Dishing It Out

Keelan Higgs is a renowned chef and the owner of the Michelin-starred restaurant Variety Jones in Dublin. He opened the restaurant in 2018 with his brother, Aaron. Keelan's culinary journey began early, influenced by his father's management of seafood restaurants1 He studied culinary arts at the Dublin Institute of Technology and gained experience in prestigious kitchens, including the two Michelin-starred Arnolfo Restaurant in Tuscany.

In the final episode of this series, Keelan reveals the back breaking work that went into starting up the restaurant, winning a Michelin Star, his own culinary journey to get there and his plans for the future. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Dr. David Coleman is a well-known clinical psychologist, broadcaster, and author. He specializes in helping children and teenagers cope with anxiety and other developmental challenges. He offers therapy services, gives talks, and has written extensively on parenting and child psychology.

In this week's episode David chats to Gary and Gareth about his career and approach to child psychology, his own experiences with fussy eating and all about his current nationwide tour.

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Mario Rosenstock has been making this country laugh for 25 years with his hilarious cast of characters from Bertie, Michael D and of course Roy Keane

In this week's episode Mario joins Gary and Gareth to tell them how it all started with Gift Grub, how he felt when Mourinho gave him a shout out, his feeling about playing The 3 Arena and the simple joys of perfectly boiled spud.

Tickets for Mario's Gift Grub 25 tour are on sale now!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Dave Moore is a man of many talents. Not only is he one of Ireland's most beloved radio presenters and purveyors of bad jokes, he can speak 7 languages, lived in Russia after the fall of The Berlin Wall AND does all the cooking for his family of 5.

In this week's episode he tells Gary and Garth of his unexpected path to radio stardom, what life in mid-nineties Russia was like and what jusic he listens to while he's prepping dinner.

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

In this week's episode Gareth gets to rub gary's face in it by telling all about his trip to Champagne but Gary gets his revenge by dropping a serious notions bomb about where he spent his 21st.

The two boys also get into some of their favourite things and finally we get te deinitive answere on what chocolate bar top chefs choose.

Fair warning: Turkish Delight gets mentioned!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Stuart Clark is a leganed of the music journalism game. He has a rich history in the music industry, having worked with Radio Caroline and The Voice of Peace before moving to Ireland and joining Hot Press and over his remarkeable career has wined and dined the likes of Anthony Bourdain and Joe Elliot, eaten ant eggs in Syria and campaigned for the changing of the laws around drug use.

In this week's episode he regales Gary and Gareth with his experiences with pirate radio, journalism and his opinion on the best cheese in ireland.

Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Ciaran McGonagle is the mastermind behind Mani Pizza in Dublin. Originally from Donegal, Ciaran has made a significant impact on the Dublin food scene with his unique Roman-style pizza al taglio. Before starting Mani Pizza, he worked for Coppinger Row and founded Catch Events and the food truck Ciao Cannoli but decided to dedicate his life to perfecting the Roman-style.

In this episode he reveals to Gary and Gareth the incredible lengths he went to learn the art. He also speaks of his inspirational journey living with a severe stutter and his Death Row Meal is a surpising classic!

Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Aishling Moore is the head chef and owner of Goldie, an award-winning seafood restaurant located on Oliver Plunkett Street in Cork. Known for its sustainable approach to cooking, Goldie emphasizes using as much of each fish as possible and allows the daily catch to dictate its menu.

Aishling opened Goldie in 2019 when she was just 24 years old, and the restaurant quickly gained critical acclaim, including a Michelin Bib Gourmand. She has also been recognized with several awards, such as Best Young Chef 2023 at the Food & Wine Awards and Best Chef at the All-Ireland final of the Irish Restaurant Awards 2024.

In this week's episode, Aishling joins a suitably impressed Gareth and Gary to share the story of her remarkable rise, her unique approach to sustainability and how much she enjoys descaling fish. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Paul Harrington has made music his life since he started tinkling on his parent's piano as a child of the 60s. Since then his natural talent has brought him around the world, a hugely successful slot with Pat Kenny and of course Eurovision success 30 years ago with the iconic Rock 'n' Roll Kids.

The man loves his food too and in this week's episode he discusses his culinary loves, his amazing career and plans for the future...

...AND he may just play THAT song for you. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Al Hester aka Maser is a hugely succesful graphic artist known for his vibrant installations, large-scale paintings, and murals. His work often transforms urban landscapes into colorful canvases that reflect the collective spirit of the cities he engages with1. As early as 1995, under the moniker 'Maser,' he began painting graffiti on the streets of Dublin, earning respect from other graffiti artists in Ireland and throughout Europe for his unique abstracted style

In this week's episode Maser joins Gareth and Gary to discuss his journey from street graffiti to international exhibitions, the comparisons between being a chef and an artist and his Death Row Meal choice gets Gary VERY excited. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]