that we managed to arrange some time to record an episode of Chew The Fat while Nigella was in town on a flying visit following her show at the National Concert Hall. Throughout our chat, what is obvious to us is the sheer love of food that she possesses and it's hard not to find that joy utterly infectious. In our hour long podcast, we chat about our favourite foods, what Nigella enjoys most about Ireland, who inspired her as a food writer as well as an in-depth discussion about a mutual passion of ours - chips!
    Nigella's show, "An Evening with Nigella" is currently touring around the UK & Ireland, and will reach Australia in 2019 too. About two hours of stories, musings, questions and answers with plenty of laughs thrown in for good measure too. It's worth checking out the schedule here if you are interested in the UK dates, and here for the Australian shows.
     
     

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    1 hr
  • The Causeway Coast Producers | Series 2: Episode 2 | Chew The Fat
    We've got such grá (love, as Gaeilge, for international listeners) for Northern Ireland... but you knew that already! From walking the streets of Belfast with Caroline Wilson to pulling up a chair at Alison Abernethy's table in Co. Down, we've already documented some of our favourite people in NI food in this podcast; but we're only getting started. We've written about driving along Northern Ireland's Causeway Coast route (a MUST-DO!) before, but in this episode we took stops along the way to visit some of the Antrim Coast and Glens region's best food and drink producers – Broighter Gold, Corndale Farm, Lacada Brewery, and Broughgammon Farm.
    Firstly, we visit Broughgammon Farm just outside Ballycastle where Charlie Cole and his family run a unique farm focusing on kid goat (cabrito) meat, free-range rosé veal and seasonal wild game. Then, continuing westwards we make our way to Limavady, 30 minutes outside Derry and about the same from Coleraine, we chew the fat with Leona Kane who alongside her husband Richard runs Broighter Gold, a family-run arable farm producing the most exceptional rapeseed oil. Gold in both name and nature, this stuff really is liquid gold.
    https://www.instagram.com/p/Bm0yLYeHON4/?utm_source=ig_share_sheet&igshid=1gzjg48va0ak9
    Then, a few miles up the coast we navigate the backstreets of picture pretty seaside town Portrush and stumble upon Lacada Brewery, a booming craft beer business which is run as a community co-operative, begun by founding member Laurie Davies who takes us through some of the flavours and how it all started.
    Then, we conclude at Corndale Farm where Alastair Crown introduces us to his happy, inquisitive and funny free-range pigs and talks to us about the opportunities and challenges of better-than-free-range pork farming and his stunning range of charcuterie, from fennel salami and chilli chorizo to lomo and venison (by way of Broughgammon) salami.
    There's a common thread between all four, even though they have wildly differing products, unique approaches and individual business visions, but a sense of community underpins everything they do and what it comes down to is an undying passion for their produce. It's tough work for each one of them, challenges are around every corner, but they wouldn't do it without the love of it – and that shines through in every single word they say.
    Enjoy hearing their stories.
    For more on Taste Causeway, visit the Causeway Coast & Glens website.
     
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    1 hr 33 min
  • Grow It Yourself | Series 2: Episode 1 | Chew The Fat
    Round 2! Chew The Fat is back for its second series, taking us right up until the end of the year with 12 more exciting and entertaining episodes for your listening pleasure. After our brief break - to take a breather and try and digest the massive response to the first series - we hope you enjoy listening to each Chew The Fat episode as much as we enjoy making them! We love heading out around the country, microphone in hand and an appetite to learn more from some of the most knowledgeable and inspiring people we know!
    For the debut episode of series two, we're in Waterford to chew the fat with Michael Kelly and Karen O'Donohoe, founder and Head of Community development respectively at Grow It Yourself Ireland's base at Grow HQ. Our fingers turned seriously green when their debut RTÉ series, Grow Cook Eat, hit the airways in 2018 and now we're real converts to the ethos behind Grow It Yourself. Where have these green-fingered fiends been hiding within ourselves all these years?
    GIY is celebrating 10 years in operation this year. What started off as a local meeting group has spawned thousands of members, a book, a TV series and a state-of-the-art cafe and educational centre in the heart of Ardkeen, Waterford City. We sat down with Mick & Karen in Grow HQ to chat more about what they've done, what they hope to achieve and some funny tales from over the years.
    We're also excited to share that we're part of GIY's 'Homegrown' series of pop-up dinners at Grow HQ. We're heading down and taking over the kitchen for one special night only, which will take place in late January 2019. Full details will be released in the coming weeks, so keep an eye on our Twitter and Instagram as well as on the GIY website!
    IF YOU'RE ENJOYING CHEW THE FAT AND WANT TO HELP SUPPORT US WITH THE COSTS OF RECORDING, EDITING AND PRODUCING THESE FREE PODCASTS, YOU CAN MAKE A ONE OFF DONATION ON OUR PAYPAL PAGE.
    57 min
  • Russell & Patrick | Episode 12 | Chew The Fat
    So here we are, 12 weeks later. Three months since we took you on a tour of our local area, The Boyne Valley, for the first episode of "Chew The Fat". Thousands upon thousands of listens later, episode after episode of fantastically interesting and diverse personalities, after the newspaper articles, inclusions and mentions, after the dizzying heights of topping the Apple Podcasts charts on many occasions, it's time to say goodbye (for now) to Chew The Fat. The first series was supposed to be just six episodes long as a bit of a first foray and introductory trial, but we never expected the huge reception we got, so had to double it to keep feeding your appetite! But now, we're taking a break from chewing the fat and bowing out for season one with our final episode...
    We always had it in the back of our minds that it would just be us two in the final episode, then we actually put the feelers out about what the listeners wanted for the final podcast and a lot of people really wanted an episode of just us two chatting and chewing the fat. So – what you want, you get! We kept it simple, sitting at our kitchen island with mugs of tea and coffee, chatting through our pasts, our careers which led us to create both our blog and the podcast we hope you've enjoyed over the past while.
    We also go through some of our personal struggles which we rarely speak about, or which rarely play into our dealings as bloggers and writers – but are integral parts of who we are as individuals. You know us by now – we cut the bullshit and are forever keeping it real and incredibly honest; this weeks' episode is no exception.
    A little different from the past eleven episodes, but one we hope you'll really enjoy. If you do, let us know, we might make it a podcast in it's own right in future? Who knows! Either way, we're incredibly grateful for the support and love over the past 12 weeks and we look forward to bringing back Chew The Fat in October for another 12-episode series which will have a great variety of voices from the world of food, farming and... further afield!
     
    IF YOU’D LIKE EARLY ACCESS TO FUTURE EPISODES OF CHEW THE FAT, OR JUST OFFER SUPPORT TOWARD WHAT WE DO PLEASE PLEDGE ON OUR PATREON PAGE! ALTERNATIVELY, YOU CAN MAKE A ONE OFF DONATION ON OUR PAYPAL PAGE.
    1 hr 2 min

About Chew The Fat

From the publisher's feed

"Chew The Fat" is the podcast by food & travel bloggers "GastroGays", otherwise known as Russell Alford & Patrick Hanlon. Each Friday, a new episode will be available featuring a casual…