Dishing It Out

This Week on Dishing it Out, Gary and Gareth welcome Tom Murray, one of Ireland's most recognisable food creators, popularly known as @bitta_banging. Tom has built a huge following on Instagram by making outrageous sandwiches and jaw dropping viral food content. 

Tom shares the story of how he got into food, from studying business and reluctantly working in recruitment to Covid back garden popups and eventually finding his passion. He then recounts about moving to Paris for culinary school and finding himself thrown in the deep end - but relishing the opportunity. 

The lads discuss the business of creating viral food content, coming up with ideas to captivate attention or dividing opinion to create chaos in comments sections. Never would you think a tomato in a sandwich could be so compelling! 

Tom also shares about some of his recent adventures away from the camera from a worldwide popup tour to acting as a consultant for Moreso. He is truly a pioneer for a chef so early in his career still.  

This week’s Nespresso Dish of the Week is presented by Gary and is a beautiful Mexican sweetcorn elotes. The Culinary Conundrum looks at how to master the art of timing a roast dinner at home.  

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.

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.  

This Week on Dishing it Out, Gary and Gareth welcome Donegal native Brian McDermott. Brian is an award-winning chef, author, broadcaster and one of Ireland’s biggest champions of Irish produce through working with the Simply Better range in Dunnes Stores 

The lads discuss the importance of switching off the phone and disconnecting properly from work, despite the challenge of missing out on sports updates. Brian then provides an incredible insight to his work in promoting Irish brands through the Simply Better range in Dunnes Stores and the important role of supermarkets in Irish food production.  

Gary and Brian recall some of their war stories from learning their craft in Killybegs which is a great laugh. Brian also opens up about experiencing health challenges as a young adult which made him reassess how he was working, but ultimately how he turned difficult circumstances into an exciting and new career. His openness starts an important conversation on work life balance and self care within the food industry.  

The Nespresso Dish of the Week is a delicious Berrymisu from Gary, and the Culinary Conundrum offers some tips on how to impress when hosting.  

This week on Dishing It Out, Gary and Gareth welcome Eva Pau, Managing Director of Asia Market and presenter of Eva Pau’s Asian Kitchen.

Eva shares the story of growing up in Asia Market, surrounded by sacks of rice, shelves of sauces and ingredients most Irish people had never seen before. She chats about her parents opening the business in Dublin in the 1980s, her own journey from IT and finance back into the family business, and her mission to make Asian cooking feel exciting, accessible and far less intimidating.

The lads dig into how Irish tastes have changed over the years, from Chinese takeaway classics to Korean noodles, kimchi, bubble tea and TikTok food trends. Eva also brings in a few treats for Gary and Gareth to try, including mochi, century egg, pork floss, snack seaweed, durian, mangosteen and some seriously addictive crispy chilli snacks.

In this week’s Nespresso Dish of the Week, Gary keeps the Asian inspiration going with beef wontons served with hoisin and quick pickled cucumber. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to keep fresh herbs from turning to mush in the fridge.

Keep those questions coming to [email protected] .

This week on Dishing It Out, Gary and Gareth welcome Eva Pau, Managing Director of Asia Market and presenter of Eva Pau’s Asian Kitchen.

Eva shares the story of growing up in Asia Market, surrounded by sacks of rice, shelves of sauces and ingredients most Irish people had never seen before. She chats about her parents opening the business in Dublin in the 1980s, her own journey from IT and finance back into the family business, and her mission to make Asian cooking feel exciting, accessible and far less intimidating.

The lads dig into how Irish tastes have changed over the years, from Chinese takeaway classics to Korean noodles, kimchi, bubble tea and TikTok food trends. Eva also brings in a few treats for Gary and Gareth to try, including mochi, century egg, pork floss, snack seaweed, durian, mangosteen and some seriously addictive crispy chilli snacks.

In this week’s Nespresso Dish of the Week, Gary keeps the Asian inspiration going with beef wontons served with hoisin and quick pickled cucumber. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to keep fresh herbs from turning to mush in the fridge.

Keep those questions coming to [email protected] .

This week, Dishing It Out hits the stage at All Together Now for a live festival special with two brilliant guests, chef Paul Flynn and comedian Eric Lalor.

First up, Gary and Gareth sit down with Paul Flynn of The Tannery, one of Ireland’s most influential chefs, to talk about 30 years of the iconic Dungarvan restaurant, his early days working in London with Nico Ladenis, returning home to open The Tannery, and why he’s decided now is the right time to close that chapter.

Paul reflects on the evolution of Irish food, the reality of running a restaurant outside Dublin, why feeding people properly matters, the pressure of chasing perfection, and the humble power of chips, crab crème brûlée and, naturally, a battered sausage.

Then comedian Eric Lalor joins the lads for a bit of festival madness, chatting comedy, podcasting with Willa White, food on the road, fancy dinners, coddle, battered sausages and why steak, chips and eggs might just be the perfect last meal.

Keep those questions coming to [email protected] .