The inner workings of the food writing scene is laid bare in this week's episode, as Gary and Gareth (and Producer Russell) take a deep dive into the relationship between the chefs and the writers who judge their work - and the impact a good review can have.

We're also delighted to get our very first listener questions, and you've got the lads thinking hard on some big questions, and asking for them to humbly admit what dish they just can't, or won't, take on.

For our very first episode Gary O'Hanlon and Gareth Mullins sit down to give us a flavour of what's to come from Dishing It Out. We hear about Gareth's road from days working in catering as a teenager, to running the kitchen of the Marker Hotel; and get an idea of what goes into making a successful career as a chef and how the industry has changed with society in Ireland over the decades.

Gary tells us how some twists of good fortune saw him make the journey from washing pots to the career he has today, from Donegal to Boston and on to France.

The lads give us their tips on their number one kitchen gadgets - the one thing they couldn't live without; and Gareth brings in his favourite cook book, and explains why it means so much to him.